Sommmme…wherrrrrrrre…ooooover the rainnnnbowww……

This.amazingly-delicious-rainbow-chard-smoothie-dream that you dared to dream….really will come truuuuuuue……..

Ha, ok being from Kansas, I probably should not willingly offer up a “Wizard of Oz” reference.  (For all of you folks from other states who proudly pull a “you’re not in Kansas anymore” line out of your pocket when we’re traveling…trust me.  We’ve heard it.  A thousand times.)

But I actually love Judy Garland.  And (real) rainbows.  And now…rainbow chard smoothies!

I couldn’t resist those gorgeous colorful bunches at our farmer’s market this weekend.  So decided to turn them into a simple, delicious green smoothie with my rockin’ new Blendtec.  I had some ripe bananas and orange juice on hand, so that was my combination of the week.  But for all of you who love green smoothies, would totally encourage you to mix it up and throw some chard into the mix next time!  It’s a little more potent than spinach, but great in smoothies and so good for you!

What are some of your favorite green smoothie combinations lately?

Rainbow Chard Pineapple Smoothie Recipe

Ingredients:

• 3 cups loosely-packed rainbow chard leaves (stems removed)
• 2 bananas, frozen
• 1/2 cup orange or pineapple juice
• 1 Tbsp. ground flax seed
• 1 cup ice

Method:

Pulse all ingredients together in a blender until blended.  Serve immediately or freeze.

Ali’s Tip:

You can also blend the stems into this smoothie, but they will add some bitterness.

Asparagus and lemon just seem to be a match made in heaven.

So simple.  So beautiful.  And SO tasty!

This easy lemon pepper recipe is definitely one of my favorites.  You can prepare the asparagus a number of ways — roasted, boiled, steamed, or sauteed.  Then pair it with the citrusy zest and juice of a fresh lemon, lots of cracked black pepper, a little olive oil and salt, and this delicious side dish is ready to go instantly.  And the vivid greens and yellows make it all the lovelier to enjoy.

Definitely a favorite in my book.

Lemon Pepper Asparagus Recipe

Ingredients:

• 1 lb. asparagus, ends trimmed
• 1 Tbsp. olive oil
• 1 lemon, zested and juiced
• pinch of sea salt
• lots of freshly-cracked black pepper

Method:

For Roasted Asparagus:

Preheat oven to 400 degrees F.

Toss or mist the asparagus with olive oil and 1 Tbsp. lemon juice until evenly coated.  Sprinkle with a pinch or two of sea salt, and then generously season with freshly-cracked black pepper.  Roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender.  Remove and garnish with lemon zest.

For Boiled Asparagus:

Fill a large stockpot 2/3 full of water, and bring to a rolling boil.  Add asparagus spears, and cook for 3-5 minutes, or until crisp-tender.  Remove and drain asparagus, then toss with olive oil and 1 Tbsp. lemon juice until evenly-coated.  Season generously with freshly-cracked black pepper, and then garnish with lemon zest.

Ali’s Tip:

This recipe is also delicious with some fresh thyme mixed in!

So I seem to be obsessed with wedges lately.  Wedge salads, wedge sandals, blood orange wedges, and now my new favorite….roasted cabbage wedges!

I had seen this idea on the blogosphere awhile back.  And after a friend tried and absolutely loved it, I thought roasted cabbage would be a fun recipe to try to go with my corned beef.  Sure enough, it was delicious!!!

The fun is that this recipe tastes fantastic with just some olive oil, salt and pepper.  But I have also included lots of other fun flavor options below that you could use to kick things up a notch — from lemon, to herbs, to bacon!  Options abound.  I’m also excited to try cooking it on the grill this summer.  Great for a St. Patty’s Day feast, or just an easy delicious side dish anytime.

Cheers to wedges!!!

Roasted Cabbage Wedges Recipe

Ingredients:

• 1 head green cabbage
• 2 Tbsp. olive oil
• kosher salt and freshly-ground black pepper
• (see additional ingredient options below)

Method:

Preheat oven to 450 degrees F.  Line a large baking sheet with aluminum foil.

Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge.  Arrange the wedges in a single layer on the prepared baking sheet.

Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.

Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.

Ali’s Tip:

Here are some additional flavor recommendations I would recommend trying out (separately – probably not together!).  Add ingredients before cooking:

• fresh lemon juice (then garnish afterwards with lemon wedges)
• small diced uncooked bacon (it will roast and cook along with the cabbage)
• blackening powder
• smoked paprika
• fresh thyme

Source:

Slightly adapted from Kalyn’s Kitchen.

Hello….color!!!

This simple stir fry I made this week was so yummy (and lovely!) that I thought it was worth sharing.  Just mixed together some colorful veggies, a simple stir fry sauce, and lots of fresh ginger.  What’s not to love?!?

It’s perfect for a simple side dish, or if you want to be like me, make it your main course.  Definitely a great way to eat your veggies!

Ginger Vegetable Stir Fry Recipe

Ingredients:

Stir Fry Ingredients:

• 2 Tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 4-5 cups vegetables, cut to bite-sized portions (**see tip below**)

Method:

Heat olive oil in a large skillet over medium-high heat.  Add garlic and stir fry for 1 minute.  Add the remaining vegetables, and stir-fry for 5 minutes, stirring occasionally.

In a separate bowl, whisk together sauce ingredients.  Add to the stir fry, and continue cooking until the sauce is boiling.  Cook for an extra minute, then remove from heat and serve.  Garnish with toasted sesame seeds if desired.

Ali’s Tip:

If using onions in the mix, I recommend adding the onions an extra minute or two earlier than the rest of the vegetables so that they get extra cooking time.

I am very picky about black bean soup.

I mean, really picky.

If a soup is going to have a bland (albeit, fiberful) magical fruit as its main ingredient, it had better have some rockin’ good flavors to go along with it.  And of course, all the better when it’s a little on the spicy side too!

So of course, I’m here to announce that I think I finally have my own favorite recipe tweaked and ready to share with le blogosphere.  If I do say so myself, I think it’s a good one.  Like, I-might-have-gone-back-for-thirds-”good”.  :)

But to those of you who get a little anxious about the word “spicy” even being in the title, have no fear.  You can easily add in the jalapeno and cayenne gradually to taste.  But for those of you who like a little kick, this one will bring it.  And, it can also happily be made vegetarian or vegan.

Definitely a keeper!

Spicy Black Bean Soup Recipe

Ingredients:

• 2 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 red or orange bell pepper, cored and chopped
• 1 carrot, chopped
• 3 cloves garlic, minced
• half a jalapeno, seeded and diced
• 2 cups chicken broth (or vegetable broth)
• 2 (15 oz.) cans black beans
• 1 (14.5 oz) can diced tomatoes with green chiles (Rotel)
• 1 bay leaf
• 1 tsp. cumin
• 1 tsp. chipotle powder
• 1 tsp. kosher salt
• 1/4 tsp. cayenne
• optional garnish: sour cream, chopped fresh cilantro, chopped bell peppers, shredded cheese, crumbled tortilla chips, diced avocados

Method:

Heat olive oil in a large stockpot over medium-high heat.  Add onion and cook for 3 minutes.  Add bell pepper, carrot, garlic and jalapeno, and continue cooking another 5 minutes or until the onion is translucent.  Add remaining eight ingredients (chicken broth through cayenne), and stir to combine.  Bring to a boil, then reduce heat to medium-low and let soup simmer for at least 10 minutes.

You can either serve this soup as is, or use an immersion blender or a traditional blender (blending in small batches) to puree the soup.  Serve warm, and garnish with suggested ingredients if desired.

Ali’s Tip:

You could also make this in a slow-cooker!

Kansas City has a zillion amazing restaurants.  But one of my newest favorite is a healthy fast-food alternative restaurant called “Unforked“.  It is brilliant.

The owners/creators are actually the force behind Sheridan’s, one of my favorite local custard chains.  (And they happen to attend the church where I work — fun!)  But instead of your typical super-processed, deep-fried, zillion-calorie fast food restaurants, this place overflows with creative, fresh, and healthy options.  I can’t get enough of it — everything I have tried is amazing.  (Side note — I deeply hope this is what the majority of fast-food restaurants might look like in a decade!)

One of my new favorites there is their “Hale The Kale” salad.  It is made simply from fresh kale, Parmesan, bread crumbs, and a lemony olive oil dressing.  And it is utterly delicious! I had to admit that I had my doubts about so much fresh kale (I usually prefer adding my kale to pizzas, soups, or making kale chips).  But when the other ingredients were added, it tasted wonderfully fresh, light and flavorful!

So while we’re still in the midst of kale season, I decided to try it at home.  Decided to nix the breadcrumbs and add in some thyme, and loved it.  Hope you do too!

Lemon Parmesan Kale Salad Recipe

Ingredients:

• 3 cups chopped fresh kale
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1/2 tsp. dried thyme
• pinch of salt and freshly-ground black pepper
• 1/4 cup freshly-grated Parmesan
• 1/4 cup toasted bread crumbs (optional)

Method:

In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper.  Add kale and Parmesan (and bread crumbs, if using), and toss until the kale is evenly coated.  Serve immediately.

Ali’s Tip:

This would also be great with some chopped/sliced fresh fruit added in, such as peaches, plums, apples, or blackberries.  It would also be delicious with some toasted pecans, almonds or walnuts added in.

Source:

Inspired by Unforked.

Allow me to introduce you to one of my all-time favorite side dishes.

I’m not kidding.  I make this one all. the. time.

It’s my favorite when I’m craving something salty and sweet.  It is uber-fast to prep.  It only calls for a few ingredients.  It is easily customizable to different seasonings to pair with your main course.  It’s pretty healthy.  And…it’s ridiculously delicious.

Have I convinced you yet?  (I think I’ve convinced myself.  Already hungry for the leftovers!)  :)

Roasted Sweet Potatoes & Onions Recipe

Ingredients:

• 2 sweet potatoes, sliced into 1/8-inch thick coins
• 1 onion, quartered then cut into 1/2-inch slices
• 2 Tbsp. vegetable or canola oil
• 1/2 tsp. sea salt (or more or less to taste)
• lots of freshly ground black pepper
• optional: additional seasonings (see note below)

Method:

Preheat oven to 400 degrees.

Combine all ingredients in a large bowl.  Toss with a spoon until vegetables are evenly-coated.

Prepare a baking sheet with aluminum foil or parchment paper, and spray with cooking spray.  Transfer vegetables to the baking sheet, and spread so that they are evenly spaced in a single layer.  (I crammed a few too many in the photo above, which doesn’t let them get quite as crispy.)  Bake for 20-30 minutes, or until onions begin to crisp and brown, and sweet potatoes are cooked through.

Ali’s Tip:

To be honest, even though I have seasoned these a zillion ways over the years, the classic salt-and-pepper combo is still my favorite.  But here are some other fun variations to choose from:

• toss with a tablespoon of balsamic vinegar (when tossing with the olive oil)
• toss with various seasonings before roasting
  • Italian seasonings (oregano, thyme, parsley, rosemary, etc.)
  • smoked paprika
  • chipotle and/or chile powder and cumin
• after roasting, top with…
  • chopped fresh parsley
  • toasted slivered almonds
  • freshly-grated Parmesan

This is definitely the recipe I have most looked forward to trying during “Zucchini Week”.  For any of you who don’t know, I am definitely not a natural eggplant-lover.  Even when it’s smothered in marinara and cheese in “eggplant parmesan”, I still have to remind myself I’m an adult, and persuade myself to give it a go each time that dish is served.

However…

When I saw that Adrianna from “A Cozy Kitchen” had posted a “zucchini parmesan” recipe recently, I got pretty excited.  Clearly, I love my zuc.  So the idea of it being substituted for the dreaded purple fruit in this yummy Italian dish sounded tooooootally up my alley.  So tonight I gave it a go.  Took a shortcut and used my favorite marinara sauce from Trader Joe’s (although I love this homeade recipe), sliced up a block of Mozzarella cheese, and then grated the heck out of a block of Parmesan….and voila!  My first attempt at “Zucchini Parmesan” was a whopping success!

As expected, I absolutely loved the substitution of zucchini for the eggplant.  It was the perfect texture, and the flavor blended perfectly with the marinara and cheese.  I also must say it was pretty cute — loved all of those little zucchini bites!  I would say, however, that fresh Parmesan is key for this recipe.  So if you can, find a block of cheese to grate, rather than buying a tub of the pre-grated stuff.

Definitely a fun, delicious, and crowd-pleasing recipe that I am bookmarking to make again soon!  (And hooray for another chance to…um…avoid eggplant!)

Zucchini Parmesan Recipe

Ingredients:

• 2-3 zucchini, ends trimmed, sliced into 1/3″ discs
• coarse salt and freshly-cracked black pepper
• 1 cup unbleached, all-purpose flour
• vegetable or canola oil
• 2/3 cup of your favorite tomato sauce
• 1 large ball or block fresh mozzarella (about 4 1/2 ounces)
• small handful of basil leaves, roughly torn
• 1 cup freshly-grated Parmesan (about 3 ounces)

Method:

Sprinkle slices of zucchini with a small pinch of coarse salt and freshly-cracked black pepper on each side.

Preheat the oven to 350°F.

In a large bowl, lightly dredge the zucchini slices in the flour, tapping them on the side of the bowl to shake off excess flour. Heat 1/4″ oil in a large skillet over high heat. When a pinch of flour sizzles on contact, add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Transfer the zucchini to paper towels to drain.  Repeat in batches until all of your zucchini it is cooked, adding more oil as necessary.

In a 13″ x 9″ baking dish (or oven-proof skillet), arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan.

Bake for 25 to 30 minutes or until the cheese has melted and begun to turn a golden color.  Remove from oven, and garnish with additional torn basil.  Serve immediately.

Ali’s Tip:

Feel free to add a pepperoni (or some mini-pepperonis) to these!  Just layer them on top of the zucchini, underneath the marinara.  And continue with the directions for cooking.  They will taste like little pepperoni pizzas!

Source: Adapted from A Cozy Kitchen.

For the third recipe in “Zucchini Week”, I did a little experimenting.  I often toss a handful or two of spinach in my soups, but happened to have a big bunch of fresh arugula in the fridge.  So I decided to see how it would taste in a soup!  Paired with some of my endless zucchini, plus a can of white beans (I went for the fiber instead of potatoes!), it actually turned out great!

The flavor of the sauteed zucchini, onions and garlic paired wonderfully with the fresh, peppery arugula.  And while I added in an extra bay leaf and thyme for seasoning, you could really season it any number of ways.

Definitely a fun, fresh, and very green (literally!) soup for the end of summer.  Enjoy!

Zucchini, Arugula & White Bean Soup

Ingredients:

• 1 Tbsp. olive oil
• 6 cloves garlic, minced
• half an onion, diced
• 1 zucchini, ends removed and diced
• 3 cups chicken broth
• 1 can white beans, drained (I used Great Northern)
• 1 bay leaf
• 2 sprigs of fresh thyme (or about 1/2 tsp. dried thyme)
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2-3 cups baby arugula
• 1/4 cup freshly grated Parmesan

Method:

Heat oil in a saucepan over medium-high heat.  Add garlic, onion and zucchini, and saute for 5-6 minutes or until onions are translucent and zucchini is slightly browned.  Add chicken broth, white beans, bay leaf, thyme, salt and pepper.  Bring to a boil.  Then reduce heat to medium-low and let simmer for at least 10 minutes.  Add arugula and continue cooking for another 3 minutes.  Then puree the soup either using an immersion blender, or if you use a blender, blend the soup in 2 batches (be careful with the heat!).  Return to saucepan and season with salt and pepper as needed.  Serve drizzled with extra olive oil, cream, and/or sprinkled with Parmesan.

Ali’s Tip:

You could season this soup a number of different ways!  More italian seasonings (basil, rosemary, etc.) would also be fun.  Or you could go the smoked paprika route.

Also feel free to substitute a soft cheese (feta, goat, etc.) in place of the Parmesan.  And if you top it with the soft cheese and swirl it gently with a spoon or fork, it can create beautiful white swirls!

A few years ago, I was at a birthday party for my boss, thrown by one of his good friends who also happens to be an outstanding cook.  But while I had every intention of saving my appetite for his world-famous Kansas City barbeque, pretty sure I completely blew it on the first appetizer — these incredible little stuffed mushrooms.

As the trays were passed around the patio, one by one you heard everyone murmer, “Oh my goodness — what is in these mushrooms?!?”  Surprisingly, John told us there were only two main ingredients — blue cheese and sun-dried tomato pesto.  (Although in addition to those tasty sun-dried tomatoes, this pesto was also made with walnuts and fresh sage.  Yum!)  John also smoked his stuffed mushrooms, which gave them an extra-amazing finish.

Alas, I don’t have a smoker, but made mine in the oven this week and they were still insanely delicious.  Also decided to top mine with a pinch of Panko to give them a slight breaded crunch.  So good, so easy, and so fast (especially if you have the red pesto made ahead of time!).  And as his party proved, they’re definitely a crowd-pleaser.  Thanks, John!!!

Blue Cheese & Red Pesto Stuffed Mushrooms Recipe

Ingredients:

Stuffed Mushroom Ingredients:

• 1 lb. cremini or button mushrooms
• 1/4 cup sun-dried tomato pesto (see ingredients/recipe below)
• 1/4 cup Panko breadcrumbs

Sun-Dried Tomato Pesto Ingredients:

• 1 (24 ounce) jar of sun-dried tomatoes in oil
• 6 cloves garlic, peeled (or about 3 tsp. minced)
• 1 cup walnuts
• 1/3 cup fresh sage
• 8 ounces Parmesan cheese, grated
• 1 cup olive oil
• salt and pepper to taste

Method:

To Make The Stuffed Mushrooms:

Preheat oven to 350 degrees, or preheat a smoker.

Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.  Fill mushroom cavity with sundried pesto (approx. 1/2 tsp.). Top with blue cheese crumbles, and a pinch of Panko.  Bake or smoke for about 15 minutes, until the cheese starts to melt and filling is warm.  Serve immediately.

To Make The Sun-Dried Tomato Pesto:

Place tomatoes, garlic, walnuts, sage, and Parmesan in a food processor, and pulse until blended.  Slowly stream in the olive oil, then season to taste with salt and pepper.  Use pesto immediately, or refrigerate for up to one week, or freeze.

Ali’s Tip:

These are also great with gorgonzola cheese!