Fresh Spinach with Chicken & Pasta

Last week I received a bunch of spinach in my crop share. It was crispy and fresh and delicious. It was thick, in the sense that I knew it would hold its shape and substance when I cooked it which is why I chose to pair it with the delicate angel hair pasta. The pasta is so light, while the spinach adds substance along with the chicken and tomatoes. This recipe comes together so quickly and is perfect for a weeknight meal. It is filled with nutrients from the veggies and the chicken brings the protein. The perfect summer accessories for a bowl of pasta.

Recipe yields 4-6 servings

Ingredients
1 lb angel hair pasta
2 lbs skinless, boneless chicken breast
Salt and pepper, to taste

1 tbsp extra virgin olive oil
4 cloves garlic
1 1/2 cups chicken stock
3/4 cup dry white wine
1 large bunch spinach
8-10 grape tomatoes
Freshly grated Parmesan cheese, for topping

Chop the chicken into one inch cubes and season with salt and black pepper.

To a large skillet, heat the olive oil and add the chicken. Cook on medium high heat and turn until all sides are browned. Remove to a plate and reserve on the side. In the meantime, bring a large pot of water to a boil for the pasta.

To the same skillet, add the chopped garlic and cook until fragrant.

Add the chicken stock and white wine and bring to a boil. Let boil until the liquid is reduced by half. At this point, you should put your pasta in the boiling water and let it cook.

Return the chicken to the boiling liquid and shut off the heat.

Add spinach and sliced tomatoes on top of the chicken (while the heat is off).

Toss in the cooked pasta and stir together the ingredients. The heat from the chicken and pasta will wilt and cook the vegetables.

Remove from the skillet to a large serving bowl. Top with freshly grated Parmesan cheese. Serve & enjoy!

Garlic Lime Shrimp

Light and easy to prepare, this is a great dish for a warm summer night. If you can't bear the thought of turning on your stove, grill these up on the BBQ and make a marinade out of the seasoning. This is great as the star of your meal, but can also play a great supporting role to grilled chicken or steaks.

Recipe yields 4 servings

Ingredients  

2 lb large or jumbo shrimp, cleaned with the tails off

1 tbsp unsalted butter

2 tsp extra virgin olive oil

4 cloves of garlic, chopped

Juice from 1 lime

1/4 cup chopped cilantro

Heat the butter and oil in a pan and add the shrimp. Cook for 2-3 minutes and flip. Cook until shrimp are pink.

Add the chopped garlic and lime juice to the pan and toss the shrimp around. Cook for an additional minute or so.

Remove to a serving dish and mix with the chopped cilantro.

Serve & enjoy!

Quinoa & Veggie Pilaf

So this is technically not a pilaf, but it tastes like one. The best part, its missing all the carbs! Technically, a pilaf is toasted rice. But quinoa is a great substitute for rice that adds substance to the dish, without the carbs. If you are new to quinoa, it is a protein, NOT a carb, and its very versatile, similar to rice. Next time you are looking for a healthy side dish with some substance, try out this veggie packed recipe.

Recipe yields about 6 servings as a side dish

Ingredients
1 tbsp olive oil
1 medium yellow onion
3 medium carrots
1 large head of broccoli
2 cups Swiss chard
1 cup quinoa
2 1/2 cups vegetable broth
1 tsp fresh ground black pepper
1 tsp salt
1 tsp paprika
1 tsp red pepper flakes

Using a madoline (or really amazing knife skills) shred the onion, carrots, broccoli and Swiss chard.

Heat the oil in a large skillet and saute the vegetables for 2-3 minutes, until tender.

Add the quinoa, vegetable broth, salt & pepper, paprika and red pepper flakes to the skillet. Give it a good stir. Bring to a boil and then cover and simmer for 15-18 minutes, or until liquid is absorbed.

Serve alongside grilled chicken or sauteed shrimp for a super healthy and detoxifying meal or serve on its own as the main dish. Enjoy!

Pan-Seared Sea Scallops

If you are a regular on my blog, you know I really enjoy seafood. One of my most favorites is sea scallops. If you can get them as fresh as can be, they are tender and delicious. When you pan-sear the scallops they develop a flavorful crust and remain moist on the inside. It is so simple and takes no skill at all, I promise. If you are having friends over for dinner, I promise this is one dish that is sure to impress and have everyone leaving with a happy and full stomach.

Recipe yields 4 servings

Ingredients 

1 lb fresh sea scallops

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

Salt & freshly ground black pepper

Pat the scallops dry with a towel so there is no moisture. Sprinkle both sides with salt and pepper. Heat the butter and oil in a skillet and when steaming, add the scallops. Cook for 3-4 minutes without moving. If you let them be, a nice crisp, brown crust will form.

Flip over the scallops and cook the other side for an additional 2-3 minutes so that the scallops are cooked through and a brown crust has formed on the bottom side.

Remove to a serving plate and enjoy! So simple and so delicious.

Fresh Salad with Fennel & Parsley

With another hot day in the books, it is too hot to be doing anything. This salad is light and refreshing and perfect for the day. The fennel is crisp and the watery Boston lettuce is sure to keep you well hydrated. A no-fuss vinaigrette is the perfect dress for this simple salad. Pick up a rotisserie chicken from your local grocer to turn this into a complete meal with minimal effort (and heat).

Recipe yields 6 servings

Ingredients
2 fennel bulbs
2 cups Italian parsley
1 head green Boston lettuce

Dressing:
2 tbsp lemon juice
2 tsp honey
2 tbsp extra virgin olive oil
2 tbsp canola oil
Salt & freshly ground black pepper, to taste

Peel the leaves off the lettuce and give them a rough chop. Rinse and dry in a salad spinner before adding to a large salad bowl. Slice the fennel bulbs in half, lengthwise. Slice as thinly as possible and add to the bowl.

Rinse and dry the parsley. Remove the stems and throw into the bowl.

Toss together all the ingredients.

In a small bowl, whisk together the lemon juice and honey. Slowly add the oils and continue to whisk until incorporated. Add salt and pepper to your liking. Drizzle the salad with your dressing and toss to coat. Serve and enjoy!