mediterranean zoodle salad with tomatoes, feta, and pine nuts :: by radish*rose

mediterranean zoodle salad with tomatoes, feta, and pine nuts

Zoodles seem to be taking over the world. What are zoodles? They are zucchini “noodles” made using a spiralizer, which creates long thin strands out of vegetables. I’m highly entertained by the fact that the British call them “coodles” because they call a zucchini a “courgette”. Coodles, zoodles, whatever you call them – they’re a perfect way to use up those zucchinis / courgettes that are everywhere this time of year. Low-carb fans often substitute zoodles for pasta noodles, but I like to make salads with them since I prefer them cold. This particular salad features a lemony oregano dressing with tomatoes, feta cheese and toasted pine nuts. Just the thing for a hot summer day! Continue reading

spinach lemon pasta with toasted almonds

Want a super easy way to get your greens and whole grains in? This spinach-lemon pasta comes together so quickly, yet is an elegant way to enjoy healthy spinach, almonds, and whole wheat pasta. I really like the Barilla Plus pasta, which not only includes whole grains, but also 17g of protein per serving. And it’s delicious! I have made this vegetarian recipe for years and it even makes my carnivorous mother happy. Continue reading

shrimp scampi :: by radish*rose

shrimp scampi with white wine, garlic, and oregano

Shall we dine at Oceana tonight? Or maybe instead we could make a lovely shrimp scampi from School of Fish, the new cookbook by Oceana’s executive chef, Ben Pollinger. Garlic, white wine, oregano, and a touch of butter make it sooo delicious. And even though it sounds fancy, it’s easy to replicate at home. Serve it with some warm, crusty bread or fluffy couscous to take advantage of the scampi sauce, and a big green salad. And since you’ve got the white wine open already, why not enjoy the rest with dinner? That’s what I call the good life! Continue reading

fancy tuna pasta with lemon, capers and pine nuts :: by radish*rose

fancy tuna pasta with lemon, capers, and pine nuts

What’s fancy tuna?  Fancy tuna, at least in my head, is the kind from Spain packed in olive oil:

fancy tuna packed in olive oil :: by radish*rose
fancy tuna packed in olive oil :: by radish*rose

I always would see these pretty cans in gourmet shops like Grand Central Market or Eataly and think, “But it’s packed in olive oil. HOW DECADENT. What on earth do you do with that?”

I am happy to report that it is indeed decadent, but guess what.  It makes perfect sense in pasta sauce.  You would probably be adding some olive oil to your pasta sauce anyway, so why not start with the fancy tuna in olive oil and only need to add a little more? Continue reading