Recipe :: Radicchio, Pear, and Arugula Salad from Taffeta & Tulips

Well hello dear readers!  I have a very special surprise for you today.  A few weeks ago Kate from Taffeta & Tulips reached out to me to see if I would be interested in collaborating on a fall food post, and obviously I jumped at the opportunity.  We decided to create recipes based around one of our favorite autumn ingredients - pears.  I created a savory roasted pear and brie tartine and Kate made an absolutely gorgeous radicchio, pear, and arugula salad.  The photos clearly speak for themselves {YUM!} but I'll let Kate tell you more...

Recipe :: Cobb Pasta Toss

I first made this Cobb Pasta Toss recipe a couple of years ago for Ryan, because to be honest it seemed like something that he would go nuts over.  I mean bacon?  Blue cheese?  Pasta?  What more could a guy want?  However, to make it a bit more healthful {and because I don't eat pork} I swapped the bacon for organic turkey bacon, amped up the vegetables, and use whole wheat pasta.  I was right...he absolutely loved it and so did I!  Since our farmer's market stands are bursting with fresh produce and my herb garden is flourishing, I figured this would be a perfect time to recreate it.  The recipe turned out just as great as the first time and has made for some delicious leftovers!

Recipe :: Peach Burrata Caprese

When posting recipes I'll often make something a week or two before putting it on my blog, giving me time to edit the photos and tweak the recipe.  However when I made this one on Monday night I knew I just couldn't wait to share it...it's just that good.

In the summer it seems like I simply just can't eat enough peaches, and after seeing a Bon Appétit image with different variations on the standard caprese I decided to give one a shot.  Enter two juicy yellow peaches, a super indulgent burrata cheese, some fresh basil from my garden, a drizzle of olive oil, and a few slices of fresh baguette you've got yourself the perfect dish for a relaxing dinner al fresco.  Seriously, is there anything better than a simple meal made with fresh, high quality ingredients?  And I have to say this one absolutely knocked it out of the park.  It was all Ryan and I could talk about on Monday evening and I've already made the same dish served over fresh arugula for a couple mid-week lunches.  Enjoy!

Peach Burrata Caprese
Serves 2

INGREDIENTS
2 firm but ripe yellow peaches
Burrata, sliced in half {save the other half for lunch!}
Fresh basil
Extra virgin olive oil
Kosher salt
Cracked black pepper
*Optional baguette

INSTRUCTIONS
Start by halving and pitting the peaches.  Using a sharp knife, cut peaches in circular vertical slices.  Arrange on plates.

Divide halved burrata in two and spoon onto the center of the peaches.  Drizzle with extra virgin olive oil, sprinkle with salt and cracked black pepper, and serve with fresh basil and slices of baguette.  Savor the taste of summer, for it will be gone before we know it!

In the Kitchen :: Fourth of July Recipes

Lobster Salad with Grapefruit & Avocado by Taste Williams Sonoma

We're currently in Breckenridge, CO to celebrate the Fourth of July and attend my cousin's wedding in the mountains.  If you're still not sure what you will be making for your Fourth of July festivities, I have rounded up some drool-worthy recipes that will be sure to please a crowd even on the hottest summer days.  Bon appétit!

Mexican Street Corn by A House in the Hills

Tuscan-Style Marinated Chicken with Couscous by Dreams in HD

Mussels with White Wine by Bon Appétit Magazine

Mango & Salted Coconut Popsicles with Crushed Peanut Topping by The Design Files

Strawberry Lime Basil Shortcakes by The Artful Desperado

Recipe :: Ahi Tuna, Avocado, and Mango Salad

One of my favorite things to eat when I'm at the beach is seafood. I'm not a big meat eater, so whenever I'm near the water I eat as much fresh fish as I can get my hands on. I love ceviche, oysters, swordfish, mussels, salmon...the list goes on and on. But, there is nothing in my mind that compares to a perfectly cooked tuna steak. Add some avocado and mango? Well, you've got yourself a winner!

Ahi Tuna, Avocado, and Mango Salad {recipe adapted from 'Barefoot Contessa at Home'}
Serves 4-5

INGREDIENTS
2 pounds very fresh ahi tuna steaks
Olive oil
Kosher salt and freshly ground black pepper
Grated zest of 2 limes
6 tablespoons freshly squeezed lime juice (3 limes(
1 teaspoon wasabi powder
2 teaspoons soy sauce
10 dashes Tabasco sauce
2 firm, ripe Hass avocados, large-diced
1/2 red onion, very thinly sliced
2 tablespoons toasted sesame seeds
2 mangos, cored and large-diced

INSTRUCTIONS
Heat a dry sauté pan and sear the tuna over high teat for 2 minutes on each side, until seared on the outside and still raw on the inside.

For the dressing, in a small bowl, whisk together 1/4 cup of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 teaspoons kosher salt, and 1/2 teaspoon pepper.  Toss the avocado and mango chunks in the dressing and then arrange the avocados, mangos, tuna, and red onion on individual plates.  Drizzle with more dressing and sprinkle with toasted sesame seeds.  Serve at room temperature.

Recipe :: Tuscan-Style Marinated Chicken with Couscous

Inspired by my post earlier this week about Italy, I wanted to share with you another one of my favorite healthy go-to recipes, Tuscan-Style Marinated Chicken with Couscous from Clodagh McKenna's cookbook "Homemade."  I admit, I may or may not have purchased this cookbook because of it's adorable typography, casual layout, and bright pink spine...but I have absolutely loved every recipe I have tried out of it.  This is one of my favorites as it is one of those dishes that is super easy to put together and great to keep in the fridge for those times when you feel too rushed to pull together a quick meal.  The chicken can easily be omitted for all you veggie's out there and substituted with a hearty vegetable or tofu.  

Tuscan-Style Marinated Chicken with Couscous {recipe via Clodagh McKenna's "Homemade"}

Serves 4

FOR THE MARINADE

1 c. olive oil

5 tablespoons balsamic vinegar

1 tablespoon finely chopped rosemary

2 garlic cloves, crushed

Sea salt and freshly ground pepper

2 chicken breasts, free range or organic if possible

FOR THE COUSCOUS

1 generous cup couscous {I like to use whole wheat}

1/2 c. dried apricots, chopped

Sea salt and freshly ground black pepper

1 1/2 c. hot chicken stock

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

2/3 c. slivered almonds, toasted

3 c. baby spinach

Balsamic vinegar to taste {not in the recipe but I always add to give the couscous a little extra moisture}

INSTRUCTIONS

Place the chicken and all the marinade ingredients in a large bowl and mix well.  Cover and put in the refrigerator, and leave to marinate for up to 12 hours.

Preheat the oven to 350 degrees F.

Remove the chicken, place on a hot grill pan {or skillet}, and season with salt and pepper.  Cook on each side for 3 minutes before cooking in the oven for 10-15 minutes.

Meanwhile, put the couscous in a large bowl with the apricots, season with salt and black pepper, and mix well.  Pour the chicken stock over the couscous and cover immediately with a large plate to seal in the steam.  Leave for 10 minutes

Fluff up the couscous with a fork to separate the grains and stir in the lemon juice, olive oil, almonds, baby spinach, and feta.

Once the chicken is cooled, cut into thin strips, let cool, and fold into the couscous.  Enjoy!

Looking for more healthy entrees?  Superfood Salad // Sweet Potato & Quinoa Salad with Poached Eggs // Tomato, Peach, & Feta Salad // Summer Corn Salad

Recipe :: Eat Colorfully

This week has been all about injecting more color in your life - be it with travel, fashion, or interiors. But today we're going to talk about arguably the most important way to live colorfully, with your food!  It is a commonly known fact that eating a variety of colorful foods is a sure-fire way to improve your health {unless those foods are strawberry ice cream or mint green macaroons, then you're out of luck} and what better to combine these power foods than in a salad?  Yesterday I made this delicious Superfood Salad and absolutely loved it!  My favorite thing about the recipe?  You can literally throw in whatever you have in the fridge.  Broccoli?  Sure.  Apples?  Absolutely.  Barley?  Why not.  Cheese?  Um, is that even a question?!  In addition to the below I added a bunch of chopped up spinach, some crumbled goat cheese, and a few grilled shrimp.  Super easy, super healthy, and super delicious...definitely a keeper in my book!  Recipe below:

Superfood Salad {recipe via Iowa Girl Eats}

INGREDIENTS:

1/2 cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

LEMON VINAIGRETTE: 

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil

INSTRUCTIONS:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.  This made a little more than I wanted, so I used it to marinate the shrimp that I grilled to throw on top of the salad.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Recipe and image via Iowa Girl Eats

Tomato and Peach Salad with Feta

I always feel a sense of urgency during the last bit of summer, knowing that before we know it the trees will be bare, fresh, local produce will be limited, and time spent outside will require layer upon layer to stay warm.  Maybe it's this realization that has be trying to eat as many fresh peaches and garden tomatoes as possible.  A few days ago I decided to combine these two summer favorites into a super simple and delicious salad.  Paired with tangy feta and a bit of sweet corn {another summer staple} it makes the perfect main course for a relaxing dinner al fresco.

Recipe below...PS - Follow Dreams in HD on bloglovin' here!

Tomato and Peach Salad with Feta

Serves 4

1 1/2 pounds heirloom tomatoes, roughly chopped

4 ripe peaches, sliced into chunks

1/2 cup crumbled feta cheese, for garnish

1/2 cup sweet corn

1/2 cup torn fresh basil leaves

Extra-virgin olive oil

Balsamic vinegar

Kosher salt and cracked black pepper to taste

Combine peaches, tomatoes, and corn in a large bowl.  Add olive oil and balsamic vinegar to taste {I just add a little at a time and keep going until I feel I have gotten the right amount of dressing}.

Add fresh basil and salt and pepper to taste, combine.  Before serving lightly toss salad with crumbled feta cheese.  Enjoy!

 Image via Cupcakes and Cashmere.