Grilled Potatoes with Chèvre and Cilantro Vinaigrette

Recipe by Dava Parr, Delicious Living

Aug. 30, 2011 1:12pm

Serves 4-6 / Terrific for a Southwestern-themed brunch. Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain) for this dish. The delicious vinaigrette also enhances roasted cauliflower or pork.

2 pounds medium red-skinned potatoes
Olive oil, for brushing
2 cloves garlic, crushed
2 ounces chèvre (goat cheese), crumbled

Cilantro Vinaigrette
1 large clove garlic
½ cup fresh cilantro
¼ cup fresh basil
1 teaspoon toasted cumin seeds, or ½ teaspoon ground cumin
1 teaspoon toasted fennel seeds
½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
2 tablespoons apple cider vinegar or white wine vinegar
¼ cup extra-virgin olive oil

1. Place all vinaigrette ingredients in a blender and purée; adjust seasoning with more salt and pepper, if desired. (Makes ½ cup.)

2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10–15 minutes. Drain, rinse with cool water, drain again, and slice into ½-inch-thick rounds. Brush with olive oil and season with crushed garlic, sea salt, and freshly ground black pepper.

3. Oil grill grate; then preheat grill. Grill potatoes until nicely browned, 20–25 minutes. Transfer to a serving platter, top with goat cheese, and ladle dressing over all.

PER SERVING: 292 cal, 11g fat (6g mono, 1g poly, 4g sat), 11mg chol, 8g protein, 41g carb, 5g fiber, 160mg sodium

Fall food is flavorful and filling, which I love, but keeping it simple and using healthy ingredients tops it all. This is a recipe that you just can't go wrong with. Added bonus, if you are single or a couple this recipe serves 2, perfect!


Recipe by;

Trina Kaufman, Delicious Living

Aug. 30, 2011 6:11pm

Seared Scallops with Caramelized Onions and Arugula

2 small yellow onions 4 tablespoons extra-virgin olive oil, divided
2 tablespoons white or regular balsamic vinegar
3 cups (packed) baby arugula (about 2¼ ounces)
½ pound large sea scallops, patted dry
½ ounce crumbled chèvre (goat cheese)

1. Cut onions into quarters; then thinly slice (or dice small). In a large, heavy skillet, heat 2 tablespoons oil over medium heat. Add onions and cook, stirring often, until golden and very soft, 15–25 minutes. (Reduce heat to medium-low if they start cooking too quickly.) Deglaze pan with balsamic vinegar. Season to taste with sea salt and freshly ground black pepper. Remove from heat and fold in arugula.

2. Sprinkle scallops with salt and pepper. Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1–2 minutes per side.

3. Mound onion mixture onto plates. Top with scallops and goat cheese.

PER SERVING: 405 cal, 28g fat (20g mono, 3g poly, 5g sat), 40mg chol, 22g protein, 13g carb, 2g fiber, 223mg sodium

I Am In Love With Late July

I love chips, the saltier the better. One might even call me a bit of a chip-a-holic. If I need to drop some weight I have to go through the painstaking process of eating all the chips out of my pantry (not in a million years would I think about throwing them out or giving them away) and then not purchasing anymore, which is not easy.

I am blaming Whole foods on my new found love and addiction to Late July Mild Green Mojo Flavored Chips. They just had to stack them all nice and neat in the main isle as I walked toward the register. Hmm, I thought, these look interesting, ooohhhh they are gluten free, I better test them out for my friend Brook, I thought to myself, because I want to help Brook find new gluten free products. So what happened? I purchased 1 bag, ate the entire thing, texted a picture of the bag to Brook for reference and then went back to purchase 5 more (in my defense they were on special).

Not only are the extremely tasty on their own but add some guacamole to the mix and you have your own little party going on. Oh yeah!

If you don't have a Whole Foods in your area you can also buy them online direct from Late July (they sell by the case, SWEET!).

Fall Flavors Are Back!

Apples, pumpkins, squash oh my...For me it is officially fall when Pumpkin Spice Lattes are back. Okay, I know there are other signs to fall, like the bright orange and red leaves I am currently looking out my window at. Or the cool sweet crispness to the early morning air. However, for my brother and I our official kick off is with pumpkin lattes.

This year I want to go to the farmers market more and cook with a variety of seasonal foods that I otherwise haven't. I tend to stick with the fall basics that I grew up on, but I have a feeling branching out this year will be good.