Grilled Salmon and Grapefruit Salad

The sweet-sour 1-2 punch. In a bowl. // Instagram @kguymon

Ho-lee cow. Or, fish.

I made this salad on a whim, thinking it would be a sufficiently healthy Monday night meal. You know, one to counteract the Thai take-out we binged on over the weekend. I did not expect to keel over after I licked my bowl clean, but I had serious weak-in-the-knees stumbles thanks to the awesome sweet-sour combo of the onions and grapefruit in the salad, of the honey and mustard in the vinaigrette.

And with fewer than 500 calories per serving, it's like I went to the gym. You can't beat that with a stick.




Grilled Salmon and Grapefruit Salad [adapted from Cooking Light] [serves 4]

For the salad:
-2 6 oz. skinless salmon fillets (1 to 1 1/4 inches thick)
-1/2 teaspoon of kosher salt
-1/4 teaspoon of fresh ground pepper
-1 large Vidalia or other sweet onion, cut into 1/2-thick slices
-olive oil
-cooking spray
-8 cups of mixed baby salad greens
-1 24 oz. jar red grapefruit sections, drained

For the vinaigrette:
-1/2 cup of fresh orange juice
-1 tablespoon of minced shallots
-2 tablespoons of honey
-1 tablespoon of olive oil
-1 teaspoon of Dijon mustard
-1/8 teaspoon of kosher salt
-1/8 of fresh ground pepper

1. Heat a grill pan over medium to medium-high heat. Coat with cooking spray.

2. Drizzle fillets and onion slices with olive oil, then sprinkle with salt and pepper. 

3. Place fillets and onion slices on the grill pan for 4-5 minutes per side, until the fish flakes easily and the onions are tender. Take off the grill. Break fish into chunks; cut onion into bite-sized chunks.

4. Place 2 cups salad greens in bowls; arrange grapefruit sections, onion, and fish evenly over greens.

5. To make the vinaigrette, combine all of the ingredients in a small bowl, whisking well. Drizzle vinaigrette evenly over the salads.

Thai Quinoa Salad

This quinoa salad is the truth. // Instagram @kguymon

I eat a decent amount of quinoa, but that doesn't mean that I necessarily love it. Like, I don't wanna take quinoa back behind a middle school and get it pregnant. (Thank you, Tracy Jordan.) I just kind of endure it because I know it's healthy, and unfortunately, I can't sit around eating pasta salad all day. Carbs are perhaps my worst enemy.

There are approximately 42,000 cold quinoa salad recipes on Pinterest, and I've tried approximately 41, 567 of them. But, very few stand out as better tasting than, say, my flip flops. However, this particular Thai quinoa salad is something altogether different.

It's scrumptious. Yup, I just used that word. What of it?




Thai Quinoa Salad [adapted from Ambitious Kitchen]

-¾ cup uncooked quinoa
-1/2 head of red cabbage, diced
-1 red bell pepper, diced
-½ red onion, diced
-1 cup shredded carrots
-½ cup honey roasted cashews
-½ cup chopped cilantro
-¼ cup diced green onions
-¼ cup peanut butter
-2 teaspoons freshly grated ginger
-3 tablespoons of soy sauce
-1 tablespoon of honey
-1 tablespoon of red wine vinegar
-1 teaspoon of sesame oil
-1 teaspoon of olive oil
-3-4 tablespoons of water

1. Rinse the quinoa with cold water in a mesh strainer. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the quinoa and bring the mixture to a boil. Cover, reduce the heat to low, and let simmer for fifteen minutes. Remove from the heat and fluff the quinoa with a fork. Let cool until room temperature.

2. To make the dressing, mix the peanut butter and honey in a small bowl and heat in the microwave for twenty seconds. Add in the ginger, soy sauce, vinegar, sesame oil, and olive oil. Whisk until the mixture is smooth and creamy. Thin with water and whisk again.

3. Stir in the red pepper, red onion, cabbage, carrots, cashews, and cilantro into the quinoa. Add the dressing and mix thoroughly.

4. Garnish with green onions.

Grilled Tomatoes with Basil Sauce

Photo by Katie Guymon

I have a husband who usually works pretty late into the evening, so I can't always guarantee that he's going to be home in time to man the grill. That's why I decided to take matters into my own hands this summer and wo-man my grill pan.

The beauts, pre-grill // Instagram @kguymon

I'm a tomato freak: juice, sauce, paste, salad, soup, sorbet. I'll devour any permutation, but I'm particularly excited about last night's grilled tomatoes.

I bought them--on a total whim, mind you--from the Soulard Farmers' Market last Friday. Now, three days ago, they were all perfectly green and firm. That's the kind of tomato I'd encourage you to use for this recipe. That way, the slices can stand up to the hot grill pan, and they don't become too soft.

So, in other words, don't wait three days to decide what to do with your newly purchased green and firm tomatoes.

I went ahead and used the same basil sauce recipe from my favorite stuffed red peppers recipe. Because it's just that good.

Grilled Tomatoes with Basil Sauce

For the Tomatoes:
-3 firm green (or barely ripened) tomatoes
-olive oil
-kosher salt and pepper, to taste

For the Sauce:
-1 packed cup of fresh basil leaves
-1/2 cup of Greek yogurt
-3 tablespoons of extra-virgin olive oil
-1 tablespoon of water
-1 garlic clove, coarsely chopped
-2 teaspoons of fresh lemon juice
-1/4 teaspoon of sugar
-1/4 teaspoon of salt, plus extra, as needed
-1/4 teaspoon of freshly ground black pepper, plus extra, as needed

1. Heat a grill or grill pan to medium-high heat.

2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and pulse until smooth. 

3. Cut each tomato into 1/2 inch slices. Brush each slice with olive oil and season with salt and pepper.

4. Grill each slice for 2 minutes per side.

5. Arrange on a platter and drizzle with the basil sauce.

Israeli Couscous Tabbouleh

Photo by Katie Guymon

Is it weird to tell you that I find Israeli couscous to be the cutest food item around? I mean, they are such teensy little plumpers. (Plumpers? I dunno. I made that up.) Avery calls them "bubbles." She's got the right idea.

After becoming transfixed with the photograph of this beautiful salad in my most recent issue of Bon Appétit, I decided to make it for myself. I served it alongside steaks with chimichurri sauce. 

And even though it's semi-difficult to eat this couscous tabblouleh because it's so freaking adorable, you'll get over it really fast. I did.

Note: if you want to do a more traditional tabbouleh, here's a great recipe that uses bulgar wheat and grilled sweet peppers.

Israeli Couscous Tabbouleh [adapted from Bon Appétit]   
-1 1/2 cups of Israeli couscous 
-1 small shallot, finely chopped 
-1/2 cup of extra-virgin olive oil 
-fresh juice of two lemons
-1 English hothouse cucumber, unpeeled, seeded, finely chopped 
-3 cups cherry tomatoes, yellow and red, halved 
-2 tablespoons of chopped fresh flat-leaf parsley 
-2 tablespoons of chopped fresh mint 
-kosher salt, freshly ground pepper

1. Cook couscous according to package directions; drain. Rinse with cold water to keep the couscous from sticking together and drain well.

2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and the rest of the lemon juice and toss to combine.

Note: if you'd like to make this a day ahead, don't add the herbs until you're ready to serve. 

Steak with Chimichurri Sauce

Photo by Katie Guymon

When I opened up the latest Food Network magazine and saw the recipe for this sirloin steak with chimichurri sauce, I thought, "Done." After a weekend of indulgence in Chicago for my friend Katie's (parents in the '80s must have hated that name) wedding, I was eager to resume healthy eating at the beginning of this week with fresh ingredients.

I prepared the steak to medium on my grill pan indoors rather than force Matt outside on the hottest day of 2013. It was done in about eight minutes. But, the sauce? That's the best part. It is robust, equal parts spicy and tangy. Yeah, I would like to bathe myself in it.

I served the steak with this Israeli couscous taboulleh.

Steak with Chimichurri Sauce [adapted from Melissa d'Arabian; serves 4]
For the steak:

-2 10-to-12-ounce sirloin steaks
-kosher salt and freshly ground pepper
-2 tablespoons vegetable oil

For the sauce:

-1 cup fresh parsley leaves, roughly chopped
-1 tablespoon finely chopped onion
-juice of 1/2 lemon
-2 teaspoons white wine vinegar
-1 clove garlic, minced or pressed through a garlic press
-pinch of red pepper flakes
-kosher salt and freshly ground pepper
-1/3 cup olive oil

1. Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside 15 to 30 minutes to bring to room temperature.

2. Meanwhile, make the chimichurri sauce: place the parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon of pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.

3. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Transfer to plates and let rest for 5 minutes. Serve with the chimichurri sauce.

Stuffed Red Peppers with Basil Sauce

Photo by Katie Guymon

For whatever reason--maybe it's because this dish requires slightly more work--I feel like stuffed peppers are kind of impressive. Maybe that's just me. But, if I went to a dinner party, and someone served these alongside salmon, or say, roasted shrimp cocktail, I'd give my compliments to the chef.

And that basil sauce? I would drink it like a milkshake, if it were socially acceptable. Drizzle it over the peppers or over your aforementioned salmon. You can't go wrong.

Stuffed Red Peppers [adapted from Giada DeLaurentis]

For the Peppers:
-1 box of couscous (you can use plain, or something slightly flavored like roasted garlic and olive oil)
-1 cup of canned garbanzo beans, rinsed and drained
-1/4 cup of dried cranberries
-1 packed cup of chopped baby spinach leaves
-1/2 cup (4 ounces) crumbled feta cheese
-1/4 cup of extra-virgin olive oil, plus more for drizzling
-kosher salt and freshly ground black pepper
-4 medium red bell peppers
-hot water, as needed

For the Sauce:
-1 packed cup of fresh basil leaves
-1/2 cup of Greek yogurt
-3 tablespoons of extra-virgin olive oil
-1 tablespoon of water
-1 garlic clove, coarsely chopped
-2 teaspoons of fresh lemon juice
-1/4 teaspoon of sugar
-1/4 teaspoon of salt, plus extra, as needed
-1/4 teaspoon of freshly ground black pepper, plus extra, as needed

1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees.

2. To make the filling, cook the couscous according to package instructions. Once finished cooking, put the couscous in a large bowl and add the beans, cranberries, spinach, feta, and 1/4 cup of olive oil. Season with salt and pepper, to taste. Stir until all of the ingredients are combined. 

3. Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. 

4. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Note: if the filling begins to brown too quickly, cover the pan with foil.

5. To make the sauce, combine the basil, Greek yogurt, olive oil, water, garlic, lemon juice, sugar, salt, and pepper in a blender. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

6. Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Summer Garden Pasta

Photo by Katie Guymon

Tonight, my father-in-law stopped by to visit Avery. Thankfully, it wasn't one of those "fend for yourself" nights, and I already had dinner in the works. Even more thankfully, this summer garden pasta recipe is beyond simple (the sauce is no cook!), so it's great for spending time with your dinner guests and impressing them with this dish's fresh, summery flavors.

Summer Garden Pasta [adapted from Barefoot Contessa]

-4 pints grape tomatoes, halved
-olive oil
-2 tablespoons minced garlic (6 cloves)
-18 large basil leaves, julienned, plus extra for serving
-1/2 teaspoon crushed red pepper flakes
-kosher salt
-1/2 teaspoon freshly ground black pepper
-1 pound whole wheat angel hair pasta
-1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

1. Combine the tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about 4 hours.

2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package.

3. Use a fork to mash the tomatoes until their juices run.

4. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

Crab Bisque with Avocado-Tomato-Corn Relish

Photo by Katie Guymon

I saved this recipe from Eating Well, a long, long time ago in a galaxy far, far away when Pinterest was in its infancy, and its users actually had grand intentions to make use of what they pinned. I rediscovered this soup over the weekend while perusing my recipe boards and decided to dive on in.

Shockingly, this crab bisque is actually healthy, subbing heavy cream for skim milk, and (in my humble opinion) it doesn't lose any flavor.

I'm so happy to have a warm bowl of soup on this weirdly, heavily snowy day in late March.

Crab Bisque with Avocado-Tomato-Corn Relish [adapted from Eating Well]
Relish:
-1 small avocado, finely diced
-1 cup frozen corn kernels, thawed
-1 medium tomato, seeded and finely diced
-juice of 1 lime
-1/4 teaspoon salt
-freshly ground pepper to taste

Bisque:
-1 tablespoon extra-virgin olive oil
-1 cup frozen corn kernels, thawed
-1 cup chopped onion
-1 cup diced yellow bell pepper
-1 1/2 cups diced peeled russet potato
-3/4 paprika, plus more for garnish
-1 cup cooking sherry
-3 cups seafood stock
-2 cups skim milk
-16 ounces crab meat, drained if necessary
-1/2 teaspoon salt

1. To prepare relish: combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

2. To prepare bisque: heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

3. Working in two batches, puree the vegetable mixture in a blender or food processor. Alternately, use an immersion blender. Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

4. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Honey Mustard Salmon

Whenever I need a quick and healthy dinner, salmon, I turn to you. Paired with a roasted veggie and wild rice, you've got yourself a Zone diet meal that would make Jennifer Aniston proud.

I've been making this fantastic salmon recipe twice a month since we made our obligatory resolutions to eat better after the Christmas holidays. Go 'head...try it.

Honey-Mustard Salmon [adapted from Men's Health]
-1 tablespoon of butter
-1 tablespoon of brown sugar
-2 tablespoons of Dijon mustard
-1 tablespoon honey
-1 tablespoon soy sauce
-1/2 tablespoon olive oil
-4 6 oz. salmon fillets

1. Preheat the oven to 400 degrees. Combine the butter and brown sugar in a bowl and microwave for thirty seconds, until the two have melted together. Stir in the mustard, honey, and soy sauce.

2. Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. 

3. Remove from oven, brush with more sauce, and serve. 

Hearty Minestrone Soup

Forward march on the winter soup recipe testing. I found this one in my recent Food Network magazine. I omitted the carrots because, blah. And I upped the ante on the crushed tomatoes to make this soup extra hearty; I wanted it to fill me up! For such simple ingredients, this soup is very, very tasty.

Hearty Minestrone Soup [adapted from Ellie Krieger]
-2 tablespoons extra-virgin olive oil
-1 large onion, diced
-4 cloves garlic, minced
-4 stalks celery, diced
-1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
-1 teaspoon dried oregano
-1 teaspoon dried basil
-Kosher salt and freshly ground pepper
-1 28-ounce can no-salt-added diced tomatoes
-1 28-ounce can crushed tomatoes
-6 cups low-sodium chicken broth
-1 15-ounce can low-sodium kidney beans, drained and rinsed
-1 cup elbow pasta
-chopped basil and freshly grated Parmesan, for garnish

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.

2. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

3. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

4. Season with salt to taste, garnish with the basil and cheese if desired, and serve. 

Greek Gazpacho with Sauteed Shrimp

Photo by Katie Guymon

Looking back on my recent recipe posts, it's pretty evident that I love Mediterranean flavors. I mean, nine times out of ten, you're going to find feta cheese on my shopping list. At least I recognize that a problem exists. That's the first step. With the addition of sauteed shrimp on top, this Greek gazpacho makes a well-balanced dinner. But, beware! This recipe makes enough to serve 8-10 people and your dog begging under the table. I think I'm going to freeze a batch and revisit the yummy in a month or so.

Greek Gazpacho with Sauteed Shrimp [adapted from Barefoot Contessa's recipe]

For the Gazpacho:
 -4 thick slices of a baguette
-6 large cloves garlic, chopped
-2 tablespoons freshly chopped oregano leaves
-2 tablespoons chopped flat-leaf parsley
-5 tablespoons red wine vinegar
-5 tablespoons good olive oil
-1 red bell pepper, seeded chopped
-1 yellow bell pepper, seeded and chopped
-1 white onion, chopped
-1 cucumber, seeded and chopped
-4 large ripe tomatoes, chopped
-1 cup pitted kalamata olives, divided
-1 46 ounce can tomato juice
-4 teaspoons kosher salt
-2 teaspoons freshly ground black pepper
- 8 ounces feta cheese, crumbled

1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

2. Place the peppers, red onion, cucumbers, tomatoes, and 3/4 cup of the olives separately in the food processor and process until very coarsely chopped. (Unless you have a very large food processor, you might need to process this step in two batches.) Add to the mixing bowl.
3. Add the tomato juice, salt, and pepper and stir well.
4. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
5. Garnish with the crumbled feta, extra olives, and sauteed shrimp.

For the Shrimp:
-1/2 lb. of 12-15 count shrimp, peeled and deveined, tails on
-2 tablespoons of olive oil
-dried oregano, to taste
-kosher salt and fresh cracked pepper, to taste

1. Heat the olive oil in a large saute pan over high heat.
2. Rinse the shrimp and pat dry.
3. Sprinkle the shrimp with the dried oregano, kosher salt, and pepper. 
4. Cook on each side, 2-3 minutes, or until shrimp is bright pink.

Tabbouleh Salad with Grilled Sweet Peppers

Summer calls for healthy salads. Here's one that's great for many lunches in row (God bless leftovers) or as a side with grilled shrimp, or lamb chops if you're a fancy pants home cook.

Tabbouleh Salad with Grilled Sweet Peppers
-1 cup of bulgar wheat
-1 large red bell pepper, stemmed and seeded
-1 large yellow bell pepper, stemmed and seeded
-1 medium cucumber, seeded and diced
-3 green onions, thinly sliced
-1 large tomato, seeded and diced
-1/4 cup of flat leaf parsley, chopped
-1/4 cup of mint, chopped
-3 1/2 tablespoons of olive oil, divided
-1 lemon, juiced
-salt and pepper to taste

1. Cook the bulgar wheat according to package instructions. Drain and cool.

2. Preheat grill pan to medium high. Brush peppers with a 1/2 tablespoon of olive oil, then season with salt and pepper. Grill until soft. When cool enough to handle, dice.

3. In a large bowl, combine the wheat, cucumber, onions, tomato, peppers, parsley, mint, lemon juice, and remaining olive oil. Adjust seasoning as needed with salt and pepper.

4. Chill for at least two hours and let come to room temperature for about thirty minutes before serving.

Greek Caponata

Growing up, my dad always had a garden that produced enough zucchini and squash to kill a small horse. If you're looking for a great way to get your veggie fix (and perhaps use the overabundance from your summer stash), this Greek Caponata is it. I served this as a main dish (probably to Matt's dismay) for dinner, but it would also work as a great side. I'm thinking with grilled fish.

A word to the wise: make sure you cut your potatoes smaller than the rest of the vegetables, or they won't cook through. Or, if you're worried about that, you can leave them out entirely and double up on your bread.

Other than those pesky potatoes, this dish is beyond easy, and it makes enough to have leftovers for a couple of days.

Greek Caponata [adapted from Giada's recipe]
-1 14.5-ounce can diced tomatoes with their juice
-2 zucchini, cut into 1-inch rounds
-2 summer squash, cut into 1-inch rounds
-2 tomatoes, cut into wedges
-1 large Japanese eggplant, cut into 1-inch rounds
-1 red onion, peeled and cut into 1-inch wedges
-1 potato, peeled and cut into 1/2-inch cubes
-3 garlic cloves, minced
-1/2 cup extra-virgin olive oil
-1 1/2 teaspoons salt
-1 teaspoon freshly ground black pepper
-1 teaspoon dried oregano
-4 to 6 slices French baguette

1. Preheat the oven to 400 degrees F.

2. Pour the canned tomatoes into a casserole dish and spread to cover the bottom.

3. In a large bowl combine the remaining ingredients (excluding the bread and only 1/4 cup of the olive oil). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Drizzle the remaining 1/4 cup of olive oil over the vegetables. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

4. Serve with a few slices of bread.

Orzo with Tomatoes, Feta, and Green Onions

Photo by Katie Guymon

Here's a fair warning: don't make this pasta salad unless you want to go into labor. Mostly because you have to leave all the leftovers at home while you're eating crappy hospital food. All jokes aside, this was what I was eating when our little daughter decided it was time to make her big debut. Or, for a more accurate metaphor, to start tiptoeing her way to the stage.

Orzo with Tomatoes, Feta, and Green Onions
-1/4 cup red wine vinegar

-2 tablespoons fresh lemon juice

-1 teaspoon honey

-1/2 cup olive oil

-6 cups chicken broth

-1 pound orzo

-2 cups red grape tomatoes, halved

-1 7-ounce package feta cheese, cut into 1/2-inch cubes

-1 cup fresh basil, chopped

-1 cup green onions, chopped

-1/2 cup pine nuts, toasted

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. 

2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.

White Bean Dip with Homemade Pita Chips

Photo by Katie Guymon

I saw Giada making this easy appetizer on an episode of Everyday Italian, and I knew it must be mine. It tastes kinda like hummus, so if you've got a non-bean eater in your life, just lie through your oregano-covered teeth.

White Bean Dip with Homemade Pita Chips
-1 (15-ounce) can cannellini beans, drained and rinsed
-2 cloves garlic
-2 tablespoons fresh lemon juice
-1/3 cup olive oil, plus 4 tablespoons
-1/4 cup fresh Italian parsley leaves
-salt
-freshly ground black pepper
-6 pitas
-1 teaspoon dried oregano

1. Preheat the oven to 400 degrees F.

2. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

3. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

4. Serve the pita toasts warm or at room temperature alongside the bean puree.

Shrimp Fra Diavolo

Shrimp Fra Diavolo
-1 lb. large shrimp, peeled and deveined
-1 teaspoon salt, plus additional as needed
-1 teaspoon dried crushed red pepper flakes
-3 tablespoons olive oil, plus 1 to 2 tablespoons
-1 medium onion, sliced
-1 (14 1/2-ounce) can diced tomatoes
-1 cup dry white wine
-3 garlic cloves, chopped
-1/4 teaspoon dried oregano leaves
-3 tablespoons chopped fresh Italian parsley leaves
-3 tablespoons chopped fresh basil leaves

1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. 

2. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. 

3. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. 

4. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Autumn Chopped Salad

Photo by Katie Guymon

Who cares about the calendar? In my eyes, fall is in full swing. And that means that the crispy air that Mother Nature has so generously brought to Saint Louis has given me full permission to put out Halloween decorations (What of it? Don't judge. It's my favorite holiday.) and begin busting out my favorite fall recipes. Yes, I've got freshly made pumpkin bread on the kitchen counter and pulled pork slow cooking in my crock pot as I type, but it's really this autumn chopped salad that I'm pretty excited about.

Why? Well, it's virtually no-cook (minus fryin' up some bacon), and it combines a multitude of my favorite foods (including bacon).

I got the recipe from my not-so-new obsession, Pinterest. And, it's going on the kitchen table the coffee table tonight just in time for hours of mindless Emmy watching.

Autumn Chopped Salad [via Espresso and Cream]
-6 to 8 cups chopped romaine lettuce
-2 medium pears, chopped
-1 cup dried cranberries
-1 cup chopped pecans
-8 slices thick-cut bacon, crisp-cooked and crumbled
-4 to 6 ounces feta cheese, crumbled
-Poppy seed salad dressing
-Balsamic vinaigrette

1. In a large bowl, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.

2. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. Toss well.

Greek Salad

Yesterday, my friends and I celebrated the dawning of Loufest II with a little pre-music festival lunch. Of course, I picked a Barefoot Contessa recipe to bring to the par-tay because, really, Ina's never done me wrong. It was the first time I've really used the kitchen in our new house, and it was the first time that I've put my camera together in a long, long while. It felt good to make something yummy and then creepily take 15 million pictures of the finished product. I'm back, baby!

I think this lettuce-free Greek salad is a fantastic late summer recipe. All the veggies are ripe and tasty, and it's about the most colorful salad I've ever seen. (Please notice that the color black is missing from the above picture in the form of black olives. I forgot to buy them at the grocery store.) I think next time around, I'll have to add some pepperoncini. It would only be right.

Greek Salad
Salad:
-1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
-1 red bell pepper, large-diced
-1 yellow bell pepper, large-diced
-1 pint cherry or grape tomatoes, halved
-1/2 red onion, sliced in half-rounds
-1/2 pound feta cheese, 1/2-inch diced (not crumbled)
-1/2 cup calamata olives, pitted

Vinaigrette:
-2 cloves garlic, minced
-1 teaspoon dried oregano
-1/2 teaspoon Dijon mustard
-1/4 cup good red wine vinegar
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup good olive oil

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.

2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly.

3. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Grilled Tuna with Pineapple Salsa

The last two Sundays have felt marvelously like summer. Couple that with the fact that my husband decided to give up red meat for Lent (don't ask me why, it's not like he was eating a cow a day or anything), that means that it's time to break out some seafood recipes, meant for the warmer months of the year. So far, tuna steaks have been my go-to protein for the onset of grilling season. Yes, tuna and I are good friends.

This is hands-down one of my favorite summertime recipes. It's a Paula Deen recipe that's actually healthy, y'all. PS - I could eat the salsa by itself. And I have. And I will again.

Grilled Tuna with Pineapple Salsa [recipe adapted from Paula Deen]
For the Salsa:
-1 cup diced pineapple, preferably fresh
-1/4 cup finely diced green bell pepper
-3 tablespoons finely chopped scallions (white and light green parts)
-1 lime, juiced
-1 tablespoon olive oil
-1/2 teaspoon salt
-1 jalapeno pepper, seeded and minced

For the Tuna:
-4 (8-ounce) tuna steaks
-2 tablespoons olive oil
-salt
-pepper
-garlic powder

1. In a small bowl, mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve.

2. Light the grill or preheat the broiler.

3. Coat the tuna steaks with the oil and sprinkle with salt, pepper, and garlic powder. Transfer the steaks to a baking sheet, if broiling, or put them on the grill. Broil or grill the fish until cooked to desired doneness, about 3 minutes per side.

4. Transfer to a serving platter and serve topped with the salsa.

Pesto Bean Soup

Photo by Katie Guymon

I love making soup. Seriously, there is something so calming about standing over a Dutch oven, slowly adding ingredients, casually adjusting spices, intermittently stirring a big simmering pot of yum. Add some music and a glass of wine... Well, that is just a perfect evening for me, folks.

My best friend, Nikki, e-mailed me this soup recipe just a few days ago, and I already jumped on the chance to make it. It's no joke: Nikki and I have the exact same taste buds. She's the only girl I know who will down some tomato juice and then head straight to the peperroncinis without skipping a beat (or getting heartburn). Well, the only girl except for me. So, when Nikki recommends a recipe, pretty much, I know I'm going to like it.

I honestly think it took me longer to photograph this soup than it did to make it. I just couldn't figure out the best way to capture all its brothy goodness. The pesto floats to the top while the hearty cannellini beans sink to the bottom. But, just trust me, give it a good stir, and every bite is something to behold.

Pesto Bean Soup

-5 garlic cloves

-pinch of red pepper flakes

-2 cans of cannellini beans, drained and rinsed

-1 cup of water

-3 heaping tablespoons of pesto

-2 tablespoons parmesan, grated

-3 cups chicken stock

-1 cup celery, chopped

-1/2 cup chopped green olives

-1/2 cup roasted red peppers, roughly chopped

1. Sauté five sliced garlic cloves and red pepper flakes in a Dutch oven with olive oil on medium heat.

2. Add cannellini beans and water; simmer until thick, 8 minutes.

3. Stir in pesto and Parmesan.

4. Add chicken stock and celery; cook 15 minutes.

5. Stir in olives and red peppers.

6. Top with a bit more Parmesan to serve.