Zucchini Ribbon Pasta

Have you heard of using zucchini as a substitute for pasta? I’ve seen it in raw and cleanse recipes here and there but I never thought it would be something I would be interested in. When I found some beautiful zucchini at our local farmer’s market, I wanted to do something a little different from the usual. Combined with some fresh herbs, garlic, parmesan, and some wonderful black pepper fettuccine that we picked up at the LA Farmer’s Market, it was seriously, surprisingly fabulous!

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Fried Fish Sandwiches

This recipe was inspired by summer – there’s nothing like a lazy meal on a hot day (preferably by the water). These sandwiches take me to one of those typical fish joints on the beach where they call your number over a loudspeaker when your order is ready – because of course, who wants to be indoors in the summertime? Easy, quick, fresh and delicious; and honestly, not that bad for you compared to other fried things you might imbibe in this summer (Deep Fried Twinkies?).

If you want to class up your homemade fried fish even more, I would recommend pairing these with a bright Rosé. I am beyond obsessed with Villicana Winery’s 2010 Rosé – I literally take it to every summer social event and drink it at home, too. The wine goes great with spicy foods and while this fish isn’t particularly spicy, if you wanted to up the cayenne to a full teaspoon or sprinkle some on while cooking, you’d definitely get a nice kick. Cheers!

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Garlic Butter Roasted Mushrooms

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I did a guest post for the girls at Lovely at Your Side – all I’m going to say here is that you definitely need to make these mushrooms this summer! They are the perfect accompaniment to grilled fish or steak…or let’s be honest, just by them selves. Check out the recipe here: Lovely at Your Side.

Ahi Tuna Tartare

I always think of avocado as one of my top summer foods. On wheat bread with goat cheese and tomato, alongside a quesadilla, on toast, or smashed with a fork into guacamole, avocados at their prime are just the best!

I have been obsessed with the combination of avocado, orange, and raw fish (this recipe may have started it). Usually, we keep the fish plain, with microgreens, avocado, maybe citrus, and a simple dressing, but I decided to take a stab at a tartare with this recipe. Now I’m not 100% sure if this technically counts as a tartare – it might have poke leanings (feel free to enlighten me!), but whatever it is, this Asian-inspired dish is the perfect appetizer for a warm summer evening!

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Tomato Risotto

I have to tell you: I’ve fallen in love with risotto. It’s versatile and able to incorporate whatever produce I have on hand. It is an elegant dish but just takes a little time and a lot of wooden spoon action. It’s a great way to showcase spring ingredients while still feeling cozy on cool evenings…and while I don’t need an excuse to stand at the stove sipping white wine, this certainly is a romantic way to do it.

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Rosemary Cous Cous with a Poached Egg

This certainly felt like a fancy breakfast! Runny egg yolk, fluffy cous cous – very decadent. The best part is, it took less than ten minutes to make, start to finish!

Poached eggs are the best breakfast. They seem so decadent and special, but once you get the hang of them it is quick and easy. The other plus about eating an egg is that they have good fats, only 70 calories, and paired with the right type of carbs they fill you up for hours.

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Pasta with Sweet English Peas

At our tiny Paso Robles Farmer’s Market, I have found just one vendor who carries Sweet English Peas. I have been buying a few handfuls every Tuesday afternoon for the past couple weeks – fresh peas are so much fun! We don’t have a rocking chair or a wraparound porch, but shelling fresh peas evokes the image of a Southern Grandma prepping dinner on a quiet afternoon.

One thing that might surprise you if you are used to frozen peas is the size of fresh peas. They’re huge and plump compared to the itty bitty guys in the plastic bag. Fresh peas are tasty right out of the pod and “pop” in your mouth when you bite down on them, releasing their bright, springtime flavor. Fresh peas are best served simply, like in this pasta dish.

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