Look Where We Hiked Last Weekend! Griffith Park

This past weekend, I visited Griffith Park for the first time. It is full of walking and hiking trails as well as the beautiful Observatory and amazing views of Los Angeles. I'm no photographer but decided the pictures are better than any description I could give :)

Strawberry Rhubarb Crumble for Two

Smelling and tasting the strawberries at the Farmers' Market this weekend was the inspiration for this weeknight dessert. With one of the three pints I purchased, I decided to slice them up and combine with tart rhubarb from a Farm Fresh box for a delicious crumble. Prep it just before dinner, then throw it in the oven while you eat. It'll be ready to share (or not!) when you're finished with your meal. 

Need more convincing? Here are 3 great things about crumbles: 

1. Measurements are less important than with other baked goods
2. A crumble is a simple but super impressive dessert for a night with a dessert guest or a full dinner party
3. With so many great fruits in season all summer long, you can reduce the sugar you add to your dessert quite a bit and let summer naturally sweetness shine! 

My suggestion, as always, is to get creative. I used pistachios in the topping and strawberry-rhubarb filling. But try different kinds of nuts and whatever fruits you love. Enjoy! 

 Strawberry Rhubarb Crumble for 2 

Serves 2

Ingredients

The crumble:

3 Tbs whole wheat flour

1 ½ Tbs turbinado sugar

¼ tsp salt

1 ½ Tbs butter, cold

2 Tbs old fashioned oats

2 Tbs pistachios, toasted and coarsely chopped

½ tsp vanilla extract

The filling:

1 pint strawberries, hulled and sliced

1 stalk rhubarb, ends removed and thinly sliced

1 tsp turbinado sugar

1 tsp vanilla

Directions

1.  Make crumble topping. Whisk together flour, sugars and salt. Add butter and mix together with fingers until resembles large, coarse crumbs. Add oats, nuts, and vanilla and toss with fingers until just combined. Cover and refrigerate until ready to bake dish. Can be covered and refrigerated up to 1 day in advance.
2. Preheat oven to 375 degrees. Make filling. Combine all ingredients in 2 small ramekins or 1 small baking dish. Add topping. Bake at 375 degrees for 20-30 minutes, until top is golden brown and fruit juices are bubbling at edges.
3. Allow to set after baking about 5 minutes before serving. Serve alone, or topped with vanilla ice cream and mint. 

Stuffed Peppers

Hearty and healthy! I had some lean ground beef in the refrigerator and was feeling a little "hamburger-ed out" after some early summer barbecues. I decided to get creative and put that beef to use in this Stuffed Peppers recipe, filled with lean ground beef (or you could substitute ground turkey or go beans for a vegetarian option), brown rice, vegetables, and exciting spices. Like most recipes I love, there's nothing too scientific about the particular ingredients I used, leaving you lots of creative licence to use what you love/have. I had a little more filling than needed to fill the peppers, and it was delicious warmed and wrapped in a corn tortilla for lunch the next day. Enjoy :)

Stuffed Peppers

 Serves 4

Ingredients

¼-1/2 cup dry brown rice, to make ~ ¾ cup cooked (I use Trader Joe's Quick Cook Organic Brown Rice to reduce the cooking time!)

4 bell peppers

2 Tablespoons olive oil

1 onion, diced

1 clove garlic, minced

2 tsp chili powder

½ tsp cumin

1 tablespoon paprika

½ teaspoon ground allspice

Salt and pepper

¾ lb lean ground beef or ground turkey (or about 1 can beans)

¼- ½ cup tomato puree or jarred tomato sauce

¼ cup fresh parsley, chopped

1 egg, beaten

Directions:

1.  Prepare brown rice according to package instructions (do this while beginning to prepare peppers and filling). When cooked, transfer to bowl.
2. Cut off top of peppers, just below stem. Scoop seeds from cavities and discard seeds. Cut pepper flesh around stem and set aside. Discard stem. Place seeded peppers on foil-lined glass baking dish. Preheat oven to 375 degrees.
3. Heat oil over medium heat. Sauté onions, pepper pieces, garlic, spices, salt and pepper until onions begin to soften (about 4-5 minutes). Add ground beef and cook, stirring often, until ground beef is browned. Add tomato sauce and cook another 1-2 minutes. Transfer beef and vegetable mixture to bowl with rice and stir together. Allow filling to cool about 4-5 minutes, then add parsley and egg.  Mix filling together.
4. Scoop filling into pepper cavities. Bake peppers in 375 degree oven for 45-50 minutes. 

Shrimp Zucchini "Linguine"

In this light, summery dish, zucchini strands take the place of pasta. I love using vegetable peelers like these to strand vegetables for texture in salads, or dishes like Shrimp Zucchini "Linguine". I served this dish over quinoa for some whole grain goodness to make a satisfying (and still low calorie) dinner. Next time I'll try it with a glass of Sauvignon Blanc...

Shrimp Zucchini “Linguine”

Ingredients

2 large zucchinis

¼ teaspoon salt

¼ - ½ pound large shrimp, shelled and deveined

1 garlic clove

2 teaspoons crushed red pepper

2 Tablespoons olive oil, divided

½ cup 0% Greek yogurt

Juice of 1 lemon

2 Tablespoons fresh tarragon, chopped

1 Tablespoon fresh chives, chopped

(Based on dish without
optional serving suggestions.)

Directions

1. Using vegetable peeler or mandolin, slice zucchini into thin strips. Place in strainer over bowl with salt, allowing water to drain out for about 10 minutes. Discard water.
2. While zucchini drains, sauté garlic, crushed red pepper and shrimp in 1 Tablespoon olive oil over medium heat until shrimp is pink and cooked through.
3.   Make yogurt dressing. In large bowl, whisk together yogurt, lemon juice, tarragon, chives, and remaining Tablespoon olive oil. Discard water from strained zucchini, and add drained zucchini strands to yogurt sauce. Add cooked shrimp and toss.
4. Serve hot or cold, with (optional) side of quinoa, brown rice, or bread of choice.