A couple of months ago I had the honor of attending the launch of the James Beard Foundations Blended Burger Project here in Minneapolis. The blended burger initiative aims to influence chefs to incorporate mushrooms into burger recipes, both for sustainability and health benefits. Makes perfect sense to me. And the coolest part is that this movement is being welcomed and respected to no end. From elite restaurants to classic burger joints, these blends are showing up on menus all around the world. And get this, schools throughout the country have incorporated blended burgers into their menus. Can you imagine? It’s time for change, friends, and I suppose we could start one household at a time. Continue reading
weeknight
B.B.T Lettuce Wraps
Monday Monday. Give me allllll the coffee today, friends. You feeling it too? Some Mondays I am so ready to rock into the week…this Monday, totally ready to rock myself back to sleep. Perfect day for a hardly-a-recipe recipe, no?!
B.B.T Lettuce Wraps. Bacon Bleu Tomato Lettuce Wraps. Because you know what? Sometimes I don’t really feel like cooking. And sometimes, even though I don’t feel like cooking, I still feel like eating something yummy.
Parmesan Crusted Zucchini Bites
So I think my family has fully recovered from the zucchini overload that transpired a few weeks ago. I’ve learned that putting them through the hells of zucchini recipe testing for a couple of weeks actually isn’t too bad of a tactic to get them to completely appreciate all of the other veggies out there. Lately I’ve been hearing things like We aren’t having zucchini? We’re having broccoli? YESSSS!!! So really, we are all sort of winning here.
But this Parmesan Crusted Zucchini Rounds recipe shouldn’t even technically count as zucchini. Fried cheese? Now that’s more like it. Continue reading
One-Pan Chicken Philly Pitas with Sriracha Mayo
Oye. One-Pan Chicken Philly Pitas with Sriracha Mayo. Thats a mouthful. They’re a mouthful. Happy mouthful to you, my dears!
These types of “sheet pan meals” are all over this here interweb these days. The plot: put it all on a sheet pan, bake it and eat it. Clever, no? Makes a great story for a quick weeknight meal. Continue reading
Baked Shrimp with Tomatoes and Feta
Happy Tuesday, friends! Nothing like a little healthy ditty like this Baked Shrimp with Tomatoes and Feta to get things moving…and so quick, to boot!
Again, here, I hail the ripe tomato. I just can’t stop. They are so lovely and sweet right now and I want to utilize them in any way I am able before they are no more….what a sad day that will be.
This is such a simple recipe that includes a whole lot of freshness. The sweet, acidic tomatoes and white wine make just the most perfect, bright, simple sauce for the shrimp; and you better grab some crusty bread for sopping up all of that juice, its a must. Continue reading
Grilled Chicken Mediterranean Bowls
Summer is officially halfway over you guys. Each year around this time I seem to begin easing into fall mindset; it’s a point of bittersweetness thinking about what’s shortly ahead.
School. Structure. Less daylight. Earlier bedtimes. More responsibility. And quite honestly, each time around this year, that all tends to sound slightly appealing to me. As much as I adore our summers here in MN, the fall brings so much wonderful newness. The scenery is impeccable. The crisp air and lack of mosquitos are like a dream. The kids getting into a new routine and their utter excitement about school is so uplifting. And schedules…you know I love a solid, predictable schedule 😉
But before all of that comes, while things are still warm and sticky and loosey-goosey, please, please, I beg you, do me a favor? Celebrate these last days of summer in your kitchen and make this dish. It’s sheer delight; summer at its very very very finest. And if you have even the slightest love for Mediterranean flavor, this is absolutely for you. Continue reading
Cheesy Mexican Zucchini Boats
Truth: my family has about had it with zucchini, I am afraid. As promised, I am dedicating this entire week on the blog to zucchini-because man, it’s everywhere and it’s just got to be utilized. So, as one would assume, I have been testing zucchini recipes left and right in my kitchen for the last couple of weeks. Some failed miserably, some were just mediocre, and some wowed us and actually convinced me that my children like zucchini; these Cheesy Mexican Zucchini boats were one of those.
I shared the recipe on KARE11 a couple of days ago and it was such a great time. I always love spending afternoons around there-the people are just so darn friendly, the work space is so far beyond most local TV station kitchens, and it’s a total excuse for me to get out and ‘work’ outside of my own kitchen; so fun! Click here to see the video if you didn’t catch it. I’m happy to say the recipe was totally loved by all! Continue reading
Pasta + Zucchini Carbonara
I’ve assumed for a very long time that everyone makes Pasta Carbonara. Without a recipe, just by use of memory and repetition. As if it is one of their kitchen staple dishes that they go to when in doubt and in pinch. And when they are strapped for time and need the worlds fastest dinner on the table. Because thats absolutely how it is for me. But my mama slapped me ever so gently on the wrist when she called the other night when I was whipping this one up, it went a little like this: Continue reading
Zucchini, Corn + Cheddar Cakes
Happy Zucchini Week, friends! I have taken it upon myself to dedicate this entire week of posts to this oh-so-pretty veggie…they are perfectly ripe, perfectly available, perfectly local and so very versatile. I’ll be pumping your recipe boxes full of some really fun ways to utilize this yummy in-season veggie and I hope you love each one!
The goal is to give you zucchini lovers some new, fun inspiration and to turn you haters into believers. Zucchini is so much more than a soggy, sautéed side dish or casserole and I hope to prove that time and time again this week. And what better way to start that mission than with these Zucchini, Corn + Cheddar Cakes? Words cannot express my love for these little bundles of yum!
Grilled Chicken Summer Clubs with Garlic Mayo Sauce
Well, folks, my lovely oven is not working…it’s been a sad couple of days. But you know what? If my oven is going to go on strike it couldn’t have picked a better week for such a catastrophe. It’s hot outside. Like, reeeeaaaaalllyy, really sticky hot. There is just no way I would be using the oven in this heat, that I can assure you. So with the heat, and an oven thats waiting for the doctor to arrive, the grill saves the day!
Here we’ve got Grilled Chicken Summer Club sandwiches; start to finish in way less than 30 minutes. And these are not just any sammich. These are little delicious packages that have summer written all over them. Continue reading
nourishedpeach.com 