Roasted Brussel Sprouts with Toasted Hazelnuts

Whoa, I'm alive. I know its been way way too long but I've been planning my wedding for the past year....oy. It was a whirlwind, to say the least, and now life is starting to feel normal again.

Tonight I felt like cooking a bunch of random things and put it on one plate and call it 'dinner.' I started with these brussel sprouts, which I roasted in the same pan as the hazelnuts. Whenever I cut the ends off of the cabbages, some of the leaves usually become loose. Dont throw those away! Those get extra crispy and are like chips after they're roasted. I like my brussel sprouts on the burned side so keep a close watch if you dont want them too black.

My next random dish was........potato salad. I know, its fall and I was craving the most summery picnic salad ever, but I couldn't help it! I needed sour cream/mayo/dijon smothered red skinned potatoes more than ever. Next was hard boiled eggs. Again, random. But so satisfying!!!

Don't be afraid to switch up your meals with random dishes that you love. Another example coming up tomorrow!

Zucchini Carbonara

I was planning on making zucchini bread for brunch this weekend and I misread the amount for zucchini's and bought way too many! 3 too many to be exact. So what did I do? Combine my favorite pasta dish, pasta carbonara, with soft luscious zucchini's. I was out of turkey bacon so I left it out but added plenty of garlic to make up for it. I just cubed up 3 zucchini's, sautéed them with garlic and salt and pepper, and added them to the pasta. Then at the end, hit the pasta and zucchini with the egg/parmesan mixture. Delicious!!!!

1/2 box of pasta, any shape

3 zucchini, cubed

3 cloves garlic, minced

2 eggs, beaten

1 cup grated parmesan cheese

1 Boil water for pasta. Beat 2 eggs in a separate dish and mix with parmesan.

2 While water is boiling, heat olive oil in deep skillet and throw in minced garlic and cubed zucchini and cook together for about 7-8 minutes until softened.

3 Drop pasta into boiling water. Cook until al dente and drain.

4 Once zucchini is softened, mix the drained pasta into the deep skillet with the zucchini.

5 Pour egg/parmesan mixture over the pasta and zucchini and quickly, using tongs, mix thoroughly until egg sauce is shiny and thickened. Serve with more grated parmesan on top. Enjoy!

Greek Salad

Sometimes I crave coming home and cutting vegetables up. Is that strange? I love hearing the clap of the knife against the wood cutting board. And I love that my dog lies on her belly and watches my every move with her eyes. It relaxes me. This weekend I was especially excited to chop up these veggies because I went to a new farmers market in town and couldn't wait to taste them. They were perfect.

The great thing about a big salad is it's refreshing, juicy and makes you feel good inside. This classic greek salad does not have lettuce, which makes it easier to eat I think. Feel free to add any other vegetables you have. I added kalamata olives, slivers of red onion and chunks of feta. The dressing is simply lemon juice, olive oil and salt. I hope this inspired you to go home and make a BIG salad! You won't regret it.

Adam's Famous Asparagus

This post has been a long time coming... Ever since valentines day I've been meaning to post about Adam's asparagus that he made me as part of his classic steak dinner. I have never ever had asparagus like this. They are tender, juicy and absolutely delicious. The sauce is made up of 3 ingredients — butter, soy sauce and balsamic vinegar. How can you go wrong with that, right? He roasts the asparagus with Jane's mixed up salt seasoning, (read about it here, its fantastic) and olive oil. Then while the asparagus is roasting, he melts the butter and and adds the soy and balsamic and then, my favorite part to watch, pours it over the roasted asparagus. And in case you were wondering, he also served rib-eye steak (my favorite type of steak), sautéed bell peppers with red onions, and creamed spinach. YUM!

Roasted Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus (look for thick stalks and closed tips)

olive oil

salt seasoning, to taste

2 tablespoons butter

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

1 Preheat oven to 400 degrees. Trim ends of asparagus (or snap the ends off) and rinse. Dry the asparagus and lay on an aluminum foil lined baking sheet (we do this in the toaster oven, so we use the smallest baking sheet).

2 Brush asparagus with olive oil and season with salt seasoning, to taste

3 Make sure the asparagus are in one layer and roast for 12 minutes.

4 While the asparagus is in the oven, melt butter in a small saucepan. Then, remove from heat and stir in the soy sauce and balsamic vinegar.

5 Once the asparagus is done roasting, pour the sauce and serve immedietely.

Broccoli Cheddar Soup

I've been on a 101cookbooks kick lately. Heidi's recipes are so simple, healthy and delicious ever time. I wanted a healthy version of a classic lunch style soup — Broccoli cheddar soup. Potatoes are normally used to give a thicker consistency as an alternative to cream, as this recipe does. This is a must for your fall soup collection and a great way to get your veggies in. In the photo above I used mozzarella cheese as a topping because I used all my cheddar for the actual soup, but if you have cheddar leftover use it!

Broccoli Cheddar Soup- I omitted the croutons

2 tablespoons olive oil

1 medium onion, chopped

1 large potato, peeled and cubed

2 cloves garlic, minced

3.5 cups broth

1 large head broccoli cut into small florets (I used two small ones)

2/3 cup cheddar, shredded

2 tablespoons whole grain mustard

1 Heat oil over medium heat in a large pot, saute the onions until softened with some salt. Stir in the potatoes, cover and cook for about 4 minutes until tender.

2 Uncover, stir in the garlic and stock. Bring to a boil and stir in the broccoli. Simmer for about 5 minutes until tender.

3 Remove the soup from heat and blend with an immersion blender. Add the cheese and mustard. Add more water or stock if needed for desired consistency.

Roasted artichokes

This is such a fun treat to eat. I love love eating with my hands and lickin' my fingers.  Plus, unlike other finger foods like french fries or chips, its healthy! My mom used to steam the artichoke and we would would use some sort of a mayonnaise to dip. I chose to steam then roast it for a smoky flavor and to add some color. And since were eating a vegetable here, I thought a butter sauce for dipping was appropriate, don't you think? I thought so.

Roasted Artichoke

 1 artichoke, trimmed

1 Bay leaf

kosher salt

olive oil

1/2 tablespoon butter

1 Wash artichoke thoroughly and trim the pointy ends off the leaves. Trim the stem off.

2 Place a medium pot with about 2 inches of water and a steam basket inside. Place a bay leaf inside and boil water.

3 Place artichoke on steamer basket and cover for about 25-30 minutes until tender.

4 Slice artichoke in half from tip to end and scoop out the center fuzzy choke. I used a spoon for this.

5 Drizzle artichoke halves with olive oil and kosher salt and place in toaster oven cut side up at 400 degrees for about 15-20 minutes.

6 Prepare a dipping bowl with melted butter from the microwave. Also, prepare a bowl for the discarded leaves.

7 To eat, pick leaves, dip in butter sauce, and scrape the artichoke meat off the root of the leaf using your teeth. Discard the leaf when done. Once you pick all the leaves, you are left with the artichoke heart and this part is completely edible. And delicious.

Asparagus & Gruyere Tart

This dish is the essence of the outdoors, perfect for a patio brunch. Its colors are light and earthy and looks like you spent hours in the kitchen making it, but in reality it takes less than an hour! It has minimal ingredients and really displays the beauty of the asparagus. Fool your guests and enjoy this cheesy, crispy tart as an appetizer or side dish. I could only find thin asparagus at the market, but thick ones work just as well. Make sure to trim and wash them properly before cooking.

Asparagus & Gruyere Tart
1 frozen puff pastry sheet (you can also use 2 to make a larger one)
Olive oil
1 shallot, minced
Fresh lemon juice
1 lb asparagus, washed and trimmed
2 cups Gruyere, shredded
Kosher salt and pepper

1 Preheat oven to 400 degrees.
2 Thaw puff pastry as directed on box. Unfold pastry until flat and brush and score the dough with a sharp knife 1 inch from the border. Use a fork to prick at 1/2 inch intervals inside of the now scored border. Don't prick the border.
3 Brush the inside of the border with olive oil, lemon juice, and minced shallot. Sprinkle with coarse salt and pepper.
4 Pre-bake the puff pastry for 15 minutes.
5 While the pastry is in the oven, wash and trim the asparagus. Pat dry.
6 Remove the pastry from the oven and evenly sprinkle inside the border with Gruyere cheese.
7 Arrange the asparagus, alternating tips and ends. Sprinkle with salt and pepper.
8 Return the tart into the oven for 20-25 minutes until asparagus are roasted. Let cool, squeeze more lemon juice and serve.

Braised Leeks

If the mere thought of turning on your oven this summer makes you cringe, then this recipe is for you! This vegetable dish can easily be tucked into your toaster oven and only takes 20 minutes to braise. And let me tell you, it is SO worth it. Leeks are usually hidden in soups, sauces, or casseroles. It has a milder onion flavor and is extremely versatile. This dish really showcases the leeks for who they are! Braising allows the leeks to breakdown and become sweet, smokey, and so tender you could eat with a spoon.

Braised Leeks

3 leeks

Kosher Salt, freshly ground pepper

olive oil

1/2 cup chicken stock (or vegetable stock)

Lemon zest of 1 lemon

1/2 tablespoon dried thyme

1 teaspoon breadcrumbs

1 Preheat oven to 425 degrees

2 Trim of the dark green stalks and the roots. Slice the leeks in half lengthwise.

3 Place leeks in a bowl of cold water, cut side down to release the dirt between the folds. Most of the dirt will collect at the bottom of the bowl. This will take about 10 minutes.

4 Dry the leeks with a paper towel and season, cut side up, with salt and pepper

5 Prepare a pan with some olive oil over medium heat. Place the leeks cut side down and let brown for 5 minutes. The leeks should sizzle when on the pan.

6 Transfer the browned leeks, cut-side up, to an oven-safe dish small enough to fit into your toaster oven.

7 Pour the stock over the leeks and top with thyme, lemon zest, a little more salt, and bread crumbs.

8 Braise for about 20 minutes until the leeks are tender.

If you are wondering what to serve the leeks with, it really can go with anything — chicken, fish, meat. Thats the beauty of leeks. Versatility. I served this veggie style with a hard boiled egg and some sauteed garlic spinach. It was oh so satisfying and delicious!