Oh Heeeyy!
The warm nights of summer are coming, and with them comes the delightful taste of fresh ingredients. This blog entry is all about utilizing those delicious, healthy, snappy items in a healthy way (obviously).
Surprisingly, I don't have anything sassy or hysterical to say. Maybe I'm maturing. Today is my last day working in the housing office and soon, I'll migrate to live with Tim which upsets my parents of course. I'll be writing for http://www.annapolis.com/ this summer while living in Tim's townhouse that will eventually by part mine. I guess I'm just thankful.
Actually, I thought of something sassy to say. I bought these precious pointed-toe kitten heels to wear at my graduation. I wore them this week and procured a MASSIVE blister on my dang heel. Now, I won't be able to wear these stupid shoes to graduation and will have to settle for some stupid pair I already have. There's your sass.
Now, onto the fresh cookin'!
On the right, you'll notice a picture of an Asparagus Tart.
Ingredients:
1 canister pizza dough (like the Pillsbury rolled tube thing)
2 cloves of garlic, chopped
2 tbsp. olive oil
Salt and pep
Bundle of asparagus, washed and 1-2 inches trimmed off endsGood cheese (when recipes include limited ingredients, use the best of those ingredients to make the dish shine)
Fresh herbs, chopped (I used sage but basil would be killer)
1. Unroll pizza dough on sprayed pan
2. Cover dough with olive oil, salt, pep, and garlic
3. Bake for 5 minutes at 350
4. When done baking, top with cheese, asparagus, and herbs
5. Bake again for 15 minutes at 350
Isn't that super easy and fabulous-looking? If I'm being honest, this recipe is a spin-off of Joy the Baker's Gruyere and Asparagus Tarts. Her's look equally delicious but the cheese she used is about $6 for a little block, which is just too expensive for me. I also substituted pizza dough for puff pastry, which saved me about $4. BARGAIN!
Moving on, to the right we have a delicious meal Tim and I prepared last night. I dub it Shrimp, Sage, and Asparagus Pasta.
Ingredients:
Whole wheat spaghetti
1 lb. shrimp, cooked with Old Bay
2 tbsp. sage, chopped (or another fresh herb)
Asparagus, washed and chopped
3 tbsp. butter
3 tbsp. olive oil
salt and pep
1/2 cup white wine
1/2 onion, chopped
3 cloves garlic, chopped
1/2 lemon, zested and juiced
1/2 lemon, zested and juiced
Directions:
1. Saute onion and asparagus in 1 tbsp. olive oil and butter for about 5 minutes
2. Add garlic, salt and pep and saute another minute
3. Deglaze the pan with wine
4. Add in cooked pasta, shrimp, rest of olive oil, and sage
5. Toss to finish
(Add feta or gorgonzola if you'd like!)
Nom nom.
Baked Shrimp with Feta, Dill & Tomatoes
Ingredients:
1 28 oz. can chopped tomatoes
2-3 tbsp. dill, washed and chopped
1 cup cooked whole wheat penne
1 lb. shrimp, raw and peeled
1/2 block feta, crumbled
salt and pep
1 tsp. pepper flakes
Directions
1. Combine all ingredients
2. Bake at 350 for 30-35 minutes
Simple yet yummy!
I wouldn't classify this dish as an entree, but it certainly makes a fabulous appetizer. The house will smell like seafood though, so if you're trying to woo someone, wear too much fragrance to mask the fishy smell. Then woo all you want.
Ingredients
1 package of mussels (keep on ice until you use and discard any mussels that are open--it means they are dead)
3 tbsp. butter
1/2 onion, chopped
2 cloves of garlic, chopped
3 tbsp. parsley, washed and chopped
1 small can chopped tomatoes
1/2 cup white wine
Bread to sop up the juicy goodness
Directions:
1. Saute onions and garlic in butter
2. Deglaze the pan with wine sauce and cook until it bubbles for about five minutes
3. Add tomatoes and mussels then cook, covered, until all the mussels open
4. Add parsley and serve
I mean, yum. If you've never had mussels before, try these bad boys out. By nature, mussels are salty and coupled with the butter, they become even more scrumptious. No extra salt is needed. Eat with wine, as if I need to tell you that. Duh.
Happy Almost Summer!!
Love,
L
