Shrimp Vegetable Stir Fry

In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table. Earthy mushrooms compliment the farm-fresh, asian greens and kohlrabi in this low-sodium stir fry. For a vegetarian meal, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.

Ingredients:
1 medium kohlrabi bulb with leaves attached
1 medium or two small bok choy or tatsoi
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3.5 ounces oyster mushrooms, sliced
8 ounces raw shrimp, defrosted if frozen
2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce
Brown rice, prepared

Directions:

  1. Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy or tatsoi, separating the light green stems from the darker top leaves. Set vegetables aside.
  2. Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for 1 minute until fragrant. Add kohlrabi bulb and bok choy or tatsoi stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy or tatsoi leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
  3. Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  4. Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.

Servings: 2

Pork and Cashew Stir Fry with Root Vegetables

Stir-fry dishes are great for introducing family and friends to vegetables they may not have tried before, like daikon radishes. This winter root vegetable, which is much larger than the red radish and shaped similarly to a carrot, is frequently used in Asian dishes. When cooked, radishes gain a sweetness that mellows out their peppery spice. This veggie pairs well with sweet carrots and mandarin oranges in my quick stir fry.

Stir-fry recipes are excellent choices for nights when you want a homemade meal without spending too much time in the kitchen. If you prep the ingredients and cook the rice the night before, this meal can be made in less than 15 minutes.
 
Ingredients
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 (6 ounce) center cut pork chop, cut into bite sized cubes
4 medium carrots, peeled and sliced
1 large daikon radish, peeled and sliced
4 large celery ribs, trimmed and sliced
2 tablespoons reduced-sodium soy sauce
3 small seedless mandarin oranges
½ cup unsalted cashews
Prepared brown rice
Fresh cilantro leaves, chopped


Directions

  1. Heat the oil in a wok or large skillet. Add garlic and ginger and heat for one minute, until fragrant, about a minute. Add pork and cook for around 4 minutes, flipping with a spatula to evenly brown all sides. Transfer pork to a plate and cover with aluminum foil to keep warm.
  2. Add carrots, radishes, celery and soy sauce to the wok or skillet and sauté until tender but slightly crisp, about 4 to 5 minutes.
  3. Peel and separate mandarin oranges and slice each section in half to make sure there are no seeds. Add oranges, cashews and pork to the vegetable mixture. Stir to combine and cook another minute or 2.
  4. Check seasoning and add a splash of extra soy sauce if needed. Serve with brown rice and top with fresh cilantro.

Servings: 2

Kale, Apple and Cheddar Panini with Strawberry Jam

Sautéed kale is not just for side dishes. Give it a try as a sandwich base and you will forget all about lunch meat. This Kale, Apple and Cheddar Panini with Strawberry Jam is a hearty vegetarian sandwich with seasonal farm-fresh favorites. It is comfort food that packs a nutritious punch and takes less than 15 minutes to prepare.

Ingredients:
2 sub sandwich loaves (5 to 6 inches each), cut from a baguette
1 medium bunch kale
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon balsamic vinegar
1 small apple, cored and thinly sliced
2 slices white cheddar cheese
2 tablespoons strawberry jam (preferably homemade)

Directions:

  1. Preheat a panini maker to medium-high. Slice sandwich loaves in half and set aside.
  2. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper. Add balsamic vinegar and cook or another minute, tossing to evenly coat.
  3. Layer apple slices, kale and cheddar cheese on the bottom bread slices. Spread strawberry jam on the top bread slices. Stack together and place sandwiches in the panini maker, closing the top. Grill until the bread is crusty and golden and cheese has melted. Slice sandwiches in half and serve.

Note: If you do not have a panini maker, use a grill pan or skillet and flip the sandwich to grill both sides. Placing a heavy skillet on top of the panini while grilling will give you the panini effect.

Servings: 2

Summer Tomato and White Bean Pasta

My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. With a puree sauce, it looks like a simple marinara that is sure to please the picky eaters in your life. Cheers to making meals that are both healthy and convenient.

Ingredients:
½ pound whole wheat spaghetti noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
2 large tomatoes, diced
1 tablespoon concentrated tomato paste
¼ cup white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Fresh basil, cut into ribbons
Parmesan cheese, grated

Directions:

  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
  3. In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
  4. Serve over spaghetti noodles and top with basil and Parmesan cheese.

Servings: 4

Steak and Zoodles with Blue Cheese Sauce

Sautéed zucchini makes an excellent side dish for a steak topped with blue cheese butter, but this dish goes a step further by combining all of those delicious flavors. Steak and Zoodles with Blue Cheese Sauce is a perfect summer meal when you are in the mood to fire up the grill and use your farm-fresh zucchini. Zoodles, made from zucchini noodles, are as fun to make as they are to eat. There are a lot of spiralizers on the market now, and having this kitchen gadget leads to endless possibilities for new takes on vegetables.

Ingredients:
4 medium zucchini, green or yellow
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups skim milk
4 ounces and 4 tablespoons crumbled blue cheese, divided
¼ teaspoon white pepper
16 ounces sirloin steak, grilled to desired degree of doneness and cut into thin strips

Directions:

  1. Spiralize zucchini into thin noodles. Place zoodles in a colander over a large bowl, sprinkle with salt and set aside.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 to 2 minutes. Add flour and cook another minute. Gradually add the milk, whisking as the sauce thickens. Reduce heat to lowest setting and add 4 ounces blue cheese and white pepper. Whisk together until cheese has melted.
  3. Place zoodles in a tea towel and gently squeeze over bowl to remove excess water. Place zoodles in skillet with blue cheese sauce and gently combine with the sauce. Cook for about two minutes, until heated through.
  4. To serve, top zoodles with equal amounts of steak and remaining blue cheese.

Servings: 4

Grilled Summer Scallop Salad

Firing up the grill is one of my favorite summer activities. I love it even more when I can cook my entire meal over the grill grates in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to summer dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.

Salad Ingredients:
8 large scallops
1 bunch radishes, trimmed and halved
1 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine or green leaf lettuce

Salad Dressing Ingredients:
Zest and juice of 1 navel orange
1 tablespoon ginger, minced
2 tablespoon olive oil

Directions:

  1. Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat and lightly oil the grate. Grill scallops and radishes for about 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
  2. Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
  3. In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.

Servings: 2

Quick Kale Shrimp and Grits

Shrimp and grits are one of my favorite southern duos. This dish is often prepared with heavy cream and can take some time to make with slow cooking grits. I created this lighter, quick-cooking version, which is ideal for summer evenings when you want a delicious homemade meal in less than 15 minutes. Fast meals like this one free up time to dine on the patio and enjoy warm summer evenings.

After dinner, I love watching the sky change colors as the sun sets and fireflies start to shine, listening to birds singing and reminiscing of summers spent outside as a child. I may have an ice cream cone or watermelon for dessert, something that takes me back to fond summer memories. Oh how refreshing and relaxing it can be spending outdoors. Cheers to spending less time in the kitchen, while still making delicious and nutritious meals this summer.

Ingredients:
½ cup quick cooking grits
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch kale, thick stems removed and leaves coarsely chopped
12 large shrimp, peeled and deveined
¼ teaspoon salt
¼ ground black pepper
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 roasted red bell pepper, diced
¼ cup Parmesan cheese, freshly grated
2 tablespoons half and half

Directions:

  1. Prepare grits according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add kale and continue cooking for about 2 minutes, until wilted. Add bell pepper and stir to combine.
  3. Push kale and pepper mixture to the edges of the skillet, creating an empty space in the middle. Add shrimp to the center of the skillet and sprinkle with salt, pepper, lemon zest and juice. When shrimp becomes pink on the bottom, flip and continue cooking until both sides are pink and shrimp is cooked through. Stir vegetables and shrimp together to combine.
  4. When grits are done cooking, remove from heat and add grated parmesan cheese and half and half. Stir until cheese is melted and grits are thick and creamy. Add grits to serving plates and top with shrimp and kale mixture.

Servings: 2

Note: For the roasted red bell pepper, you can use freshly roasted bell pepper or jarred roasted red peppers rinsed and diced.