What is Broccolini? It’s a natural hybrid between broccoli and Chinese broccoli. It’s not as bitter as broccoli and when roasted, it delivers the perfect balance between the crispy florets and the tender stalks. In a head to head contest, I’d pick Broccolini any day! This quick and easy side dish is so veratile and would be great along side grilled chicken, steak, or fish. It’s almost too simple to write out a recipe, but here it goes! Xx, Heather
-INGREDIENTS-
1 bunch broccolini
2 Tablespoons Extra Virgin Olive Oil
1 Lemon
Sea Salt Flakes ( Maldon Sea Salt Flakes are so good!!)
-Preparation-
1. Preheat oven to 425 degrees.
2. Trim rough ends of broccolini stems about 1/2 inch.
3. Toss in extra virgin olive oil.
4. Spread out on a sheet pan, give them enough space to not touch.
5. Roast for 12-15 minutes. Watch at the end and pull them out at your desired crispiness.
6. Sprinkle with sea salt flakes and zest lemon over top. Serve immediately. (On nights when you want a stronger lemon flavor, squeeze the juice of one lemon over the roasted broccolini.)
Sometimes it’s the really simple recipes that you go back to the most. This marinated mozzarella appetizer from Southern Living magazine has just 8 ingredients (2 of them being salt & pepper) and requires no cooking! Just combine and refrigerate for 2-3 hours and you’re ready to go! They are perfect for a party or are great to bring to a friends house as an easy appetizer.
Xx, Heather
-INGREDIENTS-
1 lb. fresh baby mozzarella balls
1/4 cup olive oil
1/4 cup fresh basil, chopped
1/4 cup fresh chives, chopped
2 Tablespoons fresh oregano, chopped
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
-PREPARATION-
Toss all ingredients together. Cover and chill for 2-3 hours.
This Grilled Shrimp and Spinach salad is perfect on a hot summer night. The combination of the grilled shrimp with the sweet raspberries and mango is so good but the crumbled goat cheese is the secret ingredient that makes this a recipe I’ve come back to for years. I found it in Southern Living magazine and as soon as raspberries are in season, it ends up back on our counter! If you want to switch it up, try removing the shrimp and topping the salad with sliced grilled chicken breasts. It’s just as delicious!
Xx, Heather
-INGREDIENTS-
-Salad-
2 lbs. large raw shrimp, peeled
Basil Vinaigrette, divided (recipe below)
12 oz. fresh baby spinach
2 mangoes, peeled and sliced
1 small red onion, halved and sliced
4 oz. goat cheese, crumbled
1 Cup fresh raspberries
-Basil Vinaigrette-
1/2 Cup fresh basil, chopped
1/2 Cup raspberry vinegar
2 garlic cloves, minced
1 tablespoon brown sugar
2 teaspoon Dijon mustard
1/2 teaspoon salt and pepper
1 Cup Olive Oil
-PREPARATION-
1. Make Basil Vinaigrette – whisk together chopped basil, raspberry vinegar, garlic, brown sugar, dijon mustard, salt and pepper. Add 1 cup extra virgin olive oil in a slow, steady stream, whisking constantly until smooth. Set aside.
2. Preheat grill to medium-high heat (350-400 degrees).
2. Add 3/4 cup of Basil Vinaigrette in a large zip-top freezer bag; chill for 15 minutes.
3. Remove shrimp from marinade, disgarding marinade and thread shrimp on skewers.
4. Grill shrimp, with grill lid down, 2 minutes on each side or until shrimp turn pink. Remove shrimp from skewers.
5. Toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette in a large bowl; arrange on a serving platter. Top with grilled shrimp and sprinkle with goat cheese and raspberries. Serve with remaining Basil Vinaigrette.
This is such a busy time of the year! With Memorial Day behind us, school is almost out and Father’s Day (June 16, 2019) is right around the corner! When I think about all the fathers I know well, I consider myself very lucky. From my father, to my fathers-in-law, my brother and brother-in-law to my own husband and last but not least, my 101 year old grandfather, I am surrounded by men who have always loved their children unconditionally. I am grateful for each one of these relationships and hope I’m able to celebrate them for years to come! I know celebrations look different to each of us and I hope however you celebrate that the men, fathers or father figures in your life feel loved and appreciated. I’ve compiled my top 60 Father’s Day gift ideas below if you’re still on the hunt for a gift. If you’ve already wrapped up your shopping, what did you get? Share it below in the comments, I’d love to hear!
Salmon is a popular fish choice but it can be hard to know which version to buy these days with the increasing number of options behind the seafood counter. Cook’s Illustrated has a great article How to Buy, Cook and Prep Salmon to make sure you’re getting the healthiest option for your money. The top 4 things I took away from the article were: 1. When possible try to buy wild over farmed salmon, 2. If the description says Atlantic, that means it must be farmed, 3. If the salmon is flash frozen right after harvest it doesn’t impact the quality of the fish, and 4. Wild salmon should be cooked to 120 degress but farmed salmon, need to be cooked an additional 5 degrees, to 125 degrees. I found the Salmon with Dill Sauce recipe below in a Real Simple magazine and think it’s the perfect pair.
Xx, Heather
-INGREDIENTS-
4 – 6oz. skinless salmon filets
Extra Virgin Olive Oil
Salt/Pepper
1/2 C sour cream
2 T. lemon juice
2 T. capers, chopped
2 T. dill, chopped
-PREPARATION-
1. Season salmon filets with salt and pepper on both sides.
2. Drizzle olive oil in a skillet and cook over medium heat until opaque, about 5-6 minutes per side.
3. Mix sour cream, lemon juice, capers and dill together. Season with a little salt and pepper.
