Zoodles With Lemon Parsley Pesto, Tomatoes, And Shrimp

* – from Natural Grocers

INGREDIENTS

1⁄4 cup coarsely chopped Natural Grocers Brand Bulk Walnuts
1 bunch organic Italian parsley
2 teaspoons organic lemon zest from one medium organic lemon)
2 tablespoons organic lemon juice
1⁄2 teaspoon sea salt
4 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
3 medium garlic cloves, minced
1 (16-ounce) package frozen peeled and deveined shrimp, thawed
Salt and pepper, to taste
2 medium organic zucchini, spiralized
1⁄2 pint organic grape tomatoes, halved lengthwise

DIRECTIONS

For the pesto

  1. Toast the walnuts over medium-low heat in a large sauté pan for 7-8 minutes, stirring frequently, until lightly toasted. Transfer to a plate and wipe the pan clean.
  2. Remove parsley leaves from the stems and add them to the bowl of a food processor. Discard stems. Pulse until the parsley is well chopped. Add the toasted walnuts, lemon zest, and salt and process until the mixture is uniform, scraping down the sides as necessary. With the machine running, slowly add the lemon juice and 3 tablespoons of olive oil. Set pesto aside.

For the shrimp and zoodles

  1. Pat the shrimp dry with a paper towel and remove tails if desired.
  2. Heat the large sauté pan over medium heat. Once hot, add the remaining tablespoon of olive oil and the garlic. Sauté, stirring frequently, until fragrant, about 30 seconds. Add the shrimp, salt and pepper to taste, and cook, flipping shrimp about halfway through cooking time, until the shrimp are pink and curled, 4-6 minutes total.
  3. Add the zoodles and cook for one minute, stirring frequently. Add the pesto and stir to combine. Add the tomatoes and give the mixture one more stir to fully coat the veggies and shrimp with the pesto. Serve immediately.

Note: If your pan is not large enough to hold all of the shrimp and zoodles at the same time, remove the cooked shrimp from the pan before adding the zoodles. Cook the zoodles for two minutes, stirring frequently. Combine the cooked zoodles, reserved shrimp, pesto, and tomatoes in a large serving bowl and stir to evenly coat the veggies and shrimp with the pesto.

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Meatballs with Peas

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Ingredients

MEATBALLS

  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork
  • 3 tablespoons golden raisins, soaked in hot water and drained
  • 1 large egg, beaten
  • 1/2 cup minced onion
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 tablespoon water
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine

SAUCE

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced onion
  • 1 garlic clove, minced
  • One 16-ounce can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 1/2 cups frozen peas, thawed
  • Salt and freshly ground pepper

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Step 1

Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.

 

Step 2

Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.

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Step 3

In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.

 

Step 4

Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.

 

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Eggs Baked in Roasted Tomato Sauce

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Ingredients

  • 1 1/2 pounds plum tomatoes, halved lengthwise
  • 2 garlic cloves, smashed
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 teaspoon chopped oregano
  • 8 large eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

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Step 1

Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.

 

Step 2

Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.

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Chili

_MG_8292One of my favorite Autumn foods is chili. I love it when it cools down and you can warm up with a big bowl of chili with cornbread. We had a chili party at work. Someone else brought in a white chili along with some cornbread. Here is a recipe I like to use.

  • 3/4 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 16-oz can tomatoes, cut up
  • 1 15-oz can dark red kidney beans, rinsed and drained
  • 1 8 oz can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large saucepan or Dutch oven cook ground beef, onion, green pepper, and garlic till meat is brown and onion is tender. Drain fat from pan. Stir in undrained tomatoes, kidney beans, tomato sauce, water, chili powder, cumin, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

* – recipe from Carrie Holcomb

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Bacon and Feta Stuffed Chicken Breast

– Trader Joe’s recipe
  • 1 tub Crumbled Feta Cheese
  • 1 package Uncured Bacon, cooked and crumbled
  • 6 Boneless, Skinless Chicken Breasts, pounded flat
  • Toothpicks or kitchen twine (or whatever you can find in your kitchen drawer)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp (each) Dried Oregano, Dried Basil
  • 1 can (28 oz.) Diced Tomatoes & Juice From Can

Combine feta and bacon in a mixing bowl. Place 1/4 cup of the cheese/bacon mixture on the center of each chicken breast. Fold breast over to enclose mixture; fasten with a toothpick or kitchen twine. Heat a large sauté pan and add oil. Heat oil to medium and add stuffed breasts; turn breasts while cooking to brown on all sides. Add tomatoes and seasoning to pan. Lower heat to a simmer; cook about 15 – 20 minutes or until chicken reaches an internal temperature of 165°. Place chicken on a serving platter (remove toothpicks or twine) and spoon tomato sauce over.

* – I served it over rice