Slow-Cooked Beef in Tomato Sauce with Spinach and Peas

Slow-Cooked Beef in Tomato Sauce with Spinach and Peas

How about a tender slow cooked beef that is braised in tomato sauce? And is made in the slow cooker!

Slow Cooked Lentil-Pumpkin Soup with Spinach

Slow Cooked Lentil-Pumpkin Soup with Spinach

Just throw the ingredients into your crock-pot, let it go to work, and come home to THIS delicious lentil-pumpkin soup with spinach!

Pasta with Spinach Pesto and Bacon Bites

Pasta with Spinach Pesto and Bacon Bites

The word pesto comes from an Italian word meaning “to pound or crush”. Although pesto made with basil is best known, it can be prepared with different greens, herbs, nuts and seeds. Today I am sharing spinach pesto with Parmesan cheese and pine nuts. It’s absolutely delicious! You wont believe it contains no basil. Divide any pesto leftovers into portions and keep in on hand in the freezer. Great with fish, scallops and grilled chicken. Add to soups, tomato sauce, flat bread and sandwiches.

Pasta with Spinach Pesto and Bacon Bites

Grilled Shrimp with Tzatziki, and Spinach Salad with Orange and Feta

Grilled shrimp has to be one of my favorite things to eat. I mean, what’s not to like? Juicy, sweet, and slightly charred taste when it’s cooked on the grill. This recipe is so simple, so easy and yet so delicious, and takes less than 30 minutes to make. This grilled shrimp gets a lovely smoky flavor and they are the perfect complement to cool summer salads. For this recipe, I used large tiger prawns and paired it with homemade tzatziki sauce, spinach salad with orange and feta cheese and a light lime vinaigrette. This is backyard kebab grilling at its best. Here’s to another perfect summer meal! Please make sure to visit Fiesta Friday at Angie’s to check out new great recipes this week and Fiesta Friday co-hosts, Fae and Suzanne!

Pancetta, Spinach and Tomato Bucatini with Garlic Bread Crumbs

I came across this recipe at “Cuisine at Home” magazine and thought that it will be a perfect weeknight meal. This delicious pasta takes so little time to make. Italian bacon ( pancetta) gives this dish a unique flavour and texture. This dish is very simple: Begin by cooking the pasta. I used bucatini, but you can use spaghetti or anything you have on hand. Prepare the garlic bread crumbs. It’s a perfect topping for this dish, crunchy and garlicky. Then, sauté the little bits of pancetta until the fat has rendered and the bacon has started to slightly brown. Then throw in the cherry tomatoes and beautiful leaks. Cook until tomatoes begin to brown and the leaks are wilted. Pour in a little wine and let it evaporated. Add the broth, vinegar and pepper flakes. Let it cook a little bit and reduce by third, then add spinach, fresh thyme, pancetta pieces and toss it with cooked pasta. Sprinkle with garlic bread crumbs. After I took a picture I sprinkle some Parmesan shavings which was a great addition. Check our the recipe below!

PEARLED COUSCOUS WITH TOMATOES, FETA, AND SPINACH

 

Israeli Couscous is a delicious substitute to your average pasta and rice and one of my favorites. I came across this recipe couple of weeks ago on Serious Eats and thought it will be perfect side dish to try during the week. It only takes 20 minutes to make it and goes well with any kind of grilled or braised meat, fish or poultry. All the ingredients came together just right, so I didn’t make any changes to the original recipe. Note: The feta will add a considerable amount of salt, especially if you’re using one in brine, so keep that in mind while seasoning the couscous.

Pork Chops and Sauteed Mushrooms with Spinach

Quick and easy dinner in 30 minutes! These pork chops are juicy and tender and get a zesty spin through an orange zest. Sauteed mushrooms and spinach can be served as a side dish or as an entree with grain. It also makes a great filling for omelets if you have any leftovers. Pick your favorite mushrooms for this dish. I used beech mushrooms this time. They have a slightly crunchy texture and a nutty flavor.

Serves 2

Preparation time: 20 minutes plus 1 day of marinading

Cooking time: 30 minutes

Ingredients:

• 2 pork chops

Marinade:

• 1/2 cup onion, thinly sliced
• 1 garlic clove, peeled and crushed
• 1/2 teaspoon fresh orange zest
• juice 1 lime
• 1/2 cup plain yogurt
• 1/4 teaspoon salt or to taste
• 1/8 teaspoon pepper or to taste
• 1 teaspoon olive oil
• 1/4 teaspoon honey

Directions:

1. Rinse pork chops with cool water and pat dry with paper towels.
2. Prepare the marinade by mixing all of its ingredients in a large container. Rub pork chops on both sides with marinade. Cover and marinade for 1 day in the refrigerator. Turn the chops once during this time.
3. Preheat grill on high heat, or turn on the oven grill or broiler until very hot.
4. Brush the chops with olive oil and place on the grill. Grill for 4-6 minutes on each side, turning occasionally. The chops should be seared on the outside and juicy on the inside.

Mushroom and Spinach:

• 7 oz mushrooms ( I used Beech mushrooms but you can use your favorite mushrooms)
• 1/2 medium onion, thinly sliced
• 2 tablespoon olive oil
• 3 oz baby spinach
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/8 teaspoon dill weed
• pinch nutmeg
• 1 teaspoon balsamic vinegar
• salt, pepper to taste

Directions:

1. Heat 2 tablespoons oil in a skillet and saute onions on medium high for 2-3 minutes. Add mushrooms, salt, pepper, thyme, rosemary, dill weed and nutmeg and cook for another 7-10 minutes until golden brown and mushrooms are tender. Add balsamic vinegar and cook for another minute. Add spinach and saute for another 2 minutes until spinach is wilted. Adjust seasoning if needed.

Enjoy!