Tag Archives: eat real food

Lemon Honeydew Sorbet

So, lately, my husband and I have been super into sitting in our Adirondack chairs in our front yard, just socializing and eating ice cream cones.  By super into, I mean we do it every night, which in theory is great, but if you’ve ever been served an ice cream cone by my husband, you’ll know that his portions are large.  As much as I love our new evening routine, I wanted to create a lighter frozen treat and with a frozen ice cream maker canister and a pile of honeydew, this sorbet was born.  It’s light and only slightly sweet with a burst of fruity flavor.  It’s not something I would serve on a cone, but luckily it can be served on a spoon pretty well. 🙂

IMG_4787 Lemon Honeydew Sorbet

4 cups honeydew melon, chopped
1/3 cup granulated sugar
1/3 cup lemon juice (I used bottled, but if you use fresh lemon, you would need 2)
zest of 1 lemon

Prep work: Make sure the bowl of your ice cream maker is thoroughly frozen.  My bowl usually takes a full day to freeze completely.
1. Add all ingredients to the bowl of a food processor and blend thoroughly.
2. Transfer blended ingredients to a covered bowl or quart sized mason jar to chill in the refrigerator for at least 2 hours.
3. Pour chilled blend into prepared ice cream maker and process until frozen.  My ice cream maker usually takes 20 minutes to freeze.
4. The sorbet will be extremely soft after processing, so I recommend transferring the sorbet to a freezer-safe container to freeze more solid.

Enjoy!

Summer Panzanella Salad

Hi!  Have you ever had panzanella salad?  It’s a hearty salad made with crispy (usually day old) bread cubes, assorted vegetables and a vinegar based dressing.  It’s refreshing, but filling enough to serve as a meal if it’s too hot too cook, or you’re too tired after a long day.  It also is a great way to use up old bread and clean out your crisper drawers in your refrigerator.

 IMG_4854  For today’s salad, I made my own bread & used the oven to crisp it up and also grilled some summer squash that I had sitting in the fridge as an addition, but you can obviously make things much more simple on yourself by buying a loaf of a crusty bread such as ciabatta & using vegetables like tomatoes, cucumbers, onions and peppers that you’d normally have on hand.  I’m sharing today’s recipe below, but use that as a guideline and make it your own!  Panzanella is best served the day it’s made.

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Summer Panzanella

6-8 cups crusty bread, cubed (few days old or toasted in the oven to crisp) I made my own using this recipe.
2 summer squash, grilled & chopped
2 tomatoes, chopped (I used one large tomato and a handful of cherry tomatoes)
1 cucumber, chopped (peeled & seeded if you prefer)
1/2 onion, finely chopped (I recommend red or Vidalia)
basil leaves, thinly sliced and parmesan cheese to garnish (optional)

Dressing
1/2 cup olive oil
3-4 tablespoons balsamic vinegar (red wine vinegar is fine too)
2 garlic cloves, finely minced
salt & pepper to taste

1. If you’re going to grill vegetables (such as summer squash, zucchini, mushrooms or onions), prepare those first.  For the summer squash, I cut them into thirds lengthwise and drizzled each side with olive oil, salt, pepper, and thyme.  Grill over high heat for just a few minutes until you see grill marks on each side, but you don’t want the vegetables to be mushy.  Remove to a plate and let cool completely.
2. Prepare the bread,  If you’re using day old bread, you can just cube the bread and toss it into a large bowl.  If you have fresh bread, cut into cubes and toast at 350 degrees for 10-15 minutes or so to dry it out (a drizzle of olive oil can help with browning, if you want your bread to be browned) and then place in large bowl after it cools down.
3. In a separate bowl, whisk together dressing ingredients, taste and adjust seasonings as necessary.
4. Add vegetables to crusty bread in large bowl.
5. Pour dressing over vegetables and bread, toss together to coat. Let sit at room temperature or in the refrigerator for 30 minutes to an hour to allow the dressing to absorb a little and soften the bread.
6. Garnish with thinly sliced basil (and some parmesan cheese if you’re feeling it!) and eat! 

We had our panzanella alongside turkey burgers with feta sauce & it was a perfect summer evening meal!

11108228_10204287488210505_1139016625066127123_n Enjoy!

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

My husband is an eater.  He prefers things featuring high spice levels, meat, cheese and basically anything wrapped in a tortilla, but I’m pretty lucky in that my husband will eat basically anything put in front of him.  Last night we compromised by having sausage burgers on homemade cheese buns, grilled potatoes (oh my goodness, so good!), and this delicious quinoa salad.  I thought it was delicious, and apparently so did he because he also had it for breakfast and a post-run snack today.  Which is all well and good, except for the fact that there’s no more left for me!  So I’ll be making this again, and you should try it too!

Southwestern Quinoa Salad with Cumin Lime Vinaigrette 

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

1 cup quinoa, dry
2 cups water or broth (I used vegetable broth)
1 1/2 cups cooked black beans (equivalent to 1 can, drained and rinsed)
1 cup corn, fresh or frozen, thawed
1 large tomato, chopped
1 jalapeno pepper, ribs & seeds removed (optional)

1. Bring water/broth to a boil.  Add quinoa, reduce heat to low, cover.  Quinoa usually takes anywhere from 15-20 minutes to cook.  It should be soft and water should be absorbed.  Let quinoa cool slightly.
2.  Add beans and corn to medium sized bowl.  Mix together.
3. Add slightly cooled quinoa and vinaigrette (see below for recipe), mix together.
4. Fold in tomatoes and pepper, if using.
5. Eat!  Can be served cold or room temperature.

Cumin-Lime Vinaigrette

1/3 cup olive oil
1 tbsp apple cider vinegar (white vinegar would be fine)
1- 1.5 tbsp lime juice, to taste (I used 1.5 because I like the zing!)
1.5 tsp ground cumin
salt & pepper, to taste
hot sauce, to taste (optional, I used chipotle Tabasco)

1. Whisk/shake together all ingredients.  Taste and season accordingly to your preference. 
(I like to make my dressings in mason jars, so they can be quickly shaken together)

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Enjoy!