Ingredient of the Month // Lemon

March is here! Even though it has snowed three times already this month here in Chicago we're picking a fresh ingredient... Lemon!

Lemon is a fun ingredient because you can use it in a wide variety of dishes! I happy to love lemon in both savory and sweet dishes.  The recipe we tried was homemade gnocchi, roasted Brussels sprout and pine nuts, and lemon zest.

We made the gnocchi from scratch and it took two batches and several views of this video called "You're Doing It All Wrong - How to Make Gnocchi" before getting it right.  But it was worth the trouble!

After making the gnocchi we sauteed it in some browned butter and then tossed the Brussels sprouts together and topped with some fresh Parmesan cheese. We toasted with a Windy City Epicurean recommended La Bastide Saint Dominique Cotes du Rhone Blanc (available at Binny's).

Gnocchi with Brussels Sprout, Pine Nuts, and Lemon Zest (via oh my veggies)
Ingredients
1 pound Brussels Sprout, trimmed and quartered
2 tablespoons olive oil, divided
1 pound gnocchi, cooked & drained
Zest from 1 lemon
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan cheese
Salt and Pepper to taste

Process
Preheat oven to 400 degrees.

Toss the Brussels Sprout in 1 tablespoon of olive oil and transfer to a large, rimmed baking sheet.  Roast in the oven for about 20 minutes, tossing occasionally. 

Toss the roasted Burssels Sprouts, remaining olive oil, gnocchi, pine nuts, zest, and Parmesan cheese and enjoy!!

yes, it is that easy!

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Ingredient of the Month // Leeks

Join our Ingredient of the Month Club!  All you have to do is try a recipe with our selected ingredient. We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail to colormestyled@gmail.com.  Or if you have a Foodily account you can favorite all of the recipes and add yours to our lists!

Recipe Submission Form

For February we are cooking with leeks.  Leeks belong in the onion and garlic family and kind of look like giant green onions!  They're sweeter than most onions and make a fabulous edition to most soups and stews.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  

Quinoa with Leeks, Mushrooms and Red Pepper (via My Recipes)

Ingredients

- 2 cups fat-free, low-sodium vegetable broth

- 1 cup water

- 1/2 teaspoon salt, divided

- 1 1/2 cup uncooked quinoa

- 3 tablespoons parsley, chopped

- 1 tablespoon olive oil, divided

- 1/4 teaspoon pepper, divided

- 3 cups leek, thinly sliced (2-3 leeks)

- 4 cups shiitake mushroom caps, thinly sliced

- 1 1/2 cup red bell pepper, chopped

- 1/4 cup dry white wine

- 1/2 cup walnuts, chopped

Process

1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
2. 
   
3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Super Bowl Snacks

Well, the big game is this weekend!  Even if you don't know who is playing I bet you'll be watching and if you're watching you're likely be snacking too.  Either way, there are a lot of puppies in your future (Puppy Bowl and #BestBuds for starters).

Even if you can't control your "awwwwwwwwwww" reflex, you can plan to prepare some dishes on the lighter side of things which everyone will be grateful for come Monday.  I've put together 2 options that are easy, use fresh ingredients, and delicious!


Prosciutto-Wrapped Pineapple Bites (via Eating Well)
Ingredients
- 1 fresh pineapple
- 4 thin slices prosciutto (about 2 ounces)
- 1/2 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon garlic powder
- 1 teaspoon canola oil
- 1 fresh jalapeno, seeded and finely chopped
- baking sheet
- parchment paper

Procedure
Position oven rack in upper third of oven and preheat to 375 degrees.  Line a large baking sheet with parchment paper.

Cut off the top and the bottom of the pineapple and remove the skin with a sharp knife.  Cut the pineapple in quarters lengthwise through the core.  Cut out the core.  Reserve half the pineapple for another use.)  Cut the 2 pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks.  Cut each slice of prosciutto lengthwise into 3 strips.  Cut each strip in half crosswise to make 24 slices total.  Wrap a piece of prosciutto around each chunk of pineapple.  Place on the prepared baking sheet.

Bake on the upper rack until the prosciutto is sizzling and browned in spots, about 15 to 20 minutes.

Meanwhile, whisk pineapple juice, ketchup, vinegar, cornstarch, and garlic powder in a small bowl.  Heat oil in a small saucepan over medium heat.  Add jalapeno and cook, stirring, for 1 minute.  Add the juice mixture and bring to a simmer.  Cook until glossy and thickened, about 1 to 2 minutes.  

Serve the pineapple bites on toothpicks with the dipping sauce.


Flash-Roasted Broccoli with Spicy Crumbs (via Food and Wine)
Ingredients
- 2 ounces sliced pepperoni
- 1 garlic clove, sliced
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds broccoli, trimmed and cut into long spears
- salt
- 2 tablespoons Dijon mustard

Process
Preheat the oven to 425 degrees.  In a mini food processor, pulse the pepperoni with the garlic until finely chopped.  Add the panko and pulse until just combined.

In a medium skillet, heat 2 tablespoons of the olive oil.  Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes.  Scrape onto a plate and let cool.

Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season with salt.  Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots.  Spread the mustard on one side of the broccoli and press the broccoli into the crumbs.  Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.

Color Me Domestic - Al Fresco Spring Salad

Summer has arrived which has almost everyone outside as much as possible. It sure is true for me! When looking for a recipe for this mild evening I wanted fresh, seasonal ingredients and light but full flavors.

And thus the Al fresco Spring Salad was created.

Seasonal favorites, peas, asparagus and shallots are mixed in with cheese filled pastas and moroccan sausages and topped with a dressing of olive oil, lemon juice, lemon zest and mint.

What I love about dishes like this is you can add or subtract the pasta and the meat to fit your need and the flavors will still be excellent. When I make a "salad" for dinner I do always try to beef it up with a grain and a protein.

Al fresco Spring Salad (adapted from Fit Bottomed Eats)

Ingredients

 - 2 1/2 cup fresh peas, shelled (frozen acceptable but not ideal)

 - 1 bunch of asparagus, trimmed into 1-inch pieces

 - 1 small shallot, thinly sliced

 - 1/2 cup fresh mint leaves, cut into small strips

 - 1/4 cup extra virgin olive oil

 - 1 lemon, zested then sliced and juiced

 - salt & pepper to taste

 - 1 package of refrigerated cheese stuffed pasta (optional)

 - Moroccan or Mediterranean style sausages (lamb, chicken, beef) (optional)

 - grated Parmesan cheese (optional)

Process

Bring a small pot of salted water to a boil. If you're making pasta bring a second pot of salted water to a boil that is big enough for your pasta.

While water warms up, cut up asparagus and set aside. Shell peas (probably not a bad idea to do this before you start the water as it can take a while) and set aside. Also cut shallot and mint then zest and juice your lemon. Toss shallot and lemon juice together. Set aside zest and mint (can be in the same bowl).

Grill sausages if you're using them.

Prepare an ice bath and place strainer in sink.

Once small pot of water boils add fresh peas and cook for 2 minutes (if using frozen follow directions on package). At 2 minutes drain peas and transfer them immediately to the ice bath. Re-strain the peas out of the ice bath after they've sat for a few minutes and fish out any ice chunks. Pat peas dry with a paper towel and put in serving bowl.

Re-fill pot with salted water and bring to a boil. Prepare another ice bath. Now it is time to cook the asparagus for 2 minutes. At 2 minutes drain asparagus and transfer immediately to ice bath. Re-strain the asparagus and pat dry with a paper towel and mix with peas in serving bowl. 

Toss together peas, asparagus, shallot, lemon juice, olive oil, mint and lemon zest and any additional ingredients you've added. Top each serving with a pinch or two of cheese and enjoy!

Color Me Domestic - Stuffed Zucchini

Stuffed Zucchini - Italian Style

Zucchini is a vegetable I am particularly fond of. When I was a wee girl we grew it in our backyard garden. And now that I am an adult with zero space to grow anything (and I've proven to be lethal to the herb plants I've tried) I enjoy purchasing fresh vegetables and finding delicious ways to eat them!

I originally found this stuffed zucchini recipe in a magazine and have made it my own over the last few years. The great thing is that the recipe can be modified based on your tastes and based on what you have in your refrigerator. It can be Italian (like the recipe I'm using today), Greek, Latin or American simply by changing up the stuffing.

Italian Style Stuffed Zucchini

Ingredients

 - Zucchini (1 whole zucchini per person)

 - Italian Sausage (either 1/2 link per person or about 1/4 lb if buying bulk)

 - Goat Cheese

 - Pine Nuts

 - Dried Oregano

Process

Preheat the oven to 350 degrees and spray a glass baking dish with nonstick spray.

In a non-stick frying pan brown the sausage meat. If you have links simply smush the sausage out of the casing or slice the casing and break up the meat in the pan. 

While the meat browns cut off the ends of each zucchini and slice in half long-ways. Using a spoon "gut" the zucchini by scooping out the center flesh of the vegetable. I typically wear gloves or use a plastic bag to handle the zucchini, something about the water from that vegetable leaves a funky film on your fingers.

Spoon out dollops of goat cheese, or if you're using the crumbled style just shake a bunch over the zucchini boats. When the sausage is finished browning transfer it to a paper towel to absorb some of the oil and then spoon pieces into the zucchini boats on top of the cheese. Toast the pine nuts for a few minutes just to brown them slightly and then sprinkle on top. Finish with a pass of oregano and then put them in the oven.

Bake the dish for 20-25 minutes.

Enjoy but just be careful... the zucchini is very hot when it comes out of the oven.