Tag: tomato

Easy Mediterranean Halibut

Categories Recipes1 Comment on Easy Mediterranean Halibut

Baked beneath a medley of tomatoes, olives, and herbs, this Easy Mediterranean Halibut is packed with fresh and savory flavor!  It’s incredibly easy to prepare, and pairs perfectly with a garlic and olive oil couscous on the side.

Cooking time will vary slightly depending on the thickness and cut of your fish, but just keep an eye out for a nice flaky consistency!  The recommended timing used for this recipe is for a fillet on the thicker side.  If your fish is thinner and finishes early, feel free to remove it from the oven and leave the topping in the pan to finish cooking.

Main Supplies Needed:

  • A Knife And Cutting Board
  • A Garlic Press
  • 1 Large Bowl
  • A Lemon Squeezer
  • A 9 x 13 Baking Dish

Servings: 4

Ingredients:

TOPPING

  • 1 Dry Pint Grape Tomatoes, halved
  • 30 Kalamata Olives, pitted and halved lengthwise
  • 4 Small Cloves Garlic, crushed
  • 1 Tsp Capers
  • 3 Tsp Fresh Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Red Pepper Flakes
  • Pinches Of Sea Salt + Black Pepper

FISH

  • Extra Virgin Olive Oil To Grease The Baking Dish
  • 1.5 lbs Halibut
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinches Of Sea Salt + Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Red Pepper Flakes
  • 2 Tsp Fresh Lemon Juice

TO SERVE

  • Fresh Italian Parsley, chopped to taste
  • Prepared Couscous (A Garlic & Olive Oil variety highly recommended!), served to taste on the side

Directions:

PREP THE TOPPING

Halve the tomatoes and olives, and crush the garlic

In a large bowl, combine the tomatoes, olives, garlic, capers, lemon juice, olive oil, and herbs

After stirring the above together, add in pinches of sea salt and black pepper and stir again until evenly combined

Set the topping aside

PREP THE FISH

Preheat the oven to 425º

Prepare a 9 x 13 inch baking dish by greasing it with a small amount of olive oil

Remove the fish skin if your fish has it

Pat the fish dry, then place it in the prepared pan

Coat it with 1/2 tbsp of olive oil on each side

Next, on each side of the fish, season it with a pinch of sea salt, a few pinches of black pepper, 1/4 tsp dried oregano, and 1/8 tsp red pepper flakes

Pour 2 tsp of fresh lemon juice on top

Add the tomato/olive topping evenly over top of and around the fish

(Just before placing the fish in the oven is a great time to start up the stove to prepare your couscous or other side dishes!)

BAKE & SERVE

Bake the fish in the oven for 28-30 minutes, or until cooked through and flaky

Prepare the parsley for garnishing

Remove the pan from the oven, and plate the fish with parsley on top and couscous on the side

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]

Sausage & Sun-Dried Tomato Pesto Pasta

Categories Recipes1 Comment on Sausage & Sun-Dried Tomato Pesto Pasta

Basil-y, garlicky, and cheesy, this Sausage & Sun-Dried Tomato Pesto Pasta is packed with flavor!  It’s a dinner that’s highly customizable, so be sure to check out the variation possibilities!

Feeding a group:

Follow the instructions as they are!

Not feeding a group:

If you’re only feeding one or two people, and the entirety of the dish will not be consumed on the first night, I recommend keeping the components separate.

Make the batch of pesto and store it in the refrigerator.  For each new day:

  • Make the pasta fresh
  • Stir in a serving of the pesto from the fridge
  • Add in the sausages, cheeses, and sun-dried tomatoes

This is because pesto and sun-dried tomatoes do not always reheat well without getting an oily consistency, and it’s a meal that overall tastes ideal when fresh!  (It’s best not to microwave this one.)

Can you use store-bought pesto?

Feel free to experiment!  You can adjust the add-ins to taste based on what variety you use.  This recipe uses the basic ingredients of my Nut-Free Pesto.

Other variations:

This meal is super versatile if you have any dietary restrictions!

  • Gluten-free?  Use gluten-free pasta.
  • Dairy-free?  Use vegan cheeses.
  • Vegetarian?  There are tons of veggie sausages out there!

Main Supplies Needed:

  • A Food Processor
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Large Pot
  • A Colander
  • 10 x 15 Baking Or Serving Dish (or equivalent)

Servings: 6

Ingredients:

PESTO

Equates to approx. 1 1/4 Cups if substituting store-bought

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

PASTA

  • 1 lb Penne, or pasta of choice

ADD-INS

  • 12 oz Spicy Italian Chicken Sausages, cooked and chopped
  • 1 Cup Sun-Dried Tomatoes, blotted to remove excess oil, and chopped/halved
  • 4 oz Crumbled Feta
  • 1/4 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Extra Sea Salt and Black Pepper, to taste
  • Optional – Red Pepper Flakes, to taste

Directions:

PESTO

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the 3/4 cup parmesan

Add sea salt and black pepper to taste

Set aside

PASTA

Cook the pasta according to the package instructions

Drain in a colander and set aside

SAUSAGES

While the pasta is cooking, cook the sausages according to the package instructions

Chop into small bite-sized pieces

Set aside

SUN-DRIED TOMATOES

Blot the tomatoes to remove the excess oil from the jar, and chop in half into bite-sized pieces

Set aside

ASSEMBLE

Add the pasta, sausage pieces, and sun-dried tomatoes into a 10 x 15 baking or serving dish (or equivalent)

Stir in scoops of the pesto until well-coated

Mix in the feta and the 1/4 cup parmesan 

Serve with extra sea salt, black pepper, and red pepper to taste

Enjoy!

Easy Italian Pasta Salad

Categories Recipes, Sides1 Comment on Easy Italian Pasta Salad

Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic!  It works as a side or a light vegetarian lunch or dinner.  It’s herby, lemony, and cheesy, as well as very customizable if needed.

The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!

I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!

Main Supplies Needed:

  • A Large Pot
  • Knife & Cutting Board
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Colander
  • 10 x 15 Glass Baking Dish (or similar for serving, see Directions)

Servings: 6 Bowls, Or 12 Small Sides

Ingredients:

  • 1 lb Pasta Of Choice, rigatoni or equivalent size
  • 10 oz Cherry Tomatoes, halved
  • 1 Dry Pint Grape Tomatoes, halved 
  • 1/4 Cup Extra Virgin Olive Oil
  • Lemon Juice From 1 Large Lemon
  • 2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
  • Sea Salt And Black Pepper, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

Cook the pasta according to package instructions in a large pot

While the pasta is cooking, halve the tomatoes and set aside

Grate the cheese if it is not pre-grated

Drain the pasta in the colander, then let it cool slightly for a couple of minutes

Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)

Coat the pasta in the olive oil, stirring evenly

Stir in the halved tomatoes

Add in the lemon juice and mix in evenly

Mix in the basil, oregano, red pepper flakes, and garlic powder

Add the parmesan and evenly stir it all in

Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference

Serve immediately at room temperature, or store leftovers sealed in the refrigerator**

Include optional extra parmesan when serving

**Leftovers can be brought back to room temperature before serving

Enjoy!

Want more pasta salad?  Try my Easy Greek Pasta Salad!

Greek Chickpea Salad

Categories Recipes, Sides, Snacks4 Comments on Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]

Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Easy Greek Pasta Salad

Categories Recipes, Sides2 Comments on Easy Greek Pasta Salad

Meal prep doesn’t get easier than this Easy Greek Pasta Salad!  Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long!  The real best part is how customizable it is:  If you have alternate vegetables you’d prefer to substitute, use them!  If you want a bit more protein, add meat!  If you enjoy extra cheese, add more feta.  There are endless variations!

If experimenting in the kitchen isn’t your thing, fear not.  I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner.  No occasion?  No problem!  I love having this dish on hand for pre-made meals to go.  It’s the perfect work lunch.

It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way! 

Servings: 5 – 6 medium/large (or around 10 very small sides)

Ingredients:

Directions: 

Cook the pasta according to the package instructions and then set aside to cool off

Chop up the tomatoes, peppers, and cucumber into bite-sized pieces

Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too.  Choose whatever you have on hand.)

Add the chopped veggies to the bowl

Then add the black olives and feta to the bowl as well

Add the remaining dressing and toss until all is evenly mixed

Add sea salt and black pepper to taste

Garnish with fresh parsley

Enjoy!

[Leftovers can easily be stored sealed/covered in the refrigerator.]

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!

Tomato Basil Asparagus Pasta

Categories RecipesLeave a Comment on Tomato Basil Asparagus Pasta

dsc_0369_4_4sharp

Being part Italian, I cannot stress my love of pasta enough!

There are so many ways to dress it up, make it healthy, and keep it simple.

Here’s one of my favorite quick dinners.  I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)

This recipe makes 1 large serving.

Ingredients:

5-6 large asparagus stalks

1 tablespoon olive oil

2 servings of your favorite pasta

1 cup tomato basil pasta sauce

black pepper & cayenne pepper to taste

optional topping – a sprinkle of parmesan cheese

Directions:

Preheat the oven to 425 degrees

Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag

Pour the olive oil into the bag and make sure it covers all of the asparagus

Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes

Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking

Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta

Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!