Tag Archives: dinner

Heirloom Tomato, Nectarine, Goat Cheese, and Arugula Salad with Avocado Toast + Fried Egg (!!)

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I mean, need I say more???  I was inspired to make this salad by the amazing Danielle Kartes from Rustic Joyful Food.  She posted a similar salad on Intagram about 45 minutes before I was supposed to make dinner.  I had everything on hand, but substituted arugula where she used spinach, and then accidentally forgot to put balsamic vinegar on-didn’t need it!!

I paired it with my total stand by when the Huz is traveling (fried egg on avocado toast), and…YUM!!

So easy and refreshing-healthy too!!Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-1Ingredients

Salad

  • Handful of arugula or spinach for however many people you have
  • Nectarine sliced
  • Heirloom tomato sliced
  • Drizzle of olive oil
  • Goat cheese
  • Salt and Pepper to taste

Toast

  • Slice of artisan bread (can use gluten free option if needed)
  • Avocado
  • Eggs
  • Chili Flakes, and Salt and Pepper to taste

What to do…

Layer everything on the salad greens and enjoy-how easy is that?!!

For the toast.  I lightly toast my bread, mash the avocado on with a fork, and then fry up your egg.  I tend to only cook mine for 5-6 minutes (with a lid on), so the yolk is still runny.  There’s something so decadent about a runny yolk…

Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-2 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-3 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-4 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-5 Blog Heirloom Tomato Nectarine Goat Cheese and Arugula Salad with Avocado Toast and Fried Egg-6Enjoy!dit-elle-Lauren

Tomato, Basil, Mozzarella and Watermelon Skewers

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We’re having another “heat wave” (Seattle doesn’t really know what to do when it’s 80+ degrees (except celebrate perhaps). Get to 90+ though and we start melting). With no air conditioning, we try not to cook and bake much, instead we head to the lake for picnic dinners or grill on our deck. These skewers require no grilling or cooking however and are totally summer, totally simple, and totally delicious.

We had these at a wedding few weeks ago in California. It was the perfect appetizer.

You skewer cherry tomatoes, cubed mozzarella, cubed watermelon and fresh basil leaves. Then drizzle with your favorite balsamic vinaigrette and serve! So easy!

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Ingredients

  • Cherry tomatoes
  • Watermelon, slice into 1″ cubes
  • Mozzarella, cubed
  • Fresh basil leaves
  • Balsamic vinaigrette
  • Skewers (look for bamboo knot cocktail / Hors’ D’oeuvre picks)

 Directions

  • Skewer tomatoes, watermelon and cheese with basil layered in
  • Drizzle with balsamic vinaigrette
  • Keep refrigerated until ready to serve
  • Enjoy!

dit-elle-Esther

Parsley Walnut Pesto

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A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!

Blog parsley walnut pesto

Ingredients

  • 3 cups fresh flat-leaf parsley
  • 1/2 cup chopped walnuts, toasted
  • 3 tablespoons olive oil (or more if desired for consistency)
  • 1 Tbsp fresh lemon juice
  • salt
  • ground black pepper
  • 3 garlic cloves, chopped

Directions

  • Combine all ingredients in food processor – process until smooth.
  • Yields about 12 tablespoons

dit-elle-Esther

Insalata di Arance (Orange Salad)

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I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!

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Ingredients

  • 4 oranges, peeled, sliced in bite size pieces
  • 1/2 small red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Dried red pepper flakes or cayenne pepper, to taste (optional)
  • Pinch of salt
  • 1 handful kalamata olives (or pitted black olives)
  • 1 handful fresh parsley, finely chopped

Directions

  • Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
  • Toss with oranges, fennel, onions.
  • Sprinkle with olives and chopped parsley.
  • Serve and enjoy or make ahead of time and let marinade overnight

Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.

dit-elle-Esther

Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

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It’s the time of year when we start eating every meal outside on our deck – so lovely! Here’s an easy and delicious (and pretty!) salad. 🙂

Blog salad with berries nuts goat cheese

Ingredients

  • Mixed greens (spinach and arugula are great, but really any mixed greens work well)
  • Raspberries
  • Candied pecans
  • Goat Cheese
  • Olive Oil
  • Balsamic or White Champagne Vinegar

Directions

  • Toss greens with vinegar and olive oil
  • Add in raspberries and pecans and toss lightly
  • Top with goat cheese
  • Serve immediately and enjoy!

On the dinner menu: I served this with Herb and Parmesan Baked Salmon and chilled Sauvignon Blanc.

dit-elle-Esther

Easy Herb and Parmesan Baked Salmon

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This is a super easy way to prepare salmon! Brush with a little olive oil, fresh herbs, some cheese and bake! Even my kids loved it (to my surprise, because they have not been fans of fish lately) – win win! 🙂

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Ingredients

  • 1lb slab of salmon
  • 1 Tbsp olive oil
  • Some sprigs of fresh herbs (I used thyme and oregano), torn
  • Handful of parmesan cheese (omit if strict paleo)

Directions

  • Oil baking dish
  • Add salmon and brush lightly with oil
  • Sprinkle fresh herbs on salmon
  • Top with cheese
  • Bake @ 350 for 25-28 minutes

dit-elle-Esther

Shakshouka // The lazy gals version…with chicken sausage.

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I was totally intrigued when Esther posted this recipe.  And then of course, I had to try my “lazy gals” approach to it!  And…I added a little more protein, because…teenage boys and all.  It needs to be more filling!  All by itself, I LOVED it!  I served it over veggie pasta, so that it would appeal the masses (teenage boys/toddler girl), but I would have happily eaten it as is, and been totally satisfied and happy!Blog Easy Shakshouka with Chicken Sausage-1Ingredients

(serving size depends on how many you want to feed. I fed 5)

  • One medium size yellow onion
  • Tablespoon crushed garlic
  • 2 Tablespoons Olive Oil
  • Jar of your favorite pasta sauce
  • 8 Chicken sausage (already cooked and diced)
  • Half of a large avocado or one small
  • 5 Eggs

What to do

  • In a sauce pan heat olive oil, garlic, and onions until onions are soft.
  • While those are heating, dice your chicken sausages into bite size pieces.
  • Add to onion mixture once onions are almost done and heat chicken sausages for a minute
  • Add pasta sauce and bring to a boil.Blog Easy Shakshouka with Chicken Sausage-3
  • Make a pocket and crack eggs into the pocket.  Cover and let cook for 6-8 minutes, or until eggs are cooked to your liking.  Garnish with sliced avocado and enjoy!Blog Easy Shakshouka with Chicken Sausage-1dit-elle-Lauren

Protein Berry Smoothie

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When the Huz travels, and we don’t have the boys, Maya and I keep it pretty simple for dinners.  One of our favorite things to make is smoothies-DUH! 🙂  We’ve posted various smoothie recipes, and really it’s hard to go wrong.  Just dump a bunch of ingredients in a blender and it comes out tasting delicious (usually!)  Since it was going to be our dinner I added some protein powder and other “healthy” powder that made me feel a little better about it as a meal 😉Blog Protein Vegetarian Paleo Fruit Smoothie-1Ingredients

Blog Protein Vegetarian Paleo Fruit Smoothie-2Blog Protein Vegetarian Paleo Fruit Smoothie-2-She’s pretty excited to help hahaha. Blog Protein Vegetarian Paleo Fruit Smoothie-3 Blog Protein Vegetarian Paleo Fruit Smoothie-4 Blog Protein Vegetarian Paleo Fruit Smoothie-5Even more excited to lick the spoon 🙂 Blog Protein Vegetarian Paleo Fruit Smoothie-7 Blog Protein Vegetarian Paleo Fruit Smoothie-8Cheers! 🙂 Blog Protein Vegetarian Paleo Fruit Smoothie-9 Blog Protein Vegetarian Paleo Fruit Smoothie-10I can’t even handle it…  SO CUTE! Blog Protein Vegetarian Paleo Fruit Smoothie-11Enjoy!dit-elle-Lauren

Chicken with Sun-Dried Tomato & Basil Cream Sauce

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Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!

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Ingredients

  • 4 chicken breasts
  • 1 Tbsp butter
  • 2-3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste (optional)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Directions

  • Preheat oven to 400 degrees F.
  • Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
  • Place chicken into baking dish. Cover with sauce and place in hot oven.
  • Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
  • Serve chicken immediately, garnished with basil, if desired.

Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!

dit-elle-Esther

Tossed Salad & Scrambled Eggs

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Need a quick go-to meal that includes protein and veggies? My quick fix meal is tossed salad and scrambled eggs (yes, I’m a fan of Frasier..:-)). You can add all sorts of veggies, cheeses, or leftover cooked meats for a delicious quick meal!

Here’s a my super fast recipe for scrambled eggs. Basically you put some oil in the pan and add whatever raw veggies/meats you wish, cooking for a few minutes, then crack the eggs directly into the pan stirring occasionally until no longer runny. Add cheese at the end, and mix it in by fluffing a bit with fork and serve!

Blog tossed salad eggs

Ingredients

  • Eggs
  • Oil for cooking
  • Veggies (my favorites include chopped asparagus, fresh spinach, artichoke hearts and sundried tomatoes)
  • Cheese (my favorite is goat, but try cheddar, mozzarella, parmesan or pepper jack or others)
  • Fresh herbs, spices, salt & pepper (to taste)
  • Cooked meats (bacon, chopped ham, etc)

Directions

  • Heat oil and saute herbs and veggies (onion until it’s translucent and garlic until fragrant if using either) for a few minutes
  • Crack eggs directly into pan and stir occasionally until eggs are no longer runny
  • Add cheese and salt/pepper to taste
  • Serve with tossed salad (salad greens + oil + balsamic vinaigrette)

Enjoy! 🙂

dit-elle-Esther