Salads don’t have to be boring…especially Summer Salads. T.W.O. loves combining new ingredients to make a delicious, savory, light dish that can be enjoyed at gatherings. In this post, we will be combining Israeli couscous, corn and Halloumi cheese to make a light, refreshing healthy salad! Continue reading “Corn and Couscous Salad with Grilled Halloumi Cheese”
With the June gloom officially gone, Summer is in full swing! What better way to enjoy this weather than with a refreshing, light salad that will be a great side dish to your next barbecue. In this post, we will be featuring a White Peach Caprese Salad with Arugula. Enjoy! Continue reading “White Peach Caprese with Arugula”
If you haven’t noticed, cherries are in season right now and most grocery stores have them on sale, so T.W.O. capitalized on this opportunity and bought bags and bags of the delicious red fruit! With all this supply, we tried to incorporate cherries into every meal. Below is a simple, summer recipe that is easy and doesn’t require a lot of prep-work. Add some grilled chicken or flat iron steak and you have yourself a main entrée!
Cherry & Goat Cheese Kale Salad with Pistachios
– 4 – 6 cups baby kale
– 2 cups cherries, pitted and halved
– 1/2 cup goat cheese, crumbled
– 1/2 cup pistachios
– balsamic vinaigrette
– hearts of palm, sliced
1. In a bowl place baby kale, cherries, hearts of palm and pistachios. Mix well.
2. Toss salad with balsamic and sprinkle with goat cheese.
3. Plate and serve.
T.W.O. spent some time in Amsterdam over the Holidays and discovered how amazing their tomato soup was. The Dutch made it the right way – hearty, full of flavor and fresh tasting. Each afternoon we escaped the cold and went into a café ordered some mint tea and a bowl of soup. Most (well maybe all) of the time the tea was followed by a glass of craft ‘bier’ that was on tap…Heineken, Witte Brouwerij ‘t IJ, Amstel, the list goes on. We had to do as the locals do! Anyways, we got home to the States and decided to recreate the tastes and flavor of the tomato soup in our own kitchen. In our eyes, we pretty much perfected the Dutch recip. We were missing one thing though…the ambiance. There is no place like Europe!
Hope you have fun making the soup; we did! Also, make sure to check the blog next week we will be featuring a portion of our Europe trip! #BritTwoDutch
-3 lbs fresh tomatoes (we used tomatoes on a vine)
– 1/4 cup extra virgin olive oil
– 2 cups sweet onion, chopped
– 1 cup carrots, peeled and diced
– 1 cup celery, chopped
– 2 Tablespoons garlic, chopped
– 2 bay leaves
– 1 cup fresh basil,chopped
– 2 large sprigs thyme
– 2 large stalks Italian flat-leaf parsley
– 1 cup vegetable broth (low sodium)
– 1 15oz canned tomato sauce
– 1 Tablespoon sugar
-5 Tablespoons tomato paste, divided
– Red pepper flakes
1. Take the tomatoes and cup in half. Remove the seeds using a stainer making sure to save the juice in a bowl underneath. Place the tomatoes in another bowl. Take the liquid left in the strainer bowl and add to the tomato halves.
2. In a large heavy bottomed pot, add olive oil, onions, carrots, celery, garlic and bay leaves. Cook over medium high for five minutes. Add tomato halves with juice.
3. Add half of the fresh cut up basil. Tie whole thyme and whole parsley together with twine and place in pot.
4. Add broth, tomato juice, sugar, 3 tablespoons tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 30 minutes.
5. Remove and discard bay leaves, thyme and parsley.
6.Add second half of basil to the soup. Stir in pepper flakes and butter. With a food processor, blend soup until completely pureed.
7. Add the soup back into the pot and cook for 10 minutes. (If you like it thick, add the remaining two tablespoons of tomato paste. )
With the holidays being over, cooking sounds like the last thing to do. Well not for T.W.O.! We are excited to share recipes with you and this year we are kicking off the Recipe of the Day with Meyer Lemon Risotto. A co-worker gifted this fabulous Buvette cookbook during a Christmas exchange. It is one of her favorite restaurants in New York (also in Paris) and we can’t wait to go to Buvette after making this fabulous dish. T.W.O. added mushrooms to our dish to step it up. Flavor not needed though if you don’t like mushrooms. Enjoy!
Meyer Lemon Risotto
(as seen in the Buvette cookbook)
– 4 Tablespoons extra virgin olive oil
– 1 shallot, chopped
– 1 cup risotto rice (or Arborio)
– 1/4 cup dry white wine
– 3-4 cups boiling water
– 2 Meyer lemons
– 1 sprig fresh basil
– 1 small box of crimnini mushrooms, sliced
– 1 cup finely grated pecorino romano
1. Warm 1 Tablespoon of olive oil in a large skillet over medium high-heat. Add the shallot and cook for 2 minutes.
2. Add the rice and cook, stirring occasionally, until it turns opaque and starts to make a popping noise. (1-2 minutes)
3. Add the white wine and pinch of salt. Cook until the wine has nearly evaporated. (about 2 minutes)
4. Add a cup of boiling water and cook, stirring continuously, until the water has nearly evaporated. Add more water when the surface of the rice is coated with small bubbles. Repeat with the second cup of water and add the lemon zest and mushrooms.
5. Add a third cup of water and the basil sprig and cook until the liquid is almost gone. Test the rice and make sure it is cooked. If not, add some more water. This process should take about 20 minutes.
6. Once the rice is cooked, remove from heat and add the cheese. Season the risotto with salt and pepper and serve!
Everyone loves a good artichoke dip! Whether it be at a dinner party, football tailgate, holiday party or Superbowl – it is usually a top crowd pleaser. As the holidays are coming our way, the calories increase and so does appetites! So we decided to put a little spin to the traditional Spinach Artichoke dip and make it with Greek yogurt! This is a much healthier option, but don’t be alarmed – the flavor has not been lost! Try it at your next get together!
Spinach Artichoke Dip with Greek Yogurt
– 8 cups fresh spinach
– 2 clove garlic, minced
– 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
– 1 ½ – 2 cups mozzarella, shredded
– 1 cup Chobani Greek yogurt
– 1 teaspoon cayenne pepper
– Sea salt and freshly ground black pepper
1. Preheat oven to 375⁰ F. Spray 1 1/2-quart casserole dish with cooking spray; set aside.
2. Blanch spinach. Squeeze excess water.
3. In a bowl, mix together spinach and garlic. Add artichoke hearts, 1-cup mozzarella, Greek yogurt, cayenne pepper, salt and pepper. Mix well.
4. Place mixture into prepared casserole dish, layering in the cheese. Make sure to keep some for the top – it’s the best part! Bake for 30 minutes.
5. Serve hot or cold along with your choice of dipper.
It’s not officially Fall, but that isn’t stopping T.W.O. to slowly start introducing Fall Foods into their recipes. Since it’s still warm out, we decided to take this semi-Fall dish and throw it over a bed of lettuce. Check out how we created this delicious, sweet tasting transitional salad.
Grilled Chicken Salad with Roasted Squash & Cranberries
– 4 cups spinach
– 2 boneless chicken breasts
– 2-3 Persian cucumbers
– 1/2 cup dried cranberries
– 3/4 cups mini heirloom tomatoes, halved
– 1/2 cup crimini mushrooms, diced
– 1 small butternut squash
– 2 Tablespoons olive oil
– 1 Tablespoon cinnamon
– 1 Tablespoon nutmeg
– 1 Tablespoon garlic powder
– I Tablespoon chili flakes
– pear champagne vinaigrette dressing
– Krazy Salt
1. Preheat the BBQ to medium heat.
2. Season the chicken breasts with garlic powder, chili flakes, Krazy Salt and pepper. Set aside.
3. Cut the butter butternut squash into flat slices so they can be put on the grill. Season with olive oil, cinnamon, nutmeg. Set aside.
4. Once the BBQ is heated, place the butternut squash on the grill along side the chicken. Make sure not to turn the heat up too much, you don’t want to burn your squash. Cook for 20 minutes or until done.
5. While the chicken and squash are cooking, chop all the vegetables for your salad. Plate and add dried cranberries.
6. Remove the chicken and squash from the grill. Slice the chicken and cube the squash. Add to the salad topped with the pear champagne vinaigrette.
7. Grab your utensils and enjoy!
Is there a way to make noodles that didn’t involve flour, egg and oil? Pshhh – Of course there is a way! T.W.O. will show you how to create noodles out of vegetables and bring some color into your cooking!
– 1 yam
– 2 large carrots, whole
– 2 zucchini
– Krazy Salt
Peel and wash the yam and carrots. Cut the ends off all the vegetables. With the julienne peeler, “peel” each vegetable lengthwise. The longer the “noodles” are, the better! Place all the vegetable noodles in a bowl and add Krazy Salt and pepper to taste. Let it sit for 10 minutes. Once the noodles marinate, lightly squeeze the noodles to eliminate any excess water.
The creative part….what to do with the noodles? Here are a couple ideas:
T.W.O. sautéed the yam noodles for 6 minutes added the carrots and the zucchini for the last 2 minutes. We added mushrooms and grilled chicken to create a noodle stir-fry!
Add your favorite dressing, some slivered pistachios and you have your self a great lunch!
Bed of Noodles
Place a grilled piece of meat, chicken or fish over a vegetable medley bed! It’s a great al dente noodle that compliments your protein.
Picture this: A cold autumn’s night with green vegetables, toasted pine nuts, butternut squash and goat cheese. Sounds T.W.O. perfect, right? Well it is! Check out how to make this dish below.
– 1 large butternut squash
– 2 large shallots, quartered
-4 gloves of garlic, skinned and halved
– 1 ½ Tablespoon cinnamon
– 1 ½ Tablespoon nutmeg
-1 large head Swiss chard, stems and leaves chopped separately
-¼ cup pine nuts, toasted
-¾ cups dried cranberries
– ¼ cup honey goat cheese, crumbled
– balsamic vinegar, to drizzle
Preheat oven to 375ᴼ. Peel the squash and cut in half lengthwise. Seed the squash and cut into bite-size cubes. Spray/brush the squash with olive oil and mix in cinnamon and nutmeg. Once the squash is coated, place on a baking sheet and cook for about 30-40 minutes until soft. Check the squash periodically and mix.
At the 20 minute mark, add the garlic and the shallots to the butternut squash on the baking pan in the oven.
While the squash medley is cooking, chop the Swish chard stems and sauté in a fry pan for 3 minutes with a drixzle of balsamic vinegar. After 2 minutes, add the Swish chard leaves.
Mix in the cranberries and the roasted pine nuts.
Remove the squash, shallots and garlic from the oven and add to the Swish chard mixture. Once mixed, remove from stove and plate the ingredients. Add the goat cheese to the top for garnish. Serve immediately.
T.W.O. enjoys having this for leftovers for lunch the next day. Just heat it up in the microwave or on the stove and you will have another tasty meal!
Spaghetti Squash with Ground Turkey, Swiss Chard, Cranberries & Spicy Dijon, Lemon Vinaigrette
Fall is in the air, and it’s also in T.W.O.’s cooking! Check out how to make this easy and tasty recipe the whole family will love. It’s great as an entrée, side dish or even lunch! T.W.O. doubled the recipe and was able to enjoy it throughout the week…leftovers are the best!
Spicy Dijon Dressing:
– 4-5 tablespoons spicy Dijon mustard
– 4 tablespoons extra virgin olive oil
– ¼ cup rice vinegar
– ½ lemon, juiced
– Krazy Salt & Pepper to taste
For the Spaghetti Squash:
– 1 large spaghetti squash
– 1 pound lean ground turkey meat
– 1 bunch of Swiss chard leaves, removed from steam
– ½ – 1 cup dried cranberries
– Olive oil cooking spray
Preheat the oven to 375ᴼ F. Using a sharp knife, cut the spaghetti squash in half, lengthwise. Scoop out the seeds and the “strings” just like you would when carving a pumpkin. Once clean, place the squash, face down in a sprayed Pyrex pan. Salt and Pepper to taste. Put the Pyrex in the oven and cook for about 40 minutes.
While the spaghetti squash is cooking, sauté the ground turkey meat with pepper and Krazy Salt. Once thoroughly cooked, put aside.
Next, sauté the chopped Swiss chard leaves in a lightly oiled pan. Sauté for about 3-4 minutes. Once complete, add the cranberries and ground turkey meat.
To make the dressing, add all the ingredients in a cup and whisk for about 2 minutes.
After 40 minutes, take the spaghetti squash out of the oven and let cool for 4 minutes. Once cooled, take a fork and “stroke” the squash from top to bottom to get the “spaghetti” noodles and put in a large mixing bowl. Continue to do this until you scrape to the skin.
Once the spaghetti is ready, add the Swiss chard, cranberry, turkey mixture to the squash. Mix lightly. (You don’t want to break the spaghetti) Add the dressing and mix. T.W.O. highly suggests serving this dish warm, so you can immediately plate it!
Happy Fall cooking!