bake

Salmon Meatballs & Avocado Cream Zucchini Noodles

Meatballs: 

  • 1 lb. skinless salmon, cut into chunks
  • ½ medium onion, grated or chopped 
  • 1/4 cup Whole Wheat Panko Breadcrumbs
  • 3 Tbsp Minced Cilantro
  • 1 Egg White
  • 2 Garlic Cloves, minced
  • ¾ tsp Salt
  • ½ tsp Ground Pepper
  • ½ tsp Paprika
  • ½ tsp Ground Oregano
  • 8oz Feta Cheese 

Sauce:

  • 1 Avocado, skin & seed removed
  • 3 Tbsp Plain Greek yogurt
  • 1 clove garlic, minced
  • ½ Lime, juiced
  • 5 Tbsp water
  • 1 tsp Chili Powder
  • 1/2 tsp salt, or to taste
  • 1 tsp ground pepper

Instructions

For Meatballs: Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.

Place the salmon in the bowl of a food processor. Pulse until finely chopped. Transfer to a large bowl.

To the salmon, add onion, panko breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.

Form meatballs by rolling between the palms of your hands. Each meatball is between 2-3 Tbsp of salmon mixture. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through, 15 -20 minutes.

Serve the meatballs over zucchini noodles tossed in with the avocado cream sauce and garnish with feta cheese! 

For Sauce: In the bowl of a food processor or blender, combine the avocado, greek yogurt, garlic, lime juice, water, chile powder, salt and pepper. Blend until smooth.

Recipe Originally From: Cookin Canuck

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

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Having company over and need a crowd pleasing recipe?

Want a creative recipe that showcases the beautiful heirloom tomatoes you found at the farmer's market?

Looking for a quick weeknight dinner option that provides flavor and nutrition for your family?

This recipe will be your new best friend!! This recipe is full of flavor, loaded with healthy vitamins and minerals, and is ready with minimal effort in the kitchen!!!

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tart 3

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

Ingredients

  • Prepared Puff Pastry Sheet, thawed (I recommend Dufour’s Puff Pastry)
  • 1/3 cup Fig Preserves
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 1-2 Tablespoons Dried Oregano
  • Pinch of Salt + Pepper
  • 2 Heirloom Tomatoes, sliced
  • 2 cups Cherry Tomatoes
  • 4 ounces Blue Cheese, crumbled
  • 8 ounces Fresh Mozzarella Cheese or Burrata Cheese
  • 8 slices Thinly Sliced Prosciutto
  • 2 -3 Tablespoons Fresh Basil

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.

Place the puffed pastry sheet on the prepared baking sheet and spread about 1/3 cup of fig preserves over the puff pastry.

In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and toss well. Arrange the sliced heirloom tomatoes over the puff pastry sheet evenly. Add the cherry tomatoes along with any remaining balsamic mixture left in the bowl. Sprinkle the tart with crumbled blue cheese.

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tart 1

Bake the tart for 20-25 minutes or until the crust if puffed and golden and the cherry tomatoes lightly burst. Remove from oven and top with torn mozzarella or burrata cheese and prosciutto. Let tart stand for 5-6 minutes to set. Garnish with basil. This tart makes 6 servings.

This tart is great to serve alongside a simple arugula salad tossed in a lemon vinaigrette for lunch and/or dinner. This tart reheats very well! If you have leftovers, consider topping with a fried egg and serving for breakfast!

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tart 2

Recipe Inspired by Half Baked Harvest

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

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unnamed[1]

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

(Makes 4 Meals)

Ingredients:

  • 2 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 1 Tablespoon coconut oil
  • 1 Yellow onion, chopped
  • 2 Cloves Garlic, minced
  • 5 cups Fresh Baby Spinach
  • 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
  • 2 cans Black Beans 
  • 2 Tbsp Ground Cumin
  • 1/2 Tbsp Sea Salt
  • Ground Black Pepper
  • 4 ounces Goat Cheese, crumbled
  • Sliced Jalapeño (optional, garnish) 

Directions:

Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.

While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.

Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!

Recipe Inspired by Detoxinista

White Chocolate & Cranberry Bread Pudding

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Need an idea for a tasty dessert to take for to your New Year's Eve celebration, but don't want to spend all day baking? This recipe is the perfect fit for any celebration or a weeknight treat!

 It takes minimal effort, but provides maximal enjoyment!!

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WHITE CHOCOLATE & CRANBERRY BREAD PUDDING:

Ingredients

:

  • Non-Stick Cooking Spray
  • 3 Large Eggs
  • 1 can Condensed Sweetened Milk
  • 1 3/4 cup Hot Water
  • 1/4 cup Butter, Melted
  • 1 Tbsp Vanilla
  • 2 teaspoon Cinnamon
  • 1 1/4 cup Ghirardelli White Chocolate Chips
  • 1 Bag Dried Cranberries
  • 1 Loaf Pepperidge Farm French Bread, Pulled into Bite Size Pieces

Directions

:

  • Pre-Heat oven to 350 degrees.
  • Spray 8x8 baking dish with non-stick cooking spray.
  • Beat 3 Eggs in large mixing bowl. Add condensed milk, hot water, butter, vanilla and cinnamon. Stir well. Add white chocolate chips and dried cranberries.
  • Place bread cubes in baking dish and pour egg mixture over bread. Make sure all bread is covered and allow to soak for 10-15 minutes.
  • Bake for 50-55 minutes or until toothpick/knife comes out clean.
  • Serve warm and garnish with whipped cream or drizzle with caramel!

Dinner Gets Creative & Fun with Puff Pastry

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When meal planning, I get inspirations on what to make for the week by seeing what ingredients I have on hand. This helps me to think outside the box, reduce food waste, and save on my grocery budget! Last week I ventured out to try a new recipe (Asparagus and Goat Cheese Tart) by Just A Taste. I had 1 puff pastry sheet leftover from the recipe and did not want it to go to waste…. So I got creative and Puff Pastry Pizzas were born!!!

The fun aspect of Puff Pastry Pizzas is that the options are endless in terms of flavor combinations!!!! This meal was super easy, inexpensive, and requires minimal cooking skills. This would be a great recipe for families to make together, for individuals to whip up on a whim, and couples to enjoy on a date night!

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photo[2]

MUSHROOM & PESTO PASTRY PIZZA

Ingredients:

  • 1 Puff Pastry Sheet, Cut in Half and Score Around the Edges with A Sharp Knife
  • Basil Pesto
  • Portobello Mushroom
  • Kalamata Olives
  • Extra Virgin Olive Oil
  • Garlic Salt & Pepper
  • Goat Cheese (or Cheese of Choice such as feta, gorgonzola, etc)
  • Pine Nuts

Directions:

Pre-heat oven to 400 degrees. Once puff pastry is scored, place on a baking sheet lined with parchment paper and gently pierce pastry with a fork to allow air to escape. Spread 2-3 Tbsp Basil Pesto on pastry.

While oven is warming, cut portobello mushrooms into long strips, coat with EVOO, garlic salt, and pepper. Sauté or grill portobello mushrooms until soft. Place mushrooms, pine nuts, and kalamata olives on pizza. Bake for 12 – 15 minutes or until pastry is slightly brown. Before serving, top pizza with goat cheese and cut into 4 slices.

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20140723-153901-56341455.jpg

BASIL & MOZZARELLA PASTRY PIZZA:

Ingredients:

  • 1 Puff Pastry Sheet, Cut in Half and Score Around the Edges with A Sharp Knife
  • Fresh Basil Leaves
  • Marinara Sauce
  • 1/3 cup Mozzarella Cheese
  • Arugula
  • Portobello Mushrooms

Directions:

Pre-heat oven to 400 degrees. Once puff pastry is scored, place on a baking sheet lined with parchment paper and gently pierce pastry with a fork to allow air to escape. Spread 2-3 Tbsp spaghetti sauce on pastry and top with fresh basil leaves. Sprinkle 1/3 cup mozzarella cheese. Bake for 12-15 minutes or until pastry is slightly golden brown.

While pizza is cooking, cut Portobello mushrooms into long strips, coat with EVOO, garlic salt, and pepper. Sauté or grill portobello mushrooms until soft.

Once pizza is done, top with fresh arugula and mushroom slices. Cut into 4 slices and serve immediately.

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20140723-154148-56508700.jpg

BE CREATIVE WITH YOUR PUFF PASTRY PIZZA! SHARE YOUR FAVORITE FLAVOR COMBINATION WITH THE NUTRIFOCUS FAMILY!!!