Latest Posts…

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:

 Loading InLinkz ...

 

{ 12 comments }
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:

 Loading InLinkz ...

{ 7 comments }

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.

{ 6 comments }

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:

 Loading InLinkz ...

{ 8 comments }

I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them, a brand that I love. I was compensated for the recipe creation, but not for this post. All opinions are my own.

Swordfish and Veggie Kabobs. Fresh, tender and meaty swordfish paired with flavorful chunks of veggies for the perfect summer meal.

Swordfish and Veggie Kabobs via JennySheaRawn.com Swordfish has always been one of my favorite fish, ever since I was a kid. I would request swordfish steak as a little girl and would dip pieces into a little ketchup bowl on the side (ugh). Fast forward a few (plus) years and I still love swordfish, but love it simply prepared and, thankfully, without the ketchup. Either simply seasoned with salt, pepper, extra virgin olive oil and lemon or with a quick marinade, like in this case. I used Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade for 30 minutes on these chunks of swordfish and veggies. The marinade keeps the swordfish super moist and tender and add just enough garlic and peppercorn flavor. Swordfish holds up extremely well on the grill and on kabobs, as it’s a meaty and thick fish and doesn’t flake apart nearly as easy as other fish.

Swordfish and Veggie Kabobs via JennySheaRawn.com
Adrian gobbled up these kabobs in no time. I had to really restrain myself from eating more than two small bites of swordfish, as I have just passed week 33 of pregnancy (time is flying by!) and eating swordfish/shark/king mackerel/tilefish during pregnancy and nursing and for young children is a no-no because of the higher levels of mercury found in these larger fish. Thankfully, most other fish and cooked shellfish are fair game (in portions recommended in link above). This recipe is going to be one of the first recipes we make once I can eat swordfish again. At least for now, I can enjoy all the veggies!

Swordfish and Veggie Kabobs via JennySheaRawn.com
You can thread any veggies you’d like, but make sure they’re sturdy enough to hold up on a skewer on the grill and cut the veggies into even, bite-sized pieces. As for the fish, I’d stick with a steak-like fish like swordfish – or try a shellfish like scallops or shrimp – both would be great on these kabobs.
Swordfish and Veggie Kabobs via JennySheaRawn.com
Swordfish and Veggie Kabobs
Serves: 4
Time: 45 min prep + marinade / 20 min cook
Ingredients:
• 1.5 lb swordfish steaks
• 2 medium green peppers, cored
• 2 medium red onions, ends trimmed and peeled
• 1 8 oz package baby bella mushrooms
• 1 cup Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade plus extra for dipping
Directions:
Wash and dry green peppers and onions and cut into 1 inch chunks. Clean mushrooms and slice in half. Trim skin off swordfish then slice into 1 inch chunks. If using wooden skewers, soak in water for 30 minutes. Thread fish, green peppers, onions and mushrooms alternatively onto 8 skewers. Place skewers onto a large shallow baking dish and drizzle evenly with marinade. Set in the fridge for 30 minutes, rotating skewers after 15 minutes. Heat grill to medium. Discard extra marinade and grill kabobs for 20 minutes, or until desired doneness, turning once halfway through cooking time. Remove from the grill and serve with extra Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade for dipping and a side of corn on the cob.

Tip: you can also place fish and veggies into a large resealable bag with the marinade prior to threading on skewers, but the chunks of onion may separate. I found it easier to marinate in a shallow baking pan to ensure the onion pieces stayed together.

To find out more about Drew’s like them on Facebook and join their monthly newsletter (through Facebook by clicking on “Join My List” or email them at info@chefdrew.com to be added). You’ll find my monthly recipes in this newsletter, along with other Drew’s News.

{ 4 comments }

Veggie Inspiration

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 […]

Continue reading →

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 […]

Continue reading →

Roasted Cauliflower with Spring Herb Pesto

Roasted Cauliflower with Spring Herb Pesto. A side dish that shouts spring and all things fresh. Use any herbs you have on hand for this deliciously light and vibrant pesto. I used a combination of mint, dill, cilantro, basil, flat leaf parsley and scallions. And blended it all up in my food processor with some fresh […]

Continue reading →