• photo-60

    Roasted Fennel with Parmesan

    Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and […]

    Read More

    Roasted Fennel with Parmesan

  • photo 2-6

    Roasted Cauliflower with Lemon

    One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!! Note: I purchased my Zahtar (a fantastic Middle Eastern […]

    Read More

    Roasted Cauliflower with Lemon

  • IMG_5903

    Have Leftover Grilled Corn? Make Quesadillas!

    My husband and kiddos love grilled corn on the cob – the kind brushed with a blend of garlic, butter, cilantro and queso fresco. Since I purchased more than we could eat, we had couple left over from our meal.  Instead of tossing out those extra ears (or reheating them in micro – ick), I […]

    Read More

    Have Leftover Grilled Corn? Make Quesadillas!

  • One word: YUM

    Grilled Peaches!!

    Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them. […]

    Read More

    Grilled Peaches!!

  • WATERMELON SORBET

    Watermelon Mint Sorbet

    I recently wrote this article for Daniel Island Life magazine’s July issue.  This recipe is one of my family’s favorites! In the sweltering months of summer, my family likes nothing more than to cool off with an ice-cold bowl of sorbet.  It’s my way of letting them enjoy an occasional sweet treat without wreaking havoc on […]

    Read More

    Watermelon Mint Sorbet

photo-60

Roasted Fennel with Parmesan

Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and […]

Read More
photo 2-6

Roasted Cauliflower with Lemon

One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!! Note: I purchased my Zahtar (a fantastic Middle Eastern […]

Read More
IMG_5903

Have Leftover Grilled Corn? Make Quesadillas!

My husband and kiddos love grilled corn on the cob – the kind brushed with a blend of garlic, butter, cilantro and queso fresco. Since I purchased more than we could eat, we had couple left over from our meal.  Instead of tossing out those extra ears (or reheating them in micro – ick), I […]

Read More

Roasted Fennel with Parmesan

Last night I made some whole wheat penne with sauce for my boys.  We usually enjoy roasted veggies with pasta, but I was in the mood for some fennel!  Fennel contains a host of potent antioxidant phytonutrients, and is also rich in fiber, folate, and potassium.  This dish literally took three minutes to prep and twenty to roast, so its ready to be a regular easy side-dish in your home.

FYI: raw fennel has a licorice-like flavor; when roasted that flavor greatly dissipates and what is left is a creamy, buttery like mouthfeel of wonderfulness!

Roasted Fennel with Parmesan

Serves 4

Ingredients

1 large bulb fennel, fronds and stalks and core removed, sliced diagonally into 1/2-inch rounds

1 Tbsp extra virgin olive oil

1/4 cup freshly shaved parmesan cheese

Sea salt and black pepper to taste

Optional: dollop of pesto to top on each serving after roasting

Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Spray foil with a bit of cooking spray.

Arrange fennel slices on even layer across baking sheet.  Drizzle with olive oil and top each slice with some parmesan cheese, salt, and pepper.  Roast in oven for approximately 20 minutes or until fennel crisp-tender and slightly caramelized and cheese melted.  Serve immediately.

photo-60

Roasted Cauliflower with Lemon

One of my favorite foods from Ali Baba on Daniel Island is their roasted cauliflower.  The only problem is that sometimes I feel like it’s too heavily coated with olive oil.  So I attempted to make my own version of this tasty side last night. I am hooked!!

Note: I purchased my Zahtar (a fantastic Middle Eastern seasoning which includes thyme, sesame seeds and sumac) at Williams-Sonoma, but it is no longer available.  It is, however, available at Penzeys.

Roasted Cauliflower w/ Lemon

Serves 4 as a side

1 head cauliflower, washed and trimmed into bite-sized florets

1 Tbsp extra virgin olive oil

1 Tbsp Zahtar seasoning

Celtic sea salt and fresh ground pepper, to taste

1 large lemon, cut into 6 wedges

1.  Preheat oven to 400 degrees F.

2.  Line a cookie sheet with parchment or aluminum foil.  Spray with cooking spray.  Toss cauliflower in a bowl with salt, pepper, oil, and zahtar.  Squeeze lemon wedges into mixture and toss rinds into mixture.  Place in an even layer over cookie sheet.

3.  Roast cauliflower for approximately 20 minutes, or until golden brown and fork tender.  Serve immediately.

Cauliflower ready to roast.

Cauliflower ready to roast.

photo 2-6

After roasting!

Have Leftover Grilled Corn? Make Quesadillas!

My husband and kiddos love grilled corn on the cob – the kind brushed with a blend of garlic, butter, cilantro and queso fresco. Since I purchased more than we could eat, we had couple left over from our meal.  Instead of tossing out those extra ears (or reheating them in micro – ick), I made use of them in an entirely different dish.  I had a half can of black beans left over in my fridge, so thought Mexican was the perfect dish to make!

This recipe takes less than 30 minutes to prep and cook – the PERFECT meal when time is tight and the kids are rummaging through your pantry they are so hungry!  What I love about this recipe is that is by itself a great leftover too – perfect for heat and eat lunch the next day.  Enjoy!

Grilled Corn and Black Bean Quesadillas

Makes 6

Ingredients:

1 Tbsp extra virgin olive oil

1/2 medium red onion, diced

2 ears leftover grilled corn, removed from ear with a sharp knife

1/2 can black beans, rinsed and drained

1/2 tsp ground cumin

1 Tbsp fresh cilantro, finely chopped

Salt and pepper to taste

2 ounces crumbled queso fresco

2 ounces shredded mexican cheese blend

6 whole wheat flour tortillas

Favorite quesadilla toppings: homemade guacamole, salsa, light sour cream….

Heat a cast iron skillet with olive oil. Add red onion and sauté about 3 minutes, or until onions slightly translucent.  Add corn and beans and sauté for another 2 minutes, seasoning with cumin, salt and pepper.  Add cilantro and remove from pan.

Heat a griddle (or large skillet) over medium.  Wait until griddle is hot and spray lightly with cooking spray.  Place flour tortilla on griddle.  Add corn and bean mixture, and about 1-2 Tbsp of each cheese onto surface of each tortilla.  Then fold tortilla in half.  Allow to cook on one side of tortilla about a minute or two until crispy and lightly brown. Flip over on folded side so insides of quesadilla don’t fall out.  Cook on that side one to two minutes.  Remove from griddle and serve immediately.

IMG_5903

 

 

 

Grilled Peaches!!

Hands down, South Carolina grows the best peaches!  I got some at the Daniel Island Farmers Market yesterday.  Bought enough this time to actually make a dessert with them….usually the kids gobble them up so fast I can’t even prepare anything.  These peaches were ripe but still had enough crunch to them that you could grill them.  If they are too soft they are still yummy but I like when you can cut into the grilled peach and marry it with the creaminess of the ice cream.  Perfect!

Grilled Peaches with Vanilla Ice Cream and Granola

Serves 4

4 ripe SC peaches, halved and pitted

1 Tbsp xvoo

Zest of 1/2 orange

Dash of ground cinnamon

1 cup Breyers Natural Vanilla ice cream

4 tbsp homemade granola

Start up the grill!  Roughly 350-400 degrees.  Once it’s hot clean it off.

Place peach halves cut side up on a baking sheet or large plate.  Drizzle with olive oil and sprinkle with ground cinnamon and zest.  Place cut side down on grill for about 2-3 minutes.  Turn over the peach slices and grill on the other side for 2 more minutes.  Serve immediately, topped with 1/4 cup of the ice cream and 1 Tbsp granola.  Then thank me for the yumminess!

 

Fresh SC peaches ready to be grilled!

Fresh SC peaches ready to be grilled!

 

Fresh off the grill!

Fresh off the grill!

 

One word: YUM

One word: YUM

 

Watermelon Mint Sorbet

I recently wrote this article for Daniel Island Life magazine’s July issue.  This recipe is one of my family’s favorites!

In the sweltering months of summer, my family likes nothing more than to cool off with an ice-cold bowl of sorbet.  It’s my way of letting them enjoy an occasional sweet treat without wreaking havoc on my goal of keeping them at their healthiest.  There may be sugar in this recipe, but I believe it beats a chocolate-caramel-food additive-filled bowl of ice cream.  With three ingredients (4 if you add the mint) this simple treat is lower in fat and sugar than most dairy-based frozen desserts.  What’s more, you reap the nutritional benefits from the fruit: in this case watermelon, which is rich in lycopene and vitamin C.  If you don’t have an ice cream maker, get one today (roughly $60) and enjoy using seasonal produce to make a fabulous, refreshing dessert!

WATERMELON SORBET

Watermelon Sorbet

Recipe by Melissa Ohlson, MS, RD

1 cup water

1 cup sugar

½ – 1 medium watermelon, cubed (or more to make 4 cups watermelon puree)

2 Tbsp mint, finely chopped

*I used the Cuisinart ice cream maker to make the sorbet.  The bowl that makes the sorbet must be completely frozen in order for you to prepare the sorbet.  Make sure you follow manufacturers instructions to prepare ice cream bowl beforehand.

To make simple syrup:

In a medium saucepan, combine the sugar with the water and bring to a boil, whisking often.  Let simmer for a few minutes to allow sugar to completely dissolve.  Immediately remove from heat and cool completely.

To make watermelon puree:

Process cubed watermelon in a VitaMix or food processor to make 4 cups of puree.  Set aside.

To make sorbet:

When simple syrup has completely cooled (this may take up to an hour; less if you put in the refrigerator), pour into watermelon puree and mix together.  Add the optional chopped mint and stir.  Place lid over ice cream maker and turn it on (allowing to begin spinning).  Carefully pour watermelon mixture into ice cream maker and allow 25 minutes to complete the sorbet.  Serve immediately for best consistency.  Store remaining sorbet in a freezer-safe container.  Keeps for a few days but beware that it ices and isn’t as soft as when first made.