May 19, 2011 § 1 Comment
There is a bottle of spicy olive oil in the cabinet that has been untouched for weeks. Every time I reach in for something I hear it screaming at me. This recipe is just for you. Though it’s not apparent in the photos, you’re what makes this dish so good.
Serving Size: ~3-4
- 8 oz. of whole wheat spaghetti
- 1 1/2-2 cups of cherry tomatoes
- 1/3 cup of pitted kalamata olives
- 2 tbsp of water
- ~1 tbsp of brown sugar
- 3 tbsp of dried herbs*
- 1 1/2 loose cups of fresh basil
- Olive oil for sauteing
- Spicy Extra Virgin Olive Oil
- salt and pepper to taste
* I used a mix of thyme, rosemary, sage & oregano. Use fresh herbs if available.
Step 1: in a large pot, boil spaghetti (follow package instructions), drain and set aside
Step 2: wash and slice tomatoes
Step 3: slice olives
Step 4: wash and cut basil (chiffonade if you wish)
Step 5: in a lightly oiled pan, saute tomatoes, olives and herbs on medium heat for 3-5 minutes
Step 6: sprinkle sugar, water and saute for 1-2 minutes
Step 7: in the same pan on low heat, mix in spaghetti, drizzle with spicy olive oil, add salt & pepper to taste
Step 8: turn off heat and mix in basil
May 13, 2011 § 3 Comments
This is an untraditional pesto. The only things similar are the basil leaves and garlic. I like this pesto because it is creamy and a bit tangy. It’s just as versatile, but gives you a slightly different taste. You can use this recipe as a spread or dressing and it also makes an amazing pesto pasta.
- ~3 loose cups of basil leaves
- ~3/4 cup of walnuts*
- ~1/4 cup of pecans*
- 2 cloves of garlic
- 3 tbsp of olive oil
- ~1 cup of greek yogurt (I used Fage Total 0%)
- 1/2- 1 tsp of chili flakes (depends on your tolerance)
- salt and pepper to taste
*I wanted to use my extra walnuts and pecans; hence the weird ratio. Feel free to play with the ratio or use different nuts.
Step 1: add your walnuts, pecans and garlic
Step 2: add your basil leaves
Step 3: add everything else
Step 4: blend (I’m using the Ninja)
Step 1: dice some cherry tomatoes
Step 2: toast some bread
photo taken from Healthy Bread in Five Minutes (PBS)
Step 3: serve with some cracked black pepper
I used the whole grain loaf from La Brea Bakery.
with some hummus (learn to make hummus)
March 23, 2011 § 1 Comment
When I decided to make my Southwest Jalapeno Patty, I really wanted to add some avocado to it. I absolutely love avocado with everything-especially burgers and sandwiches! I think that it adds such a great flavor to the food. It’s also adds a good some good oils to your diet. I wanted to make something a little different that wasn’t just your typical avocado slice. I thought an avocado spread would be a refreshing twist to adding avocado on the burger/sandwich complex.
Below is the recipe and I encourage you to play with the amounts used to get a spread suitable to your taste. If you like something a little more tart, add some more lemon juice. If you want something with a little more avocado, add another one!
- Handful of Heirloom Cherry Tomatoes
- 1 Avocado
- 1/2 lemon juiced
- Handful of Parsley and/or Cilantro (I used a little bit of both)
- 1 Tablespoon of Honey
- Salt & Pepper to taste
- Cut avocado into bit size pieces and toss into bowl
- Finely chop parsley and cilantro and toss into bowl
- Cut tomatoes to desired size (I sliced in half)
- Add rest of ingredients and mix
I added this tangy/sweet delicious avocado spread to my burger below. It will go well with any sandwich, burger or nice piece of toast.