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Scallops with Corn, Tomato & Basil Salad via JennySheaRawn.com

Scallops with Corn, Tomato and Basil Salad.
Scallops with Corn, Tomato & Basil Salad via JennySheaRawn.com An elegant, yet very simple dish. And one of our favorite summer meals. You can make the corn salad a day, or even two days, before you’re ready to sear the scallops. So, when it comes time for dinner, this dish can be on the table in 10 minutes.

This recipe is perfect for this month’s Recipe ReDux theme: Back to the Dinner Table. After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’

Back to the Dinner Table has a special meaning for Adrian and me, as of this month. Simple, quick dinners have been even more key for us since August 6th when we welcomed our precious little angel, Lucca, into this world. We’re all trying to get into a routine and figure each other out – feeding schedules and all.

Lucca
Dinner now looks a bit different than it did before Lucca, but we still make a point to sit down together for dinner each night, with the little babe next to us in his bassonnette. I now go to bed very early (around 8pm), since I am up 4-5 times throughout the night to feed the little guy, so dinners need to be light and on the table in less than 20 minutes. Because of this, we’ve been making many salads – especially corn salads, that can be made in larger quantities to last for days. We’ve also been eating a lot of seafood (scallops, lobster, squid, fish of all kinds), as usual, because we get THE freshest seafood on the Cape and it cooks so quickly. Adrian has even gotten his grilled lobster specialty down to a science and can get those lobsters on the table in 15 minutes flat. The recipe for those grilled lobsters in a future post. They’re THE BEST.

Scallops with Corn, Tomato & Basil Salad via JennySheaRawn.com Day boat scallops are favorites in our house. And they cook in mere minutes. This simple dinner combines succulent, barely seared local scallops with summery sweet corn, tomato and basil salad. Dinner is ready in a flash and mommy is off to bed before the clock strikes 8pm.

Scallops with Corn, Tomato & Basil Salad via JennySheaRawn.com Here’s how to make this elegant, but simple dish:

Scallops with Corn, Tomato & Basil Salad
Serves: 4 as a light dinner
Time: 20 minutes
Ingredients:
• 5 ears corn, shucked
• 1 cup grape tomatoes, halved (we used tomatoes from our garden)
• ¼ cup basil leaves, slivered
• 4 oz mini marinated mozzarella balls
• 2 Tbsp extra virgin olive oil
• 2 Tbsp seasoned rice vinegar
• 1lb day boat sea scallops
• Salt and pepper
Directions:
Heat a large pot filled halfway with water over high heat until boiling. Add corn, reduce heat and lightly boil for 5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a bowl. Add tomatoes, basil, marinated mozzarella, olive oil and rice vinegar. Toss to combine. Set aside. Dry scallops lightly with a paper towel and season on both sides with salt and pepper. Meanwhile, heat a medium sauté pan with a tablespoon of olive oil over medium high heat until glistening. Swirl oil in the pan and add scallops (don’t crowd the scallops – cook in two batches if need be). Sear for a minute or two (until desired doneness) on each side until a nice golden crust forms. Remove from heat. Plate corn salad and serve scallops atop the salad. Serve with a nice crusty baguette.

Note: salad can be made a day, or even two, in advance – it’ll be even better if you do so. And you’ll probably want to double or triple the batch, as you’ll want to enjoy this salad over and over.

Don’t miss my fellow Recipe ReDuxer back to routine recipes here:

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Lemony Zucchini Noodles with Mint and Parmesan. Lemony Zucchini Noodles with Mint and Parmesan  via JennySheaRawn.com Last year, we had a zucchini crop of zero. Which was very disappointing because I was most excited about their arrival. I love the tomatoes and herbs we normally grown, but I was really looking forward to a zucchini crop to make all things zucchini. We’re not sure what the issue was. They bloomed, just never grew fruit. Maybe the female blooms were never were pollinated or we only had male blossoms. Who knows.  This year,  we tried again, and we are having great luck … with one plant. This one.

Zucchini We have about 8 other plants that are blooming, but at this point, they’re not producing anything. UGH. Let’s hope that changes. Any zucchini green thumbs out there? Suggestions welcome!

As for the rest of the garden, the mint is doing great, surprise surprise. It’s taking over it’s fair share of the garden bed plus some. Our lettuce crop (used for these lettuce wraps) has been so great that we haven’t had to buy lettuce since early June. Green beans are growing, peppers are growing. But our 7 tomato plants, started each year from seeds by my mother-in law, which normally do amazingly well, are struggling this year. But it’s still early for tomatoes here on the Cape. Let’s hope that’s the reason.

Anyhow, this month’s Recipe ReDux them is:
Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

It only seemed right to show off my star zucchini plant’s amazing fruit. Plus our surplus of mint.
Lemony Zucchini Noodles with Mint and Parmesan  via JennySheaRawn.com
This Lemony Zucchini Noodle with Mint and Parmesan recipe is one of our favorite ways to use zucchini. And no surprise that it’s oh so much better with fresh-from-your-garden zucchini. We’ve made lots of versions – with green peas, with tomatoes, mozzarella, etc. It’s so fresh, light, minty and citrusy. Use good shaved Parmesan or shave a fresh hunk yourself. The shredded or grated kind just doesn’t do the job here. If you have a spiralizer, use that to cut the zucchini into noodles. I still use a good old fashioned mandolin. Sometimes I will slice the zucchini into thicker ribbons, but this time I used a thinner attachment so the strands of zucchini are angel hair pasta-like.

Lemony Zucchini Noodles with Mint and Parmesan  via JennySheaRawn.com
Lemony Zucchini Noodles with Mint and Parmesan
Serves: 4 as a side dish
Time: 20-25 minutes
Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 4 zucchini
  • 1 clove garlic, chopped
  • ½ cup parmesan cheese, shaved
  • ¼ mint, chopped
  • Juice and zest of 1 lemon
  • Salt and pepper to taste

Directions:
Using a mandolin with the thin noodle attachment, slice the zucchini. Heat extra virgin olive oil in a sauté pan over medium heat. Add zucchini “noodles” and lightly sauté 5-7 minutes, until much of the liquid is cooked off. Add chopped garlic and sauté 3 more minutes. Remove from heat. Top with shaved parmesan, lemon juice and lemon zest. Toss. Salt and pepper to taste. Top with fresh chopped mint. Drizzle with additional extra virgin olive oil, before serving, if desired.

Check out my fellow Recipe ReDuxer garden fresh recipes for some summer inspiration:

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Asian Inspired Tuna Lettuce Wraps via JennySheaRawn.com

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

Asian Inspired Tuna Lettuce Wraps via JennySheaRawn.com Asian Inspired Tuna Wraps. Crisp, crunchy, refreshing and packed with protein. Perfect for a satisfying summer time lunch served with crusty rolls and ice cold lemonade.

Lately, we’ve been loving anything wrapped in lettuce. Lettuce wraps makes salads and sandwiches so much more fun to eat. And this lettuce is extra special because it was plucked straight from our garden beds. We’ve had great success with lettuce this year. In fact, I don’t think we’ve bought any lettuce since early-June. And may not have to until September!

Asian Inspired Tuna Lettuce Wraps via JennySheaRawn.com Bumble Bee challenged us ReDuxers to create a delicious and nutritious recipe that incorporates tuna. I knew we’d be doing something Asian-inspired (love ginger/garlic/soy/sesame with tuna!) using our garden lettuce. No mayo required (neither Adrian or myself are mayo or traditional tuna salad lovers… ick!). Enter these Asian Inspired Tuna Lettuce Wraps. Fresh, light, crisp and flavorful.

We are tuna lovers. Canned tuna, tuna sashimi or seared tuna are all favorites in our house. I have so missed eating sashimi and seared tuna over the past 9+ months. In fact, I think a sushi date will be my first date night request after this little babe arrives in early August. As for canned tuna, it’s a staple. One of those canned items that we never, ever without. We love canned tuna because of the taste and nutrition primarily, but it’s also shelf-stable (perfect for quick meals!), versatile, convenient and affordable. And there’s no cooking required, which is great for quick summertime meals, like salads and sandwiches.

Asian Inspired Tuna Lettuce Wraps via JennySheaRawn.com
We regularly eat a variety of seafood, which is more important for me than ever, as a mom-to-be. Fish rich in omega-3 fats, like tuna, mackerel and salmon, are important for me to include in my diet on a regular basis for the brain health of our baby. In fact, everyone should be eating more seafood. The June 2014 draft seafood advice from the FDA and EPA encourages everyone to eat at least 8 to 12 ounces (2 to 3 servings) of seafood per week.* And pregnant women can safely eat up to 6 oz of albacore white tuna per week.** Albacore tuna is higher in mercury than canned light tuna, so if you prefer canned light, you can enjoy more of that (as part of your 12 ounces per week).

A few more of the benefits of white albacore tuna in water:
– Provides an excellent source of hunger satisfying protein
– Is rich in selenium and niacin
– Provides a good source of Vitamins B6 and B10
– Free from saturated fat

Here’s how to make these Asian Inspired Tuna Lettuce Wraps:

Asian Inspired Tuna Lettuce Wraps
Serves: 4
Time: 40 minutes (includes refrigeration time)
Ingredients
For the Salad:
• 1 14 oz package cole slaw (mix only)
• ½ bunch cilantro, chopped
• ½ bunch scallions, thinly sliced
• 1 5 oz can Bumble Bee Prime Fillet Solid White Albacore in Water, drained
• ½ cup lightly salted peanuts, chopped
• 8 romaine or bibb lettuce leaves
• 1 lime, cut into wedges
For the Dressing (or use a store-bought ginger style dressing if you prefer):
• 2 Tbsp seasoned rice vinegar
• 2 Tbsp reduced sodium soy sauce
• ½ tsp sesame oil
• ½ tsp honey
• Juice of 1 lime
• 1 tsp ginger, crushed
• 1 clove garlic, chopped
• ½ tsp sriracha
Directions:
Shake ingredients for dressing together in a small mason jar until combined. Toss with cole slaw mix, cilantro and scallions. Refrigerate for 30 minutes. Remove salad from fridge and toss in the can of drained tuna. Place lettuce leaves on a platter. Top each leaf with a small scoop of salad. Sprinkle with chopped peanuts. Serve with lime wedges.

*http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm
** http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm

Find more creative Bumble Bee tuna recipes at my fellow Recipe ReDuxer blogs here:

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Simple Summer Corn Chowder.

Simple Summer Corn Chowder via JennySheaRawn.com We’ve been loving fresh corn recently, whether it’s on the cob (grilled or boiled) or sliced and added to fresh salads (like this Summer Corn and Herb Salad). We just can’t get enough of it, especially because the season (corn … and summer) is so very short. Ever since we made this New England Clam Chowder back in April, I’ve been wanting and craving a summertime corn chowder. So, finally the season is here. And so is the Corn Chowder.

This Simple Summer Corn Chowder is made with fresh corn sliced off the cob, shallots, potatoes and low sodium chicken broth. All topped with sliced scallions and fresh basil for a chowder that screams summer and garden fresh.

Simple Summer Corn Chowder via JennySheaRawn.com We’ve had cool nights on the Cape, though the days have been warm. So, like Clam Chowder, a warm Corn Chowder is a welcome addition to any dinner. Serve it with a piece of crusty bread or a torn baguette.

Simple Summer Corn Chowder via JennySheaRawn.com
Here’s how to make this Corn Chowder:

Simple Summer Corn Chowder
Serves: 6
Time: ~45 minutes
Ingredients:
• 1 tsp olive oil
• 3 shallots, thinly sliced
• 2 white potatoes, diced
• 4 ears of corn, cut off the cob, reserve the kernels from 1 corn
• 32 oz container organic chicken broth, low sodium
• ¼ cup fresh basil leaves, slivered
• 2 scallions, thinly sliced (optional)
Directions: heat olive oil over medium heat in a large soup pot. Add sliced shallots and sauté 5 minutes until fragrant, soft and translucent. Add potatoes and chicken broth. Stir. Bring soup to a boil, then reduce heat and simmer 10 minutes. Add kernels from 3 cob and simmer another 10 minutes. Using an immersion blender (and doing so carefully as the soup is HOT), blend soup until desired consistency. Add kernels from the reserved cob and simmer another 10 minutes. Season with salt and pepper. Ladle into bowls and top soup with basil and scallion slivers. Serve with a crusty baguette or whole grain roll.
Note: If you prefer your soup chunky, skip the immersion blender step and add all corn kernels at the same time.

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Nectarines and Cream Galette via JennySheaRawn.com Nectarines and Cream Galette. A rustic pie layered with light whipped cream cheese, fresh sliced nectarines and apricot preserves. Simple, sweet and perfect as a summertime dessert or mid-afternoon treat. Enjoy in the back yard with a cold glass of milk or a scoop of vanilla ice cream.

Nectarines and Cream Galette via JennySheaRawn.com This month’s Recipe ReDux challenge is: Pie Love – Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

I like pies, but perfect two-crust pies don’t interest me much. Unless a slice is served warm with a melty scoop of vanilla ice cream. Two-pie crusts, in my mind, are just too much crust (to fuss with and to eat) and are just a little too perfect. Rustic galettes and pie crumbles, on the other hand, are right up my alley. They’re imperfectly pretty, easier to create and more interesting because the filling of the pie is celebrated more than the crust. I like to see what goodness is inside the pie.

Nectarines and Cream Galette via JennySheaRawn.com
Because I’ve been eating and loving tons of fresh peaches and juicy nectarines recently, I wanted to use one of these summer stone fruits for my pie. And inspired by my recently created Peaches and Cream Frozen Yogurt, I also wanted to combine nectarines with cream (in this case cream cheese), because they pair so nicely.

I used a store bought pie crust for this galette. If you enjoy making your own crust, by all means, go that route. I have always had a hard time making pie crusts from scratch – mainly because I have little patience in that arena. Maybe someday I’ll devote a day to learning, but for now, I am taking advantage of the time and patience-saving pre-made crusts.

Nectarines and Cream Galette via JennySheaRawn.com
Here’s how to make this simple galette:

Nectarines and Cream Galette
Serves: 8
Time: 50-55 minutes
Ingredients:

  • 4 nectarines
  • 1 9-inch refrigerated pre-made pie crust
  • 4 Tbsp light whipped cream cheese
  • 3 Tbsp 100% fruit apricot preserves

Directions: Preheat oven to 425 degrees F. Remove pie crust from the fridge and let sit 15 minutes. Meanwhile, wash, pit and thinly slice the nectarines. Line a baking sheet with tinfoil or parchment paper. Spray with nonstick cooking spray. Unroll pie crust and lay on lined baking sheet. Spread the cream cheese in the inner section of the piecrust, leaving about 2 inches around the edges with no cream cheese (you’ll fold this part in later). Starting in the center of the crust, layer the nectarines in a circular fashion atop the cream cheese. In a microwave safe dish, heat the apricot preserves for 15 seconds. Stir. Heat again, if needed, to thin the preserves. Using a spoon, spread preserves over top the nectarines. Beginning at the top of the pie crust, fold the topping-free section, inward and pinch lightly to crease. Continue around the pie crust, until toppings are contained. Bake for 25-30 minutes until nectarines are tender and pie crust is lightly browned. Remove from oven, let cool slightly and serve.

Check out these other Pie Love recipes by fellow Recipe ReDuxers:

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Veggie Inspiration

Scallops with Corn, Tomato & Basil Salad via JennySheaRawn.com

Scallops with Corn, Tomato & Basil Salad

Scallops with Corn, Tomato and Basil Salad. An elegant, yet very simple dish. And one of our favorite summer meals. You can make the corn salad a day, or even two days, before you’re ready to sear the scallops. So, when it comes time for dinner, this dish can be on the table in 10 […]

Continue reading →

Lemony Zucchini Noodles with Mint and Parmesan

Lemony Zucchini Noodles with Mint and Parmesan. Last year, we had a zucchini crop of zero. Which was very disappointing because I was most excited about their arrival. I love the tomatoes and herbs we normally grown, but I was really looking forward to a zucchini crop to make all things zucchini. We’re not sure […]

Continue reading →
Asian Inspired Tuna Lettuce Wraps via JennySheaRawn.com

Asian Inspired Tuna Lettuce Wraps

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time. Asian Inspired Tuna Wraps. Crisp, crunchy, refreshing and packed […]

Continue reading →

Simple Summer Corn Chowder

Simple Summer Corn Chowder. We’ve been loving fresh corn recently, whether it’s on the cob (grilled or boiled) or sliced and added to fresh salads (like this Summer Corn and Herb Salad). We just can’t get enough of it, especially because the season (corn … and summer) is so very short. Ever since we made […]

Continue reading →

Summer Corn and Herb Salad with Feta

Summer Corn and Herb Salad with Feta. Served in bibb lettuce leaves. Bring on the fresh corn! This is one of the lightest, sweetest, freshest salads you’ll make this summer. The funny thing is – I never liked corn as a kid. I preferred broccoli, leafy greens, etc. Starchy veggies like corn, peas and potatoes […]

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Pea, Watercress and Bulgur Salad with Mint

Pea, watercress and bulgur salad with mint. A salad that celebrates tender and sweet peas, bitter and peppery watercress and fresh and fragrant mint. Combine these spring ingredients together for a light lunch or a fresh side dish with dinner. Mint is the only thing in our vegetable garden beds that’s currently ready for the […]

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