Healthy-ish

Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce

My Go-To Guilt-Free Summer Pasta
August 15, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Zoodles with Vegan Pesto Sauce and Heirloom Cherry Tomatoes, recipe by @waitingonmarthaHomemade Zoodles with Cherry Tomatoes, Recipe by @waitingonmartha

If you’re sensing a pattern with my summer cooking, then you’re certainly right; I’m all about simple, easy and seasonal dishes this time of year.  And this zoodles recipe is no exception.  Ever since the team spent the afternoon with Gwyneth Paltrow’s It’s All Easy & Williams-Sonoma, I’ve been #TeamZoodles.  They really are such an easy (emphasis on EASY) and healthy alternative to your grain pasta, and beyond perfect for a summertime, or any time, meal in a pinch.  

If you haven’t tried zoodles yet, let me just make a quick ten second pitch about why you’re missing out.  I’ve stated it numerous times that they’re so easy to make (just get yourself one of THESE), and obviously a lot less calories than your traditional pasta, but let’s talk taste.  The zucchini ribbons take on a deceiving likeness to linguine, but the trick is to not cook them too long.  Zoodles literally only need two minutes of sautéing…just enough to heat them through with your chosen sauce, but you need them to maintain their crunch.  The crunch is key; when you over-cook, or over-sauté zoodles, they can turn to mush (which is no good).

Now when it comes to the sauces, I really believe zoodles pair best with a lighter sauce that has tons of bold flavor; think a spicy red, garlicky olive oil, or my go-to vegan pesto (see below).  As I blogged before, I try to keep dairy out of my diet, and traditional pestos have loads of Parmesan.  But since I love pesto, I set out to create a vegan pesto that didn’t taste vegan.  And friends, I have found it!  Fresh basil, oregano, and cilantro from my garden paired with walnuts, salt, pepper, high quality olive oil and TONS of fresh garlic come together for what I think is better than the original version.  As you read through the recipe note that I prefer my pesto a bit on the chunky side, and very garlicky for that extra kick, but you can easily adjust to reach your desired consistency and taste. See for yourself, and let me know when you do!  Truly, MKR

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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce
Serves 4
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Zoodles
  1. 5-6 Zucchinis, spiralized into zoodles
  2. 1 pint heirloom cherry tomatoes, halved
  3. vegan pesto sauce (see instructions below)
  4. Red pepper flakes, optional
  5. Salt & pepper to taste
Vegan Pesto Sauce
  1. 1 cup walnuts
  2. equal parts oregano and cilantro, but double that in basil (I like mine really garlicky so I use 5-6 fresh garlic cloves)
  3. Salt and pepper, to taste
  4. 1/2-3/4 cup olive oil
  5. 5-6 large fresh garlic cloves
Instructions
  1. For the vegan pesto sauce...
  2. Combine fresh basil, fresh oregano, fresh cilantro, walnuts, salt, pepper, 1/2 cup of olive oil and fresh garlic cloves in a mixer and blend. Keep adding olive oil to reach your desired consistency, and add salt and pepper to taste. (I like my pesto on the chunky side.)
  3. For the Zoodles...
  4. In a large saute pan, add the zoodles and pesto sauce and cook until just warm and combined (approximately 2-4 minutes). You don't want to over cook because you want to keep your zucchini noodles crisp.
  5. Top with fresh heirloom tomatoes and red pepper flakes and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/
 

Photography, Rustic White for Waiting on Martha

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Cantaloupe & Mozzarella Salad with Fresh Prosciutto, Basil & Mint

The Perfect Balance of Sweet & Savory in an Easy Summer Salad
July 27, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Fresh Mozzarella, Prosciutto & Melon Salad recipe, @waitingonmarthaFresh Mozzarella & Prosciutto Melon Salad 

Growing up in Michigan, every summer party included a carved watermelon with balled melon.  For every birthday party, special or not-so-special occasion, my mother would cut the watermelon into that basket shape, and add in all the balled cantaloupe, watermelon, and honeydew. It was such a common theme for me that I literally grew up believing that summer tasted like a bowl of cantaloupe. In my adult years, I discovered that frozen melon balls make best ice cubes for summer drinks (genius, right?!).  So when I opened up my CSA box last week, I found fresh cantaloupe inside, and I was determined to put it to good use. 

The thing about cantaloupe is that it can be a bit boring if just left alone.  But it can also be delightful when balanced and paired well.  With this heat wave, I’m craving dishes that are easy to prepare, simple to enjoy and are just all around refreshing.  I’m trying to push myself out of my comfort zone with summer dishes too, so today I’m giving classic cantaloupe a MAJOR upgrade with a super easy (read 20 minutes or less to prepare), super fresh summer mix.  

This mozzarella prosciutto melon salad achieves that perfect balance of sweet, savory and summer.  Of course, there’s the creamy, consistency of fresh mozzarella, but then bring in the thin slices of dry-cured prosciutto, a little heat with serrano peppers, topped with fresh basil and mint from my garden…now that’s the perfect summer bite.  Enjoy! Truly, MKR

P.S. Here’s my two cents about olive oil:  I really believe you should always have at least two different olive oils in your arsenal.  One being your standard organic EVOO for everyday sauteing and cooking.  The second: a more splurge-worthy ,higher quality or infused olive oil to be used when you really want to “taste” the oil’s flavor, like in this salad’s dressing.  I’m a big fan of THIS one as well as the garlic, basil, and rosemary infused oils from Round Pond. Perfect, simple flavor in each and every bite. 

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Summer Melon & Mozzarella Salad with Fresh Prosciutto, Basil and Mint
Serves 5
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 2 12 oz. packages of fresh mozzarella balls
  2. 2 cantaloupes
  3. 1-2 serrano peppers
  4. 1-2 packages proscuitto, torn into pieces
  5. handful of basil, rough chopped
  6. handful of mint, rough chopped
  7. drizzle of salt, pepper and olive oil, to taste
Instructions
  1. Scoop cantaloupe into balls and add to large mixing bowl.
  2. Add fresh mozzarella balls to the cantaloupe balls in the bowl.
  3. Slice serrano peppers and add to salad, to taste.
  4. Roughly tear prosciutto with hands, add pieces to salad.
  5. Roughly chop fresh basil and mint, add to salad to taste.
  6. Drizzle salad with 1-2 tablespoons of olive oil and season with salt and pepper to taste. Toss salad and serve in individual bowls.
Notes
  1. The salad will be delicate, so you want to combine all of your ingredients in your mixing bowl until just combined (I mix it all with my hands).
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Roasted Zucchini, Corn, Fava Bean & Orzo Salad with Shrimp Skewers

Celebrate Some of Summer's Best Flavors with This Easy Dish
July 20, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Blog-Food-GrilledOrzo2
Blog-Food-GrilledOrzo

I’ve been on a summer clean eating kick, with my heirloom tomato salad and my fresh frisee salad.  Today’s dish is another favorite recipe of mine that celebrates so many simple summer flavors all in one bite.  Welcome to my orzo salad with sautéed zucchini and corn, Fava Beans, shallots and cilantro. 

I’ve always loved orzo; it works so well in a dish when you need some sort of carb or starch, but want to make sure the vegetables are the star of the show.  I gravitate to this rice-shaped pasta especially when sautéing zucchini, squash and fresh summer corn zipped from the cob.  Like pasta, it will pick up any flavor you’re cooking it up with.  It’s also great to have on hand because you can cook it in bulk, freeze it, or even keep it in the fridge for up to 5 days to use with salads, side dishes and soups. 

You’ll also notice I use Fava Beans here; a  smoother, richer bean than any else.  Fava beans may be new to some, and truthfully they aren’t the easiest to find, but if you see them please give them a try!  This delicate bean gives an almost creamy consistency to each forkful, and feels like a treat to eat by the time you’re done preparing it.   Before they’re peeled, they look like an overgrown sweet pea, and they MUST be double-peeled before cooking (a little lesson I learned from (Food Network’s Chopped).   Here’s a great how-to if it’s your first time peeling the beans. 

The rest of the ingredients for my orzo salad really speak for themselves, and preparing for this simple dish as I’ve shared below is as straight-forward as you’ll find.  As for the shrimp skewers: they’re just as easy and can be prepared and grilled in less than 10 minutes.  Simply toss the shrimp (after peeling and deveining of course) in any spicy seasoning (I prefer THIS one or Old Bay, and is also what I use for the zucchini) and place onto skewer sticks for quick grilling.  And in fact, this entire meal is one of those 30-minute-and-under gems!  But something to note: there is a lot of multi-tasking that needs to happen for this recipe, so take your time and read through the recipe in its entirety before beginning, and have all your components prepped and ready to go.  Enjoy!  Truly, MKR

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Roasted Zucchini, Corn, Fava Bean & Orzo Salad with Spicy Shrimp Skewers
Yields 4
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Prep Time
7 min
Cook Time
23 min
Total Time
30 min
Prep Time
7 min
Cook Time
23 min
Total Time
30 min
Ingredients
  1. 1-11/2 peeled and deveined shrimp
  2. 3 ears of corn, zipped
  3. 2 zucchini halved lengthwise
  4. 1/2 lb. orzo
  5. 1/2 lb. fava beans peeled
  6. 1 large shallot, diced
  7. juice of 2 fresh limes
  8. 4 Tbsp. olive oil
  9. Handful of fresh cilantro, chopped
  10. spicy seasoning, or Old Bay
  11. Cayenne Pepper
  12. salt and pepper to taste
Instructions
  1. Preheat oven or toaster oven to 400 degrees, light/start your grill.
  2. Toss your shrimp with a tsp. of olive oil and spicy seasoning, place on skewers and set aside.
  3. Toss zucchini with 1 tablespoon of olive oil and spicy seasoning. Place on a roasting pan and roast for approximately 10 minutes or until zucchini is tender and cooked through, but not mushy.
  4. Meanwhile, bring a pot of salted water to boil and cook the orzo al dente. Drain and rinse under cold water and set aside.
  5. While zucchini is roasting and the orzo is cooking heat 1 tablespoon of olive oil on medium/high heat in a large saute pan or dutch oven. Add shallots and cook till translucent, 2-3 minutes. Add corn and fava beans cook an additional 5-8 minutes, stirring occasionally.
  6. While everything is sautéing place your shrimp on the grill and cook 2 minutes per side.
  7. Add orzo to your corn and bean mixture, plus 2 additional tablespoons of olive oil, a pinch (or two) of cayenne pepper, salt and pepper to taste. Cook an additional 5 minutes stirring occasionally.
  8. On a large platter lightly mix the orzo mixture, zucchini, fresh cilantro, a bit more cayenne (if you like it spicy, salt and pepper. Serve with shrimp skewers.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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