Warm Arugula Salad With A Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Warm Arugula Salad With Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette

3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.

Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.

Maple Vinaigrette

One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper

Add all of the ingredients into a jar and shake well. Set aside until ready to use.

Island Green Smoothie

Island Green Smoothie. For a sweet and tropical pick me up, try out this recipe. It just happens to be one of my husband’s favorite drinks to get when we go to any smoothie place. And with only three simple ingredients that you probably already have at home.  You can add in protein powder, chia seeds, and more to make it your own — also a perfect substitution for a sweet tooth craving. For the full recipe, go out and get my book “The Seasoned Life” available at book retailers nationwide. And if you’ve already tried this let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

Island Green Smoothie

Seared Scallop And Teriyaki Bowl

Seared Scallop and Teriyaki Bowl. Who needs takeout when you can whip up a meal in just minutes. And you can use any protein or rice you have on hand. I love the subtly sweet and rich flavor of scallops, and they take little to no time to prepare. You just need to make sure they are completely dry. A wet scallop won’t sear properly. The teriyaki sauce is sweet yet tangy with a little bit of heat from the red pepper flakes. You can use this sauce in so many different dishes. Dinner in a bowl is my kind of meal. I hope that you enjoy it.

Thanks,

Xo- Ayesha

Teriyaki Sauce

1 cup of soy sauce
1 cup of water
1/4 cup dark brown sugar
One tablespoon honey
One tablespoon ginger, minced.
1-2 garlic cloves, finely minced. (Depending on your taste)
Pinch crushed red pepper flake
Slurry to taste.

Heat a small pot at medium-high heat and add all ingredients. Cook until sugar has dissolved.

Slurry-

Two tablespoons cornstarch
Two tablespoons water

Mix until combined.

Combine all of the ingredients in a saucepan on medium heat until the sugar has dissolved. Add slurry a little at a time until you get the desired thickness.

Assemble bowls with cooked rice, protein, vegetables and drizzle with sauce.

Scallops-

Pat dry. Season both sides with salt and pepper.

Heat a large pan with one tablespoon of olive oil and butter at medium-high heat. Sear the scallops on each side for 2-3 minutes per side. You want a golden color with a slightly firm touch. Remove from pan and serve immediately!

Cooking with my Kids! -Star Patties

I love cooking with my kids! Riley has been helping me out in the kitchen for such a long time. And now Ryan is showing an interest as well. Inviting my kids into the kitchen to help me cook our meals is a way for me to create quality time together but also helps them to learn some kitchen basics and feel confident. I’m always trying to come up with delicious and kid-friendly dishes that still include all of the flavors that I would put into mine. And fortunately for me, my kids are willing to try almost anything that I put in front of them. Besides chocolate of course! Weird I know. These star patties are packed full of flavor with some nutty and sharp Parmigiano-Reggiano, teriyaki sauce, fresh basil, garlic, and parsley. Its rolled out on some parchment paper (Riley’s job!) before being cut into shapes and baked off. Super simple and delicious. And so much fun! Just remember that whenever you have kids in the kitchen your inviting some extra mess. But those messes can always be cleaned. So enjoy the moment! Share your favorite thing to cook with your family in the comments below.

X0- Ayesha

Star Patties

Star Patties

1 pound ground beef or lamb
3 Tablespoons Teriyaki Marinade & Sauce
1/4 cup breadcrumbs (I used Italian)
1/2 cup Parmigiano-Reggiano, grated. (You can also use just plain parmesan)
1/4 cup fresh basil, roughly chopped.
1/4 cup Italian parsley, roughly chopped.
One garlic clove, finely minced.
One large egg, lightly beaten.
Salt and pepper to taste.
Parchment paper
Cookie cutter of your choice (My kids wanted to use a star)

Preheat oven to 350 degrees.

In a large mixing bowl add in ground meat.

Add the egg, garlic, teriyaki, cheese, breadcrumbs, basil, and parsley. Season with salt and pepper.

Carefully mix. (You don’t want to over mix it)

Place the mixture in between two pieces of parchment paper.

Using either your hands or a rolling pin to flatten.

(I recommend letting it chill in the fridge for at least 1 hour before continuing.)

When your mixture is ready, you can remove the top layer of parchment paper and cut into shapes.

Place your shapes on a non-stick baking sheet and bake in the oven for 12-15 minutes.

serve with your favorite veggie and starch.

We used tomatoes and some Israeli couscous.

Enjoy!

Lunch In A Jar!

Who has the time to stop and make lunch these days! We end up making bad food choices that are convenient, and not always the best choice for our body. With a little prep, you can whip up an entire week’s worth of lunches, all at once. Filled with delicious items that help to keep your energy up and hunger at bay. Here are two variations of “lunch in a jar” that I came up with. You can create hundreds of different combinations using ingredients that you probably already have in your pantry. Send me your favorite combination for a chance at winning a signed copy of my book “The Seasoned Life“. Now buy some mason jars and get inspired!

Lunch In A Jar #1

2-3 Cilantro lime salad dressing (Or your favorite)
6 Evenly cubed fresh jicama sticks
2 Small Persian cucumbers, sliced.
1/2 Cup corn kernels (canned is fine)
1/2 Cup black beans
2 Cup spring salad mix
1/4 Cup Cojita cheese
1/2 Diced jalapeno, without seeds. (optional)
4-6 Cooked shrimp. (depending on size)

Pour your salad dressing at the bottom of the jar. Then add jicama, corn, beans, cucumber, lettuce, cheese, and protein. In that order. The crunchy items help to keep the salad from becoming soggy.

Lunch In A Jar #2

2-3 Tablespoons fig balsamic salad dressing (Or your favorite)
1 Cup of chickpeas
1/2 Cup sliced sunburst tomatoes.
2 Small Persian cucumbers, sliced.
2 Cup spring salad mix
1/4 Cup feta cheese
1/2 Cup tuna fish or salmon. (canned is fine)

Pour your salad dressing at the bottom of the jar. Then add chickpeas, tomatoes, cucumber, lettuce, cheese, and protein. In that order. The crunchy items help to keep the salad from becoming soggy.

And now you’ve got the perfect jar of salad happiness!

Enjoy.

Xo Ayesha

 

 

Little Light Lunch: Saffron Salmon

This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.

My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!

 

Saffron Salmon

1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))

Sea Salt

1tsp Saffron

1 Tbs Ghee (grass fed pure butter)

 

*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.

I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!

 

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