Dinner – Page 2

Salmon Tacos with Mango Avocado Salsa

August 11, 2016 by The Sunny Side Up Recipes Leave a Comment

I am so excited to share today’s recipe with you! This week, a few friends and I got together for an amazing girls night in and had the best night laughing and sharing stories out on their patio, enjoying these last few bits of summer!

We knew we wanted to have a taco night, but these salmon tacos with black rice and mango guacamole (adapted from Ambitious Kitchen) were extra special and are definitely one of my all time FAVORITE recipes on the blog so far! I know you’ll love them!

Salmon Tacos with Mango Avocado Salsa

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Serves: 4

Ingredients

For the rice:
1 cup black (forbidden) rice
For the salmon:
1 pound salmon (can use fresh or frozen)
¾ tsp cumin
½ tsp paprika
½ tsp garlic powder
¼ chilli powder
1 tbs olive oil
For the mango guacamole:
1 avocado, diced in large chunks
½ cup red onion, diced
½ cup fresh cilantro, finely chopped
¼ cup fresh mint, finely chopped
1 ripe mango, diced
Juice of 1 lime
8 corn tortillas
Salt and pepper to taste

Instructions

Cook rice on the stovetop according to the directions on the package, and set aside (note: the rice will take 40-45 minutes to cook, so I recommend cooking it in advance and storing in an airtight container).
Preheat oven to 375 degrees. Place salmon in lined baking dish, rub with olive oil, and season with cumin, paprika, garlic powder, and chili powder mixture. Bake for 35 - 45 minutes or until cooked medium.
While salmon is cooking, lightly toss avocado, red onion, cilantro, mango, and lime juice. Let sit for 10-15 minutes.
Once salmon is done cooking, flake it with a fork assemble tacos on warm corn tortillas as desired.

DIY Bruschetta Bar

August 6, 2016 by The Sunny Side Up Recipes Leave a Comment

Hello friends! If you’ve been following the blog recently, you’ve probably noticed that I’ve been taking full advantage of some of the beautiful summer produce out there (see last week’s peach, avocado and heirloom tomato salad and this quinoa salad !), and this week is no exception.

After grabbing some produce at the Farmer’s Market, I recently stopped by one of my favorite markets in LA, Bay Cities, to pick up fresh bread and burrata cheese for a lunchtime bruschetta bar. They bake homemade ciabatta bread every afternoon and have some of the best selections of imported cheese and meats in the city–so good that my Greek grandmother used to go there back in the day for her ingredients! It’s quick and easy to assemble, and a great option for entertaining since everyone can make their own bruschetta combination 🙂

Here are my top three combinations:

1. Sweet: Ciabatta, burrata cheese, sweet yellow peaches, basil, mint, olive oil

2. Savory: Ciabatta, burratta cheese, prosciutto, pesto, olive oil

3. Classic: Ciabatta, burratta, sliced tomatoes, olive oil, balsamic vinegar, finely chopped basil

Quinoa Salad with Pomegranate, Feta & Mint

July 29, 2016 by The Sunny Side Up Recipes Leave a Comment

I hope that everyone is enjoying summer as much as we have these past few months! There’s nothing better than long days at the beach–not to mention the amazing summer produce out there right now!

I don’t know about you, but when it’s so gorgeous outside the last thing I want to be doing is staying inside in the kitchen cooking hot meals (as much as I love cooking!). This recipe is just the ticket, and it’s the perfect unexpected, colorful, and a quick side for the last of your picnics and barbecues this season. Enjoy!

Quinoa Salad with Pomegranate, Feta & Mint

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Ingredients

1 cup quinoa
2 cups water
1 cup pomegranate seeds
1 large English cucumber, diced thinly
5 tbs mint, finely chopped
½ cup feta cheese, crumbled
Juice of one lemon
3 tbs olive oil
¼ tsp salt
¼ tsp freshly ground pepper
Edible flowers (as desired)

Instructions

Bring 2 cups of water to a boil and add quinoa. Turn off heat and let sit for 15 minutes, stirring occasionally. When fully cooked, fluff with a fork and set aside to cool.
Add all ingredients in a large bowl and lightly toss.

Easy Citrus Salmon

July 10, 2016 by The Sunny Side Up Recipes Leave a Comment

Most nutritionists will tell you that they love salmon, and for good reason. This fish is loaded with lean protein and omega-3 fatty acids (critical for cardiovascular health), vitamin D, is lower in mercury than most fish, and even supports brain development. Here’s the quickest, easiest way to prepare it that you’ll enjoy every time.

First, sprinkle with salt and pepper as desired. I also add herbes de provence, a blend of dried French herbs such as rosemary, thyme, oregano, and marjoram, and thinly sliced lemon on top. Bake at 350 degrees for approximately 30 minutes, or until cooked through.

When paired with leafy greens, the proteins, B vitamins and omega 3 fatty acids in salmon are a complement their vitamin C and antioxidants. I usually make my salmon with this salad with arugula, avocado, and asparagus with a citrus vinaigrette (pictured above) and they go beautifully together.

Easy Citrus Salmon

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Ingredients

1 lb salmon
1 tablespoon herbes de provence
1 lemon, thinly sliced
Salt and pepper to slice

Instructions

Rinse salmon and place on baking dish.
Sprinkle salt and pepper and herbes de provence as desired. Add sliced lemon.
Bake for approximately 30 minutes at 350 degrees or until cooked through.

Chicken and Kale Casserole

May 20, 2016 by The Sunny Side Up Recipes Leave a Comment

I love hosting dinner parties, but I always find that it’s tricky to find low-stress recipes to feed so many people. When I first started hosting dinners, I found that despite any planning, I was always running around frantically up until the last minute and by the time everyone arrived, I was so exhausted that I hardly got to enjoy everyone’s company–and the meal I had been cooking all afternoon.

A couple months back I made a modified version of this Martha Stewart recipe for an If: Table dinner and was so impressed by how much easier it made things. I also love that it’s an updated, healthier version of your typical “casserole,” with fresh chicken, lots of greens, and ricotta, parmesan, and lemon zest for an extra boost of flavor. Best of all, it’s the ultimate comfort food and you don’t have to feel as guilty about it.

For dinner parties and events, I recommend making the dish the day before and heating it up in the oven as guests arrive. I would serve mine with a simple salad and white wine spritzer, with a simple cheese plate, fruit salad, and dessert to accompany it.

Chicken and Kale Casserole

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Prep time

20 mins

Total time

20 mins

Serves: 8

Ingredients

¾ lb large pasta shells (look for whole wheat if possible)
1 large yellow onion, chopped and diced
5 garlic cloves, finely minced
2 bunches kale, chopped and de-stemmed
2½ cups shredded rotisserie chicken
1 container (48 ounces) part-skim ricotta
¼ cup of milk
3 tablespoons lemon zest
¾ cup grated parmesan
2 tbs olive oil
2 tbs thyme
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees. In a large pot of boiling water, cook pasta until al dente. Drain and return to pot, and set aside.
While pasta is cooking, sautee onion, garlic, and thyme in olive oil until translucent. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to large pot with pasta.
Slowly fold in shredded chicken, ricotta, milk, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Parmesan. Bake until top is golden, 30 minutes.

Dijon French Lentils

February 2, 2016 by The Sunny Side Up Recipes Leave a Comment

One of my favorite winter comfort dishes is French lentils. The recipe only takes about 10-15 minutes to make, and it uses ingredients that you most likely have in your pantry already. I’m also slightly anemic, so it’s a great alternative to red meat if I feel like I’m low on iron and it’s just as hearty.

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Ingredients

½ package Trader Joe’s steamed lentils (or 1 cup French puy lentils, cooked and drained)
3 handfuls of kale, roughly chopped
2 large carrots, finely chopped
1 small onion, roughly chopped
2 cloves garlic, minced and finely chopped
2 tbs Oregano
2 bay leaves
1 tbs olive oil
3 tbs Red Wine Vinegar
¼ cup Olive oil
4 tsp Dijon Mustard

Instructions

Sautee chopped onion, carrots, garlic, and oregano in olive oil for 2 minutes or until translucent.
Add kale and 3 tablespoons of water. Cook for an additional 3 minutes, covered.
Add lentils and ¼ cup water. Cook for approximately 5 minutes, stirring occasionally, until water has evaporated and lentils are al dente. If needed, add additional water and repeat until lentils and kale have softened.
While lentils are cooking, make dressing by combining vinegar, Dijon mustard, salt and pepper in a small bowl. Slowly whisk in olive oil and set aside.
Remove lentils from heat. Pour over dressing and serve. Note: Add dressing slowly—you’ll want to use enough to add flavor to the lentils but not too much so that they become soggy.

Vinaigrettes 101

December 15, 2015 by The Sunny Side Up Recipes Leave a Comment

In the spirit of being back in California next week, I thought I would quickly share my favorite salad and vinaigrette recipe—I have this same salad almost every day for lunch when I’m home, and this dressing is so good that it never gets old!

Have you ever noticed that some dressings look totally normal, but when they sit out you just get a huge pool of oil on top? The first unspoken rule with dressings—and this has taken me many failed attempts to learn—is to blend in everything but the olive oil together, slowly stirring in the oil so that the dressing fully emulsifies (ie, the oil and vinegar are sufficiently mixed). In other words, mix and shake isn’t going to cut it here.

My recipe below is a quick creamy vinaigrette that you can easily make ahead for the week. Feel free to change the recipe depending on your taste, but as a general rule of thumb, a vinaigrette base is typically 3 parts oil to 1 part vinegar.

Once the dressing is ready, my basic salad is just a few simple ingredients: mixed greens, cucumber, vine-ripe tomatoes, lemon herb chicken, and lots of avocado. I also love adding homemade croutons for a little crunch (simply toss stale/leftover bread pieces in olive oil and oregano and toast them on a cookie sheet under the broiler until golden brown, about 5 minutes).

To avoid making the salad overly soggy, put a small amount of dressing into the bottom of your bowl, then mix and serve.

Vinaigrettes 101

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Recipe type: French Vinaigrette Recipe

Ingredients

½ cup olive oil
4 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
½ teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

In a small bowl, combine the mustard, vinegar, garlic, salt and pepper.
Very slowly pour in the olive oil, whisking all ingredients together until the dressing is fully emulsified.

Strawberry, Mint, and Goat Cheese Salad

October 8, 2015 by The Sunny Side Up Recipes Leave a Comment

Lately I’ve been on a huge goat cheese kick. The soft, buttery texture is so versatile (recipe for my favorite beet and goat cheese appetizer coming soon!) and it’s so effortlessly classic and elegant. Since strawberries are turning out of season as we transition into fall, I thought I’d share one of my absolute favorite salad recipes to help you guys take advantage of this wonderful end-of-summer produce! This dish is great as a side or makes for an amazing quick office lunch with some chicken or salmon thrown in.

Strawberry, Mint, and Goat Cheese Salad

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Recipe type: Salad

Ingredients

5 cups of spinach
1 cup fresh strawberries, sliced
¼ cup sliced almonds
2 tbs freshly chopped mint
3 oz soft goat cheese
¼ cup balsamic vinegar
2 tsp honey
1 tbs chopped garlic
½ tsp salt
½ tsp freshly ground black pepper
¾ cup olive oil

Instructions

For the salad: Gently toss spinach, strawberries, almonds, and mint in a large bowl. Crumble goat cheese over salad, and pour over balsamic vinaigrette to taste. Serve within 1-2 hours of preparation.
For the dressing: Whisk all ingredients except for olive oil together in a small bowl until salt is dissolved. Slowly pour olive oil until fully combined.

Mediterranean Remade

September 16, 2015 by The Sunny Side Up Recipes Leave a Comment

One of the defining characteristics of Mediterranean cuisine is that it uses simple recipes with fresh, often local, flavor-filled ingredients. I love that it really embraces high quality ingredients but also that most dishes aren’t super complex. The result is that I typically spend less time in the kitchen (bonus during busy work weeks!) and get inspired visiting farmer’s or artisan markets in my neighborhood to get the best stuff just like my Greek grandmother used to.

Here’s a quick lunch I put together a few weeks ago after a trip to Cava Mezze on Capitol Hill. If you’re looking for a new spot near Eastern Market that’s relatively healthy, I highly recommend their tapas-inspired menu! Start with their watermelon salad with feta and mint and top it off with their grilled shrimp with fava bean puree.

First, I did a seasonal spin on a classic shepherd’s salad (typically called Greek salad in American restaurants) by tossing together cucumber, tomatoes, onion, and radish with parsley, lemon juice, and olive oil. I don’t love green peppers, so adding radish instead adds a wonderful crunch and a crispness. I topped my salad with Cava’s tzatziki, but I do often make my own for the week (recipe here) when I have more time. If you do end up making your own, you can recycle it later in the week or make these gorgeous lamb burgers if you’re feeling extra ambitious!

With the salad ready, saute shrimp in olive oil, oregano, garlic and lemon juice for about 10 minutes or cooked through. Here I added leftover grilled corn and asparagus as well to add flavor, but tomatoes or squash would also be excellent. For added bonus, you can also add a dry white whine (Sauvignon Blanc, Chardonnay, etc.) or parsley and mint for garnish.

Angel Hair Shrimp Scampi

September 8, 2015 by The Sunny Side Up Recipes Leave a Comment

As the summer comes to an end, one of the things I’ll miss most during the cold months in DC is the opportunity to have long candlelit dinners on our rooftop. The recipe below comes from a surprise dinner that my wonderful boyfriend, Michael, made a while back. No doubt we will be recreating this delicious recipe soon while we can take advantage of this beautiful September weather and fit in a few more rooftop evenings! 🙂

The first dish, angel hair pasta with shrimp scampi, is the perfect savory summer dish. We love that it’s light, colorful, and easily adapted to suit whatever summer flavors you want to incorporate!

For a quick dinner, cook pasta until al dente while sautéing shrimp in olive oil and garlic until fragrant. Add white wine and lemon juice on high heat and reduce, adding in butter and a ladle full of pasta water.

Add shrimp and vegetables (we used cherry tomatoes and yellow squash) until cooked through, pour over your pasta, and garnish with freshly chopped basil, parsley, and lemon zest. If you want to give it a kick, you can also add red pepper flakes, but for those of us who aren’t big fans of spice an extra sprinkle of basil also does the trick! Serve with fresh baguette and wine. Bon appetit!

A quick note on cooking with wine: Michael used Rodney Strong’s Sauvignon Blanc to make his reduction. Whenever you’re cooking with a white wine, I highly recommend using a dry, crisp white wine such as a Pinto Grigio, Sauvignon Blanc, or (unoaked) Chardonnay since acidic flavors will stand up to the heat better than overly sweet ones. You can then use the rest for drinking wine to accompany your dish—it’s a win win!