June 19 - Turkey Zucchini Burgers with Sweet Potato Fries, Berry Balsamic Salad, and Coconut Pecan Bars (dessert)
These burgers were probably one of the best things I've ever eaten. Can't wait to make them again. The dressing really makes the salad and was super easy. I poured it on top of a bed of spinach with berries, feta, and slivered almonds. I bought pre-made frozen sweet potato fries. I like the Alexia brand that we buy from Fred Meyer. This time I got the cross-cut kind and they were yummy. The coconut pecan bars were a nice dessert. My husband topped with whipped cream. I think they could have used some salted caramel drizzle, maybe next time.
June 20 - Soupy Rice with Shrimp and Almond Cake (dessert)
We had a friend gathering that was Spanish inspired. I pulled together three different recipes for the rice (here are the others). The cake was to die for. I topped with toasted almond slivers that were tossed in cinnamon and fresh berries.
June 21 - Leftovers from June 20
This reheated really well. Be sure to serve with sliced avocado and chopped fresh cilantro to cut the density of the rice and the acid of the tomato.
June 22 -Salmon in Magic Butter Sauce with Quinoa and Green Beans
I don't know how magical this butter sauce was, but, you know, it was decent and worked in a pinch. I didn't bother with the skinning, tying, cutting, etc. of the salmon. I just seared it and served the sauce over it. I steamed the green beans and tossed with some olive oil and lemon juice. I roast the quinoa before I add the water and serve it plain.
June 23 - Reprise on the Berry Balsamic Salad from June 19
This time I added pan-seared chicken. I seasoned the chicken with a spice rub after I tenderized it.
June 24 - Shrimp Scampi over Zucchini Noodles
This was really good and really easy. Seriously, though, almost too easy. I used the Pampered Chef Spiral and Slice to cut the zucchini. I didn't have parsley but did have cut green onions that I topped this with, they were a nice addition.
June 25 - Pesto Pasta Toss with Zucchini, Red Pepper, Purple Onion, and Italian Sausage
I obviously used GF pasta here. I used pre-made, store bought pesto. And pre-cooked sausage. This is an old stand-by that we love. I enjoy the fact that it is somewhat wholesome, filling, and really easy. My toddler even helped prepare it.
Chop a whole purple onion, a red bell pepper, and grate a zucchini. Boil water for pasta and cook according to package instructions. Saute the onion and 3 cloves garlic until onion is translucent. Add pepper. Add 1/4-1/2 tsp. of crushed red pepper flakes, salt, and pepper. When pepper is crisp-tender, add zucchini, 2 TBS of white wine, and 2 TBS of lemon juice. After the pasta is cooked and drained, toss it in the veggie mixture and toss to coat with about 1/2 the container of pesto (about 1/4-1/2 cup). Then, use the pasta pot to pan fry the sausage (I pre-cut into rounds). Toss together and sprinkle with Italian herbs (fresh or dried) of your choosing and serve with grated parmesan and fresh greens.
June 26 -Spinach and Roasted Red Pepper Tart with Green Salad
This is another stand-by. I have a friend who makes a rendition but she wilts her own spinach, roasts her own peppers and uses goat cheese instead of feta. All good. Just not my bag. I use the Pillsbury GF pie crust which isn't as good as the real thing but approximates better (and easier) than anything else.
