Summer Isles: Mango and Peach Tilapia Zoodles

Sorry doesn't make the noodles!

Mr. Ping, Kung Fu Panda

Noodles are great.  Noodles made of zucchini (and other squash)?  Even better, because you get to eat a ton of them and not feel bad!  I recently got a vegetable spiralizer and discovered zoodles, so I decided to take advantage of my new toy and make a really good, summer-inspired dinner.  If you don't have a spiralizer, you can either julienne the squash, or peel them into ribbons.

What you need:

• 3 large yellow squash spiralized
• 2 large zucchini spiralized
• 1 lb tilapia filets
• 4 tbsp peach hot sauce
• 1 cup frozen mango slices
• 1 cup frozen peach slices
• 2 tbsp lime juice
• 6 tbsp vegetable broth
• 2 tbsp fresh cilantro

Be sure to let your frozen fruit thaw (at least mostly). Obviously you can just bypass this step by using fresh fruit.

Heat the spiraled vegetables in a skillet, just to get them warm.  Drain and place in a bowl.

Brush the tops of your tilapia filets with 1 tbsp of the peach hot sauce, place the filets on a greased baking sheet, and broil on high for 6 minutes on each side (12 minutes total), or until fish is cooked through and flaky.

While the fish cooks, combine broth, fruit, lime juice, and the remaining 3 tbsp of hot sauce in a blender and blend until you have a smooth and creamy sauce.

When fish is done, use a fork to flake the fish, and combine the zoodles, flaked fish, cilantro and sauce in a large bowl.  Stir well so the zoodles and fish are coated in the sauce and cilantro, and serve!

The recipe makes about 4 dinner servings or more appetizer servings. 

Rainwood: Beet Chip & Kale Salad

Breathe properly.  Stay curious.  And eat your beets.

Tom Robbins, Jitterbug Perfume

Happy (belated) Earth Day!  To celebrate, I decided to make a salad using one of the most deliciously earthy vegetables out there: the beet.  I love beets in every form, and for this salad, I tried something I haven't done before.  I recently bought a vegetable spiralizer, so I decided to make roasted beet chips.  Mixed in with kale and candied walnuts, the salad was a perfect blend of earthiness and sweet, all topped with a sweet and spicy dressing.

What you need:

     For the salad:

• 3 medium-large beets, peeled and spiralized (or sliced VERY thin)
• 1 cup walnut halves
• 1 large bunch Lacinato Kale, stems removed and torn into bite-sized pieces
• 3 tbsp 100% pure dark amber maple syrup
• 1 tsp olive oil
• Salt & pepper to taste

     For the dressing:

• 1 tbsp stone-ground mustard
• 1 tsp balsamic vinegar
• 3 tbsp olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp minced garlic

Heat the oven to 400.  After spiralizing the beets, toss them in the olive oil and then lay them out on a foiled and oiled baking sheet.  Let them cook for 20 minutes.

While they cook, put your walnuts into a skillet and cook on medium-high until they begin to brown.  Once they have started browning, add the maple syrup and stir until all walnuts are coated and the syrup is basically evaporated.  Remove from heat and pour the walnuts onto parchment paper to cool.

Next, mix together the ingredients for the dressing, and toss all of your torn kale into a large salad bowl.  I recommend massaging the kale a bit to soften it before adding the other ingredients.  When the walnuts have cooled and the beets are finished roasting, combine all of the ingredients, toss them in the dressing, and serve. 

Summer Islands: Chicken and Tomato Salad

You know, elf tastes just like chicken!

Mystery Science Theater 3000

It has finally gotten warm and wonderful here in Tennessee, and as such, I have been on a huge salad kick.  The most recent salad was a smorgasbord of delicious, summery things, including chicken, corn taken straight from the cob, tomatoes, avocado, thyme and parsley fresh from the garden, and a "ranch" dressing which was augmented to be a little lighter on the calories than a regular ranch.  The result?  A filling, refreshing dish for 4 (or in our case, 2 nights' worth of meals for 2). I think the only thing that might have improved it would have been having the ability to cook the chicken, corn, and onions on the grill.  That said, the oven did a fine job for me.

What you need:

      For the dressing:

• 1/4 cup 1% milk
• 3 tbsp nonfat plain greek yogurt
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme
• 1 shallot, finely diced
• 1 tsp apple cider vinegar
• 1 tbsp minced garlic
• Salt and pepper to taste

     For the salad:

• 3 boneless, skinless chicken breasts
• 2 yellow tomatoes, sliced
• 2 red tomatoes, sliced
• 1 small container cherry tomatoes (the container we bought had a little over 1 cup of tomatoes)
• 1 red onion, sliced
• 1 avocado, sliced
• 2 ears of corn

To start, mix together all of the ingredients for the dressing and set aside.  You can go ahead and stick it in the refrigerator to keep it cool.

Next, brush the chicken breasts with oil, place on a baking sheet, and broil on high for about 6-7 minutes a side, or until it is cooked through.  Set aside to cool.

Turn the broiler off and set the oven to 450.  After shucking the corn, brush each cob with olive oil and season with salt and pepper, wrap each cob in foil individually, and bake for 20-25 minutes.

While the corn is starting to bake, slice the onion, place the slices on an oiled baking sheet, and place in oven when there is about 11 minutes left on the corn's timer.

As the onion and corn are finishing up, slice your tomatoes and avocado, and dice up the chicken breasts.

When the corn is done, cut the kernels off of the cob.

Mix everything together in a large bowl, divide evenly between four plates, drizzle with dressing, and serve.