Breakfast · Egg based

Green Shakshuka

Belinda

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Serves 3 to 5

3 1/2 tbsp extra virgin olive oil, divided
1 lb baby spinach
1 shallot (or scallions), minced
1 garlic clove, thinly sliced
2 tsp cumin
1 tsp ground coriander
1/2 bunch cilantro, chopped
5 large organic eggs
1/4 cup water
1/2 cup crumbled queso fresco, divided
1/2 avocado, thinly sliced
salt and pepper to taste
micro cilantro or more cilantro leaves for garnish

Place a large skillet over medium heat and add 1 tbsp oil. Add spinach and sauté until wilted, 3 to 4 minutes.
Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
Place the skillet back over heat and add 1 1/2 tbsp oil. Add the shallots and garlic and sauté for 2 to 3 minutes. Add the cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
Add the spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in the cilantro.
Transfer half of the mixture to a food processor and puree with remaining 1 tbsp oil, until mixture is smooth. Pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer and create 5 wells in the spinach mixture.
Carefully crack an egg into each well and cook the mixture for 2 to 3 minutes.
Pour the water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
Remove the lid and sprinkle with half of cheese. Lightly season with salt and pepper.
Remove the shakshuka from the stove and lightly season with salt and pepper. Sprinkle the remaining cheese on top. Finish with sliced avocado and more cilantro.
Serve immediately with toasted baguette or pita.

Pasta

Burrata Topped English Pea, Basil, Pistachio Pesto with Linguine

Belinda

I’m in a pasta sort-of-mood! Love this one.

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Serves 4

Pesto:
1 large garlic clove
1/2 cup frozen peas, thawed
2 oz chopped pistachios
2 bunches basil leaves
1/2 cup extra virgin olive oil
2 oz grated Parmesan
Salt and pepper to taste

12 oz dry linguine
2 balls burrata cheese, divided
crushed red pepper flakes

Place the garlic and peas into the well of a food processor and pulse for about 10 times.
Scrape down the sides of the bowl, add the pistachios and continue to pulse 6 or 7 times.
Add the basil leaves and process together, drizzling oil into the mixture with the motor running, until fully incorporated and a thick pesto has formed. Fold in the grated parmesan and season with salt and pepper. Set aside.
Fill a large pot with water and bring to a boil over high heat.
Add a small handful of salt and linguine and boil the pasta, stirring occasionally until al dente, about 6 to 8 minutes.
Drain the pasta, reserving 1/2 cup pasta water.
Scoop the pesto into a large mixing bowl and top with the linguine. Toss together.
Pour the reserved pasta water over the linguine and pesto and continue to toss together until completely combined. Adjust seasonings.
Divide pasta onto the serving plates and top each serving with a half ball of burrata and finish with small sprinkle of crushed red pepper flakes.

Appetizers · Do-ahead · Soup

Mexican shrimp cocktail

Belinda

Another beauty from the food blog, “Spoonforkbacon”

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Makes 4 (6 ounce cups)

1lb peeled, deveined and cooked jumbo shrimp, halved crosswise
1/2 seedless cucumber, chopped
3/4 cup fresh corn kernels (from 1 cob of corn)
1/4 red onion, diced
2 1/2 cups tomato juice (can use a mix of clam juice and tomato juice if preferred)
1/2 cup fresh lime juice (from about 3 limes)
1 large avocado, peeled, seeded and chopped
Salt and pepper to taste
queso fresco for garnish
saltine crackers for serving

Place the shrimp, cucumber, corn, and red onion into a large mixing bowl and toss together.
Pour the tomato juice and lime juice over the shrimp mixture and gently fold together.
Cover and refrigerate mixture for 30 minutes. Fold in the avocado and lightly season with salt and pepper.
Scoop the mixture into 4 cups, spooning any extra liquid over each cup.
Top with a light sprinkle of queso fresco and serve with saltine crackers.

Asian flavors · Do-ahead · Pasta

Cold soba noodles with shrimp and edamame in creamy peanut sauce

Belinda

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Another fabulous Asian pasta dish and this one is very easy and quick to make.
Serves 3 to 4

12 oz buckwheat soba noodles

Creamy peanut sauce:
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey or agave nectar
1 tsp sesame or toasted sesame oil

1 cup steamed and shelled edamame beans
12 extra-large, poached shrimp
salt and pepper to taste
sliced green onions, garnish
crushed, dry roasted peanuts, garnish

Fill a pot with water and bring to a boil over high heat. Add the noodles and cook until cooked through, but not mushy.
Drain the noodles and rinse until cool to the touch. Allow the noodles to soak in cold water for 30 minutes. Drain.
Place all the peanut sauce ingredients into a large mixing bowl with 1/4 cup warm water and whisk together. Add the noodles and toss together until the noodles are well and evenly coated.
Add the edamame beans, lightly season with salt and pepper and toss together.
Refrigerate for at least 30 minutes and up to 2 days.
Top the noodles with shrimp, sliced green onions and crushed peanuts.
Serve.

Asian flavors · Curry · Pasta

Red curry noodles

Belinda

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I love anything from SouthEast Asia and this recipe from the food blog, Spoonforkbacon, is well worth trying.

Serves 3 to 4

8 oz flat rice noodles (medium width, same as used for Pad Thai)
2 tbsp extra virgin olive oil or coconut oil
3 tbsp minced shallots
3 garlic cloves, minced
2 tsp minced ginger
2 Thai chiles, split in half lengthwise
1/4 cup red curry paste. (Start with less, taste and add more if you like it really spicy)
1 (15 oz) can coconut milk
1 small can sliced bamboo shoots, drained
1 (15 oz) can baby corn, drained and cut to 1 inch pieces
2 kaffir lime leaves or juice 1 lime
Garnish:
cilantro leaves
lime zest
sliced chives
lime wedges, on the side

Fill a large pot with water and bring to a boil.
Add the noodles, cover and remove from the heat. Allow the noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
Pour the oil into a large saucepan and place over medium-high heat.
Add the shallots, garlic, ginger, chiles, bamboo shoots and baby corn. Saute for 3 to 4 minutes.
Stir in the curry paste and sauté until fragrant, an additional 3 to 4 minutes.
Reduce the heat to medium heat and stir in the coconut milk. Season with salt and pepper.
Gently crush the kaffir leaves in your hand and stir into the mixture (or stir in lime juice).
Once the mixture begins to simmer add the noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chili halves if you wish.
Adjust the seasonings and top with chives and lime zest.
Serve with lime wedges.

Baking · Dessert

Warm sticky toffee pudding

Belinda

The beauty of this pudding/cake is that the main flavor and sweetness comes from Medjool dates. This is a fabulous dessert and I swear there will be no leftovers.

 

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Serves 8 (if you’re lucky)

For the toffee sauce
2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar, or another dark brown sugar
2 1/2 tbsp golden syrup or molasses
pinch of salt

For the pudding
6 oz (180g) pitted Medjool dates, snipped or chopped
1 cup (250ml) water
1 tsp baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 tsp baking powder
1/2 tsp fine sea salt
4 tbsp (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 tsp good quality vanilla extract

Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)

Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

In a small bowl, sift together the flour, baking powder, and salt.

In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t over-beat the batter.

Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments.

Appetizer Vegetarian · Dairy-free · Do-ahead · Fish · Gluten Free · Vegan · Whole30 compliant

Avocado, strawberry and mango salsa

Belinda

This is the quickest, tastiest summer salsa and can be served either with pita chips as an appetizer or as a side to a lovely piece of salmon, which we particularly love. These flavors complement salmon beautifully.
It takes about 20 minutes to make and is the perfect summer dinner party side.

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1 heaped  cup diced strawberries (a little more than a half pound of strawberries)
1 heaped cup diced ripe mango (from 2 large mangoes)
2 avocados, diced
1 large jalapeno, seeded and diced
3 tbsp finely diced red onion
4  tbsp diced cilantro
2 limes, juiced
1/4 to 1/2 tsp salt, plus more to taste

Place all ingredients in a medium bowl and mix to combine.
Garnish with extra cilantro.
Great served with pita chips for dipping and also great served on salmon, fish tacos or shrimp.

Serves 4-6. Recipe easily doubled

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Greek Goddess Dip

Belinda

Here’s a great and easy dip perfect to serve with crudités, crackers or seafood.
It will be a staple on our outdoor table this summer.

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4 – 6 servings

½ cup packed fresh dill
½ cup packed fresh mint
½ cup packed fresh parsley
⅓ cup packed fresh basil
2 garlic cloves, chopped
3 scallions, white and green parts, sliced
1 ½ tbsp freshly squeezed lemon juice
Pinch kosher salt, more to taste
½ cup extra virgin olive oil
½ cup crumbled Greek feta cheese
½ cup Greek yogurt
¼ cup mayonnaise, optional
Raw chopped vegetables, seafood or pita chips, for serving

Place the dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With the motor running, drizzle in the olive oil until incorporated.
Add the feta and process until smooth; pulse in the yogurt.
Taste the dip and add more salt, if desired.
If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve the dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

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This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.

Do-ahead · Gluten Free · Vegetable sides

Grilled asparagus with caper salsa

Belinda

This is a really super recipe I got from the NYT and the salsa really complements the asparagus beautifully. If you can’t get the right goat cheese that crumbles easily, you can use crumbled feta cheese too.

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3 bunches asparagus, approximately 1lb, woody ends trimmed and discarded
2 tbsp extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
¼ cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 tsp lemon juice
1 small garlic clove, peeled, crushed and minced
⅓ cup parsley leaves, roughly chopped
½ cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre, or crumbled feta if you can’t get the right goat cheese

Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute.
Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper.
Mix gently, and set aside.

Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.

Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.