Scallops with Beans & Bacon ...

I've been looking for healthy recipes that are simple and quick without packing on the calories. This delicious dish is rich, buttery and packed with protein .... plus you can have it on your table in less than 20 mins, what else can one ask for:) Recipe and Image via

SEA SCALLOPS WITH WHITE BEANS AND BACON

1 lb large sea scallops
2 strips bacon, chopped into small pieces
½ red onion, minced
1 clove garlic, minced
1 ½ cans (14 oz each) white beans, rinsed and drained
4 cups baby spinach
1 tbsp butter
Juice of one lemon
Salt and pepper to taste

1. Heat a medium saucepan over low heat. Cook the bacon until it begins to crisp. Add the onion and garlic, and sauté until the onion is soft and translucent (about 2 to 3 minutes). Add the white beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.

2. Heat a large cast-iron skillet or sauté pan over medium-high heat. Blot the scallops dry with a paper towel and season them with salt and pepper on both sides. Add the butter and the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until deeply caramelized.

3. Before serving, add the lemon juice to the beans and season with salt and pepper.

Fig & Goat Cheese Pizza ...

Love anything that has to do with figs ... this pizza looks great once you get over the pizza dough preparation. Alternatively you could use store bought flat bread for a quick and easy version. Recipe & Images via Sprouted Kitchen.

Ricotta with Thyme ...

This is an appetizer I order whenever I find it on a restaurant menu ... I think it's a great choice alongside other dips like humus, guacamole etc, paired with thick slices of toasted country bread, this recipe has my mouth watering already. It's easy, simple and delicious ...  Recipe and Images via

About 8 slices (about 3/4-inch thick) crusty bread such as ciabatta or levain, chewy and substantial but not very sour.

Extra-virgin olive oil to taste
Kosher or table salt, to taste
2 cups fresh ricotta, at cool room temperature
1 cup whole milk (optional, see note above)
1 teaspoon coarse sea salt
1 teaspoon coarsely ground black pepper 

 1 teaspoon fresh thyme leaves or other herbs
1 teaspoon dried oregano

 2 large garlic cloves, halved (not peel).

1. Heat a grill or broiler to very hot. If bread slices are very large, cut in half or thirds. Brush bread slices on both sides with olive oil and sprinkle with table or kosher salt.

2. In a mixer fitted with a paddle attachment or in a bowl, whisk ricotta and milk (if using) together until light and fluffy. Season with salt to taste and mix well. Transfer to a shallow serving bowl and sprinkle with sea salt, pepper, thyme and oregano. Drizzle more olive oil on top, about a tablespoon or so.

3. Grill or broil the bread until toasted all over and lightly charred in places. Lightly rub each slice on one side with the cut side of a garlic clove. Serve hot, with ricotta mixture on the side.

Summer Beet Salad!!!

For those of you who like beets, this is a great refreshing recipe with pears, feta cheese and walnuts - salty & sweet at the same time. If you are not a huge fan, I recommend trying this one, the beets are roasted so flavor is more interesting. Beets are one of those vegetables that you need to acquire a taste for - like cheese and wine:)
Photos & recipe Love & Lemons

 

ROASTED BEET, PEAR & WALNUT SALAD

serves 3-4 as a side dish

Ingredients:

• 3 medium sized beets, any variety
• a small drizzle of olive oil, for roasting the beets
• 1 ripe pear, chopped into 1/2 inch pieces
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled (or more)
• a few handfuls of salad greens of your choice
• 1/4-1/2 cup cooked quinoa (optional, for a heartier salad)
• micro sprouts, for garnish (also optional)
• 1-2 tablespoons walnut oil
• a drizzle of balsamic vinegar
• a drizzle of honey
• salt & pepper

Instructions:

1. Preheat oven to 350 degrees fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2 inch cubes and set them aside to cool completely.
2. (optional step) Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it, and remove from the heat and set aside.
3. Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper.

 

Refreshing Summer Salad!!!

Back to one of my favorite food blogs Love & Lemons ... they just make everything look so beautiful and delicious. Here is a simple, healthy and mouth watering salad for the summer.

Find recipe here.