Kabocha Blue Cheese Quesadillas

These vegetarian quesadillas make a seasonal, tasty appetizer or hearty meal. They have the flavors of autumn, without using the same old ingredients and spices. You could also replace the kabocha with pumpkin, which you may have lying around after Thanksgiving!

The Nutrition Rundown: Kabocha, like other orange vegetables, packs tons of vitamin A, which means that one of these quesadillas gives you over a third of your daily needs of that powerful antioxidant. Using whole grain tortillas in place of regular, refined flour tortillas packs in more fiber- pairing this quesadilla with a side salad is sure to fill you up! 

 Kabocha and Blue Cheese Quesadillas

Makes 4 large quesadillas 

Serves 4 meal portions or ~8 appetizer portions

Ingredients

½ medium Kabocha squash, halved and seeds scooped out (or about 1.5 cup mashed kabocha or pumpkin)

2 oz blue cheese (or goat cheese)- I used Humboldt Fog

1 clove garlic, minced

1 large leek, cleaned and sliced

1 red onion, sliced

Salt and pepper

4 large whole grain tortillas 

~3 Tbs oil, divided

1.  Preheat oven to 350 degrees. In shallow glass baking dish, pour ½ cup water. Place squash flesh side down in pan and bake for about 40 minutes, or until orange flesh is fork tender. Remove from oven and allow to cool. 
2. Scoop squash from skin and place in medium mixing bowl. Add cheese and mash to combine. Season with salt and pepper. 
3. Over medium heat, saute garlic, onions and leeks in ~1/2 Tbs oil. Season with salt and pepper.
4. Spread kabocha mixture evenly across tortillas. Top with leek mixture. Fold tortillas in half. 
5. Heat 1/2 Tbs oil in large skillet over medium heat. Pan fry 1 quesadilla in skillet for about 2-3 minutes, flip quesadilla and fry until both sides are golden crisp. Repeat with remaining quesadillas.  

Overnight Oats

Making sure you eat breakfast is a lot easier with prep work the night before. You may have seen recipes all over the internet by now, and there's a reason. Overnight oats refers to softening the oats by soaking them for a few hours (or overnight, get it?), so there's no need for cooking. I've included a "base" recipe, and then a few of my favorite combinations of add-ins. I love how easy this recipe is for using what you've got on hand and for using seasonal flavors. A bowl of this hearty, healthy, delicious breakfast will leave you satisfied until lunchtime! 

The Nutrition Rundown: The type of fiber found in oats, known as "soluble fiber", keeps your heart healthy by helping to lower LDL ("bad") cholesterol. That same fiber also helps you feel full and satisfied! Chia seeds add omega-3 fats, and, of course, nothing beats a serving of fruit at breakfast for a vitamin boost!

Overnight Oats

Makes 2 Servings

The Base

1 cup rolled oats

Nutrition Facts based on
Base + 1/2 cup fruit

1 Tablespoon chia seeds (found at many supermarkets and most healthfood stores)

1 Tablespoon almond butter or cashew butter

1 cup milk of choice (I use unsweetened soy milk, and that's what the nutrition facts are based on)

The Mix-Ins

1 mashed banana + 1/2 teaspoon cinnamon

1/2 cup blueberries + 1/4 teaspoon vanilla extract

1/2 cup strawberries + 2 Tablespoons peanut butter (substitute it for the almond butter in base recipe)

1/4 cup chopped apple + 1/4 cup pumpkin puree + 1/4 teaspoon cinnamon + 1/8 teaspoon nutmeg

Directions

Mix all ingredients in a medium bowl. Cover bowl and refrigerate 4 hours or overnight. Serve! (Tip: If you put chopped nuts in your concoction, then add them in the morning of eating...don't leave them overnight to soak). 

Quick Dinner: Lemon Ricotta Arugula Pasta

It sure has been a while since I've posted a new recipe! That doesn't mean it's been quiet around here. I've been enjoying the summer and, along with it, quick, simple summer recipes. I love this few-ingredient dish, with whole grain pasta, with fresh summer flavors and minimal effort...perfect for lunch or dinner on your busiest of days. Scale this recipe up or down whether you're cooking for 1 or many.

The Nutrition Rundown: At under 400 calories per serving, this fiber-rich, creamy-textured whole grain pasta dish won't leave you overly full like other rich pasta dishes. Adding in bunches of arugula (feel free to add more veggies, too!) boosts fiber and vitamin content, leaving you satisfied and nourished without the usual post-pasta food coma.

 Lemon Ricotta Arugula Pasta

Serves 4

Ingredients

8oz whole grain pasta 

1/2 cup part-skim ricotta

1 Lemon, juice and zest

Pinch of salt and pepper

Red pepper flakes (optional)

2 Tablespoons olive oil

2 cups fresh arugula

Directions

1. Cook pasta according to package instructions. 
2. In a large bowl, whisk together ricotta, lemon juice and zest, spices, and olive oil until combined. Add arugula and toss to coat. 
3. Drain cooked pasta. Toss into arugula mixture. Serve warm or chilled. 

Blueberry Lemon Scones

Blueberries are finally in season! And here they shine in yummy scones. Using seasonal fruit in baked goods adds natural sweetness, so you can cut back quite a bit on the sugar without compromising flavor. 

The Nutrition Rundown: A scone from a standard coffee shop may run as high as 500 calories. This perfectly-portioned, whole grain version gets flavor from fresh fruit instead of refined sugar.

Blueberry Lemon Scones

Makes ~10 scones

Ingredients

2 cups whole wheat flour

3 Tbs sugar

2 tsp baking powder

1/2 tsp baking soda

5 Tablespoons chilled butter

1 cup blueberries

6oz plain yogurt

Zest of 1 lemon

Juice of 1/2 lemon

1 egg

Directions

1. Preheat oven to 400 degrees. 
2. In large bowl (or bowl of standing mixer) whisk together flour, sugar, baking powder, and baking soda. Cut butter into dry ingredients. Mix with whisk attachment or with electric mixer until butter is about pea-sized.  
3. In separate bowl, mix together yogurt, lemon zest, lemon juice, and egg. Stir into dry ingredients until just combined. 
4. Flour work surface, and knead dough (it will be difficult to knead). Pat into circle ~1/2 inch thick. Cut into ~10 triangles. 
5. Transfer scones to baking sheet and bake for 12-15 minutes at 400 degrees. Cool on wire rack. 

Fresh Pick of the Week: Kohlrabi

This root vegetable with edible leaves is at the beginning of its season, which runs from summer until early fall. After removing the tough outer skin, the edible root can be consumed raw or cooked, and is crisp and refreshing! Try it sliced with dip, chopped into slaw, or roasted (see below!). Kohlrabi root is rich in fiber, potassium, and B6. And don't forget about those greens! Get a hefty dose of vitamin K (important for blood and bone health) from the greens, which you can use like you would would kale, chard, or spinach.

Need more convincing? Try this simply Roasted Kohlrabi and Fennel. Eat it as is, or toss it, like I did, with greens, apple slices, and toasted almonds to make a hearty salad.

Roasted Kohlrabi and Fennel

Ingredients
1 kohlrabi root
1 fennel root
2 Tbs safflower oil
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions

1. Preheat oven to 425 degrees. 
2. Using vegetable peeler, remove outer skin of kohlrabi. Slice into crescents and set aside on large, rimmed baking sheet. 
3. Remove top of fennel. Slice fennel bulb into quarters, and cut out tough inner core. Slice fennel into 1/2" pieces and place on baking sheet with kohlrabi. 
4. Toss vegetables in oil, salt, and pepper. Roast for 25 minutes, tossing halfway through cooking, until vegetable edges are golden brown and soft to bite. Serve warm, or toss into salad. 

Fresh Pick of the Week: Spring Onions

Yes, friends! That's SPRING in the title. These mild onions started popping up last week at my local farmer's market. In most parts of the country, spring onions are available starting around April/May and extending into early summer (here in Southern California, we benefit from longer-than-usual produce seasons). Spring onions have a similar flavor to green onions or scallions but are actually a different variety. In fact, spring onions are early-harvested (aka young) white/red onions, which is why their bulbs can be white or red. Since they have a similar flavor to green onions, they can be used interchangeably in recipes. Try them sauteed into next stir fry, cooked or raw on salad, as a pizza topping, or mixed into soups. Or check out my next recipe using quick-fry spring onions!

Beet Gratin

Beets and their greens combine with rich cheese in this NY Times-inspired dish. This recipe could easily be used as a template for other vegetable gratins, which make decadent, vegetarian main dishes. 

The Nutrition Rundown: Beets and their greens are full of vitamins and minerals, including folate, a critical B vitamin helping to reduce risk of heart disease and to prevent birth defects for women of child-bearing age. This dish is also packed with filling-fiber. 

Beet Gratin

Serves 4

Ingredients

2 bunches of beets (red or golden) and their greens

2 Tablespoons olive oil, divided

1 onion, chopped

2 cloves garlic, sliced

3 eggs, beaten

1/2 cup shredded cheese (I used Gruyere and semi-hard Toma)

1/2 tsp nutmeg

Salt and pepper

Directions

1. Preheat oven to 425 degrees. Clean and dice beets. Toss beets in 2 Tablespoons olive oil, salt and pepper. Place on baking sheet and roast for 20 minutes. Remove from oven and set aside to cool. Reduce heat of oven to 375 degrees. 
2. Clean and slice greens. Preheat 1 Tbs olive oil in medium skillet over medium-high heat. Saute onions and garlic with salt and pepper for 1-2 minutes. Add greens with their rinsing liquid. Cover with lid and cook ~3-5 minutes to steam greens. Turn off heat an allow to cool. 
3. In large bowl, whisk together eggs, cheese, nutmeg, salt and pepper.  Pour in beets and greens and stir to combine.
4. Grease 9x13" baking pan and pour in beet mixture. Bake in preheated 375 degree oven for ~25 minutes until set. Place under broiler additional 2-3 minutes to brown cheese. Serve warm. 

Caramelized Brussels Sprouts with Chickpeas, Cherries and Feta

I often cook with a lot of herbs and spices. Tonight, I opted to keep the flavors simple, allowing the natural flavors of the vegetables and fruit to shine through. The unorthodox addition of cherries was inspired by a recent online publication I did on Cooking with Fruit for Verily Magazine. I served this tasty vegetarian dish as our main fare, accompanied by some baked sweet potato "fries." Going meatless a few meals (or days) each week helps reduce risk of heart disease, expands your palate, and helps the environment. 

The Nutrition Rundown: Brussels sprouts and chickpeas together will give you lasting energy from complex carbohydrates. This dish is also packed with vitamins and lots of filling fiber. 

Caramelized Brussels Sprouts with Chickpeas, Cherries and Feta

Serves 6

Ingredients

1 large onion, sliced 

4 cups Brussels Sprouts, rinsed & drained (not dried), ends removed (cut large ones in half)

4 cloves garlic, smashed

2 Tablespoons olive oil

3 Tablespoons dried, unsweetened cherries

1 cup dried chickpeas, soaked overnight and drained (or 1 can chickpeas, rinsed and drained)

2 Tablespoons olive oil

Juice of 1 lemon

1 ounce feta, crumbled

Salt and pepper

Directions

1. Prepare vegetables. Add oil to large, heavy skillet. Preheat on medium heat. 
2. Add onions, dash of salt and pepper. Cook, stirring frequently, about 2 minutes or until onions are translucent and fragrant. 
3. Add garlic, Brussels sprouts with their remaining rinsing liquid, and another dash of salt and pepper. Cover and cook about 5 minutes. Remove lid, stir, and add cherries and chickpeas. Add additional 1/4 cup water to cover bottom of pan if Brussels sprouts or onions are browning too quickly. Cover again and cook another 10 minutes, removing lid periodically to stir. 
4. Remove lid. Stir in lemon juice. Cook additional 2-5 minutes. Brussels sprouts should be browning and soft to bite. 
5. Sprinkle feta over the top of dish before serving. 

Mediterranean-style Spaghetti Squash

This recipe uses spaghetti squash in place of pasta for a lighter dish that will satisfy your pasta craving. It incorporates some of my favorite flavors, lemon, oregano, and olive, making it reminiscent of Greek cuisine. It's fast enough to be a quick weeknight meal. Remember to go easy with the salt shaker when making this as both feta and olives add great flavor and their own salt. I enjoyed it warm, though it would make a great cold salad for lunch or a potluck. Enjoy!

Mediterranean-style Spaghetti Squash

Makes 4 entree-sized portions

1 baked spaghetti squash

2oz feta, chopped or crumbled

1/4 cup kalamata olives, pitted and chopped

1 cup fresh basil, chopped

Juice of 1 lemon

2 tsp dried oregano 

2 Tbs olive oil

Salt and pepper

1. Allow baked squash to cool to room temperature. Using fork or spoon, scoop spaghetti squash strands from skin into a bowl. Discard skins.
2. Toss spaghetti squash with feta, olives, and basil. 
3. In separate bowl, mix lemon, oregano, olive oil, salt and pepper. Pour dressing over spaghetti squash and toss. Serve warm, room temperature, or chilled. 

Spaghetti Squash

Spaghetti squash is a winter squash variety that is harvested in early fall. It keeps for many months after harvest, so it is available all winter long. The inside of the squash, which ranges in color from light yellow to near-orange, pulls apart in spaghetti-like strands after cooking. Spaghetti squash makes a nutrient-rich, lower calorie substitute for pasta. Spaghetti squash is rich in these important nutrients: 

• Potassium, an important electrolyte; 
• Beta-carotene, natural pre-cursor to vitamin A (levels will be higher in more orange squash);
• Folic acid, important for making new, healthy cells (and especially important for women of child-bearing age). 

Image from Steamy Kitchen

To cook the squash: 

1. Preheat oven to 375 degrees. Place 1 inch of water in glass baking dish. 
2. Cut squash in half and discard seeds. Place squash flesh-side down in water. Fork the outer skin a few times on each half. 
3. Bake ~30 minutes until fork tender. Strands can be easily scooped out with fork or spoon. 

Check back tomorrow for a tasty, easy recipe using the baked squash! 

Mushroom Soup

Hearty dishes without a lot of added fat and calories are crucial to staying healthy during the holiday season. This Mushroom Soup skips the cream and butter found in many versions, making an excellent appetizer or light meal alongside a whole grain roll and salad. Using a variety of seasonal mushrooms (mushrooms are at their peak season in fall and winter), gives the soup a lot of flavor without extra fat.

The Nutrition Rundown: Mushrooms are a rare food source of vitamin D, important for our bodies especially in winter months since our body can only make vitamin D when exposed to sunlight. This soup is also naturally low in fat and calories and tasty enough to satisfy that craving for something warm!

Mushroom Soup

Serves 6 appetizer portions

Ingredients

2 Tbs olive oil

4 cloves garlic, minced

1 shallot, diced

2 pounds mushrooms, cleaned and chopped (a variety like crimini, oyster, shitake tastes delicious!)

2 Tbs fresh thyme, chopped

½ tsp salt

½ tsp freshly ground black pepper

4 cups vegetable broth (low sodium, if available)

1 bay leaf

2 parmesan cheese rinds (optional)

Directions

1. In large, heavy saucepot, heat oil over medium heat. Add garlic and shallot and cook ~1-2 minutes. Add mushrooms, thyme, salt and pepper. Cook, stirring frequently, ~5 more minutes, until mushrooms and shallot are soft.
2. Add vegetable broth. Cover and bring to a boil. Once boiling, reduce heat and simmer. Add bay leaf and cheese rinds if using. Simmer uncovered, stirring frequently, until liquid is reduced by ~1/4.
3.  Turn off heat and remove bay leaf and cheese rinds. Using immersion blender, puree soup. (If you do not have an immersion blender, allow soup to cool completely and puree in blender, in small batches).
4.  Serve immediately or store, covered, in refrigerator up to 4 days. 

Pumpkin Yogurt Dip

As you head into the holidays, whip up healthy snacks with seasonal flavors, like Pumpkin Yogurt Dip. This is a delicious snack for kids or adults, and it satisfies a sweet craving without the overindulgence that is all-too-common during the holidays. The quick recipe below allows you to make as much as you need to serve just yourself or a whole group, so just add some sliced apples (or other seasonal fruit) and enjoy!

The Nutrition Rundown: Protein from Greek yogurt and fiber from pumpkin and apples will keep you full until your next meal.

Pumpkin Yogurt Dip

Ingredients

1 part plain Greek yogurt

1 part pumpkin puree (fresh or canned)

Cinnamon, to taste

Ground cloves, to taste

Nutmeg, to taste

Drizzle of honey

Granny Smith apples, sliced

Whisk together yogurt, pumpkin, and spices.  Serve immediately, or store covered in the refrigerator up to 1 week. Drizzle honey over the top and slice apples just before serving. 

Spiced Sunchoke and Root Vegetable Oven Chips

Autumn and winter are a great time to experiment in the kitchen with root vegetables. These Oven Chips are spicy, satisfying, and savory. They make a perfect football or holiday party appetizer or can be served as a hearty side dish. I used sunchokes, turnips, and parsnips, but go wild and substitute any root vegetables you like!

The Nutrition Rundown: In addition to having way more flavor than the usual store-bought potato chip, these Oven Chips also have 5 times the fiber to keep you fuller longer as well as more of the antioxidant vitamins A and C.

Spiced Sunchoke and Root Vegetable Oven Chips

with Cool Cilantro Dipping Sauce

Serves 6

Ingredients

~8-10 Jerusalem Artichokes (aka Sunchokes)

2 large parsnips

1 large turnip

1 Tbs olive oil

2 Tbs toasted sesame oil

3 Tbs smoked paprika

2 Tbs ground cumin

1 Tbs ground coriander

1-2 tsp cayenne pepper

1 tsp salt

2 tsp crushed black pepper

For sauce

¼ cup sour cream

2 Tbs mayo

3 Tbs fresh cilantro, chopped

1 Tbs harissa or hot sauce

Salt and pepper

Directions

1. Preheat oven to 400 degrees.
2.  Scrub root vegetables (chokes, parsnips, and turnip). Slice thinly along diagonal, making pieces evenly sized as possible. Place sliced vegetables in large bowl, and toss with both oils.
3. In small bowl, mix together spices. Sprinkle over vegetables, and toss to coat evenly. Spread in single layer on rimmed baking sheets (I used 2 large baking sheets).
4. Bake in preheated oven until both sides are golden brown, ~45 minutes, turning halfway through cooking.
5.  While vegetables roast, in small bowl, mix together all ingredients for dipping sauce. Cover and place in refrigerator until ready to serve.
6. Serve chips warm or room temperature with cool dipping sauce. 

Nutrition for 1 Serving of Oven Chips



Nutrition for 1 Serving of Dipping Sauce

Fresh Pick of the Week: Jerusalem Artichoke

Jerusalem artichokes (aka sunchokes) are available at many fall/winter farmers markets throughout the country. These tubers or plant roots grow below sunflower plants and can be prepared similarly to potatoes. However, Jerusalem artichokes offer a sweeter flavor profile than typical potatoes due to the fact that they are composed of a fructose-based carbohydrate known as "inulin". Beyond the benefits from Jerusalem artichokes' vitamins and minerals, the inulin content may confer health benefits of its own. Inulin has been shown to act as a prebiotic, feeding our body's beneficial bacteria, which may result in a stronger digestive tract and immune system. If all of that doesn't give you reason enough to go out and buy them, stay tuned for a tasty recipe later this week!

Pumpkin Apple Spiced Oatmeal

Pumpkin and apple are a delicious and tasty autumnal pair. This morning, I made a batch of this hearty oatmeal. It not only made a great weekend breakfast, but it filled the air with the smell of fall! The recipe below serves 4, and whether you're serving 1 or more, I recommend making a hefty batch to re-heat and enjoy all week long. 

The Nutrition Rundown: A bowl of this well-rounded breakfast treat is full of  beta-carotene (aka vitamin A found in orange fruits and vegetables), and it boasts plenty of cholesterol-lowering, satisfying soluble fiber from apples, pumpkin, and oats. 

Pumpkin Apple Oatmeal

Serves 4

Ingredients

3 cups water

1 ½ cups rolled oats (or use steel cut and increase cooking time)

½ cup cooked or canned pumpkin puree

1 apple, chopped

¼ cup unsweetened apple sauce

1 Tbs cinnamon

2 tsp ginger

1 tsp cloves

½ tsp nutmeg

1/3 cup raw almonds, chopped

¼ cup raisins

Honey (optional)

Direction

1. Bring water to a boil. Add oats and reduce heat to medium. Cook, stirring frequently, ~5 minutes or until oatmeal begins to thicken.
2. Add pumpkin, apple slices, applesauce and spices. Turn heat to low and simmer another 10 minutes, stirring often.
3. When oats are desired consistency and apples begin to soften, remove from heat. Stir in almonds and raisins.



Nutrition Facts without added honey


4. Serve warm as is or drizzled with honey. 

Watermelon Basil Martini

Summer is coming to a close, but with a last heat wave here in LA, I thought I'd sneak in an end-to-summer cocktail. This Watermelon Basil Martini is easy, light, and refreshing!

The Nutrition Rundown: Many cocktails have added sugar or simple syrup. Fresh, seasonal watermelon adds sweetness without too many added calories. Seltzer lightens the alcohol content and calories as well. As always, try to enjoy in moderation...

Watermelon Basil Martini

Makes 2

Ingredients

1/2 cup diced watermelon

~5 basil leaves

3 oz (2 shots) gin- you could substitute vodka if you prefer

1 cup ice

6 ounces club soda

Directions

1. In martini shaker, muddle/smash watermelon and basil. Add gin and ice.Place lid on shaker and shake vigorously. 

2. Remove shaker lid. Add club soda and stir. Strain into ice-filled glass and serve. 

Swordfish with Chimichurri

Chimichurri is often served over steak, but swordfish is another delicious pairing-- the fish's firm texture holds up on grill and its flavor to the strong herbs of the sauce. Anytime you're serving seafood at home, do your best to buy sustainably-caught fish from a reliable vendor (I bought the swordfish from Smart Fish Co at my local farmer's market- I buy from them every week and trust their taste and stock completely).

The Nutrition Rundown: Swordfish tastes great and is a lean protein choice, leaving behind the saturated fat in fattier pork and beef. The downside? Swordfish is a predatory fish making it higher in mercury than many smaller fish. If you love swordfish and other large predators like tuna and mackerel, avoid mercury-overconsumption by buying domestic (versus imported) and enjoying a moderate portion about once a month. Check out the Environmental Defense Fund for a guide to best and worst mercury choices.

Swordfish with Chimichurri

Ingredients

For the Chimichurri: 

4 garlic cloves
1 shallot, roughly chopped
1 jalapeno, seeds removed and chopped
2 cups fresh cilantro leaves
1 cup minced fresh flat-leaf parsley

1/2 cup red wine vinegar
3/4 cup extra-virgin olive oil

Salt and pepper

For the Swordfish: 

2 x 4-6oz swordfish steaks

2 Tbs olive oil

salt and pepper

Directions

1. Place all ingredients for chimichurri in food processor and pulse to chop and combine. (If you don't have a food processor, finely chop/mince garlic, shallot, jalapeno, cilantro, and parsley. Stir together with vinegar, oil, salt and pepper.) Set aside prepared sauce. 
2. Preheat grill or grill-pan to medium-high. Rub swordfish with olive oil, salt and pepper. Place on pan for ~4-5 minutes per side until cooked (if you want hash marks, twist 90 degrees about halfway through cooking each side). 
3. Serve grilled swordfish topped with chimichurri. 

Fresh Pick of the Week: Heirloom Tomatoes

Photo from the Melrose Place Farmers Market

In most of the country, heirloom tomatoes are at the peak of their season (in Southern California, we're lucky enough to have these vine-ripened delicacies nearly year-round). So just what are these unusually shaped and splotchy tomato varietals?

Heirlooms are so named because their seeds can be easily passed down from gardener to gardener (and that's just what gardeners have done for centuries!). They grow "true to seed," meaning that when you replant the seeds of one plant, the new tomato plant will yield a similar fruit. Over the years, a number of varieties have taken favor, and you can check out the many colors, shapes, and taste descriptions here. While their often superior taste may be in part from their breed, it also is likely due to the fact that they are allowed to ripen on the vine, making them their peak of flavor and ripeness when they get to your plate. Heirloom tomatoes, unlike many commercial varieties, can split easily, making them more susceptible to spoilage. Choose intact fruits and use them shortly after purchase from the market or picking from your garden.

Enjoy heirloom slices alongside any summer dinner, chopped into fresh salsa or sauce, or try this fast, easy summer salad recipe:

Easy Heirloom Tomato Salad

Serves 4

Ingredients

2 large heirloom tomatoes, diced

2 Persian cucumbers, sliced (these are small; you can also use ~1/2 your standard cucumber)

1/4 red onion, diced

Juice of 1 lemon

1 Tbs olive oil

salt and pepper

Toss all ingredients in large bowl and enjoy! 

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Overdo it over the holiday weekend? Enjoy this light, refreshing salad, made with artichoke hearts and 2 forms of endive: frisee & radicchio. Endive varieties are similar to lettuce, though heartier and slightly bitter. Mixed with the vinaigrette and tossed with sweet figs, this salad is full of flavor! 

The Nutrition Rundown: An excellent source of vitamin A (for immune-health and vision) and a hefty dose of filling fiber. Get tons of flavor for not-too-many calories. 

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Serves 6

Ingredients

For vinaigrette:

Juice of 2 lemons

2 Tbs Dijon mustard

1 large garlic clove, minced

Salt and pepper

3 Tbs olive oil

For salad:

1 head frisee (aka curly endive), end removed and leaves roughly chopped

1 head Treviso (or Radicchio), end removed and sliced

1 ½ cups artichoke hearts, quartered (use steamed frozen or fresh, or drain canned)

3 Tbs toasted pine nuts

~5 figs, sliced

Directions

1.  Make vinaigrette: whisk lemon juice, mustard, and garlic. Add salt and pepper. Continue whisking and slowly drizzle olive oil into mixture.
2. Toss frisee, Treviso, artichoke hearts, and pine nuts in large bowl with vinaigrette. Add vinaigrette and toss. Taste and season salad with salt and pepper as needed.
3.  Place sliced figs on top of salad. Serve cold or at room temperature. 

July 4th Dessert: Patriotic Berry Tart

A few years ago, I adapted this tart recipe from one I found in Real Simple .  It’s quick and easy and such a hit. Use any berries that are in season and play around with fun color combinations depending on your occasion.

The Nutrition Rundown: Fresh, seasonal berries add fiber, antioxidants, and yummy sweetness without too much added sugar. 

Patriotic Berry Tart

Ingredients

flour for the work surface

1 8-ounce sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

2 teaspoon grated lemon zest

3 tablespoons confectioners' sugar

2 cups mixed berries

1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5. Arrange the berries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.