Omelets are one of those dishes that you can have for breakfast, lunch or dinner. The versatile omelet is low in calories too especially if you start with one egg and two egg whites (about 100 calories). Add the fillings of your choice and you have a protein packed meal that will satisfy your hunger.
Choose 1/4 cup of one of these cheese for your omelet.
Choose as many vegetables as you want because they are full of fiber and low in calories.
Choose1/4 cup of these delicious proteins.
Choose one of these for a total treat.
Here are some super easy, but versatile Pasta Salad Ideas from Tiny New York Kitchen. All you need to do is add 3 cups of cooked & chilled pasta (of your choice) and 1 tablespoon of extra virgin olive oil to one of these inspiring combinations. Try them all throughout the summer for a whole treasure trove of side salads. If you want to make any of these a main dish then add 1 pound of protein such as grilled chicken breasts, grilled flank steak, grilled shrimp, grilled tuna (or canned tuna) or tofu. All recipes below serve 4.
For the Pasta: Cook 3 Cups of Pasta, Toss With 1 Tablespoon Extra Virgin Olive Oil & Then Chill Until Ready To Use. Add the Pasta to One of the Salad Combinations Below.
Nutty Beans & Greens
1 Cup Trimmed & Steamed Haricot Verts
1 Cup Baby Arugula
3 Tablespoons Toasted & Chopped Walnuts
1 Ounce Shaved Parmigiano-Reggiano Cheese
Snow Peas & Carrots
1/2 Cup Grated Carrot
1 Tablespoon Soy Sauce
1/2 Cup Thinly Sliced Snow Peas
1/2 Cup Shredded Red Cabbage
1/4 Cup Dry Roasted Peanuts
Cheesy Chickpea & Pesto
1/2 Cup Cooked Chickpeas
1 1/2 Ounces Crumbled Feta Cheese
1 Cup Halved Grape Tomatoes
1 Tablespoon Prepared Pesto
1/3 Cup Chopped Fresh Basil
1/2 Cup Thinly Sliced Cucumber
1 Cup Halved Cherry Tomatoes
1 1/2 Ounces Crumbled Feta Cheese
1 1/2 Ounces Sliced Kalamata Olives
Peppery & Nutty
1 Cup Arugula
2/3 Cup Thinly Sliced Radishes
3 Tablespoons Toasted & Chopped Walnuts
2 Ounces Crumbled Goat Cheese
Melon, Mint & Parm
1/2 Cup Fresh Cubed Cantaloupe
2 Tablespoons Fresh Mint Leaves
2 Ounces Thinly Sliced Prosciutto
1 1/2 Ounces Shaved Parmigiano-Reggiano Cheese
Freshly Ground Pepper
Cherry Almond Crunch
3/4 Cup Pitted Halved Fresh Cherries
1/4 Cup Toasted & Thinly Sliced Almonds
2 Tablespoons Chopped Fresh Basil
1 1/2 Ounces Crumbled Goat Cheese
1/3 Cup Sliced Avocado
1/4 Cup Red Bell Pepper Strips
1/4 Cup Fresh Corn Kernels
2 Cooked Crumbled Center Cut Bacon Slices
2 Ounces Quartered Fresh Baby Mozzarella Balls
I love radishes and am always drawn to the pretty color of a pile of radishes. Most of us just slice them into a green salad and the left-over radishes die a fateful death in the fridge. Here are some non-salad ideas that will expand your radish repertoire.
Radish Sauté – It doesn’t really occur to many people that you can cook radishes (as with cucumbers). It’s so simple to sauté radishes in olive oil or butter. They are delicious and make you appreciate radishes in a while new way.
Kimchi – Sprinkle the radishes with a bit of kosher salt and a little chili paste. Toss together and then pack them into a glass jar. Place in the back of the fridge for two weeks. Excellent on top of a burger.
Butter & Sea Salt – A fine butter and a pinch of sea salt on top of a radish slice make the perfect summer bite.
Radish “Sauerkraut” – Slice 1 pound of radishes and toss with 1 tablespoon of kosher salt. Pack tightly into a glass jar. Weigh down with a wrapped can and place on a shelf for two weeks. Makes a great addition to a sandwich.
Shaved & Lightly Poached In A Tasty Liquid – Slivers of radish dropped in a simmering stock and/or wine for 10 seconds are a great compliment to fresh fish. They let go of their bite, but retain some of their unique crunch we all know and love.
Braised – Sauté a little onion and garlic. Add in some radish quarters and a healthy splash of red wine. Cover and simmer for 20 minutes. Finish with a squeeze of lemon or dash of vinegar. Excellent draped over a grilled steak or pork chop.
Pickled – Slice some 1/4 inch coins and throw them into a jar. Pour brine over them (1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/2 cup water and 1 1/2 cups cider vinegar). You may want to throw in a few dried chilis if you want a bit of spice. Let sit in your fridge for a week.
Soup – Simmered for 30 minutes in a soup. The radishes will take on a sweet and velvety character.
Grated – Grate the radishes along with some freshly grated ginger and use as a condiment with any oily fish such as trout or mackerel.
Roasted – Quarter and toss with a little olive oil. Season with kosher salt and freshly ground pepper. Roast in an oven at 425º F for 20 minutes. They should be a little brown and will become sweet. Toss them with some toasted nuts. They are a great side dish at any potluck picnic.
Forget that horrible box stuff and make your own delicious Mac & Cheese. Here is a different spin on the usual cheddar cheese macaroni & cheese dish. Using the brie, cream cheese and mascarpone makes it nice and creamy. I used macaroni pasta here, but you can use pasta shells or farfalle pasta.
2 Tablespoons Unsalted Butter
1/2 Teaspoon Kosher Salt
12 Ounces of Farfelle or Macaroni Pasta or Shells
7 Ounces Brie (Rind Removed) Cut Into Chunks
5 Ounces Cream Cheese Softened & Cubed
3 Large Eggs Lightly Beaten
1 Cup Mascarpone Cheese
1 Cup Grated Parmigiano Reggiano Cheese
3/4 Teaspoon Black Pepper
1/4 Teaspoon Finely Grated Nutmeg
Heat your oven to 375º F. Butter a 2 quart gratin dish. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente and then drain well. DO NOT rinse the pasta. Transfer the hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together the eggs, mascarpone and Parmigiano. Stir the egg mixture into pasta. Season with the kosher salt, pepper and nutmeg. Place the pasta into the prepared baking dish. Bake for 30 minutes. Remove from the oven and serve immediately. Serves 6
If you’re tired of the same old sandwich or just want to build a healthier sandwich then try using these delicious spreads instead of mayonnaise.
Reduced Fat Greek Yogurt
Sweet Chilli Sauce
Cottage or Ricotta Cheese
Light Cream Cheese
Macadamia Nut Spread
I nearly always cook with kosher salt (coarse salt) for its ease and its pure mild flavor. It’s coarser in texture than standard table salt, but the crystals are actually fine flecks that cling to food and dissolve quickly. The large irregular flakes also make it easier to sprinkle evenly and discriminately, especially when seasoning food to taste with a pinch of the fingers. If you are substituting table salt for kosher salt in a recipe, begin with half the amount listed.
I love going to farmers' markets, especially good ones. It's the closest to "farm to table" that I can get without growing my own fruits and vegetables. Yesterday was my first visit to the New Canaan farmer’s market. It’s a good one! I picked up beets, radishes, tomatoes, cucumbers, onions, peaches and plums. Everything looked great and even though the vendors were busy they were very friendly and seemed happy to be there.
New Canaan Farmers’ Market
Saturday 10am to 2pm
May 12th Through October
Old Center School Parking Lot
South Avenue & Maple Street