Getting married should only happen once in a lifetime (here’s hoping…) so the whole process should really ooze indulgence.  That’s why we decided that this time around, we weren’t going to cut back on calories and fat, but instead focus on another important issue, eating seasonally.  Our entire menu plan was based on the fruits and vegetables that are in-season, and therefore, the most delicious!  Here are the recipes we used: 

Hors D’oeuvres

Eggplant Focaccia

http://www.marthastewart.com/recipe/eggplant-focaccia?backto=true&backtourl=/photogallery/eggplant-recipes#slide_18

Grilled Figs with Goat Cheese and Proscuitto

http://www.marthastewart.com/recipe/grilled-figs-with-goat-cheese-and-prosciutto?backto=true&backtourl=/photogallery/fig-recipes#slide_22

Cucumber Tapas

http://www.marthastewart.com/recipe/cucumber-tapa?backto=true&backtourl=/photogallery/cucumber-recipes-1#slide_38

Arugula Salad with Tomatoes

http://www.wholeliving.com/recipe/arugula-salad-with-tomatoes

Zucchini, Lemon, and Ricotta Galettes

http://www.epicurious.com/recipes/food/views/Individual-Zucchini-Lemon-and-Ricotta-Galettes-350127

Deserts:

Plum and Raspberry Upside Down Cake

http://www.marthastewart.com/recipe/plum-and-raspberry-upside-down-cake

Strawberry Cupcakes with Buttercream Icing

http://www.marthastewart.com/recipe/strawberry-cupcakes-with-strawberry-buttercream

My beautiful older sister (see above) recently got engaged to this gentleman trying to steal her pizza.   Although once they get marred they may need to learn to share better, they truly deserved the grand celebration we threw to mark their engagement. Stay tuned for links to the recipes we prepared, and as always, photos of our guests digging into the food and getting into party mode.

For a red white and blue dessert stunner to top off our fourth festivities we adapted the Summer Berry Crisp recipe from PARADE magazine.  Our new improved pie cut out a huge amount of sugar, berries are sweet already, remember? The berry mixture we chose for our recipe was based on what we had in the fridge—feel free to experiment with different fruit and amounts. Our pie turned out so fantastic the pie pan was licked clean by the end of the night.  We topped the pie off with some 1/2 yogurt 1/2 heavy cream whipped cream made from scratch.

Berry Crisp with Yogurt/Whipped Cream

Servings: 10

Yield: 1 pie

Serving Size: Small scoopful

Pie filling:

3 cups strawberries

2 cups blueberries

1 cup raspberries

3 T sugar

1/4 cup all purpose flour

1/4 t cinnamon

Crisp topping:

1 cup rolled oats

1/4 cup packed brown sugar

1/4 cup granulated sugar

1/4 t cinnamon

pinch of salt

1/2 cup cold unsalted butter cut into chunks

Whipped Cream

1/2 cup heavy whipping cream

1/2 cup Fage 0% Greek Yogurt

1/4 t vanilla extract

1. Preheat the oven to 350 degrees.  Pam a 9-inch glass pie plate
2. In a large bowl, stir filling ingredients together.  Pour into pie plate.
3. In another bowl, combine oats, sugar, cinnamon and salt.  Use a pastry blender or 2 knives to mix the butter in until the mixture resembles coarse meal.
4. Place the pie plate on a baking sheet.  Bake in the center of the oven until fruit is bubbling and the topping is golden brown, approx 1 hour.
5. Remove crisp from the oven and place on rack to cool.
6. Put cold whipping cream into electric mixer and mix until it forms soft peaks. Carefully fold cold yogurt and vanilla extract into the whipped cream being careful not to collapse the whipped cream.
7. Serve pie with dollop of whipped cream.

Nutrition Facts

Old recipe (with serving of regular whipped cream): 362 calories; 18.9g fat; 11.4g saturated fat; 3.3g protein; and 3.9g dietary fiber

New recipe (with yogurt/whipped cream): 290 calories; 14.7g fat; 8.7g saturated fat; 4.1g protein; and 3.9g dietary fiber.

We adapted a Martha Stewart recipe for Veggie Burgers from http://www.marthastewart.com/recipe/veggie-burgers.  Although the recipe was already packed with yummy healthy food, we don’t like to do things half-assed so we cut out even more of the crap (we nixed the egg, cut back on cheese and bread crumbs, substituted english muffins for buns, amped up the mushrooms, and decreased the portion size) and ended up with absolutely fabulous burgers.  I was really nervous the burgers wouldn’t hold together, because homemade veggie burgers usually crumble to pieces and demand delicate attention throughout the cooking process.   It turned out the quinoa/mushroom/bread crumb combo was the perfect texture to keep a shape. I seriously am planning on making them again this weekend for the real Fourth of July…YUM!

Mushroom Quinoa Burgers

Servings: 20

Serving Size: palm sized burger, or approx 1/2 cup

Yield: 20 burgers

6 oz portobello mushrooms without stems, finely chopped

14 oz crimini mushrooms, finely chopped (i wish i had a food processor)

2 small zucchini, shredded with grater

1/4 cup olive oil

2 large shallots, minced

1/2 t red pepper flakes

1/4 cup finely grated parmesan cheese

1.5 cups quinoa, cooked according to package directions

salt and pepper to taste (we may have added a little too much, test as you go)

squeeze of half a lemon

2 cups gluten free bread crumbs (we made it gluten free for Jackie)

20 english muffins, toasted and cut in half

1. Cook quinoa, set aside.
2. Mix shredded zucchini and chopped mushrooms in a bowl. 
3. Heat 1/4 cup olive oil in skillet (we used a wok, cause we made a huge amount) over medium heat until it shimmers.
4. Add red pepper flakes and shallot and cook for 2 min until softened
5. Add mushrooms and zucchini and cook for 5 min.
6. Remove from heat and drain a little of the excess water that may have leaked out of the mushrooms and zucchini. (I didn’t drain it all because it seemed to help bind the burgers)
7. Add parmesan, quinoa, salt, pepper, lemon juice, and bread crumbs
8. Shape into burgers and put on covered tray in fridge for on hour or until firm.
9. Remove from fridge and bake on cookie sheet in oven at 375 degrees for 15-20 minutes, or until lightly brown on both sides, and flip once halfway through.  
10. Place burger between english muffin bun and enjoy!

Nutrition Facts per serving:

Original recipe with bun: 483 calories; 18.5g fat; 2.9g saturated fat; 16.5g protein, and 7g fiber.

Our modified recipe with english muffin: 292 calories; 9.3g fat; 1.3g saturated fat; 9.8g protein; 6g fiber.

Since we all are way too popular (which is obvious by the sheer number of times my roomie, see hottie above in the USA cap, appears in my photos to compensate for my lack of friends) and therefore too busy to throw a Fourth of July party on the real holiday—this week we decided to celebrate our country a little bit early.  No Fourth of July party would be complete without burgers, potato salad, corn on the cob, and huge slabs of berry pie…so here we go, we are fixing up America’s stable foods to fit your party lifestyle! Check back all this week for new recipes and photos so you can be prepared when you throw an even more baller party this weekend!

Baked Tortilla Chips

Servings: 16 chips

Serving Size: 1 chip

Yield: 128 chips

16 corn tortillas

Cooking spray

chili powder, sea salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Cut each tortilla into 8 triangles using a sharp knife or pizza cutter.
3. Place as many triangles as will fit on one layer on a baking sheet
4. Spray triangles lightly with cooking spray
5. Lightly coat triangles with chili powder, sea salt, and pepper to taste.
6. Cook each baking sheet in the oven for about 10 minutes or until chips start to turn light brown and crisp up.
7. Place finished chips in basket and enjoy!

Nutrition Facts (16 chips)

Regular Tostitos:172 calories; 8.6g fat; 1.2g saturated fat; 2.5g protein; and 1.2g fiber.

Our Recipe: 150 calories; 3.5g fat; 0g saturated fat; 2g protein; and 2g fiber.

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Tangy Black Bean Dip

Servings: 8

Serving Size:1/4 cup

Yield: Approx 2 cups

1 can black beans

2 T well-mixed tahini

3 T freshly squeezed lime juice

1 T olive oil

2 minced garlic cloves

1 t ground coriander

1 t ancho chile powder

1/2 t ground cumin

¼ cup chopped cilantro

coarse salt and pepper to taste

1. Rinse beans in the sink. 
2. Add all of the ingredients into a food processor or blender except the cilantro and salt and pepper.  Blend mixture together.
3. If the mixture is too thick, add 1 T of cold water at a time to smooth the consistency. 
4. When blended scoop into bowl and stir in cilantro.
5. Season to taste.

Nutrition Facts

74 calories; 3.9g fat; 0.5g saturated fat; 3g protein; and 3.1g of fiber.

*Recipe Adapted from  Trish Lobenfeld and Amy Topel (2009)

Rx: Instead of frying up your fish tacos and layering them with sour cream and tons of cheese, grill or sautee the fish and add lots of yummy salsa and veg.  Also we used tilapia for our tacos, but you can use any white fish like cod, halibut, or bass too.

Shredded Tilapia Fish Tacos

Servings: 8

Serving Size: 2 tacos

Yield: 16 tacos

2 pounds tilapia

2 t chili powder

1 T olive oil

2 cups fajita peppers and onions (see below for recipe)

3 cups corn salsa (see below for recipe)

1.5 avocados sliced in thin strips

16 corn tortillas

salt and pepper to taste

4 cups mixed baby greens

8 t queso fresco

1. Heat olive oil in sautee pan over medium-high heat until oil starts to shimmer.
2. Place fish in pan, giving each filet enough room to be flipped
3. Flip filet when cooked side becomes golden brown and cook the other side until fish is tender, opaque, and cooked through.
4. Shred tilapia with a fork and place in a medium size serving bowl.
5. Lay corn tortillas directly on stovetop over low heat. Flip using metal tongs when tortilla becomes warm and slightly browned on one side. When both sides are slightly cooked,  lay warmed tortillas between paper towels on a plate.
6. Assemble each taco.  Inside each corn tortilla place 2 oz fish, 1/8 cup fajita peppers and onions; 3 T corn salsa, 2 slices avocado, ¼ cup mixed baby greens, and 1 t of queso fresco.

Nutrition Facts (for 2 tacos)

Old Recipe: 770 calories; 41.2g of fat; 6.1g of saturated fat; 39.8g protein; and 4.3g of fiber.

Modified Recipe: 387 calories; 12g of fat; 2g of saturated fat; 25.3g protein; and 7.4g of fiber.

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Colorful Corn Salsa

Servings:  8

Serving Size: 6 T

Yield: 3 cups

3 small shucked ears of sweet corn

¼ cup cilantro

2 jalapeno peppers

4 diced roma tomatoes

½ diced red onion

juice of 2 limes

2 minced garlic cloves

salt and pepper to taste

1. Carefully drop corn into a large pot of boiling water.  Cook for about 5-7 minutes or until corn is slightly soft.
2. Run the cooked corn under cold water to cool it.  Then, using a small knife, hold the corn cob vertically and run the knife down the side to shave off the kernels.
3. Mix corn kernels, tomatoes, red onion, cilantro, garlic, and lime juice in a medium size serving bowl.  Season with sea salt and pepper.

Nutrition Facts

42 calories; 0.5g of fat; 0g saturated fat; 1.6g of protein; and 1.6g of fiber

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Fajita Peppers and Onions

Servings: 8

Serving Size: ¼ cup

Yield: 2 cups

1 green bell pepper

1 red bell pepper

½ onion

1 t olive oil

1. Slice peppers and onion into 1-inch strips
2. Heat olive oil in a pot over medium-low heat until the oil starts to shimmer.
3. Cook onions and peppers slowly until they are nice and tender.  Put into serving dish.

Nutrition Facts

15 calories; 0.6g fat; 0.1g saturated fat; 0.3g protein; and 0.4g fiber.

Chugging margaritas, stuffing your face with tacos and playing a round of drunken Big Buck Hunter at the dive bar nearby may seem like a one way ticket to chubbsville and regrettable hipster hookups.  But we refuse to give up any of the above pleasures. So here we go, revamping your taco night to include plenty of good stuff while still keeping the fiesta alive…