I don’t have some great tale associated with this recipe. It doesn’t come from some heartfelt childhood memory. Nor did I stumble upon it in a cookbook with excitement and rush to make it. And it’s definitely not a copycat recipe from my favorite meal at my favorite restaurant.

The story is quite simple. One day I was deciding what to have for lunch. I had leftover noodles and tuna fish so I mixed them together with some raw veggies. It was yummy so I kept making it. The end. Sometimes the best recipes are the most simple ones.

Many years ago this was my most requested dish from my friends for all our summer barbecues. This was before I ditched the boxed cake mixes and started baking these Perfect Chocolate Cupcakes of course.

I don’t make it as often now since Matt is a tunafish-hater. Do you have anyone like that in your house? I rinse the can, toss it in the enclosed trash, run the disposal and eat the evidence, yet as soon as Matt walks in the kitchen the first words out of his mouth are, “Did you make tunafish?” Insert scrunched up grossed out face here. Is he a secret detective or do all tunafish-haters have such a ridiculous tunafish radar?

Anyways, back to this delicious pasta tuna salad. The creaminess of the mayonnaise mixed with the pasta and delightful tunafish make this a perfect barbecue side dish, but the best part comes from the crunchy sweetness of the peas, bell peppers and grape tomatoes. I keep mine pretty basic, but feel free to jazz yours up with different veggies, different seasonings or even sun-dried tomato mayo.

Pasta Tuna Salad

 

Print

Yield: 8-10 servings

Ingredients

• 1 pound tri-color short pasta, cooked al dente
• 12 ounces tunafish, drained and flaked
• ½ red bell pepper, chopped
• ½ orange bell pepper, chopped
• 1 cup Hellman’s mayonnaise, more if desired
• 1 pint grape tomatoes
• 8 ounces frozen green peas, cooked and cooled
• Salt and pepper

Directions

1. Combine the pasta, tunafish, bell pepper and mayonnaise in a large mixing bowl.
2. Carefully stir in the tomatoes and peas. Season with salt and pepper to taste.

Notes

If serving after being refrigerated stir then add more mayonnaise if desired to renew it’s creamy texture.

3.2.1311

Lauren Uncategorized 0 Comments

My brother gave me one of the most thoughtful Christmas gifts last year: a copy of this beautiful Tasting Colorado cookbook. Every recipe is a popular dish from a Colorado restaurant, covering everything from fluffy biscuits to local mouthwatering steak. Not only did I wish I could stuff my face into every picture and eat the contents, but I’ve actually been to a few of the restaurants!

Although he’s a Boston native, Colorado stole my brother’s heart 10 years ago and he’s lived there ever since. I get a chance to visit him once or twice a year and for those of you who have never been add it to your bucket list. It’s one of the most beautiful places I’ve ever visited and I’ve had some of my favorite dishes there.

While flipping through the cookbook and mopping drool from my mouth I was so excited to stumble upon this recipe from the restaurant Six89. Six89 closed in 2012 and their gnocchi salad disappeared along with it. Until now.

I cannot properly express in words the deliciousness of this dish. The crispy gnocchi together with the savory shiitake mushrooms, asparagus and nutty Parmesan is enough to have you going back for more. But when you add the shallot vinaigrette and leafy greens this meal becomes irresistible.

You can certainly use store-bought gnocchi to make this dish, but I highly recommend taking the extra time to tackle homemade gnocchi to experience the full potential of each mouthwatering bite.

Gnocchi Salad with Shiitakes and Asparagus

 

Print

Yield: 4 appetizer servings

Ingredients

for the gnocchi

• 2 cups gnocchi
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons minced shallots
• 2 cups sliced shiitake mushrooms
• 2 cups asparagus, blanched and cut into 1” pieces

for the vinaigrette

• 2 tablespoons minced shallots
• 1 tablespoon dijon mustard
• 2 teaspoons dried oregano
• 2 tablespoons white wine vinegar
• ¾ cup olive oil
• 4 cups baby field greens
• Salt and pepper
• Fresh grated Parmesan, for serving

Directions

1. Boil the gnocchi in a medium saucepan until they float to the top and are heated through, about 3 minutes. Drain and set aside.
2. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Pan-fry the gnocchi until crispy and lightly browned.
3. Reduce the heat to medium then add the shallots and sauté until softened and lightly browned, about 5 minutes, stirring often. Add the mushrooms and sauté for 5 more minutes. Add the asparagus slices and sauté until warmed through then remove from the heat. Season with salt and pepper.

for the vinaigrette

1. Combine the shallots, mustard, oregano and white wine vinegar. Whisk together well with the olive oil. Season with salt and pepper. Toss the gnocchi with 4 tablespoons of the vinaigrette. Plate the gnocchi.
2. Toss the baby field greens with some of the vinaigrette and place over the gnocchi. Top each plate with a generous serving of fresh grated Parmesan.

3.2.1263

Lauren Uncategorized 0 Comments

I’ve been really into soups lately. Not that I previously disliked soups, they just weren’t in my weekly routine mostly due to the fact that I always end up burning my tongue. Probably the same reason I don’t like hot coffee and let my hot chocolate come to almost room temperature so I can gulp it down, tongue intact. I guess I could also just try being patient, but that’s not really my thing when it comes to food.

Lately though, I’ve been putting aside my fears of burnt tongues and really digging soups. It all started with this cauliflower soup. The next week I made a broccoli version and the week after I made it with roast mushrooms. By the fourth week Matt and I decided I needed to expand my soup-making horizons. Enter this weeknight minestrone soup. Yum.

Now this soup was so quick to make that I had serious doubts about the level of deliciousness that it would reach. Doubts be damned, this soup is tasty! A perfectly well-balanced minestrone soup with a light tomato base full of perfectly seasoned and softened vegetables, beans and pasta.

I kept mine pretty traditional, other than the addition of kale, but you could customize this in any way that suits you. The next time I make it I might include some zucchini for extra greenery. And some mushrooms because I have a mushroom addiction. But that’s just me.

Weeknight Minestrone Soup

 

Print

Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1 teaspoon paprika
• 3 cups chopped kale or baby spinach, hard stems removed
• 6 cups low sodium vegetable broth
• 1 28 ounce can crushed tomatoes
• 1 14 ounce can no-salt-added diced tomatoes
• 1 15 ounce can kidney beans, drained and rinsed
• 1 cup small-shaped whole wheat or brown rice pasta
• Fresh grated Parmesan cheese and chopped parsley for topping
• Salt and pepper

Directions

1. Heat the olive oil over medium-high heat in a large pot. Add the onion and cook for about 5 minutes, or until translucent. Add the garlic and cook until fragrant, about 30 seconds. Add the celery and carrot and cook for about 5 minutes, or until they begin to soften. Add the dried oregano, parsley flakes, and paprika, then season with salt and pepper. Add the kale or spinach and cook until wilted, about 5 minutes.
2. Add the vegetable broth, crushed tomatoes and diced tomatoes then bring to a boil. Reduce the heat to medium-low and add the pasta and beans. Cook for 10 more minutes, or until the pasta and vegetables are tender. Season with salt and pepper.
3. Serve hot topped with fresh grated Parmesan cheese and chopped parsley.

3.2.1263

Lauren Uncategorized 0 Comments

I often get inspired by dishes I have out at restaurants. Sometimes it is because the dish was so fantastic that I dream about it day and night. I develop an obsessive nonstop craving for it and must recreate it myself to satisfy this craving. Sometimes the dish wasn’t all that great, but in theory it sounded amazing. That is when I know I must recreate it to help the dish live up to its potential. The later was the case with this salad. A spinach salad with fried goat cheese, pears and toasted walnuts. The minute I saw it written on the menu my mouth started watering.

I have an affinity for goat cheese with its creamy texture and tangy taste so the thought of adding a crispy exterior had me over the moon with delight. Then adding pears for sweetness balanced by the toasted walnuts for crunch and an earthiness? Genius workings of a perfect salad in my eyes. But then it came to the table and the first bite was a serious letdown. The dressing was bland and the fried goat cheese was overpowered by breading. I knew the salad was meant to be amazing so a week later I set out to help it reach its full potential.

This spinach salad with fried goat cheese, pears and toasted walnuts with a pomegranate molasses vinaigrette exceeds expectations beyond what my wildest dreams had imagined. The fried goat cheese has a very light yet crunchy exterior which pairs perfectly with the refreshing spinach, pears and toasted walnuts, but what really makes this salad sing is the pomegranate molasses vinaigrette. Sweet and tangy this dressing packs a punch and is anything but bland. You only need a small amount so make sure you don’t overdress the spinach.

Typically, a salad is the last meal choice on my list, but that week I ate this salad every day, oftentimes for lunch and dinner. Now if that testament isn’t enough to get you to make this salad right this minute, then I’m not sure what is.

Spinach Salad with Fried Goat Cheese, Pears, Toasted Walnuts and a Pomegranate Molasses Vinaigrette

 

Print

Yield: 4 servings, 1 cup dressing

Ingredients

for the fried goat cheese

• 8 ounces goat cheese or goat cheese with honey
• 2 egg whites
• ⅓ cup panko bread crumbs

for the dressing

• ¼ cup pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ¾ cup extra-virgin olive oil
• Salt and pepper

for the salad

• ⅓ cup chopped walnuts
• 8 cups fresh spinach
• 2 pears

Directions

for the fried goat cheese

1. Place a small cooling rack over a baking sheet small enough to fit in your fridge then set aside.
2. Beat the eggs with 1 tablespoon of water in a small bowl. Place the breadcrumbs in a separate small bowl. Set aside.
3. Slice the goat cheese into ½” thick slices. The best way to cleanly cut goat cheese is with a small piece of dental floss.
4. Carefully dip each slice of goat cheese into the egg white mixture then the breadcrumbs before placing on the cooling rack. After all the pieces have been dipped let them chill in the fridge for at least 15 minutes.
5. When the goat cheese rounds have chilled, heat a sauté pan over medium-high heat with 1 tablespoon of olive oil.
6. Cook 2-3 minutes per side then remove from the heat.

for the dressing

1. Whisk together the pomegranate molasses, vinegar, mustard and honey until combined. Slowly whisk in the olive oil. Season with salt and pepper to taste.

for the salad

1. Preheat the oven to 350 degrees F. Evenly place the walnuts on a baking sheet and toast for 3-5 minutes or until lightly browned.
2. Thinly slice the pears.
3. Toss the spinach with some of the salad dressing. Divide dressed spinach onto 4 plates then top each plate with the ¼ of the toasted walnuts, ½ of the sliced pears and 2 pieces of warm fried goat cheese.

3.2.1263

Lauren Uncategorized 0 Comments

Hang onto your hats folks, we’re in for a whirlwind! My excitement over this soup is bursting out of me and it cannot be contained. The best thing for you to do is to hold on, take it all in and then get cooking. I first cooked this soup a couple years ago, but every time I make it I wonder to myself why I wait so long in between whipping it up.

I love creamy vegetable soups, but they are usually laden with heavy cream and high fat milk. A creamy soup that is low in calories and fat, but high in nutrition and flavor? Definitely a win. But a soup that also has added protein? Now that is the ultimate trifecta! A tasty tender trifecta.

Roasted cauliflower and garlic soup topped with kale chips and a balsamic drizzle. No, you don’t have to go to some fancy farm-to-table restaurant to enjoy this cozy dish; you can make it in your kitchen right this minute. Cauliflower is roasted to add depth to its flavor and tenderize it. Roasting the garlic mellows it and causes it to develop a creamy texture. While the vegetables are roasting a light roux is created then mixed with onions, carrots, celery and seasonings.

The sautéed vegetables brown and release their inner juices just before being combined with rich vegetable stock and white wine. The roasted vegetables are added to the pot and everything is pureed to a rustic creaminess. Nonfat plain Greek yogurt lends to the creaminess and provides a very subtle tang. Finally the soup is topped with kale chips for crunch and an easy balsamic drizzle for continued depth of flavor. Go make this. Now. I’ll be running to the kitchen for more leftovers before I pass out from excitement.

Roast Cauliflower and Garlic Soup with Crispy Kale Chips and a Balsamic Drizzle

 

Print

Yield: 8 servings

Ingredients

• 2 heads cauliflower
• 4 tablespoons olive oil
• 2 heads garlic
• 2 tablespoons flour
• 4 stalks celery, chopped
• 2 large yellow onions, chopped
• 2 carrots, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon italian seasoning
• ¼ teaspoon paprika
• ¼ teaspoon oregano
• ⅛ teaspoon chili powder
• 1 cup white wine
• 1 cup water
• 4 cups vegetable broth
• 12 ounces fat free plain Greek yogurt
• Salt and pepper
• 1 batch crispy kale chips
• ¼ cup balsamic vinegar

Directions

for the soup

1. Preheat the oven to 400 degrees F.
2. Line a large baking sheet with tinfoil and set aside.
3. Cut the cauliflower into similar sized florets and evenly place on the baking sheet. Toss the cauliflower with 2 tablespoons of olive oil and season with salt and pepper.
4. Cut the tops off both heads of garlic so that almost all the cloves are exposed. Place each head of garlic in a little square of tinfoil and curve up the sides. Lightly drizzle the garlic heads with olive oil then season with salt and pepper. Seal up the tinfoil to make little packets of the garlic heads.
5. Place the cauliflower and garlic packets in the oven. Let the cauliflower roast for 25 minutes then remove from the oven. Let the garlic continue to roast for another 10 minutes.
6. While the cauliflower and garlic are roasting, heat a large pot over medium-high heat. Add two tablespoons of olive oil and the flour and whisk to combine. Continue to whisk until the mixture is light brown in color, about 5 minutes.
7. Add the celery, onion and carrot. Stir to combine and cook until the onions have started to brown and the vegetables have started to soften.
8. Add the salt, pepper, italian seasoning, paprika, oregano and chili powder, stirring to combine. Add the wine and water. Bring to a slow boil then cook for 5 minutes.
9. When the heads of garlic have cooled, squeeze out the garlic cloves and add them to the soup along with the vegetable broth. Cook for 10 more minutes.
10. Add the cauliflower and cook for 5 more minutes. Using a food processor or immersion blender puree the soup until smooth. Add the greek yogurt and puree until smooth. Taste and season with salt and pepper as desired.

for the garnish

1. Heat the balsamic vinegar in a small saucepan over medium heat, stirring occasionally. Continue to heat until it has reduced to a 2-3 tablespoons.
2. Top each bowl of soup with kale chips and a drizzle of the balsamic reduction.

3.2.1263

Recipe adapted from The Novice Chef.

Lauren Uncategorized 2 Comments