Posts tagged ‘BBQ’

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July 6, 2012

Summer Quinoa Salad with Jicama and Black Eyed Peas

Happy belated 4th of July! I had all intentions of posting this last night, however Mike and I decided to go see Ted instead. Oops! If it’s any consolation, the movie was hilarious. Anyway, I hope you stuffed yourself with borderline too much grilled cuisine, sported lots of red, white and blue and, of course, enjoyed some good fireworks to celebrate our great country’s birthday. I certainly did, with the exception that I wore pink instead of red (I can honestly day I do not own a single article of clothing that is red…not a fan) and my town firework show was nothing to write home about. Regardless, it was still a relaxing cheat day for me—the annual parade took priority over gym time—and I lent a hand with some of the tasty, healthy cuisine at my family party. Shrimp kabobs, guacamole and a summer quinoa salad to name a few. 

Ingredients
1 cup uncooked quinoa
1 red bell pepper
1 large tomato
1/2 of a jicama
1 can of black eyed peas, rinsed and drained
1/2 loosely packed cup of basil
Juice of one lemon
Drizzle of olive oil
1 tablespoon red wine vinegarCayenne pepper, black pepper and sea salt to taste

I love making different renditions of a light, cold quinoa dish for summer parties (remember my grad party?). It’s a versatile side that pairs wonderfully with burgers, grilled veggies and the like, but also tastes great on top of a bed of greens as leftovers. After snagging a jicama the other day at Whole Foods, I wanted to let the sweet crispness shine and think this salad allowed just that. Start by cooking the quinoa, following the directions on the box. Typically you bring two cups of water to a boil, add in the cup of quinoa, reduce the heat and cover until the water is fully absorbed. While that is cooking, get started on chopping the tomato, bell pepper, jicama and basil. Combine in a large bowl. Open a can of black eyed peas, thoroughly rinse and drain before adding them to the veggies. Once the quinoa is done and cooled, add that to the mix.

Now for the dressing. Squeeze the juice from one lemon (add a little zest, too, while you’re at it), drizzle a little olive oil, alongside the red wine vinegar, over the salad. Mix thoroughly. Season with salt, cayenne and cracked black pepper. Cover and chill before serving. Clean, light and refreshing, yet filling. Perfect for a hot summer day! This may be my new go-to beach food.
What was your favorite 4th of July dish? 

Sprinkled with Love,
Lauren

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June 14, 2012

Salmon Black Bean Burger

Canned salmon has become one of my favorite protein sources. I often add it to a big bed of greens, make cold salmon salad with a spoonful of hummus, chopped celery and green onion (perfect on top of crackers and cucumber boats!) or sometimes even eat it as is with a drizzle of apple cider vinegar and a squeeze of lemon. It may seem strange but all I could think about after making pesto the other day was a burger of some sort (i.e. veggie or turkey), envisioning a generous dollop of the herb-aliciousness on top. So that’s precisely what I decided to make, naturally experimenting with a new creation. A black bean burger has been something I’ve wanted to tackle for some time now, however after a successful  weight training and ab sesh at the gym in the morning, I wanted more of a protein boost so turned to the last can of salmon in my pantry. What happened from there was tremendous. Let’s just say I gave myself a huge pat on the back after eating every last bite.

Ingredients
(Yields 2 patties)
5 oz. can of skinless & boneless pink salmon
1/3 cup black beans, slightly mashed
1 tablespoon chia/3 tablespoons water
1 tablespoon onion, chopped
1 tablespoon flaxseed meal
Juice from 1/4 lemon
Cayenne pepper (I used 1/2 teaspoon for a kick!) and salt to taste 

Start by combining the chia and water. Let this sit for 10-15 minutes, allowing it to form into a gel. In the meantime, chop up the onion and open/drain the cans of salmon and black beans. Be sure to rinse the beans before using a fork to mash them into a chunky consistency.

Once the chia is ready, mix together all the ingredients and form into two patties. Place the burgers in a olive oil-coated skillet or pan over medium heat. Cook until each side is lightly browned. I kept mine more cake-like but if you like it crispy, smoosh ‘em down so they are thin and keep on cookin’!

So there you have it! Eggless, gluten and guilt-free burgers! Not your traditional recipe but healthy and divine. Like most things I create, this “salmon cake” concept can be altered easily. No flaxseed meal? Breadcrumbs or ground oats can be used. An egg can substitute the chia gel, too. Want more veggies in there? I bet chopped spinach or grated carrot would be fabulous, alongside fresh herbs. I might even try using a variety of beans and some portobello mushrooms next time. GO WILD! With a generous slather of pesto and a few slices creamy avocado, this burger was a great addition to my barbecue repertoire. That’s for sure!
Any fun, untraditional burger recipes to share? 

Sprinkled with Love,
Lauren

Posted in Dinner, Lunch, Snack | 4 Comments »

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June 12, 2012

Budget-Friendly, Dairy-Free Pesto

When my sister and I came across lush basil plants last Friday at our town’s farmers’ market, we couldn’t help ourselves and brought one home as a “gift” to my mom. A gift that we certainly will be reaping the benefits of. Basil, in my opinion, is the flavor of summer. My family always has one planted in a big ceramic pot on our sun-soaking deck so I can enjoy it finely chopped on top of watermelon, in my water with freshly squeezed lemon and, most importantly, in pesto. Pesto is a staple in my house this time of year and the taste of family barbecues, pool parties and beach picnics. This summer will be a bit different, however, as I have taken such huge strides in cleaning up my diet. Being gluten-free and cutting back on all dairy (except Chobani…it surprisingly doesn’t have an affect on my stomach like cheese or other milk products), the typical pesto pasta salads I used to indulge in will no longer be much of an option. So that’s why I decided to take matters into my own hands yesterday. Since my wallet hates pine nuts, as does my friend Amy, I embraced the lower price tag, texture and health benefits of walnuts.

Ingredients
(Inspired by Gluten-Free Goddess)
2 cups loosely packed basil
1/2 cup walnuts
2 cloves fresh garlic
1/4 cup extra virgin olive oil
Lemon juice, sea salt and pepper to taste

Ready? This is easy. Like really easy. Start by washing and removing any stems from the basil. In a food processor, combine basil with the walnuts and garlic, pulsing until fully chopped. Slowly add in the extra virgin olive oil and process. I left mine kind of chunky but for more of a thin, spreadable paste, add more extra virgin olive oil and continue to process. Season with sea salt, a little pepper and hint of lemon, if desired. Cover and chill before serving.

Pesto is simple and extremely versatile. You can throw in virtually any herbs to put your own twist on the recipe and serve it over grains, greens, legumes, burgers, fish, baked potatoes, etc. for a fresh, seasonal dish in just seconds.  Now that I have figured out that pesto can taste great without the cheese and pine nuts, I cannot wait to start experimenting more! Maybe a coconut oil version? Or how about throwing some cannelli beans in there for a hummus-like consistency? Hm…glad my creative chef hat is back on!
What is your summer staple? 

Sprinkled with Love,
Lauren

Posted in Dinner, Lunch, Snack | 2 Comments »

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May 21, 2012

Chamard Vineyards

I had no idea that a vineyard could even exist on the shoreline of Connecticut, let alone be found basically in my backyard. Chamard Vineyards, a mere minute or two away from my Clinton Crossing stomping grounds, is a gorgeous 20 acre winery that produces about 6,000 cases annually. Yesterday I had the opportunity to not only indulge in their variety of whites and reds, but also lend a hand in the bottling process after learning a great deal about the bev’s arduous production ordeal. So much chemistry and wine jargon to sift through!

A few months ago my dad was invited to his cousin’s custom wine crush and this was the follow-up soiree, in a nutshell, the bottling of his cabernet sauvignon. It was delicious and way too much fun…well, what’s not a blast with a few glasses of crisp wine, sunshine and BBQ fare?

The yummy red grapes had been fermenting, pressed, settling and aged in oak for months now so yesterday was the final step. Everyone formed an assembly line, carefully making sure the wine was bottled without coming into contact with air. 

Mike and my dad were in charge of corking, a task requiring speed and upper body strength to say the least!

I, on the other hand, meticulously placed labels. Try doing that after a few glasses, yeesh…

It was such a wonderful afternoon and a great way to end my weekend. I’m so excited to have discovered this Wine Country-esque Shoreline gem and cannot wait for their restaurant to open this summer! Their Singer-Songwriter & Food Truck Series every Friday and Saturday sounds divine.
Are you a wine connoisseur? 

Sprinkled with Love,
Lauren

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July 3, 2011

Patriotic Picnic and Party Wear

The fourth of July provides, hands down, the most fun weekend of the summer. Parades, fireworks, bikinis, BBQ, fruity cocktails, socializing galore…all to celebrate the Independence Day of our fine country and express the love we collectively share for being an American. One of my favorite aspects of the weekend? Getting to showcase my infatuation with blue and white, nautical attire (as seen here). With a tasteful punch of red accessories, you, too, can manifest your pride for the U.S. of A. in a chic manner. Please, spare us all and refrain from sporting the tacky American flag tee you pull out of storage once a year! Haha…I mean that kindly, of course, and am simply looking out for you!

1. American Apparel Red Poly Canvas Bow Hair Clip, $14
2. Madewell Paint-Stroke Tank, $29.50
3. Madewell Nightfall Solid String Bikini Top, $29.50
4. Rachellecelene Knot Earrings, $32
5. Michael Kors Women’s Chronograph Gold Tone Watch, $275
6. Zara Clutch with Brootch, 29.99
7. Sperry Women’s Navy Red Stripe Jellyfish Thong, $40
8. Madewell Optic Clipboard Shorts, $59.50
9. American Apparel Neon Red Nail Polish, $6 

Happy 4th of July! I wish you nothing but a wonderful, relaxing weekend full of fruit salads, romantic firework smooches and stylish red, white and blue outfits.

Sprinkled with Love,
Lauren

Posted in Random | 3 Comments »

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April 18, 2011

Summer-Inspired Zesty Basil Burger

Nothing reminds me of summer quite like a solid burger. My two vegetarian summers were such a drag and not nearly as delightful without the staple cookout food. Don’t get me wrong, I love veggie burgers but the fact I was always making things difficult at BBQs, having to explain why I became a vegetarian and that whole schtick in the process, became tiresome. Regardless, I still make things somewhat difficult for I haven’t consumed red meat since (except over this past Christmas break when I was starving at our family friends house and a bit tipsy but that’s neither here nor there…) my senior year of high school and therefore turned to turkey burgers. Ground turkey is much leaner and, in my opinion, tastes better so I’m fully content with bringing my own patties wherever the grilling takes place, often converting beef-lovers into turkey burger fans.

 I desperately needed to take a break last night from my endless amount of end-of-the-year group projects/papers so decided to make a light, summer-inspired dinner. I had fresh basil in the fridge leftover from a wine/homemade pizza dinner I hosted Friday with friends so experimented a bit with my favorite herb, alongside some spinach, garlic and onion, of course.

Ingredients
20 oz. 99% Fat Free ground turkey
2 tablespoons chopped onion
1/2 cup chopped spinach
1 finely chopped garlic clove
Juice of half a lime
Pinch of chili powder and cayenne pepper
Sea salt and freshly ground pepper 

To start, finely chop onion, spinach and garlic. In a large bowl, combine the veggies with the ground turkey with the freshly squeezed lime juice.

Season with chili powder, sea salt, cayenne and freshly ground pepper. Add more for more kick!

Mix together and form into patties. Can you tell I was hungry with my enormous portion size? Sorry I’m not sorry…

Time for the grill! Yummm…

I put my burger on a grilled whole wheat wrap (which ended up getting crispy and chip-like) with a generous dollop of hummus. It was delightful, alongside spicy cayenne-lime veggies. Too bad tomatoes aren’t in season yet, otherwise I would have had a nice thick slice on there. I was also wishing I had some feta cheese to crumble on top. Shoulda, coulda, woulda. Dear summer, get here faster. Please and thank you! What is your favorite summer food? Are you a burger fan (veggie, beef or turkey)?

Sprinkled with Love,
Lauren

Posted in Dinner | 2 Comments »

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