All posts filed under: summer dishes

image_2

Spaghetti Squash: It’s Not Spaghetti, but It’s Good

The truth: Spaghetti squash is not spaghetti. It doesn’t taste like spaghetti (because it’s a vegetable); the texture isn’t like spaghetti (it’s crunchy). So if you’re looking for the ultimate healthy, gluten-free, low-calorie, eat-a-lot-and-still-be-skinny pasta substitute, this is not it. PS. It doesn’t exist, and if it did, we’d all look like Giselle. But here’s the good news: spaghetti squash is great. It’s easy to cook, mild in flavor and versatile. And last week, I cooked it in three divine ways. Let’s start with how to cook it. Cut it longways, take out the seeds, drizzle it with some olive oil and salt, and throw it in a 400 degree oven for about 40 minutes. That’s it! Then use a fork like this to create spaghetti squash’s characteristic ribbons. Once you have a bowl of these beautiful yellow shreds, you can do just about anything. Now I said spaghetti squash isn’t spaghetti, but you can certainly pair it with Italian flavors. Saute it with some olive oil, crushed tomatoes and basil and top it with a …

Salty/Spicy/Sweet Noodles

Clean Cleanse: Week 1 Recap + Salty/Spicy/Sweet Noodles

Don’t worry we aren’t turning into a health blog! Just giving some healthier options in time for Spring cleaning. First up, my recap of week 1 on the cleanse followed by a recipe for Salty/Spicy/Sweet Noodles! Hint: they’re not actually noodles…Skip to the bottom if you just want the recipe! Let me preface this recap by saying that for those of you who I don’t know personally, I work in events for a restaurant group and catering company. As you can imagine, this isn’t the most conducive environment for any type of restrictive diet. This week was especially trying as I had events almost every night of the week and each one with a food item I had not yet tried. GREAT TIMING. A sampling of the things I didn’t eat: croissant apple cinnamon bread pudding with caramel sauce, my FAVORITE mac n’ cheese in hors d’oeuvres form, a porchetta slider on focaccia, a 6′ muffaletta hero, and a remoulade macaroni salad. Did. Not. Eat. Not. A. Single. Bite. Or. Taste. I think if I …

Mango Avocado Salad

Clean Cleanse: Mango Avocado Salad Recipe

Just a quick note to say hey! I’m still alive! and no, I haven’t broken the cleanse. Also to post this recipe which was oh so popular on our instagram this week. If you aren’t following us, get on it! Noshandtell is the username of course. This mango avocado salad is fool proof and requires NO cooking! Mary Helen…I’m looking at you. (she’s starting the cleanse this week and is slightly challenged in the kitchen). It’s refreshing and absolutely delicious. I crave it now! Do yourself a favor and make this light salad for lunch next week. Print Mango Avocado Salad Author: Whitney Prep time:  10 mins Total time:  10 mins   Ingredients 2 ripe mangoes, peeled and chopped 1 large avocado, peeled, pitted, and chopped 1 tablespoon lime juice 2 teaspoons olive oil 1 tablespoon cilantro leaves [ I omitted these bc I didn’t have on hand and salad was still delicious] 1 tablespoon black sesame seeds [I used white bc I didn’t have these] Salt and pepper to taste Instructions After you have the …

Olympic Eats: Hummus

It has come to my attention this week that I will never be in the Olympics. I hold my knee cartilage too dear for moguls, I slip and fall just looking at ice, and I refuse to sweep my apartment, so curling is just out of the question. But it’s okay. At least I can make a good hummus. Whitney and I were sent some dried organic chickpeas, so these were the little babies I used to the hummus. But they took a little finagling (re: soaking and cooking). To get these little dried chickpeas into the soft beans you’ll find in the can (albeit way less salty), Soak chickpeas in boiling water for 90 minutes. Rinse out the water and then add more, covering them and bring to a simmer for another 90 minutes. When I simmered the beans, I also added bay and some garlic, just for some extra flavor.   In this hummus, I decided to get a little crazy. Here’s what I did: Print Olympic Eats: Hummus Recipe type: hummus   Ingredients …

Summer Risotto with Zucchini Ribbons, Corn and Fresh Basil

Oh who doesn’t love risotto? It’s creamy, delicious, filling and well it’s perfect. The main reason why I love risotto so much is because you really can do anything with it. There are so many different additions you can make- different vegetables, different wines- the options are really endless. Yesterday I wanted to make a seasonal risotto, one that is the true epitome of summer. So what comes to mind when it’s summer? Corn, Zucchini and lots of fresh basil. I’ve been noticing this summer that there’s this new fad of making “zucchini ribbons.” I’ve seen them in salads, pastas, with fish, etc. Not that I want to be a huge follower…but UM these zucchini ribbons are such a great idea! They’re delicate but still pack that tender bite that zucchinis are known for. To make them, simply use your vegetable peeler and run it along the zucchini to make fine little “ribbons.”   Ariel’s Summer Risotto 2 cups Arborio Rice 1 sweet onion, diced 2 cloves garlic, minced 2 tbs butter 2 tbs basil …

A Light Summer Potato Salad

SOME people would call me a picky eater. I have to admit I do tend to stray away from certain grotesque foods. But other than that, I really do try to keep an open mind. The greatest of the “grotesque foods” is by far mayo. It’s white, gloppy, gooey, fattening and just makes everything creamy in all the wrong sort of ways. I’m sure about 75% of people in this world will disagree with me-including all of my closest friends and boyfriend. But for the lucky 25% of you who agree, this is an excellent potato salad recipe sans mayo and all the yuckiness it embodies, avec lots of flavor.   I found this recipe in Bon Appetite magazine and was instantly intrigued. To be honest, I’ve never had potato salad before because said enemy, mayo, was always involved. But this recipe utilized other flavor enhancers like lemon juice, herbs and spices, and even bacon. So goodbye white, messy potato salad. Hello potato + salad = YUM. Potato Salad with Rosemary, Lemon and Bacon Adapted …

Pan Seared Cod with Sauteed Summer Veggies

As you all know, Whitney took a cooking class at the French Culinary Institute this summer. Every Saturday she would spend the entire day on her feet, learning how to braise, saute, pan sear, and other things awesome and francais. Not only did she make delicious food, but she usually brought it home for me to try! One Saturday evening, Whit came home with pan seared monkfish and sauteed vegetables. The fish was white and flakey and the veggies were buttery and tender. Everything was mouth watering. So when I was ambling around whole foods last night, looking for something to make for dinner, I immediately thought of this delicious meal and decided give it a go.  The fish counter didn’t have any monkfish so I bought cod instead. They’re both white fish with a similar texture so I figured they would cook in relatively the same manner. I also bought my favorite summer vegetables: summer squash, zucchini, and orange cherry tomatoes. Taking a hint from Anthony Bourdain who says that every cook should always be …

Summer Squash and Heirloom Tomato Gratin

Some of the perks of coming home in the summer is being able to spend time with family and friends, exchanging stories about the year and sleeping inappropriately late. Something else that is a little more than helpful is my burgeoned grocery budget. Hey, I gotta feed the whole family! On Andrea Meyer’s blog, I have been eyeing her Zucchini and Tomato Gratin. She does such a great job of utilizing summer’s freshest ingredients and stuffing them into one big casserole dish. I also appreciate how she doesn’t try to mask the flavors with too much creaminess. Hey, believe me when I tell you- I am not knocking creamy and cheesy potato gratin, but sometimes I just want something lighter, especially when I have to be wearing a bikini in T minus 5 days. Yikes. Summer Squash and Heirloom Tomato Gratin 1 very large heirloom tomato, thinly sliced 1-2 medium size summer squash, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup basil, chopped 3 cloves garlic, minced 1 medium size vidalia onion, chopped 1/2 …

Whit’s Tidbits: Roasted Carrot Soup and my Dad’s garden

All summer I’ve been hearing about the wonderful produce coming from my Dad’s garden. Pretty much every time I talk to my parents I hear about the huge white summer squash or the fresh eggplant coming from the garden. I’ve been a little jealous to say the least. Well I am home in Nashville for a few days so I have been taking FULL advantage of the fresh produce Dad is growing. On Sunday he walked in with a massive basket of like fifty carrots and announced “Whitney, find something to do with all of these”. So I did. A few ideas right off the top of my head were carrot cake, carrot cupcakes, or carrot muffins, but my Dad prefers the savory versus sweet, so I had to do a little recipe searching. I found this recipe for Roasted Carrot Soup on Sea Salt with Food, showed it to Dad, asked Mom if she approved, and got to work. Dad helped peel and clean carrots and soon we were all cooking. My mom was …