4th of July Passport to Italy Picnic Pasta Salad

My sister-in-law just invited us to her house for a 4th of July BBQ (Yay! I don't have to cook!) and I volunteered to make a pasta salad (it was the least I could do.) I'm not a huge fan of the generic mayo-based pasta salads typically served at picnics though so I'm thinking there's nothing wrong with an Italian-themed pasta salad for a change of pace. Yes, 4th of July is about as all-American as it gets, but as long as the pasta salad tastes good I don't really think anyone will care that it's Italian and not American. And this one definitely tastes good! It combines depth and complexity with amazing texture (thanks to the garlicky-panko crumbs, olives, and sun-dried tomatoes) but it doesn’t scream “over-achiever”. In other words, it’s subtly and classically delicious. But, don’t even think of going the no-anchovies route, I only use a minuscule tablespoon, which contributes substantially to the overall flavor without even the slightest hint of fishy aftertaste. You can do the pasta salad two ways, one with spinach (for the adults) and one without (for the kids). I did it both ways in the photos above.



4th of July Passport to Italy Picnic Pasta Salad


Serves: 4


4 tablespoons extra virgin olive oil, divided
8 medium garlic cloves, minced, divided
1 tablespoon minced anchovy fillets (4-6 anchovies)
2 tablespoons tomato paste
1/2 teaspoon hot red pepper flakes
1/2 cup drained oil-packed sundried tomatoes, cut into thin strips
1 cup pitted kalamata olives, coarsely chopped
1/2 cup whole wheat panko crumbs (such as Ian’s All-Natural brand)
Salt, to taste
Freshly ground black pepper, to taste
3/4 pound whole wheat chiocciole pasta, cooked al dente
1 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 1/2 cup lightly packed fresh basil leaves, roughly torn
3 handfuls baby spinach leaves (optional, see below)
5 hardboiled omega-3 eggs, chopped

1.Combine 3 tablespoons of the extra virgin olive oil, half of the garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in a medium bowl. Set mixture aside.

2. Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat; add the panko crumbs and cook, stirring frequently, for 2-3 minutes. Add the garlic and cook an additional minute or so. Season mixture with salt and pepper to taste. Remove mixture from skillet and set aside.

3. Add the cooked pasta along with the reserved sun-dried tomato and olive mixture to the “dirty” skillet and cook several minutes, until pasta begins to warm. Add 1/2 cup water and 1/2 of the Parmesan cheese to the skillet and cook 3-4 minutes, or until the pasta absorbs the liquid and the cheese has melted. Mix in the parsley and basil. Season pasta with salt and pepper to taste. (Optional: add spinach to warm pasta and cook 2-3 minutes, or until spinach semi-wilts)

4. Transfer salad to a large serving bowl. Toss in the chopped egg, reserved garlicky panko crumbs and remaining 1/2 cup cheese. Serve warm or at room temperature.

July 4th Fireworks Cupcakes

Ah, vacation procrastination—I’m in full panic mode readying for a fourteen-day “vacation” to Boston to visit relatives and do the barbecue circuit. Between tying up loose ends at work, packing for the kids, getting ready for a new camp and school when we return, etc., I did what every woman would do: I went to Marshalls and wandered through the shoe department (Ah, feeling better). Then I got the urge to bake cupcakes. (Okay, so perhaps this isn’t the best way to cope!)

These cupcakes are fun to make for any party or school function. In addition to the therapeutic value of decorating them—molding Twizzlers into fireworks—they are a much healthier version of anything you could buy at the bakery. (I can hear Ivy cringing at the corn syrup and sugar in the Twizzlers. Yes, I admit it, Twizzlers aren’t health food, but it’s only one per cupcake. My kids liked making the fireworks more than eating them and bypassed the Twizzler all together). The unsweetened applesauce and low-fat yogurt lighten the calories and fat content, and there is enough carrot in there to make you feel like you got some vitamin A. (You can use black licorice to make “spiders” for Halloween or even “flowers” for a shower by putting a blueberry or a strawberry in the center.)




July 4th Cupcakes with a Bang
Makes 12

2 eggs
2 tablespoons honey
¼ cup Splenda for Baking
¼ cup high-oleic canola oil
1 teaspoon almond extract
½ cup applesauce
1/3 cup plain low-fat yogurt
2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup white raisins
2 cups shredded carrots (storebought preshredded)
1 cup pecans or walnuts, finely chopped
Canola oil cooking spray
1 bag of Twizzlers

Frosting:

1 tablespoon butter, softened
¼ cup whipped cream cheese
1 tablespoons rum *(obviously omit this if you’re making for children)
½ cup sifted powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the eggs, honey, Splenda, canola oil, almond extract, applesauce, and yogurt. Mix in the whole wheat flour, cinnamon, baking soda, and baking powder. Stir in the raisins, carrots, and nuts.
Pour mixture into muffin cups.

Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.

Cool for at least five minutes and then decorate them. Scoop or cut a small hole in the top of the cupcake (smaller than your pinkie). Insert the Twizzler “firework”.

To make the frosting, beat softened butter with the whipped cream cheese on high with an electric mixer. Add the rum (if you're using) and powdered sugar, and keep beating until fluffy. Use a knife to frost the cupcakes, taking care as you work around the firework. (Alternatively, you can frost first, then insert the firework).

To make the “firework”, cut one Twizzler in half. Take each half and cut it in half lengthwise, stopping about ½ inch before the “pinched” end on the bottom. (Be careful you don’t cut your fingers!) Do the same thing to the other half—cut it all the way in half, lengthwise. Once you’re done, group both halves together and insert them into a small cut-out in the cupcake.

Happpy 4th!

our big night out at Yard House (plus Ivy's home-spun version of the spicy tuna rolls)

The Yard House (www.yardhouse.com) has to be one of our favorite small chain restaurants. We go to the one in Palm Beach Gardens at least once every 3 weeks or so. We took Blake last night and, boring as we are, we always order the same thing, the spicy tuna roll. Actually the tuna "roll" is really more like a layered salad but sporting a striking resemblance in taste to a sushi roll. Andy and I order other stuff too, but the spicy tuna roll is served as an appetizer and we always get it and always split it (we are a rather predictable couple---that's us with the famous tuna roll in the photo above). The kids menu isn’t all that great (mac and cheese, grilled cheese, blah, blah) and so Blake usually just gets the mac and cheese with an order of steamed broccoli on top (and no, it’s not whole wheat pasta, but I figure it could be worse….) Also, we found a new activity that occupies Blake in the restaurant, it's called "write your own book activity!" He titled his book THE BIG ADVENTURE (see photo above). So far the big adventure has 4 pages, but hey, it kept him calm, quiet and focused for more than an hour. it's a very good activity!


Ivy’s Yard House Style Volcano Ahi Tuna Rolls with Avocado, Edamame, Cucumber and Wasabi
Serves: 4

2 Haas avocados, peeled and chopped into bite-sized chunks
Salt, to taste
1 ½ pounds sushi grade ahi tuna steaks, cut into 1 inch chunks
1 tablespoon freshly grated ginger
3 scallions, finely chopped
1 teaspoon crushed red pepper
1/4 cup plus 1 tablespoon canola oil mayonnaise (such as Hellmann’s), divided
2 tablespoons soy sauce
1 teaspoon prepared wasabi paste, divided (you can get a small container of this from the sushi deli section in your local supermarket)
2 teaspoons sesame oil
2 cucumbers, peeled, seeded and finely chopped
1 1/2 cups frozen edamame beans, thawed
Shredded carrots, for garnish

1. Place the chopped avocados in a small bowl and lightly mash with a fork. Season avocados with salt to taste. Set aside.

2. Working in small batches, place the tuna chunks in a food processor, and pulse a few times to break the pieces into a consistency that somewhat resembles ground beef (note: take care not to over-process the tuna.) Add the tuna to the mixing bowl and mix in the grated ginger, scallions, crushed red pepper, 1/4 cup of the canola oil mayonnaise, soy sauce, 1/2 teaspoon wasabi paste and salt to taste. Mix the ingredients with clean hands to thoroughly combine.


3. Heat the oil in a large non stick skillet over medium-high heat; add the tuna and lightly stir fry for no more than one minute. Quickly remove the tuna from the heat. Use your hands to form the tuna into medium-sized round patties. Set tuna patties aside.

4. In a medium bowl, add the cucumber, edamame beans, remaining 1 tablespoon of mayonnaise and remaining 1/2 teaspoon of wasabi paste. Gently toss ingredients together and season with salt to taste. Divide the cucumber-edamame mixture into four equal piles on four individual serving plates. Shape each pile with your hands into a round circular shape roughly the same size as the tuna patties.


5. Carefully pile one tuna patty on top of each of the four cucumber-edamame stacks. Lightly spread the chunky avocado spread on top of the tuna patties. Garnish with shredded carrots. Serve immediately or refrigerate for up to 2 hours.

Eggo French Toast Waffles Get a Whole Foods Makeover

So, Blake was watching TV the other day and became unusually excited about these new Eggo French Toast Waffles being advertised. I didn't even need to read the ingredients list to know I wouldn't approve, but of out of curiosity I looked the ingredients up anyway. Sure enough they are pretty much just a mixutre of enriched flour, sugar and 3 different highly refined vegetable oils (soybean oil, palm oil and palk kernel oil with something called TBHQ, whatever that is??) Will I be purchasing this new product any time soon? I. Don't. Think. So.

But, I do have to admit, the idea of a French Toast Waffle does sound delish! Who could blame the little guy for wanting some. So, here's the super easy whole foods version, which can be made in 6 minutes...I timed it b/c I'm in a big rush this morning... (note: this recipe serves 1)


1 omega-3 egg, lightly beaten
Cinnamon, to taste
Dash of pure vanilla extract
1 tablespoon plain organic yogurt
1 tablespoon ground flaxseeds (I like Barlean's "Forti Flax")
1 all-natural whole grain waffle (I like Van's brand 7 Grain Belgian Waffles--see photo above), thawed
1 teaspoon organic butter
1 teaspoon pure maple syrup
Fresh or thawed frozen berries and chopped nuts (any variety of whatever your kids will eat or whatever you have on hand will work)

1. In a medium sized bowl, whisk the egg, cinnamon, vanilla extract, yogurt and ground flaxseeds together. Dip the thawed waffle in the egg mixture, coating both sides (you may need to use your hands to get press the mixture into the waffle holes.)

2. Melt the butter in a small non-stick skillet; add the waffle and cook about 2 minutes each side, or until golden. Serve with fresh or frozen berries, chopped nuts and a teaspoon drizzle of pure maple syrup.

1 Recipe, 2 Ways...Again

here's a photo of the salmon with the pistachio-goat cheese topping used in the crostini recipe from yesterday---but see the brown rice on the plate burried under the salsa? i put the left-over rutabaga-orange salsa from the recipe below on top of the brown rice and added some chopped green olives. this was a super easy way to use the salsa left-overs while also elevating brown rice from ho-hum to yum! (the salsa was left-over from the dinner on Sunday night) Oh! and I did season the brown rice with a bit of salt and extra virgin olive oil. If you need to flavor things down for the kids, you can just serve plain brown rice with a bit of shaved Parmesan and shaved almonds on top (my son loves this combo!) or, you could always make the salsa a bit sweeter by adding more marmalade. Most kids will eat anything sweet!


Spicy Blackened Chicken with Rutabaga-Orange Salsa

Salsa:
1 cup frozen rutabaga, thawed and coarsely chopped
1/4 cup cilantro, chopped
1/3 cup chopped scallions
1 tablespoon jalapeno pepper, seeded and minced
3 tablespoons all-natural orange marmalade (avoid those made with high fructose corn syrup)
2 oranges, finely chopped
Salt, to taste

1.Combine all ingredients in a non-reactive dish. Mix thoroughly. Refrigerate until serving time.

Chicken:
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/8 teaspoon ground cloves
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt, plus more to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
2 tablespoons extra virgin olive oil, divided

1.In a large zip top bag add paprika, cayenne pepper, garlic powder, ground cloves, cumin, oregano and salt. Shake bag to combine ingredients thoroughly.

2.Toss chicken in 1 tablespoon extra virgin olive oil. Add chicken to the bag with the spice mixture, zip the bag and toss shrimp to coat. Remove chicken from bag.

3.Heat the remaining tablespoon of the extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the seasoned c and cook for about 4 minutes each side, or until done. Serve warm or at room temperature with salsa.

1 recipe, 2 ways

I'm just now getting to posting one of the recipes I served on Sunday to Andy's cousin Tom and his wife (she's the one in the photo above next to my husband and the crazy blonde kid standing on the chair is my 7-year old "whole foods" all-star eater, Blake. By the way, see that snazy red tray he has in his empty seat? I picked that up from Target this weekend and he just loves it! He's loving that you can categorize all the foods into the individual compartments. It really does make eating a balanced meal more fun for the kids. I definitely highly recommend the tray)

Anyway, the below crostini I made for the Sunday dinner and served it on bread plates in place of bread and then last night I spread the left over goat cheese and pistachio nut butter on top of salmon and baked the salmon at 400 degrees for about 12 minutes. Yum's the word! Oh, and yes, the kids will eat the crostini (you can call them toast points if that helps) i've included a photo---but I'm not the best photographer and they look better in real life. promise.

GOAT CHEESE AND PISTACHIO NUT CROSTINI

1/2 cup salted pistachios
4 ounces goat cheese
1/4 cup chopped parsley
5 tablespoons extra virgin olive oil, divided
1 teaspoon raw honey
1 tablespoon lemon juice
3 tablespoons grated Parmesan
Salt, to taste
8 pieces sprouted whole grain bread (such as Ezekiel 4:9 brand), crust removed, bread slices cut in half diagonally


1.Preheat oven to 400 degrees.

2.Using a mini cuisinart, process pistachios into fine crumbs. Add the goat cheese, parsley, 3 tablespoons of extra virgin olive oil, raw honey, lemon juice and Parmesan. Process ingredients until thoroughly blended. Season to taste with salt. Set mixture aside.

3.Arrange the sixteen bread triangles on a cookie sheet. Brush bread with the remaining 2 tablespoons of extra virgin olive oil. Toast bread for 10 minutes. Remove from oven. Spread toast with the pistachio cheese mixture, return to oven and bake for an additional 3 minutes. Remove from oven and serve warm or at room temperature.

Lemony Apricot Gratin with Macadamia Nut Topping

Andy's cousin Tom and his wife Kim are coming over with their new 1-month old baby in 30 minutes so this has to be short and sweet (if I have time I'll send recipes tomorrow--with maybe some photos too?) But, this dessert is so good and easy to make I had to share it. It's the perfect example of how a dessert need not be sweetened to oblivion and yet still be plenty satisfying. Baking the apricots brings out their subtle natural sweetness and the addition of pure lemon extract contributes brightness and a burst of flavor. I've tried several other nut varieties but macadamia nuts seemed to marry the flavors of lemon and apricot best (finely chopped almonds also worked well.) Also, a quick note on the white whole wheat flour called for in the recipe---it is every bit as nutritious and fiber-rich as regular whole wheat flour but considerably lighter in texture and color making it perfect for dessert recipes.

1/4 cup brown sugar
7 large apricots
2 organic omega-3, cage free eggs
1/4 cup plain unsweetened soymilk (we recommend Silk brand)
1/4 cup plain whole milk yogurt
1/2 cup white whole wheat flour (such as King Arthur Flour brand)
1 teaspoon pure lemon extract
1/8 teaspoon salt
1/3 cup plus 2 tablespoons finely chopped macadamia nuts
1 tablespoon organic butter, cut into small pieces

1.Preheat oven to 425 degrees. Butter a 9-inch round flameproof dish. Sprinkle 3 tablespoons of sugar over the bottom.

2.Cut the apricots in half and remove the pits. Cut each half into slices 1/2 inch thick. Put the slices in the prepared dish, arranging them snugly in a single layer of concentric circles. In a bowl, using a whisk, beat the eggs until lemon yellow, about 30 seconds. Beat in the soymilk, yogurt, lemon extract, and salt to make a smooth batter. Pour batter evenly over the plums. Sprinkle with remaining sugar and macadamia nuts. Dot with butter.

3.Bake gratin 15-17 minutes, until batter is slightly puffed and cooked through. Finish in broiler for 30 seconds to brown. Serve warm.