Monday, August 7, 2017

Pear & Strawberry Sandwich with Brie Cheese


As promised, here is the other delicious recipe that was inspired by a meal we had on our Shore vacation this summer.  This copycat recipe comes from one of our favorite restaurants, Yvette's. They serve the most beautiful artisan sandwiches - and so so so many of their offerings are vegetarian which makes me super happy. 

This sandwich is so pretty! The flavors are bright and sunny - it's especially good on a warm summer day. I served it with a side of kettle chips and a big fruit smoothie.

This makes two sandwiches:

2 soft individual-size baguettes, lightly toasted in the oven just before making
1 crunchy pear, sliced thin
2 - 3 ripe, but firm, strawberries, sliced thin
6 oz of soft brie cheese, rind removed and cubed
mixed salad greens
poppy seed dressing (I like Brianna's)

Slice the baguettes and lightly toast in the oven right before you are ready to assemble the sandwiches.

Divide the brie cheese evenly between the toasted two baguettes.  Add mixed salad greens. Now artfully (try! haha!) add the sliced pears and strawberries, alternating pear then strawberry. Finish the sandwich with a drizzle of the poppy seed dressing. Serve with a little side of dressing so you can dip as you eat (the dressing is really yummy!).  Eat immediately! Enjoy!

Wednesday, August 2, 2017

Sweet Green Juice


This juice is sweet, yummy, refreshing, a bit tangy (from the ginger) and definitely green!! Drink your greens! Enjoy!

This makes enough for one serving of fresh fruit and veggie juice:

2 kiwis
1 large pear
3 large kale leaves (juice the center stem too)
1 1" knob of ginger
6 mint leaves
A squeeze of lemon

Wash and slice all the fruit and kale (leave the skin on the pear). Put through a juicer. Discard the pulp and drink immediately! 

Thursday, July 27, 2017

PB & Honey "Sushi" Rolls


These cute PB & Honey "Sushi" Rolls really made all three of my kids laugh (even my middle schoolers!).  They all wanted to help me roll out the bread with a rolling pin and then roll them up. My son started scrambling through our silverware drawer looking for chopsticks - which made them even more fun.  It took hardly any time at all to put them together!  I think these will really put a smile on the kids' faces when they open up their lunchboxes come fall! I had to share this simple snack idea with you all! Have fun!

What you need:

Cutting board
Rolling pin
Butter knife for spreading
Sharp knife for cutting

Ingredients:
Your favorite sandwich bread
Peanut butter, almond butter, sunbutter, etc
Honey or your favorite jam

Cut all the crust of the bread. Using a rolling pin, roll the bread until it is flat (this took about 8 seconds - don't go crazy).

Spread with nut butter and honey or jam.

Roll up from the bottom.
 
Slice into "sushi" pieces.


Arrange on a plate and drizzle with more honey, if you like. Enjoy!

Wednesday, July 26, 2017

Snickerdoodle Bars


My daughter and I felt like baking this afternoon and after a quick search on Pinterest, we found a recipe for these snickerdoodle bars. They came out quite good - soft and chewy, not too sweet....they really hit the spot!

This yummy, simple recipes comes from the blog Back for Seconds (isn't that the cutest name!?).

Here is her recipe word for word:

Cookie Bars:
  • 1 cup unsalted butter (softened)
  • 2 cups brown sugar (packed)
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all purpose flour

Topping:

  • 1/8 cup granulated sugar
  • 2 teaspoons cinnamon

Directions

Step 1:
Preheat oven to 350
In a mixing bowl cream together the butter and sugar. Add the eggs, vanilla, and salt, and mix well. Add the baking powder and flour, a little at a time, and mix until incorporated. Spread into a greased 9x13" pan.
  
Step 2:
Mix together sugar and cinnamon and sprinkle evenly over cookie dough. Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out with fudgy crumbs. Do not over bake.
Let cool before cutting. Store tightly covered.

Sunday, July 23, 2017

Avocado Toast - Jersey Shore Style

Every summer when we go to the shore, I discover a simple dish I feel like I must recreate at home - we always have good eats down the Shore! One year is was the Acai Bowls (I still make them weekly at home); another time it was the Chilled Oatmeal with Yogurt, Berries & Honecomb - yum! This summer I have two Jersey Shore inspired recipes. I'll blog the second later this week, but today I'm blogging the Avocado Toast we ate on repeat at the Surf Snack Shack. The recipe is so simple, but so extra good!

My family is avocado obsessed, I mean OBSESSED people! We must go through at least one a day and sometimes more. My kids tend to want avocado toast for a quick, healthy and satisfying breakfast or as an afternoon snack.  This toast is kicked up a notch by adding red pepper flakes, a little balsamic and capers. Please try it and let me know if you love it as much as we do! It's wonderful when something so simple tastes so delicious! Enjoy!

2 slices of your favorite bread (sourdough, wheat, rye, etc), toasted
1 perfectly ripe avocado, pitted, halved and smashed
1-2 tsp of capers
pinch of red pepper flakes, as little or as much as you like
light drizzle of balsamic vinegar
salt to taste

To assemble:
Drizzle a tiny bit of balsamic vinegar on the toasted bread (if I had to guess I would say 1/2 tsp). Add the smashed, ripe avocado evenly between the two slices of bread. Give each bread a pinch of red pepper flakes. Top each piece with some capers and a pinch of salt. Eat immediately. Enjoy!

Thursday, July 6, 2017

Chocolate Cherry Smoothie


I was REALLY craving a chocolate milk shake this afternoon....but I put the ice cream away and came up with a chocolatey smoothie that incorporated all the fresh in-season cherries I have in my refrigerator right now! Who doesn't love the combo of cherries and chocolate!? This smoothie really hit the spot and satisfied my sweet tooth! Enjoy!

This smoothie makes enough for one large serving.
  • 1 cup fresh (pitted) OR frozen cherries
  • 1 or 2 Medjool dates, pitted
  • 1/4 cup rolled oats
  • 1 Tbsp hemp seeds (optional)
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup milk OR almond milk
  • 1 small banana
  • 2 Tbl plain or vanilla yogurt
  • 1 -2 handfuls of baby spinach
  • 6 ice cubes
  • miniature chocolate chips, for garnish (optional)
If you have the time, put the fruit in the freezer for at least an hour.

Put all ingredients in a high speed blender and blend until smooth. Drink immediately. Enjoy!

Wednesday, June 21, 2017

Greek Tortellini Salad


This quick salad is so yummy! I have made it three times in the last couple of months. Sometimes I put kalamata olives in it, some times I sub them out for capers. The first time I made it I used feta and the last time I used freshly shredded Parmesan. The first time I made it I didn't use red bell peppers, but the last time I made it I did! One time I made it with fresh mint and the last time I made it with mint AND basil. What I'm getting at is this salad is just delicious - you can customize it to suit the likes of your family.....as long as you do not omit the balsamic glaze and dressing, you're guaranteed a tasty meal.

*Please read above before you look at the ingredients - I have made this dish many times and the ingredients are not set in stone.....

*Salad Ingredients:
20 oz package of tortellinis, cooked al dente
12 cherry tomatoes, quartered
1/2 large cucumber, chopped
1/2 red bell pepper, finely chopped
1/3 cup capers OR kalmata olives
1/3 cup pine nuts (toast them lightly for extra yummy-ness)
1/2 cup crumbled feta OR freshly shredded Parmesan
1/2 cup marinated artichokes, chopped
Store bought balsamic glaze

For the Dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
Juice of 1/2 a lemon
1/2 tsp garlic powder
1 teaspoon dried basil OR 1 Tbl fresh basil (use fresh if you can)
10 fresh mint leaves, chopped
1 tsp sugar
1 tsp dijon mustard
½ teaspoon salt, or to taste
black pepper, to taste

Cook tortellini according to directions on the package.  Set aside and let cool.

Mix all the dressing ingredients together.

Add all the salad ingredients, including cooked and cooled tortellinis, to a large bowl.  Add the dressing and toss (you may not need to use all the dressing). Chill for an hour or overnight.  Just before serving drizzle with the store bought balsamic glaze (do not forget the glaze- it really sets this dish apart!).  Enjoy!