Tomato and Broccoli Mac and Cheese

This was a great one-dish meal -- perfect for the weekend lunch, or a weeknight meal. I loved all the vegetables -- they really made the dish lighter, and not too thick. This has just the right amount of cheese!

3 C broccoli florets
1 C grape or cherry tomatoes
8 ounces uncooked penne (or pasta of your choice)
1 T butter
1 1/2 T all-purpose flour
1 1/4 C non-fat milk
1 C reduced-fat cheddar, shredded
1/4 C thinly sliced green onions
1/2 t. salt
1/4 t. black pepper

Preheat oven 350*.

Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm.

Place tomatoes on a baking sheet lined with aluminum foil. Broil for 10 minutes, or until the tomatoes start to blister.

Cook pasta in boiling water in a large pot for 8 minutes, or until al dente. Drain and keep warm. Wipe pan with paper towels, then return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat.

Add cheese, stir until smooth. Stir in sliced green onions and the remaining ingredients. Combine with broccoli and pasta.

Add all ingredients to a large baking dish. Bake for 20 minutes, or until golden-brown on top.

Crispy Herbed Shrimp with Dill Aioli

These shrimp were delicious! I loved the coolness of the aioli and the crunchiness of the panko coating. It was a really fun meal, and very satisfying! We enjoyed the shrimp with some roasted asparagus and tomatoes -- something not too heavy.

3/4 C panko crumbs, divided
1 T chopped parsley
2 t. chopped dill
1/8 t. crushed red pepper
2 T cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs. large shrimp, peeled and deveined
1/4 t. salt
1/4 t. black pepper
2 T extra-virgin olive oil, divided
1/2 C non-fat Greek yogurt
1/4 C mayonnaise
1 T fresh lemon juice
1/4 t. ground red pepper

Combine 1/4 C panko, parsley, dill and crushed red pepper in a food processor; pulse to combine. Combine herb mixture with remaining 1/2 C panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pain; swirl to coat. Add half of the shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.

Spinach, Kale, White Bean and Tomato Strata

This dinner was veggie-licious! It is layer upon layer of vegetables, but instead of being mushy and bland, it was texturally interesting and wonderfully flavorful! It was a huge hit, and I am looking forward to trying variations with seasonal vegetables.

1 T plus 1 t. extra-virgin olive oil
1 lb. cremini mushrooms, trimmed and sliced
8 cloves garlic
Kosher salt
1 large bunch of kale (about 1 1/2 lbs.), stems and center ribs discarded, roughly chopped
1 lb. spinach
2 cans (15 ounces each) cannellini beans, 1/4 C bean liquid reserved and beans drained
1 t. oregano
1 can (28 ounces) whole plum tomatoes, drained
1/2 t. crushed red pepper
6 ounces Parmesan cheese, grated

Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool.

Chop 8 cloves garlic. Heat 1 teaspoon oil over medium heat in a large pan or skillet. Add garlic and 1/2 t. salt, and cook until fragrant, about 1 minute. Raise heat, and add 1/2 C water. Add two-thirds of kale; cover and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in spinach, and add a little more water if necessary. Cover and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.

 Preheat oven to 375*. Coat bottom of a 9-by-13-inch baking dish with 1 teaspoon oil. Place beans in a food processor. Puree bean liquid, beans, oregano and garlic until smooth.

Coarsely chop tomatoes, reserving juices. Combine tomatoes and juice with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.

Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, use the back of the spoon to slightly flatten mounds. Layer with remaining mushrooms, tomatoes and cheese. Bake for 30 to 35 minutes, until bubbling around the edges.

Bourbon Baked Beans

These baked beans were absolutely delicious! The bourbon added a maltiness to the beans, and the bacon introduced a rich, salty flavor. This recipe makes a big batch, so we ended up eating the beans almost every day. No complaints, though! They went well with hot dogs, and BLTs, and really any other summertime favorites. Note: this recipe takes 3 hours to bake, not including soaking time for the beans.

1 lb. dried navy beans (about 2 1/2 C)
3 slices of thick-cut bacon
1 C chopped onion
5 C water, divided
1/2 C maple syrup
1/4 C plus 2 T bourbon, divided
1/4 C Dijon mustard
1 1/2 t. Worcestershire sauce
1/4 t. black pepper
1 t. kosher salt
1 T cider vinegar

Sort and wash beans; place in a large dutch oven. Cover with water to 2 inches above beans; cover and let stand for at least 8 hours. Drain beans and wipe pan dry.

Preheat oven to 350*.

Heat pan over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp. Remove from pan, reserving 1 1/2 T drippings in pan. Crumble bacon. Add onion to drippings in pan; cook for 5 minutes of until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 C maple syrup, 1/4 C bourbon, and the next three ingredients. Bring to a boil; cover and bake at 350* for 2 hours.

Stir in remaining 1 C water, remaining 1/4 C maple syrup, and remaining 2 T bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.

Shrimp Pasta with Vodka Sauce

I loved the combination of the shrimp with the vodka sauce. It made for a great weeknight dinner, that wasn't too heavy but still had the protein and carbs we love.

9 ounces fettuccine
1 T extra-virgin olive oil divided
12 ounces large shrimp, peeled and deveined
4 garlic cloves, thinly sliced
1/3 C vodka
1 1/3 C marinara sauce
1/3 C chopped fresh basil, divided
1/4 C heavy cream
1/2 t. kosher salt
1/4 t. black pepper

Cook pasta according to directions. Drain well.

Heat 1 1/2 t. oil in a large skillet over medium heat. Add shrimp; saute for 4 minutes, or until done. Remove shrimp from pan.

Add 1 1/2 t. oil and garlic to pan; saute 1 minute. Carefully add vodka and cook for 1 minute. Add marinara, 1/4 C basil, cream, salt and pepper. Bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Cucumber Salad with Herb Dressing

This was a perfect summer salad. The coolness of the cucumbers, paired with the flavors of the herbs and the tartness of the lemon juice, made for a great side dish! Plus, it is easy to make and prepared in a few minutes. I loved the tanginess! One note: the cucumbers will add a bit of water to the salad, so only dress when ready to serve.

1/4 C non-fat yogurt
2 T chopped fresh dill
1 T chopped fresh parsley
2 T fresh lemon juice
1 T extra-virgin olive oil
1 1/2 t. chopped fresh mint
2 t. Dijon mustard
1/4 t. salt
1/4 t. black pepper
1 garlic clove
2 large cucumbers, thinly sliced lengthwise
1 large red onion, thinly sliced

Combine first ingredients, though garlic, in a food processor. Combine the cucumber and onion in a large bowl. Drizzle with yogurt dressing; toss to coat.