Fresh Tuna Burgers with Asian-Fusion Slaw and Wasabi Cream

W-O-W! If you're sick of your boring old beef/chicken/turkey burger, feast your eyes (and your mouth) on this creation: FRESH Albacore Tuna Burger, complete with Avocado, fresh cilantro, and homemade wasabi cream. Trust me, your taste buds will thank you!!

Fresh Tuna Burgers with Asian-Fusion Slaw and Wasabi Cream


INGREDIENTS

Burgers
1 lb fresh Albacore Tuna Steak
1-2 Cloves Garlic, minced
1/ 4 C Fresh Cilantro, Chopped
Sesame Oil
1 Avocado, sliced
Mango Jicama Salsa*
Ginger-Sesame Soy Sauce*
Wasabi Cream*
Pea Shoots
2 Brioche Buns, toasted

*Recipes Below

Method
Preheat oven to 350. Chop tuna unto very small pieces. Combine with garlic and cilantro. Form into 2 patties. Head oven proof saute pan (or grill) to medium-high heat. Coat pan with sesame oil. Sear burger on one side 2-3 minutes. Flip burger and transfer to oven for 3-4 minutes. Serve on toasted Brioche roll. Top with avocado, mango jicama salsa, ginger-sesame sauce, and wasabi cream. Serve with Asia-fusion slaw.



Asian-Fusion Slaw
1/2 head green cabbage, shredded
Small Red Cabbage, shredded
5 Carrots, shredded
Red Pepper, julienned
Red Onion, thinly sliced
2 T Wasabi Powder
2 T Mirin
1 T Grapeseed Oil
1/4 C flat leaf Parsley, chopped
Salt

Combine all. Cover and refrigerate until ready to serve.


Mango Jicama Salsa
1 Mango, peeled, diced
1/2 Jicama, peeled, diced
1/2 Red Onion, diced
1/4 C cilantro, chopped
1 T sweet thai chili sauce
1 Jalapeno, seeded and veined, diced
1/2t salt

Combine all. Cover and refrigerate 20 minutes to combine flavors.


Ginger Sesame Soy Sauce
1/2 C Soy Sauce
1 T Sesame Oil
1 Clove Garlic, minced
1" knob ginger, peeled, grated
1/2 t chili flake
1/2 T wasabi powder

Combine all, shake well to combine.


Wasabi Cream
1 C Heavy Cream
2 T Sour Cream
2 T Wasabi Powder
2 T Mirin
2 T Sugar
1 t Lemon Juice
1/4 t Salt

Whip cream with immersion blender (or whisk, or blender) until thick. Add remaining ingredients and stir gently to combine, careful not to break the cream. Let sit in 'fridge until read to serve.

Crostini with Goat Cheese and Rosemary-Cherry-Balsamic Chutney

So. Simple. So. Complex. So. Delicious. This is the perfect recipe for entertaining!! Incredibly quick and easy to put together, all whole ingredients, incredibly easy to eat, incredibly delicious on the palate! You, your guests, and your taste buds will thank you!!


Crostini with Goat Cheese and Rosemary-Cherry-Balsamic Chutney

Ingredients
1-lb Cherries, pitted, chopped
10 sprigs Rosemary, stripped, chopped
4 cloves Garlic, minced
1/4 C Balsamic Vinegar
2 T Grapeseed Oil (can substitute olive oil)
4-6 oz. Goat Cheese
1 loaf French Bread, cut on the bias into 1/2" slices (I buy the thinnest loaf I can find - its easier it eat)

Method
In saute pan set over low-medium heat, add cherries and rosemary. Saute 2-3 minutes. Add garlic, saute 1 minute. Add balsamic and oil. Saute 2-3 minutes. Cherries should darken in color and become very soft.

Toast bread until barely golden (you want it to still maintain a little softness). Spread with goat cheese and top with chutney. Garnish with fresh rosemary sprigs.

The cherry chutney will keep for about 4 days in the refrigerator. It's really good on anything! I have it for a quick on-the-go breakfast on a half bagel with cream cheese.

Spinach Stuffed Bone-In Pork Chops

This pork chop is the easiest quickest way to feed a hungry belly and to make a special main that you and your guests will feel extra luxurious eating. Difficulty - 1. Deliciousness - 10!!

Spinach Stuffed Bone-In Pork Chops
1 large Bone-In Pork Chop
1C Fresh Spinach (or frozen, if you don't have fresh, thawed and squeezed out)
1/4C Onion, diced
1 Clove Garlic, minced
1oz - 2oz goat cheese (depending on how cheesy you're feeling)
1t Fresh Rosemary, Thyme
Salt and Pepper
Olive Oil

METHOD
Filling
Saute spinach in pan with olive oil. Once wilted down, remove from pan and squeeze all the water out that you can and set aside in bowl. If using frozen, skip this step, you're already done! In same pan, add a bit of olive oil and saute onions 2-3 mins. Add garlic and saute until fragrant, about 1 minute. Add onion mix to spinach. Add goat cheese and stir to combine. Season with salt and pepper, to taste.

Chop
Find a nice, thick flat side of the chop. Make a small lateral incision, appx 2" long. Working carefully, place the chop on a cutting board and, keeping your knife parallel to the counter, cut a pocket into the center of the chop. I always make my pocket as big as possible, leaving about 1/2" on all sides between the edged of the pocket and the outside edge of the chop (this gives you the MAX amount of space to evenly add your filling, so you get a bit in every bite!!)

Now it's time for stuffing - Push as much stuffing as you can into the incision, working it all the way to the back and trying to space it evenly. Once stuffed, rub the chop with olive oil and season with salt an pepper.

Heat oven to 350 degrees. Heat an oven-safe saute pan over medium-high heat. Add pork chop (you should hear sizzling). Cook 3-4 minutes, until golden-brown. Carefully flip chop, taking note not to spill the filling out. Immediately transfer saute pan to oven and cook 3 more minutes. Remove from oven, remove from pan, and rest 5 minutes.

FINITO!!

Cheers :-)

Roasted Red Pepper, Mushroom and Arugula Pasta with Lemon-scented Olive Oil

Here's a super easy and and super delicious pasta dinner that is a little lighter than your traditional spaghetti-and-marinara-sauce dinner. The sweetness of the Roasted Red Peppers and the peppery bite of the Arugula play well off each other to give this dish a *POP*. Cheers!!

Roasted Red Pepper, Mushroom and Arugula Pasta with Lemon-scented Olive Oil 
Serves 2
1 Red Pepper, stemmed, ribs and seeds removed
4-6 button mushrooms
2 Cloves Garlic, minced
1 C Arugula
1/2 Box of Spaghetti Noodles (more or less, however hungry you are)
1 T Olive Oil
Juice and Zest of 1/2 a Lemon
Salt and Fresh Cracked Black Pepper, to taste

Char Red Pepper on open flame on stove, turning every couple minutes, until blackened. (If you don't have a gas range, you can achieve the same effect by placing the rack on the top level and roasting the pepper under the broiler, turning often.) Put into ziplock back and seal, letting the pepper steam itself.

Meanwhile, in a large stock pot, boil water and add salt once rolling. While water is coming to a boil, combine Olive Oil, zest, juice, salt and pepper in a shaker and shake vigorously. Set aside. Add pasta, mushrooms, and garlic to boiling salted water and cook 8-10 minutes. Drain pasta and pour into large saute pan over medium heat. Pour olive oil mix over pasta and toss to coat. Remove pepper from bag and remove skin by gently rubbing the surface. Slice pepper into strips and add to pasta along with arugula. Toss to combine. Check salt/pepper level and adjust accordingly. Serve hot!

Zucchini Parmesan

Kind of like a parmesan, kind of like a lasagna, but COMPLETELY like a delicious and healthy (in moderation - a slice is great, just don't eat the whole thing in one sitting  - that would be a lot of cheese, even though you will probably want to...) meal :-) I cut the zucchini lengthwise on a mandolin so I get really thin slices and use them in place of noodles! Cuts the carbs down but a LOT but retains the look and feel of a traditional lasagna. This can also be made with eggplant, cut the same way :-)

Zucchini Parmesan
3 Large Zucchinis (we're going for girth here, to most resemble the width of a traditional lasagna noodle)
8 oz Mushrooms, chopped
3-4 Roma Tomatoes, skins removed**, diced
1 Medium Onion, diced
3 Cloves Garlic, minced
16 oz of your favorite tomato-based pasta sauce, whether it be homemade or bought
16 oz Ricotta Cheese, Part-skim
1 C Parmesan Cheese, divided, plus a little extra for garnish
8 oz Mozzarella Cheese
1 T Olive Oil. divided
1 T Italian Seasoning
1 t Garlic Powder
1 t Onion Powder
1 t Salt
1 Egg, beaten
Salt, fresh cracked Black Pepper, and Italian Seasoning to taste

Slice zucchinis on mandolin into thin slices (if you don't have a mandolin, 1-you should pick one up - I got mine for less than $10 at Target, and 2 - Just slice them lengthwise as thin as you can with a knife. But seriously, get a cheap plastic mandolin). Drizzle with a bit of olive oil, salt and pepper and place in single layer on parchment lined cookie sheet(s) in a 400 degree oven to roast. Meanwhile, heat remaining olive oil in saute pan over medium, add mushrooms, tomatoes, and onions and saute until onion is translucent. Add garlic and cook 1 minute, or until fragrant. Combine veggies with ricotta, 1/2 C parmesan, Italian seasoning, garlic and onion powders, and 1 t salt. Stir to combine, taste, adjust salt level. Add egg, stir to combine.

Once your zuccinis are done roasting, turn the oven down to 350 and grab a 9x13 glass dish and start your layering: 1/3 of tomato sauce, 1/2 of the zucchini slices, overlapping the edges, 1/2 of the ricotta mixture, 1/4 C Parmesan, sprinkled, 1/3 Package of Mozzarella Cheese. Sprinkle with salt and pepper and a bit of italian seasoning. Repeat this once more. Finish off with the remaining tomato sauce, remaining mozzarella, and a little parmesan. Sprinkle with Italian Seasoning (makes it look super pretty on top).

Cover with aluminum foil and bake in 350 degree oven for 40 minutes. Remove foil and bake an additional 10 minutes, or until golden and bubbly on top.

**To remove the skins from the tomatoes without damaging them, bring a pot of water to a boil and prepare an ice bath on the side. Cut a very shallow "X" into the bottom of the tomato and drop them in batches into the boiling water. After 1 minute, remove with slotted spoon and plunge into ice bath. The skins should come right off just by rubbing the tomato. VOILA! Done :-)

Cauliflower Mash/Coulis

So the way I make this dish teeters on the line between a mash and a coulis, so i'm not super sure what to call it! This is a great alternatives to those old and tired mashed potatoes - tons of flavor and a texture to die for!!  Give it a try next time your spuds just aren't doing it for you like they used to. ALSO, cauliflower has WAY more nutritional benefits than potatoes do ::wink wink::

Cauliflower Coulis
1 head Cauliflower, de-stemmed and chopped into very small pieces
1 Onion, small dice
2 Cloves Garlic, minced
2 C Water
1 C Veggie Stock
1/2 C Greek Yogurt (0% fat)
Pinch (seriously, a tiny bit) Salt

Boil water and stock on stove, add all ingredients except for greek yogurt. Cook over medium for 20-25 minutes, until very VERY soft. Remove from heat, blend with emersion blender (or in small batches in regular blender) with yogurt until super smooothy smooth :-)

Options:
Garnish with a little crumbled pancetta
If you want it more like a coulis, add a little skim milk and serve underneath a filet mignon or other red meat.

Beet and Jicama Salad

This fresh little salad has some great crunch to it and sharp fresh flavors with a punch of heat that will wake your palate up!! Beets are one of my favorite veggies, yet they're so underutilized! Here's a chance to try them out!!

Beet and Jicama Salad
2 Beets, peeled and sliced into thin strips
3 Carrots, peeled and sliced into thin strips
1 Jicama, peeled and sliced into thin strips
2 Jalepenos, one seeded, ribs removed, one whole, minced
Juice and Zest of 2 Limes
1/2 Cilantro, chopped
1/2 C Parsley, chopped
Healthy pinch of Salt and Fresh Cracked Black Pepper
1 T Olive Oil

Cut beets, carrots and jicama into thin strips (I use a mandolin with the matchstick blade - makes it SUPER quick and easy) and combine in large bowl. Add all remaining ingredients and toss to combine. Adjust Salt and Pepper as needed. QUICK, EASY, HEALTHY!

Note: Beets have CRAZY amounts of red pigment in them - The juice is what used to make Red Velvet cake SO RED! Best way to get it off your counters/cutting boards/utensils - Clorox Cleanup - Gone in an instant!! Your clothes however, will be harder to remove it from - Let's just put on an apron haha...

Coconut Cantaloupe Gazpacho

Ok - So I know it sounds A LITTLE weird, but I'm telling you, this is D-E-L-I-C-I-O-U-S... Delicious... It hits your palate from every different angle with hints of sweet, savory, bitter, and spicy, and is cool and refreshing on a hot summer day!! Give it a try - I guarantee you'll love it!!

Coconut Cantaloup Gazpacho
1 Large Cantaloupe, rind removed, small diced
2" knob Ginger, peeled and grated
Juice of 1 Lemon
1 t Salt
1/2 C Greek Yogurt 0% Fat
1/2 C Coconut Water
1/4 C Milk
Garnishes
Coconut Milk (I use reduced fat)
Honey or Agave Nectar
Mint  Chutney
One bunch fresh Mint
Juice of half a lemon
1 T Olive Oil
1/2 t Salt

Combine Cantaloupe, grated ginger, lemon juice and Salt in medium bowl. Blend with emersion blender for 3-5 minutes, until very smooth. Add to large sauce pan and cook on low for 20 minutes (it sounds weird to cook cantaloupe, but it makes the texture much MUCH smoother in the end). Remove from heat and transfer back into bowl. Blend again for 2-3 minutes. Add coconut water, greek yogurt, and milk. Blend to combine. The texture should be more like a smooth soup, rather than like an applesauce - if yours resembles applesauce more, just keep blending. Chill for at least 4 hours, or overnight.

For Mint Chutney, combine all ingredients and blend until combined and a has a bit of a shine to it.

Once chilled, ladle into bowl, drizzle a swirl of coconut milk, drizzle a swirl of mint chutney, and top with zig zags of honey/agave nectar. I don't mix mine up, bc I like finding all the different pockets of flavor as I eat it. BON APPETIT!

Tomato Basil Soup

Another post-wisdom teeth surgery creation, this Tomato Basil soup is creamy and rich and delicious! No fat or oils - just pure, tomato-y GOODNESS! Enjoy :-)

Tomato Basil Soup
6-8 Celery Stalks, diced
2 Medium Onions, diced
4-6 Medium Carrots, diced
4 cloves Garlic, minced
6 Large Tomatoes (I used 3 heirloom Ugli tomatoes and 3 Standard Globe tomatoes), skins removed**, chopped
8 oz Tomato Paste
3 C Water
3 C Veggie Stock
2 t Onion Powder
2 t Garlic Powder
1 T Italian Seasoning blend
1/2 C Greek Yogurt
1/2 C Milk
0-2 C Water, depending on how thick you like your soup!
1 Bunch of Basil, divided

Bring 3 cups water and 3 cups veggies stock to boil in a large pot. Add celery, onion, carrots, and garlic, stirring every 5 mins. Remove skins from tomatoes and chop into roughly 1 inch pieces. Add tomatoes, tomato paste, onion powder, garlic powder, and italian seasoning to pot. Turn the heat down to medium and cook for at least 40 minutes (I usually leave mine on for an hour) to allow the flavors to develop, intensify and meld together. Remove from heat and blend with emersion blender (or process in conventional blender in batches) until very smooth. Add greek yogurt, milk, and is using, additional water and blend until smooooth and silky. Pick the leaves from the basil and chop 3/4 of them, reserving the remaining for garnish. Add chopped basil to soup and blend again. Add a basil leaf or two on top when serving and you've got yourself a pretty little bowl that's sure to impress.

**To remove the skins from the tomatoes without damaging them, bring a pot of water to a boil and prepare an ice bath on the side. Cut a very shallow "X" into the bottom of the tomato and drop them in batches into the boiling water. After 1 minute, remove with slotted spoon and plunge into ice bath. The skins should come right off just by rubbing the tomato. VOILA! Done :-)

Step 1: Collect Ingredients

 Step 2: Chop Onion, Celery, Carrot and Garlic - Add to boiling water/stock

 Step 3: Remove Skins from Tomatoes

Step 4: Chop Tomatoes

 Step 5: Add to pot along with seasonings and cook 40 mins to an hour.

  Step 6: Puree, add milk and yogurt, (optional water), and basil and puree!

Options:
If you want a little more texture in your soup (I prefer it, but wasn't able to chew - stupid wisdom teeth), remove the skins from 3-4 Roma tomatoes, chop into uniform pieces. Oven roast them at 400 with olive oil, salt, pepper and some italian seasoning for 20 minutes (or until soft and bubbly). Add to soup after pureed.

Garnishes:
Basil Leaves
Saltine Crackers
Corn Chips (Fritos)
Croutons
Toasted French Bread slices
Parmesan Cheese
Cheddar Cheese
and of course, GRILLED CHEESE

Butternut Apple Soup

Mmmm... So Delicious! So I got my wisdom teeth out a little under a week ago and I have been on a soup kick, since I still can't really chew... arg. BUT it has unleashed my creativity and I have come up with some SOUPer delicious ways to keep the palate entertained while living on a liquid diet. This Butternut Apple Soup  is so warm and creamy, yet completely fat free!! I garnished mine with Caramelized Beets, but you could also use fresh apple slices, toasted almonds and goat cheese, or crumbled bacon kettle chips! Enjoy!!

Butternut Apple Soup
1 medium Butternut Squash, peeled and diced
2 medium Onions, diced
2 Carrots, peeled and diced
1 Apple, peeled and diced
3 Cups Water
1 Cup Veggie Stock
1/3 Cup Milk
1 Cup Water

Bring water and stock to a boil and add squash, onions, carrots and apple (if you need more water to cover, add as needed). Cook 20 - 25 minutes until all veggies are very tender (you can mash them with your stirring spoon) and most of the liquid is gone.  Transfer to medium sized bowel and hit it with an emersion blender for a couple minutes until its very smooth (if you don't have one, blend it in batches in your blender, but be careful, as hot liquids expand and can blow the top of your blender). Add the milk and additional cup of water and blend until combined and super silky smooth. ENJOY!!

Step One: Diced Veggies

 Step 2: Saute 20-25 minutes

 Step 3: Blend veggies and stock.

 Step 4: Add milk and water, puree until silky smooth.

 Step 5: Store extra, it will keep for 3-4 days, if it lasts that long.

 Step 6: Garnish with your choice of delicious additives (I chose caramelized beets) and ENJOY!