I've been mowing down on these healthy appetizers since I saw them in Bon Appetit a couple of weeks ago. Simple to throw together and full of healthy fats, avocado is the perfect topping for grilled sourdough - just don't forget the copious amounts of large flake sea salt, red pepper flakes and EVOO! Enjoy!
Being just back from an incredible trip in France for the last two weeks with my husband, I'm loving anything French. It's funny, French food to me seems to always be one of two things... incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy. These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive! This recipe comes from one of our good friends, who always make great food! Recipe after the jump...Beet & Goat Cheese Crostini
- 3/4 pound beets (about 2 medium)
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Goat Cheese Spread:
- 1 (5-ounce) package goat cheese
- 1 tablespoon light mayonnaise
- 2 teaspoons minced fresh tarragon
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, crushed
- 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices. In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat. To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet. Enjoy!
I'm not so sure this one even needs a recipe. It's simple to throw together, refreshing in the heat and the pretty presentation always wows guests! Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila! Now the only trick is keeping everyone's fingers out of them until company arrives!
With the sweltering heat that DC's been melting under, there isn't much incentive to turning on the oven, but I promise, this recipe will make it worth it! And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day. Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort! Slow Roasted Salmon with Tomatoes and Herbs
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
- Sea salt
- 8 ounces small cherry tomatoes on the vine
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes. Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
The original recipe, with sauce and salad can be found on Bon Appetit here.
In all the craziness that is the weeks leading up to the National Stationery Show, I feel like I barely get out the door in the morning, let alone grabbing a Greek yogurt (my fave!) from the fridge. This weekend, I took a step back and prepared some food for the week... Healthy lunches, bags of vegetables for snacks and homemade granola to top that yogurt for breakfast. Give it a go - it just might give you that boost that I find myself needing in the morning!
Homemade Maple Granola
1/4 cup vegetable oil 2/3 cup maple syrup 2 tsp almond extract 4 cups oatmeal (not the quick stuff… you want the old fashioned oats!) 1/2 cup pumpkin seeds 1/2 cup slivered almonds 1/2 cup golden raisins 1/2 cup dried cherries
Preheat oven to 350 degrees.
In a small bowl, combine the maple syrup, oil and almond extract. Mix well.
In a large bowl, combine the rest of the ingredients. Stir to combine. Drizzle syrup mixture over oat mixture until all syrup has been incorporated.
Spread out on a greased cookie sheet and bake for 7 minutes. Remove from oven and stir mixture around on cookie sheet. Return to oven for 8 minutes more or until golden brown.
Let cool and serve. (If stored in an air tight container, granola will keep for a couple of weeks.)