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Pesto Zucchini Caprese Salad

Pesto Zucchini Caprese Salad

Pesto Zucchini Caprese Salad

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Easy and Delicious. The perfect garden fresh summer dish.

No Ratings

Ingredients

  • PESTO SAUCE:
  • 2 tablespoons pine nuts
  • 2 packed cup of organic basil
  • 3-4 tablespoons extra virgin olive oil
  • 2 small garlic cloves minced
  • My Sage Gourmet Tuscan Herb Seasoning
  • Freshly ground black pepper, to taste
  • ZUCCHINI NOODLES:
  • 2 medium zucchini
  • CAPRESE:
  • 4 half-inch thick slices of tomato
  • 4 quarter-inch thick slice of mozzarella cheese (2oz each)
  • 1 Tablespoon Basil or Garlic infused olive oil, to drizzle overtop.
  • My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper- to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 basil leaves, cut chiffonade style (in thin ribbons)

Instructions

PESTO

  1. Place all of the pesto ingredients into a food processor and pulse until creamy. Taste and adjust seasonings if needed.

ZUCCHINI NOODLES (We use a spiral slicer for these. See NOTES below .)

  1. In a big bowl, combine zucchini noodles and pesto sauce. Using hands or rubber spatula, Gently combine until noodles are well coated.
  2. Strain off excess liquid then place zucchini noodles on four small plates, followed by one tomato slice, one slice of mozzarella and a light drizzle of olive oil/balsamic vinegar mixture
  3. Add a pinch My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper. Top with basil, evenly distributed.

Notes

Zuke Tips to consider-
Don’t peel your zucchini before spiraling. When you peel the zucchini, moisture leaches out, causing it to become mushy. Keeping the skin also retains nutrients in the skin!
Don’t pre-salt or salt your zucchini once in the pan salting renders the zucchini lifeless and salty.
Don’t overcook. The longer zucchini cooks, the more moisture sneaks out and becomes mushy. A little crunch retains the fresh tasting flavor.

We recommend the VEGETTI SPIRAL SLICER

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 9mgSodium: 131mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 6g

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© Carol Takakura
Cuisine: Healthy,American / Category: Vegetarian
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Fig and Apricot Jam

 

This delicious recipe for Fig and Apricot Jam is a spin on my Fig, Ginger and Lime Jam which is still one of my all-time personal favorites.

Simple and versatile, it only requires a few, easy-to-find ingredients and takes barely 10 minutes to prep

 

Fig and Apricot Jam

Fig and Apricot Jam

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

One of the many ways you can enjoy Traina Foods Organic Apricots..

Delicious over baked chicken, grilled fish, grilled root veggies, or baked brie.

No Ratings

Ingredients

  • 1 cup Traina Organic Apricot halves, cut into (1/4-inch) pieces and rehydrated in ½ cup very warm filtered water (see below)
  • 1 3/4 pounds fresh figs, cut into (1/4-inch) pieces (about 6 cups
  • 1 cup raw sugar
  • ]2 tablespoon fresh squeezed lime juice (about 2 limes
  • 1/8 teaspoon freshly grated ginger

Instructions

  1. Combine ½ cup very warm filtered water with 1 cup Traina Organic Apricots, chopped. Cover and refrigerate for at least 15 mins. or up to an hour.
  2. Combine all remaining ingredients in a large mixing bowl.
  3. Mash fig mixture with your hands or a fork until combined.
Refrigerate, covered for at least an hour.

  4. Drain apricots, reserving 1 Tablespoon of liquid.
  5. Scoop apricots, reserved tablespoon of liquid, and fig mixture into a medium sized saucepan.
  6. Slowly bring to a boil over medium heat, stirring frequently to prevent sticking.
Reduce heat, simmer 20-30 minutes, just until mixture begins to thicken slightly, stirring occasionally..
  7. Place into a glass storage container, allow to cool completely before covering then refrigerate at least 8 hours or overnight.
  8. Store unused Jam in the refrigerator, covered tightly. Lasts for a good week or so.

Notes

Use a good saucepan with a heavy bottom to prevent sticking.

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© Carol Takakura
Cuisine: American / Category: Sides; Snacks and Dips

Thanks for trying my recipes!

 

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

 

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Sweet Potato Fries with Chipotle Mayo

Sweet Potato Fries with Chipotle Mayo

Sweet Potato Fries with Chipotle Mayo

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
No Ratings

Ingredients

  • 2 medium sweet potatoes, peeled and cut very thinly about into 1/4-inch slices (about 1 pound)
  • 
12 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • A two-finger pinch of My Sage Gourmet’s rFreshly Roasted Garlic
  • Cooking spray
  • 2 teaspoons finely chopped fresh parsley
  • 1/2 teaspoon grated orange rind
  • 1 small garlic clove, minced
  • 1/2 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 2 chipotle chiles from 1 can of chipotles in adobo
  • ¼ cup raw honey
  • 
2 tablespoon freshly squeezed lime juice

Instructions

For the Sweet Potato Fries:

  1. Combine the first 4 ingredients in a large bowl; toss gently to coat..
  2. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray.
  3. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
  4. Combine parsley, orange rind, and garlic in a small bowl; stir well.
  5. Sprinkle parsley mixture over sweet potato slices.
  6. NOTE: Keep an eye on these in the oven, they will burn easily if they are cut too thinly

Prepare the Chipotle Mayonnaise:

  1. Using a blender or bullet, puree until smooth.
  2. Adjust heat by adding more honey or more chilies.
  3. Cover and refrigerate till ready to eat.
  4. Keeps in fridge for one week or more.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 12mgSodium: 268mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 3g

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© Carol Takakura
Cuisine: Healthy / Category: Sides

 

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Fig, Ginger and Lime Jam

One of my all-time favorite recipes. It is so easy, versatile and delicious. It takes just a minimum amount of ingredients and the prep is barely 10 minutes if that. The only trouble is you can’t eat it right away.

Delicious over toast points, warmed over baked brie, as a side to pork or over grilled fish.

Fig, Ginger and Lime Jam

Fig, Ginger and Lime Jam

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
3.0 Stars (1 Review)

Ingredients

  • 2 pounds fresh figs, cut into (1/4-inch) pieces (about 6 cups) or combine 1 pound fresh strawberries, halved, stems removed with 1 pound figs
  • 1 1/2 cups raw sugar
  • 1/4 cup fresh lime juice (about 3 limes)
  • 
1/8 teaspoon freshly grated ginger

Instructions

  1. Combine all ingredients in a large mixing bowl
Mash fig mixture with your hands or a fork until combined.
Refrigerate, covered for at least an hour.
  2. Scoop into a medium sized saucepan. (Note-use a good saucepan with a heavy bottom to prevent sticking).
  3. Slowly, bring to a boil over medium heat, stirring frequently to prevent sticking.
  4. Reduce heat; simmer 20-30 minutes, just until mixture begins to thicken slightly, stirring occasionally.
  5. Place into a glass storage container, allow to cool completely before covering then refrigerate at least 8 hours or overnight.

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© Carol Takakura
Cuisine: American / Category: Appetizer; Breakfast; Sides
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Stovetop Sweet Potato Salad

A little Food for Thought

Sweet Potatoes

Sweet potatoes are chart toppers in beta carotene, which protects against damaging free radicals. Further, beta carotene converts to vitamin A which is one of the key components of healthy skin. Keep in mind that your skin is part of your immune system; it is your first line of defense.

Anthocyanin and other color-related pigments in the sweet potato are equally valuable for their anti-inflammatory health benefits. Scientists have found that these tubers play a key role in the reduction in inflammation-related health problems, including respiratory infections.

Last but by no means least, these little sweeties help your body develop resistance to infection when regularly consumed.

Here is a delicious take on potato salad featuring, you guessed it, sweet potatoes.

Stovetop Sweet-Potato Salad

Stovetop Sweet-Potato Salad

No Ratings

Ingredients

  • 1/4 cup chopped scallions (greens and whites)
  • 1/4 cup mango chutney (such as Major Grey)
  • 1 1/2 tablespoons grapeseed or avocado oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon My Sage Gourmet Tuscan Herb Salt
  • 1 roasted jalapeno pepper, minced (Hot or not hot? Up to you. Test that little baby before putting it in)
  • 1/8 teaspoon freshly ground black pepper
  • 3 1/2 cups (3/4-inch) cubed, peeled sweet potato (about 1 1/2 pounds total)
  • 1/4 pound green beans, trimmed and halved (about 1 cup)
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. In a large saucepan, put potatoes then cover with filtered water, then bring to a boil. then reduce heat and simmer 11-13 minutes or until Just Barely tender, drain.
  2. While Potatoes are cooking, make your dressing by whisking together the first 7 ingredients. Then refrigerate tightly covered
  3. Cook the beans in boiling salted water 4 minutes until Just crisp-tender. Drain and rinse under cold water.
  4. Combine potatoes, beans, and cilantro in a medium bowl.
  5. Gently fold in the dressing to coat.
  6. Chill and serve or serve warm if you wish

Notes

If you check your beans and they are already a bit past firm, drain and place them in an ice water bath to stop the cooking process quickly.

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© Carol Takakura
Cuisine: American, Healthy

 

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