foodie: easy, fresh tomato sauce

once again, i brought home a bushel (well, not an actual bushel -- but close!) of gorgeous, delicious tomatoes from our csa.  so, i decided to make...drum roll please...simple tomato sauce!  fresh tomato sauce is so delicious, and surprisingly simple to make.  since tomato season is in full swing, head to the farmers market, stock up, and then treat yourself to some outstanding, homemade sauce.

here's what you'll need for sauce for 4...

2 roma tomatoes, chopped
10 plum tomatoes, chopped
(or roughly 3.5 cups of tomatoes total)
4-5 garlic cloves, crushed and roughly chopped
2 shallots, minced
1 small green pepper, chopped (optional)
1/4 cup fresh herbs (i used basil and parsley)
2 tbsp olive oil
salt

1. saute the shallots, green pepper, and garlic in the bottom of a sauce pot in olive oil, until veggies are tender and caramelized.

2. as the veggies cook, chop the tomatoes, and put them in a strainer in the sink so the excess water can drain off.

3. add tomatoes, herbs, and salt (it'll take more salt than you'd think) to the veggies in the sauce pot, and simmer on low for 30 min or so.

that's it!

we enjoyed ours over brown rice with chickpeas for a gluten-free meal, but it would be fantastic over pasta or roasted veggies, too!

enjoy :-)

foodie: rainbow chard pesto

my husband and i recently joined a csa (community supported agriculture).  basically it works like this, you pay a lump sum at the beginning of the season (which generally breaks down to $25-40/week) for fresh veggies, fruits, flowers and herbs from spring through early fall!  not only are the fresh pickins' beautiful and delicious, they force you out of your culinary rut when things like kohlrabi and rainbow chard find their way into your basket...

we were heading to an outdoor concert -- concert under the stars put on by the riverside symphonia -- last weekend, and i had offered to bring a crudite platter with hummus and pesto for dipping.  so, i decided to put some of my csa finds to good use!

vegan rainbow chard pesto

1 cup no-salt cashews
1 small bunch rainbow chard or swiss chard (csa)
1 cup basil leaves (csa)
1 tbsp garlic
juice of 1/2 a lemon
1/4 cup olive oil
1/8 cup almond milk
1 tsp salt
1/2 tsp red pepper flakes

clean chard and basil, and but everything into your food processor.  blend until a thick, creamy and relatively smooth mixture develops.  it's that simple!

enjoy with fresh veggies, on a homemade pizza, with polenta, or on a sandwich!

foodie: apple pie "granola" (gluten-free breakfast)

ever since going gluten-free for my month long wellness experiment, i've been looking for an easy breakfast to replace my usual overnight oats (since commercial oats are often contaminated by wheat exposure).  looking for something that would offer a bit of sweetness, i developed this super simple recipe for apple pie "granola".

here's what you'll need for 2 servings...

1 apple, chopped
1/2 tbsp butter, melted
1/4 tsp vanilla
1/4 cup chopped nuts (i used pecans and walnuts)
cinnamon

preheat oven to 375 degrees

1. mix together apple, butter, vanilla, nuts and cinnamon.  spread evenly on a baking sheet.

2. bake for 20-25 min until apples are golden brown and nuts are toasted.

you can enjoy some immediately, or allow it to cool and save in the fridge for up to 4 days.  the recipe makes 2 servings.

for breakfast, i had some with almond milk and peanut butter one morning, and some with plain yogurt, unsweetened applesauce, and peanut butter (again) another day.  yum!

foodie: herb-butter pasta

with spring officially here, i love to enjoy simple dishes that highlight the flavors of the season. herb-butter pasta is a meal i remember having often during my childhood - it’s delicious, easy to make, and very satisfying as a side or main course.

credit {here}

you'll need...

• 1 lb spaghetti or angel hair pasta, cooked
• 1/2 cup chopped herbs (thyme, basil, parsley, rosemary, etc.)
• 1 stick butter, melted
• 1 vegetable bouillon

1. cook pasta according to directions on box.

2. while pasta is cooking, melt butter in a small pot over medium heat and mix in vegetable bouillon until well combined.

3. drain pasta and return to pot. pour butter mixture over top and toss. add chopped herbs and toss again.

4. plate to serving dish and garnish with a sprig of herbs.

though this dish is perfect just as it is, feel free to add other "tastes" of spring - roasted asparagus, new potatoes, or caramelized spring onions.  or to brighten the flavors, add some fresh squeezed lemon and grated parmesan. 

bon appetit!

foodie wednesday: blueberry & lemon tart

i was tasked for making the dessert for our girls' night this evening.  i'm meeting up with my former boss and co-worker for an evening of hors d'oeuvres, wine, home cooked dinner, wine, blueberry & lemon tart...more wine?

i tend to be more of a cook than a baker, so i decided to keep it simple.  fresh blueberries, lemon curd and (store bought) pie crust : )

1 pint blueberries
10 oz jar of lemon curd
1 tbsp lemon zest
1 egg
2 pie crusts (yes, two)
1 tbsp sugar in the raw

1. preheat oven to 375 degrees

2. in a bowl, combine lemon curd, egg and zest.

3. fold blueberries into lemon mixture.

4. for a free-form tart, spray baking tray with non-stick spray and create a foil ring to support the crust.  (if you want to make a more traditional tart, use an 8 inch tart pan.)

5. lay both crusts over foil ring and fill indented center with blueberry/lemon filling.  since the filling has a tendency to run, you need two crusts to support it for a free-form.  you could probably get away with just on crust if you're using a tart pan.

6. fold edges of crust up and over filling and "pinch" to secure the folds.  if it seems stable, you can remove the foil ring.

7. sprinkle crust with sugar.

8. bake for 45-50 min until crust is golden brown.

allow to cool before serving.  you can even pop it in the fridge to make sure the filling sets.

i haven't tasted it yet...because i'm bringing it tonight...but it smells divine!  i mean really, you can't go wrong with blueberry & lemon anything in my book.

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happy hour: cocktail (link) party

hello mavens!  and happy friday!  i thought it would be fun to host a little cocktail party since the weekend is (almost) upon us.  link up to share your favorite cocktail recipe : )

as you probably know by now, i'm a vodka girl.  my all time favorite is a well-mixed cosmo (from bobby's), but when i'm in the mood for something a little lighter (i.e. healthier), my go-to is vodka + club + splash of cranberry.

2 oz vodka
5 oz club
1 oz cranberry juice

serve over ice & garnish with a fresh lime wedge and voila!  refreshing perfection.  recipe video {here}.

if you want to share your favorite drink recipe, just link up below, and please link back to lifestyle maven from your blog using the button below.  thanks, ladies!





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foodie wednesday: french bread pizzas

i promised yesterday that i would post the recipes for the french bread pizzas we made for our clothing swap.  my sis had the brilliant idea of getting a large boule (i.e. round loaf) and cutting it into 4 layers (like a layer cake) - each layer served as a crust for our toppings.  they were delish!  and super easy to make : )

so, here's what went down:

1 large boule, cut into 4 layers
1/2 cup pesto
1/2 cup red sauce
cheeses (as much and as many as you want)
olives
roasted red peppers
turkey pepperoni

1. preheat oven to 350 degrees and toast bread for a few minutes to get it a little crispy

2. top 2 rounds with pesto, 2 with red sauce

3. add cheese and olives and pepperoni and peppers and whatever else you please  (our combos?  (1) pesto + bleu cheese + provolone + olives / (2) red sauce + mozzarella + cheddar / (3) pesto + mozzarella + roasted red peppers / (4) red sauce + muenster cheese + turkey pepperoni)

4. bake at 350 for 15-20 minutes until cheese is golden and bubbly

5. cool slightly before cutting

makes 6 (or so) lunch servings

we paired our pizza with a simple salad.  mixed greens & arugula topped with bleu cheese and dried cranberries.  we dressed it with a classic balsamic vinaigrette.  yum!  to complete the feast, we sipped on some sangria. 

it was a lovely lunch : )

cherries

i have been loving the fresh cherries that have been available the past few weeks.  they are so sweet and delicious.  i've been snacking on them ever since they came into season.  i know some people avoid cherries because of the work involved to remove the pits, but believe me, this time of year it's so worth it.  my favorite way is to enjoy them fresh, but there are lots of other simple ways to celebrate this lovely little fruit. 

new to cherries?  check out the basics - like how to check for ripeness, how to store, etc. {here}

i <3 cheesecake.  and no-bake is even better.  how i wish i had a slice of this cherry-topped delight right now!  recipe {here}

cherries aren't only for dessert.  they make for a great sweet/savory side, too.  check out this recipe for cherry couscous salad {here}.  yum!

so, if you haven't been enjoying this seasonal treat, get yourself to the grocery store or farmers' market asap!  (pretty-please-with-a-cherry-on-top)

portabella caps & potato packets

first off, i apologize for my absence these past few days.  a tree came down on our property and took out cable and internet.  comcast was just restored this morning : )


ok, post time.

gorgeous day = time to fire up the grill.  in my opinion, fresh grilled veggies are the perfect way to celebrate a summer evening, so the other night i decided to grill up some portabella caps, potato packets & peaches.  (just realized now the lovely alliteration that was our dinner : ) 

our simple grilled meal was summertime on a plate, and we thoroughly enjoyed every last bite.

here’s what went down:

portabellas

marinate 2 portabella caps (washed & dried) in ¼ cup italian dressing
grill on high, 4-5 minutes on each side, until caps are tender and delectable grill marks appear

potato packets

cut 1 potato, 1 zucchini and 2 large carrots into ½ inch cubes
toss veggies with 2 tbsp mustard (any kind), 1 tbsp mayo, 1 tsp chopped garlic, 1 tbsp apple cider vinegar, salt & pepper
divide veggies into 2-3 foil packets coated with olive oil and seal packets well so veggies don’t fall out while grilling
grill for 30-40 min until veggies are tender and lightly browned

peaches

2 peaches, halved
brush the cut surface with a bit of olive oil
grill for 3-4 min face down until grill marks caramelize

in addition to our veggie feast, i sautéed up some chicken sausage seasoned with feta and spinach.  the sweet peaches with the savory sausage were fabulous!

simple summertime goodness!  yum!