by zan@zeliciousrecipes.com | Breakfast, Vegetables
I don’t think my sons realizes HOW good he has it. This morning, before being dropped off at high school (yes, he’s totally spoiled!), I made him an omelet! it wasn’t just an ordinary omelet… It was a truffle butter, goat cheese, arugula omelet with crispy onions. The big “foodie” LOVED it, so I am posting it here for you all to enjoy.
Ingredients:
- 2 eggs
- 1 tbsp heavy cream
- ½ tsp truffle oil
- salt and pepper to taste
- 1 tsp of truffle butter
- ¼ cup goat cheese crumbles
- ⅓ cup arugula
- 1 tbsp crispy onions
Directions:
Whisk eggs, heavy cream, salt and pepper in a small bowl. In a small non-stick pan, melt truffle butter on medium-low heat. Add in the eggs, and cover, cook until most of the eggs are cooked, can be a little runny on top. Add the goat cheese and arugula to one half of the eggs. Fold over and cook until eggs are cooked through and cheese is slightly melted. Place omelet on a plate add a few sprinkles of goat cheese and crispy onions and serve. Hopefully you will like this as much as my 16 year old!
by zan@zeliciousrecipes.com | Appetizers, Meats, Salads, Vegetables
For all the Paleo lovers out there…here is a great little wrap for you!
Ingredients:
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil (EVOO)
- pinch of sugar or ½ tsp of raw honey for the Paleo fans
- salt and pepper
- 8 thinly sliced roast beef (8 oz.) halved crosswise
- 4 cups baby arugula
- 1 oz. of Parmigiano-Reggiano, shaved
In a large bowl, whisk together lemon, sugar (or honey) salt and pepper. Slowly whisk in the oil. Arrange roast beef on a work surface. Add arugula to dressing and toss. Taste to see if it needs more salt or pepper. Divide arugula among the beef slices with a few leaves extending beyond edges of the roast beef. top with shaved parm cheese and roll into cylinders and serve.
by zan@zeliciousrecipes.com | Appetizers, Dips, Vegetables
I have always loved hummus, but sometimes the chick peas or garbanzo beans can get a bit filling. So I looked around to see what else would pair well with tahini and found a great zucchini recipe. I have made some alterations to the one I found, as I thought it needed more tahini, added parsley and less cumin. So here are the ingredients:
- 3 medium zucchinis
- ⅓ cup chopped parsley leaves
- 1- 16 oz. jar of tahini (I prefer organic)
- ½ cup of lemon juice
- ¼ cup EVOO (extra virgin olive oil)
- 2 cloves of garlic
- 2 ½ tsp of salt
- 1/2 tsp of cumin
- ¼ tsp of cayenne pepper or add to taste
In a food processor with an “S-blade”, blend the zucchini, parsley, tahini, lemon juice, olive oil, garlic, salt, and cumin until smooth and creamy. Add in the cayenne slowly and taste to make sure it meats your preferred level of heat. Store in a container in the refrigerator for up to 1 week. This can be served with crackers or carrots sticks. Also great as a spread on a grilled chicken sandwich.
by zan@zeliciousrecipes.com | Pastas, Sauces, Vegetables
Here is a fun, lighter spaghetti dish with ricotta, mozzarella, basil, garlic, cherry tomatoes and parmesan. My son loves ricotta and if he has his preference he would pretty much add it to anything.
Ingredients:
- ¼ cup Olive oil
- 6 cloves chopped Garlic
- 10-15 cherry tomatoes (slices in half)
- ½ cup chopped Burrata (or fresh mozzarella cheese)
- ½ cup of whole milk organic Ricotta cheese
- ½ tsp Red Pepper Flakes (chili)
- 1 cup Roasted tomatoes sliced
- 1 box of spaghetti (barilla or other Italian brand)
- salt as needed
- 10 leaves of fresh basil sliced
- ⅓ cup freshly grated parmesan cheese
Directions:
Boil pasta water (making sure to salt after boiling). In a small sauce pan, add the oil and garlic and cook at medium heat, making sure garlic does not brown. Mix together cherry tomatoes, mozzarella, ricotta, red pepper flakes, and roasted tomatoes. Add ¼ tsp salt and stir. Cook pasta. Strain pasta, saving some of the water. Add olive oil and garlic to ricotta mixture. Stir in pasta to mixture to coat spaghetti well, add additional salt if needed. Serve into shallow pasta bowls, sprinkle with basil and parmesan cheese and serve. Makes 4 Servings.
by zan@zeliciousrecipes.com | Sauces, Vegetables
This is a great Sauce you can serve with Roasted Potatoes, Peas and Salmon.
Ingredients:
- 1 cup of cooked frozen peas
- ⅓ cup chopped shallots
- ¼ cup chopped dill
- ⅛ cup EVOO (olive oil)
- 1 tsp salt
- 8 oz. Crème Fraîshe
Using a food processor, add the cooked peas, shallots, dill and salt. Slowly add in the oil so that all ingredients become a smooth puree. Then simply add the pureed mixture to the Crème Fraîshe, stirring in gently with a spoon so it does not separate or turn to butter. You can now add this under your potato and pea medley (just a dollop on the plate), or add on top of a nice sautéed salmon.
by zan@zeliciousrecipes.com | Vegetables
One of my favorite side dishes is Ginger Carrots. It’s a simple but delicious side for any dish, fish or meat.
Ingredients:
- 2 large bunches of fresh baby carrots Julienned
- 1 tbsp of pureed ginger
- 1 tbsp of honey
- Salt and freshly ground pepper
- ¼ cup chopped parsley
Place the butter in a preheated sautè pan. Add the julienned carrots and ginger, and cook over medium-high heat for 8-10 minutes until tender and browned. Add honey to pan and continue cooking for 1-2 minutes. Season with salt and pepper then add the parsley to each individual plate. This dish can pair well with any asian, ginger or soy based protein.
