Monthly Archives: August 2014

Shrimp Zucchini Pasta Puttanesca

Shrimp Zucchini Pasta Puttanesca

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 2

roftw7

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove, minced
  • 3 anchovy filets
  • 1/4 teaspoon red pepper flakes
  • 1 14.5oz can, whole tomatoes
  • 1.5 tablespoons capers
  • 3 tablespoons halved kalamata (or green) olives
  • 1/2 teaspoon dried oregano
  • 1.5 tablespoons freshly chopped parsley + more to garnish
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 10-12 medium shrimp, deveined, shells removed

Instructions

  1. Place a large saucepan over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and anchovy filets. Cook for 1 minute, allowing the anchovies to mainly dissolve, and then add in the tomatoes, crushing with your hands as you add them into the saucepan. Make sure to pour all of the juices from the can into the saucepan.
  2. Stir the tomatoes and add in the capers, olives, parsley, oregano and season with salt and pepper. Add in the shrimp, cover and cook about 5 minutes or until shrimp are cooked through. Uncover, remove the shrimp with a slotted spoon or pasta tongs and set aside on a plate.
  3. Let the mixture reduce fully, about 10 minutes. Once reduced, add in the shrimp and zucchini noodles and cook for 3 minutes, tossing frequently, or until zucchini cooks to al dente.
  4. Portion the pasta into bowls and garnish each with additional parsley. Enjoy!

Beet Noodle, Feta and Avocado Omelet

Beet Noodle, Feta and Avocado Omelet

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 1

rotw7

Ingredients

  • 1/2 tablespoon extra virgin olive oil
  • 1 small beet, peeled, Blade C, noodles trimmed (only use about 1/4 cup of noodles – save the rest for future use)
  • 3 eggs, beaten
  • salt and pepper, to taste
  • 3 tablespoons crumbled feta cheese
  • 1/4 of the insides of an avocado, cubed
  • freshly minced parsley, to garnish

Instructions

  1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the beet noodles. Toss to coat in the oil and cover and cook 5-7 minutes or until beet noodles soften completely, uncovering occasionally to toss.
  2. For a scramble: Add the eggs and avocado into the pan with the beet noodles and scramble together. Once eggs are almost completely scrambled, add in the feta and finish scrambling. Serve.
  3. For an omelet: Set the beet noodles aside and place a medium saucepan over medium heat (or your preferred omelet pan) and coat with cooking spray. Add in the eggs and let set, pulling in the edges of the eggs with a spatula to let the egg disperse and cook almost fully. Once most of the eggs are set, season with salt and pepper and add in the beet noodles, corn and avocado. Fold the omelet in half and press down to compress with the back of a spatula. Let cook another 2 minutes or until eggs are cooked through. Garnish with parsley and serve.

Lemon Ricotta Zucchini Pasta with Kalamata Olives

Lemon Ricotta Zucchini Pasta with Kalamata Olives

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

rotw6

Ingredients

  • ½ cup ricotta cheese
  • zest of 1 small lemon + 1 tsp of juice
  • pepper, to taste
  • ½ tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • 1 pinch red pepper flakes
  • 2 medium zucchinis, Blade A
  • 1/3 cup halved kalamata olives

Instructions

  1. Place the ricotta cheese and olives in a large mixing bowl with the lemon zest and juice. Season with pepper and set aside.
  2. In a large skillet, add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the zucchini noodles and toss for 3 minutes or until al dente. Using pasta tongs to let excess moisture drip dry, transfer the zucchini noodles into the bowl with the ricotta sauce and kalamata olives. Toss to combine and then transfer to the pasta bowls using tongs, letting excess moisture drip off.
  3. Serve immediately.

Creamy BLT Zucchini Pasta

Creamy BLT Zucchini Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2spiralizer6

Ingredients

  • 4 pieces of bacon
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1 14.5oz can of crushed tomatoes
  • 1 teaspoon tomato paste
  • 1/2 teaspoon dried oregano flakes
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 2.5-3 cups arugula
  • ¼ cup grated parmigiano-reggiano cheese

Instructions

  1. Place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon slices and cook for 2-3 minutes, flip over and cook another 3-5 minutes or until crispy. Set aside on a paper-towel lined plate.
  2. Wipe down the skillet and place it back over medium-high heat. Add in the olive oil and once heated, add in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Then, add in the tomatoes and tomato paste. Season with salt and pepper and oregano and let cook for 10 minutes or until sauce is fully reduced.
  3. Once reduced, add in the arugula and zucchini noodles. Cook, tossing frequently, for 2-3 minutes or until noodles wilt and cook through. Remove from heat and stir in the parmigiano-reggiano cheese. Toss noodle mixture until cheese melts and then crumble in the bacon and give another toss to combine.
  4. Serve immediately.

Cucumber, Scallion and Feta Salad with Cilantro-Lime Vinaigrette

Cucumber, Scallion and Feta Salad with Cilantro-Lime Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

roftw3

Ingredients

  • 2 large seedless cucumbers, Blade A
  • ½ cup chopped scallions
  • 1/3 cup crumbled feta
  • For the dressing:
  • 1.5 tablespoon freshly squeezed lime juice
  • 1.5 tablespoon white balsamic vinegar
  • 2 teaspoons honey
  • 1.5 tablespoon minced cilantro
  • 1 tablespoon extra virgin olive oil
  • pepper, to taste

Instructions

  1. Pat the cucumber noodles try to remove excess moisture. Place the cucumber noodles and scallions in a serving bowl and set aside.
  2. Place all of the ingredients for the dressing into a bowl and whisk together. Pour over the cucumber noodles and top with feta.

 

Chicken and Okra with Basil Feta Pesto Zucchini Pasta

Chicken and Okra with Basil Feta Pesto Zucchini Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2

roftw4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large boneless skinless chicken breast, cubed
  • salt and pepper, to taste
  • 8 pieces of okra, sliced into ½” pieces
  • salt and pepper, to taste
  • 1 clove of garlic, minced
  • 1 large zucchini, Blade B, noodles trimmed
  • For the basil pesto:
  • 3 tablespoons pine nuts
  • 2 packed cups of basil
  • ¼ cup feta cheese
  • 3 tablespoons extra virgin olive oil
  • salt to taste
  • ¼ teaspoon grinded pepper

Instructions

  1. Combine all of the ingredients for the pesto into a food processor and blend until creamy. Set aside.
  2. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken. Cook for 2-3 minutes or until almost cooked through and then add in the okra and garlic. Season with salt and pepper and cover and cook for 5-7 minutes or until chicken is fully cooked through, shaking the pan to prevent the garlic from burning.
  3. While mixture is cooking, combine the zucchini noodles and pesto into a mixing bowl and toss to combine thoroughly, until all noodles are coated in pesto. Set aside.
  4. When mixture is done cooking, pour into the bowl with the dressed zucchini noodles and toss to coat thoroughly. Divide into plates and serve.

Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

roftw5

Ingredients

  • 1 cup balsamic vinegar
  • 3 beefsteak tomatoes, cut into ½ inch slices
  • salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 3 medium zucchinis, Blade A
  • 1 large chiffonade of basil

Instructions

  1. Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway.
  2. While balsamic is cooking, heat a grill or grill pan over medium-high heat. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.
  3. Once the grill is heated, add in the tomatoes. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.
  4. Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.
  5. Top the zucchini with the tomatoes and drizzle the balsamic on top. Garnish with extra basil and serve.

Squash Blossom and Kohlrabi Pasta with Grilled Steak

Squash Blossom and Kohlrabi Pasta with Grilled Steak

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2

roftw2

Ingredients

  • 12 squash blossoms
  • 1/2 pound of thin steak (hanger, skirt)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • half a white onion, thinly sliced
  • 1 large garlic clove, minced
  • 2 medium kohlrabis, peeled, Blade C
  • ½ pint cherry tomatoes
  • 2 tablespoons grated parmigiano reggiano cheese

Instructions

  1. Slice the bottoms of the squash blossoms and let the bud fall out. Discard the buds and bottoms and then set the squash blossoms aside.
  2. Brush steak with 1 tablespoon of the olive oil and season very generously with pepper and some salt.
  3. Place a grill pan or skillet over medium-high heat and coat with cooking spray. Once heated, add in the steak and cook 3 minutes on each side and then set aside.
  4. Place a large skillet over medium heat and add in the other tablespoon of olive oil. Once the oil heats, add in the onions, red pepper flakes and garlic and cook for 2-3 minutes or until onions begin to soften. Then, add in the kohlrabi noodles, squash blossoms, tomatoes and season with salt and pepper. Toss the noodles and then cover, letting cook for 5-7 minutes, shaking the pan with the lid on, or until tomatoes burst.
  5. Uncover the skillet. Using a fork, crush about half of the tomatoes. Sprinkle in the parmigiano reggiano and toss to combine all of the flavors, letting the cheese melt into the noodles.

Recipe of the week

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4-6

roftw 1

Ingredients

  • 2 medium ears of yellow corn, husked
  • salt, to taste
  • 1 cup of grape tomatoes, quartered and seeds squeezed out
  • 1 14oz can chickpeas, drained, rinsed
  • ½ cup small diced red onion
  • 1 large basil chiffonade (a handful of ribbon-sliced basil)
  • 2 medium zucchinis
  • For the dressing:
  • 1 clove of garlic, very finely minced
  • 2 tablespoons sherry vinegar
  • 1/4 cup plain nonfat Greek yogurt
  • 1 teaspoon lemon juice
  • ¼ teaspoon onion salt
  • 1 tablespoon finely minced parsley
  • 1 teaspoon extra virgin olive oil
  • pepper, to taste

Instructions

  1. Place all of the ingredients for the dressing in a bowl and whisk together. Set aside in the refrigerator.
  2. Place the ear of corn in a pot and cover with water. Lightly salt the water and bring to a boil. Once boiling, let cook for about 2 more minutes or until corn is easily pierced with a fork. Drain into a colander and shave the kernels off the corn with a knife and set aside.
  3. Slice the zucchinis halfway lengthwise, careful not to pierce the center. Spiralize, using Blade B and place in a bowl with the tomatoes, corn, beans, onion and basil. Pour over the dressing and toss to thoroughly combine.