WEDNESDAY, SEPTEMBER 12, 2012
Chinese Chicken Salad Spring Rolls*
With summer seeming to linger just a bit longer and hotter this year, the only thing on my mind is something crisp, fresh, light and filling. Enter the spring roll. Now, don't let the name fool ya, these refreshing rolls can be made any time of year ;-) and even better, they can be made with any freshly pre-made salad. In this recipe I used a chinese chicken salad tossed with an asian peanut dressing. This is the fastest and easiest way to go~of course you can chop and dice your heart out if you have the time... time? These days that is the LAST thing I have to spare*
Here's to quick and refreshing...any night of the week~
*Note~what a fun and inviting way to get the kids in the kitchen!!!
Chinese Chicken Salad Spring Rolls*
Ingredients
1 Pre-made chinese chicken salad
8 Spring roll wrappers
Directions
- Assemble each spring roll individually. Dip 1 rice paper into warm water for about 8-10 seconds and spread out on a work surface or large plate. Add ingredients in layers or toss the salad and add in heaping spoon fulls~ If you choose to add in layers, start with the cabbage, make 1 to 2 inch wide layer of cabbage on the edge of the rice paper that is closest to you.
- Layer strips of chicken, snap peas, red bell peppers and carrots over the cabbage, and sprinkle with cilantro leaves.
- Starting with the edge closest to you and under the cabbage, carefully roll the rice paper over the fillings. Tuck in the edges like a burrito if you wish or leave the ends open so that the fresh veggies can be seen.
- You may make these up to 2 hours ahead of time and cover tightly with plastic or place all of the ingredients on the table and have everyone assemble their own!
Until next time... don't forget to taste. share. spread the love... Simply Food Love*
September 6, 2012
Marinated Mushroom & Jack Quesadilla*
Quesadillas are my favorite go to after school snack,
but this version is a bit more like after work comfort food ;-)
Nothing like ooey gooey melted cheese to transport you into a blissful moment.
Pair this with a nice glass of red, and you are well on your way to a weeknight retreat.
This recipe is really just a list of quick ingredients that you can pair together, melt on a griddle and enjoy... it's that easy. Now, that's a meal this gal can get used to~
Marinated Mushroom & Jack Quesadilla
Ingredients
Flour Tortillas (Preferably homemade* recipe and directions soon!)
Marinated Mushrooms
( you can find them in Greens' prepared food section! or if you would like to tackle your own, smittenkitchen has an amazing and easy version too~)
Monterey Jack Cheese (I use Organic Valley)
Directions (more like assembly)
Preheat your griddle to medium high. Place tortilla on griddle and heat for about 30 seconds on each side until heated through and pliable. Place cheese and mushrooms on half the tortilla and fold over. Heat until melted through and flip tortilla over. For me, the crispier the better! Heat until desired crispness and gooeyness.
Enjoy
Until next time...
taste.share. spread the love
Simply Food Love*
August 31, 2012
Pancetta & Roasted Cauliflower Fettuccine*
Weeknight meals just got a little more stressful~it's back to school & soccer season...need I say more?
This gal can use all the help she can get!
Thankfully this meal is easy, flavorful and ready in as long as it takes to boil fettuccine :-)
The crispy saltiness of the pancetta married with the creamy blend of pecorino and parmesan are the perfect match for the roasted garlic and nutty cauliflower all perfumed with lovely oregano. It's fettuccine at it's finest. You would never guess THIS was a weeknight meal~
Here's to simply delicious weeknight meals~the Simply Food Love way*
Pancetta & Roasted Cauliflower Fettuccine*
Ingredients
1lb Fettuccine (cooked according to package directions)
1lb Roasted Cauliflower (available in Greens' prepared food section)
3oz Pancetta
5 Garlic Cloves, chopped
2oz Shredded Parmesan
2oz Shredded Pecorino
2tbs Chopped fresh Oregano
1/2tsp Black Pepper
1/4 tsp Red Pepper flakes
3tbs Extra Virgin Olive Oil
Directions
Cook fettuccine as directed. Meanwhile heat a large skillet over medium heat. Add oil and pancetta to pan, and cook until crispy (about 6 minutes). Remove Pancetta. Add chopped garlic and reduce heat to medium low and cook garlic until brown and oil is infused (about 4 minutes). Once garlic is brown and crispy add pancetta, cauliflower, fettuccine, cheese, pepper flakes, black pepper and oregano into pan. Turn heat off and toss all ingredients together, and enjoy immediately.
taste.share.spread the love...
Simply Food Love*
August 23, 2012
Black Calypso Beans de la Holla*
Growing up I knew of only one bean...the pinto. It's a staple in every Mexican household, and frankly we would have them one of two ways: de la holla or refried. I LOVED them fresh out of the pot with their broth, cilantro, onions, queso fresco and jalapenos.
To the day it's one of my favorite foods.
So when I saw these Black Calypso Beans by Rancho Gordo of Napa at Greens, I knew EXACTLY how I was going to make them~
Boy was I pleasantly impressed. Their creamy and hearty texture was perfect, and their color was fun and added just the right amount of character to this belly satisfying dish.
I hope you give them a try and see for yourself, these are definitely not your grandmothers beans*
Black Calypso Beans de la Holla
1 package of Rancho Gordo Black Calypso Beans
1 Medium Red Onion, finely diced
3 Serrano Chiles, finely diced
1/4 Cup Chopped Cilantro
1/2 Cup Queso Fresco Crumbled
Salt & Pepper
Directions
Soak Beans 2-4 hours in cold water. Place beans in a heavy pot making sure water is at least 2 inches above the beans. Place beans on high and boil for about 5 minutes. Reduce the heat to a low simmer and cook until tender (about 1 hour). Salt beans at the end of the cooking process as the beans will become tough if you salt them too early. Well at least that's what my mom used to say... she was a professional, so I will stick to her teachings :0) Also if the water gets low, replace with boiling water, not cold or room temperature water as this will change the broth flavor and bean color. Once the beans are cooked mix with the remaining ingredients and salt and pepper to taste. Pair with fresh corn tortillas and your world will never be the same*
This one pot meal is as soul satisfying as anything that I can think of...try it this weekend,
I'll see you at the market.
until next time...
taste.share.spread the love...
Simply Food Love*
August 16, 2012
Heirloom BLTs*
Heirloom tomatoes are at their peak right now and
this summer heat warrants a nice. crisp. salad...a BLT salad*
These lovely tomatoes were just the right size to stuff with crispy bacon,
cool lettuce and a drizzle of lemon aioli dressing.
So get out there and get your heirlooms!
and don't forget to taste. share. spread the love...
Simply Food Love*
Lemon Aioli Dressing
2/3 cups Mayo
1tsp. lemon zest
¼ cup lemon juice
1 tsp kosher salt
1tsp pepper
Mix the ingredients
together and drizzle on the salad
August 9, 2012
Chile Rellenos
Ok, this week was reeeeally hectic, which is why this life saver recipe was THAT much more life saving.
Green's has stuffed chiles with corn relish and mozzarella cheese and well, being that I had to put a spin on it, what better than .......Chile Rellenos! Now, I know i've done them before, but let me just say, I've never made them this fast or this easy. They did the blistering, peeling and stuffing for me, that just left the flower dusting and the egg battering and frying!
So here's the step by step for chiles the long way....but with the chiles already ready, you can skip to the last few steps! Chile Rellenos 101
Enjoy and don't forget to taste.share.spread the love... Simply Food Love*
August 1, 2012
Grilled Vegetable & Focaccia Bites~
This week's Greens Twist* is a simple yet flavorful bite~
But don't be fooled by the title, with the smokey flavor and crispy yet creamy texture,
this is one recipe you won't be able to have just one bite of.
Summer entertaining or afternoon snacking has never been easier or more enjoyable.
Grilled Vegetable & Focaccia Bites
1 Loaf of Greens Focaccia
1lb Grilled Vegetables (prepared foods section)
2 tbs Olive Oil
Salt & Pepper To Taste
Wooden or Metal Skewers
Directions
Cube
focaccia into 2 inch cubes and slice horizontally. Additionally, cut
vegetables into thread-able strips. Thread half a cube of bread onto
skewer as well as a few vegetables, alternating each veggie, top off
with the other half of focaccia. Drizzle with olive oil and sprinkle
with salt and pepper. Grill just until bread is warm and toasted
(approx. 45 seconds on each side). Remove from grill and place on
platter.
Note: To make these over the top you can also thread with cubed Feta. Find an amazing selection at our cheese table!
Until next time,
don't forget to taste. share. spread the love...
Simply Food Love*
July 25, 2012
Heirloom Tomato Tart~
This week's Greens twist is a simple and flavorful dish that highlights the season's most bountiful and beautiful gift...Heirloom Tomatoes.
You can find these in the prepared foods case layered with fresh mozzarella and basil, stacked like a lovely caprese tower drizzled with local olive oil.
Here's to a summer twist you won't be able to resist~
Heirloom Tomato Tart
Ingredients
2 Caprese Napoleons
1 Package Star Dough Artisan Pastry Dough
1 Container Cibo Natural Basil Pesto
Salt & Pepper to taste
Directions
Thaw dough as directed on package, once thawed unroll dough onto pizza stone or cookie sheet. Layer tomato and mozzarella around the dough making sure to leave 2 inches around the entire edge to fold over. Once layered fold over creating a nice edge. Brush edge of pie dough with basil pesto. Salt & pepper to taste. Bake at 425 for 12-15 minutes or until golden brown and flaky.
I hope you find the time to take a moment and enjoy summers gifts.
Until next week, don’t forget to
taste.share.spread the love…
Simply Food Love*
July 18, 2012
Salted Caramel Brownie Ice Cream Sandwiches~
Yes, you heard me, salted * caramel * brownies... I could just stop there and you would need no more to start your daydream. But since these lovely decadent dream inducing concoctions are a daily staple at the market, i thought I would give them a twist that you surely can't resist~homemade vanilla bean ice cream. It's amazing what a couple of ingredients can do to your life. Just when you think all is bad in the world these bad boys come along and make it all better, even if just for a moment. A moment to yourself is all you ask right? Take a moment to stop by for these 4 must have staples: Salted Caramel Brownies, Strauss Creamery Heavy Cream, Organic Valley Grass Milk & Hickman Chicks Eggs. So, I'll be seeing you tomorrow morning right? Oh wait, in case you need a bit more convincing:
I'll have a brownie waiting with your name on it*
Prep Time
Cook Time
Ingredients For Vanilla Bean Ice Cream
- 1 whole Vanilla Bean, Split And Scraped
- 3 cups Organic Valley Grass Fed Milk (whole)
- 2 cups Sugar
- 8 whole Hickman Chicks Large Egg Yolks
- 3 cups Strauss Heavy Cream
Preparation Instructions
Heat the whole milk and 2 cups sugar in a saucepan over low heat, scrape the vanilla bean center into the mixture and drop in the bean. Turn off heat when mixture is totally heated. Remove the vanilla bean stem.Beat egg yolks with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling in the 1 1/2 cups milk mixture, whisking constantly. After that, pour the egg yolk/milk mixture into the pan containing the rest of the milk mixture. Cook over low to medium-low heat until thick and it holds on the back of a wooden spoon, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.
Chill mixture completely, then freeze in an ice cream maker until thick. Take Salted Caramel Brownies and cut in half horizontally making a top and bottom layer out of each brownie. You may choose to cut them in half vertically if you want a smaller portion. Smaller portion?! Sorry, I had a short brain lapse. My sincere apologies* Fill bottom portion with two scoops of ice cream (I split the brownies in half and used a small ice cream scoop). Cover with top layer and to be a bit more over the top and decadent drizzle with your favorite melted chocolate, caramel and sprinkle of sea salt~ All of which can be found at the market as well!
I hope you enjoy this fun and mood enlightening recipe with the ones you love… or on your mini moment of mental relaxing alone*
Until next week, don’t forget to
taste.share.spread the love…
Simply Food Love*
July 11, 2012
Simply Food Love goes Greens!
I am so excited to be
starting this new chapter of Simply Food Love… In this series you will find
Greens Market products, ingredients and prepared food items twisted into fast, fun
fabulous recipes the Simply Food Love way~
This week I used two
of Greens' staples: Lemon chicken &
coleslaw. These great items can be found in the prepared food section of the market along with other delectable finds. I hope you enjoy this recipe and most importantly, enjoy it with the ones you love*
Until next week,
don't forget to taste.share. spread the love~
Simply Food Love
Lemon Chicken Tacos w/ Spicy Avocado & Lime Slaw
Serves 4
Ingredients
- 1 1/2 lbs Lemon chicken chopped
- 3/4 lb Cole slaw
- 1 Ripe avocado chopped
- 1 Pickled jalapeno chopped
- 3 tbs Chopped cilantro
- Juice of 2 limes
- 8 Corn tortillas
- Chives & Cilantro for garnish (optional)
- Salt & Pepper
Directions:
Combine coleslaw, lime juice, jalapeno,
avocado and cilantro in a bowl and let it sit to marinate. While the coleslaw absorbs the added flavors
heat up the tortillas on either a griddle or grill, I love the smokiness that
the grill gives the tortilla as well as the texture of the blistering.
To assemble the tacos layer the chicken and the
slaw on the tortilla garnish with cilantro and chives. Pair them with Greens'
stuffed jalapenos and a side of Frontera
Double Roasted Tomato Salsa and it’s a perfect summer meal!
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