Summer Caprese Bowl

Under 400 calories,   this summer caprese bowl with a peachy sauce is inspired by a dated but delicious food memory.Summer CapreseSalad (1)This summer I did not budge from Wrightsville Beach, NC. IMG_0979_edited-2It’s not as leisurely as it  sounds (or looks). Let me assure you, I have not adopted the lifestyle of a wahine,  and I did not trade in my running shoes for a long board or even a paddle board.  Please do not call it  a staycation. It was a whirlwind of business and activity, from  my day job as a dietitian/nutritionist working in my private practice,  to my on call responsibilities managing a property at the beach. I loved each and everyone of  my guests, but if I said, I’m sorry  the tourist season is over,  I’d be deserving of four

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So this month’s Recipe Redux theme: a vacation inspired recipe,  comes from a not so recent trip. Some of my fondest memories are  traveling in the summer with my kids while they played junior golf. I ‘m not just unpacking memories, I’m digging deep into the archives… July 2008 when my son played in the US Junior Amateur Championship, sponsored by the United States Golf Association…IMG_4348 Boomer was sixteen, a rising sophmore at Laney High School.  He  was fortunate enough to have our friend and  club pro, Sara Bush  serve as a loyal caddie! The three of us loaded my SUV and drove fourteen hours to the event held here at …
IMG_4347_edited-1 Shoal Creek Golf Club,  Birmingham,  Alabama. My son (and all the junior golfers including the now PGA stars Jordan Spieth, and Emilio Grillo) were treated like tour pros and had terrific access to the club and it’s amenities, including meals. Parents paid for food, but were happy to have the convenience, not to mention the spread and hospitality this private club is know for!  Boomer and Sara ate quickly as they were focused on the difficulties of the course and the competition.  I  on the other hand, spent more time enjoying the food, and I distinctly remember the ginormous platers of roasted summer vegetables and a peach vinaigrette.  So today I’m combing these two food memories, into a balanced meal served in a bowl; cause that’s how we roll in 2016!

I love the taste and the nutritional profile  of this meal which meets my goal  to consume 30 grams of protein, along with plenty of veggies  and a  whole grain. Remember,  you don’t  always have to start from scratch. Using  leftovers makes putting together healthy and delicious combos, quick and easy;  I used grilled chicken and quinoa from last night in this bowl.IMG_4523_edited-1

CALORIES: 380; FAT 15 grams (3.9 sat, mono 6.2, poly 2.5) ; PROTEIN 33 grams; CARB 32 grams; FIBER 5 grams; SUGARS 7 grams; CHOL 70 mg; IRON 4.49 mg; SODIUM 553mg; CALCIUM 179 mg

Be sure to check out the links at the bottom of this post to see what vacation memories are inspiring my colleagues recipes this month!

 

Summer Caprese Bowl

by Diane Boyd, MBA, RD, LDN

Ingredients (serves 2)

  • 1 cup cooked quinoa
  • 2 cup fresh greens (romaine, red leaf lettuce, arugula)
  • 1 charred grilled zucchini (about 1 cup)
  • 1 oz. part skim mozzarella cheese
  • 1 tablespoon fresh basil
  • 6 ounces grilled chicken, sliced

for the peach vinaigrette

  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon fresh chopped thyme
  • 1/2 teaspoon honey
  • 1/2 ripe peach, finely chopped
  • 1 tablespoon EVOO

Instructions

for the peach vinaigrette

Combine all ingredients except the oil in a blender. blend until combined. Allow to sit about 15 minutes. Slowly add EVOO to blender and combine.

1. In two bowls arrange cooked quinoa, lettuces, zucchini, basil, grilled chicken, torn mozzarella cheese. Drizzle with peach vinaigrette dressing.

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Zacaroni and Cheese

This version of  mac & cheese is bursting with veggies making it a healthy entree or side for any day of the week.  Zacaroni and CheeseDisclosure: I am a member of the Cabot Cheese Board and I have received free Cabot product as mentioned in this post. I was not expected to write a post and  I was not compensated for my time. Opinions are my own.

Have you ever wondered what’s on page 54 in your favorite cookbook? Well, neither have I, until the Recipe Redux challenged us with this party game. Yes, I did say party, because we’re celebrating the fifty-forth month anniversary of the Recipe Redux! Whoot! Whoot! Our challenge is to recreate a recipe on page 54 or 154  from our nearest cookbook. So I cracked open an old  favorite, gifted to me by my son for Christmas when he was in middle school…IMG_2724(I have always loved this book, especially the wine pairings suggested for each recipe.) Here’s what I found on page 54: IMG_2723 This recipe is actually a divine rendition of macaroni and cheese. Fonduta is made with fontina cheese, milk , egg yolks and butter. Hmm, sounds like a  perfect candidate for a redux!

My lighter version begins with a sauce made with chicken broth, skim milk, butterkin squash (you can use butternut squash , butterkin is a variety of this squash) , and Cabot’s White Oak Cheddar. I combined this sauce  with pasta and zucchini, just as in the original recipe, and why I named it zacaroni & cheese. It gets a finishing touch with with parsely and  panko seasoned with cinnamon and nutmeg. Here is   the finished product just as it  came out of the oven…Zacaroni and Cheese (zucchini mac and cheese)
IMG_3367In keeping with my favorite part of  Food & Wine Magazine’s Quick from Scratch Italian Cookbook,  I am going to suggest one of two spirits for enjoying with my zacaroni  & cheese, both Cabot’s wine pick for pairing with White Oak Cheddar: Moscato or  Syrah. Enjoy!

Zacaroni and Cheese

serves 8

by Diane Boyd

Ingredients

  • 3 cups butterkin or butternut squash, peeled and diced
  • 1 1/4 cup reduced sodium chicken broth
  • 1 1/2 cup skim milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups Cabot white oak cheedar, shredded
  • 1 /2 pound uncooked elbow macarroni
  • 1 pound zucchini, sliced into matchsticks
  • cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup panko bread crumbs
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons chopped fresh parsley

Instructions

1.preheat oven to 375 degrees F.

2. Combine squash , broth, and milk in a medium saucepan; bring to a boil over medium -high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

2.  Add salt and pepper. Use an immersion blender to puree squash mixture or add hot squash mixute to a blender, securing blender lid on blender and removing center piece of lid to allow steam to escape. Place a clean towel over opening to avoid splatters. Blend until smooth. Place blended squash in a bowl ; stir in White Oak Cheddar.

3. Cook pasta according to package directions. Drain well . Add pasta and zucchini to cheese mixture. Spread mixture evenly into  a 13 x 9 glass baking dish coated with cooking spray.

4. Heat oil in a medium skillet over medium heat. Add panko, cinnamon and nutmeg and cook for 2 minutes or until golden brown. Remove from heat. Sprinkle over hot pasta. Lightly coat topping with cooking spray.

5. Bake for  25 min at 375 degrees or until bubbly. Spinkle with parsley and serve immediately.

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