‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Originally this was going to be a burger but somehow I missed getting any meat on the grocery store run. Thus here’s a fun ‘dog!
The little one LOVED that there was bacon for dinner. I served these with some awesome new salad kits and this one had green cabbage, kale, craisins, pumpkin seeds, and poppy dressing. This dog was a good combo with the crunchy bacon, creamy dressing. It would be super fun for a hot dog topping bar!
This one is not rocket science but just you wait till you see the burger I have coming up!
I’m in this weird limbo where I want to make chili and eat all the pumpkin things but also really want to hold onto summer foods! The produce is just so good! The colors are spectacular! Serve all my meals outside!! This smoothie made me think summer, buuuut would also work well in the off-season with frozen peaches. Gasp! I know. It isn’t the time of year to buy anything besides fresh/local. They’re one of the best frozen fruits and I’ll be honest, my peaches came from the grocery store for this one. After a weekend away in Maine I was doing a late night grocery shop and wanted all the fresh things!
I added yogurt for the cream factor, as well as protein. The banana and cauliflower are both mild but add some fiber without overpowering the peaches. The ground flax seed is mostly tasteless but adds omega-3s for heart health. Registered Dietitians at work said they must be ground…otherwise you won’t process ‘em, you’ll just host them until they depart. I pop them into the coffee grinder.
Peaches & Cream Smoothie
1 1/2 – 2 peaches, sliced
1 cup frozen cauliflower
1 cup ice
1 cup Greek vanilla yogurt
2 tablespoons ground flax seed
splash of milk
Chop the peach, banana, and add everything into a blender.
Blend & enjoy!
Frozen peaches might actually be even better. I KNOW! Don’t say such things. I like smoothies to be cold, frosty, and I’m not sure I’d taste the difference of a frozen peach and a fresh one here. I might have fallen deeper in love if it were colder. I only had 1 small ingredient frozen: cauliflower, then I added some ice.
Fastest. Dinner. Ever. I popped these flatbreads onto the grill and had dinner ready in no time!
As summer wraps I’m soaking up all the tomatoes I can get my hands on. I sliced some heirloom tomatoes and made a little crunchy topping. The little one loved the topping and pinched it off the top of his pieces.
Heirloom Tomato Flatbreads, Serves 3
2 Naan or 1 flatbread
1/4 cup tomato sauce
2 cups shredded mozzarella
2-3 heirloom tomatoes
2 tablespoons butter
1 tablespoon truffle oil
3 tablespoons panko breadcrumbs
Shred the cheese, slice the tomatoes, and preheat the grill (or oven).
In a small saucepan over medium heat, melt the butter, add the truffle oil, and breadcrumbs. Toast for about 5 minutes and remove from the heat so they don’t burn.
Put the flatbread onto the grill over low heat (or oven to high heat). Top with tomato sauce, cheese, and sliced tomato.
Cook the flatbreads for 5 minutes until the cheese melts.
Sprinkle the breadcrumb topping over the top. Slice & enjoy!
Be careful – flatbreads cook so quickly on the grill. I heated it up and turned it down and they really only need a minute or two. Be ready with those toppings! I had work folks over and they were gracious eaters despite the fact that the flatbreads were a bit to crisp!
Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
Greek Deviled Eggs (makes 24 halves)
1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta
Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.
My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs
My boss made this for a potluck and it was delicious. I knew I had to whip it up immediately. I liked it warm-ish and it’s great cool. I could live in a container of ricotta, but I also LOVED the mint, basil, and oregano with the lemon zest. It is so easy and so so so full of flavor! Also this is the world’s fastest dinner.
It seems like everyone has made this, but here’s one more
Martha made a similar one, though hers uses sliced zucchini & fettuccine.
Food & Wine made a similar one, with zucchini chunks.
Epicurious made a similar one, with fewer herbs.
Zucchini, Ricotta, and Herb Pasta (for 2 entrees or 4 sides)
1/2 pound short shaped pasta
1 large zucchini, shredded
2-3 garlic cloves, minced
3/4 cup ricotta
2 teaspoons fresh basil, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh oregano, chopped
1/2 lemon, zested
Salt & Pepper
Bring salted water to a boil and cook the pasta until al dante.
While the pasta cooks, shred the zucchini and add to a medium skillet with the garlic and cook for 2 minutes. Add salt & pepper and remove from heat.
Mix the pasta, ricotta, and zucchini mixture.
Add in the herbs, lemon zest, and salt & pepper.
Serve & enjoy, or refrigerate until serving if making in advance!
I like the creamy ricotta. Of course, ricotta is my fav! Zucchini doesn’t have tons of flavor alone, but with the garlic and all the herbs. I think it needed salt and pepper throughout: in the zucchini and mixed throughout. The herbs and the lemon are truly what make this special. Maybe I should turn the same flavors into a pizza!