I left the pine nuts and cheese out of the pesto and used them as a garnish to add texture. The cheese is optional if you want this to be vegan. I used peas and fava beans for protein, along with the pine nuts.
1 package gf gnocchi (2 servings)
1/2 c all natural marinara sauce
assorted spring vegetables - as much as you like! (try asparagus peas, fava beans, rainbow carrots and their tops, spring onions, green beans - anything in season that you like)
5 oz packages of arugula spinach mix
1 clove garlic
salt and pepper
1/4 c pine nuts
Cook gnocchi according to package directions; drain and toss in marinara. Meanwhile sauté vegetables in olive oil until crisp tender and bright. For pesto - place greens in food processor with garlic, and salt and pepper to taste. Chop. With processor running slowly add olive oil until consistency of a thick sauce. Toss with cooked vegetables. To serve: place gnocchi in dish; top with pesto vegetables; garnish with pine nuts and parmesan.
I love to cook Spanish food as much as I love to eat it, especially in the summer. Having Spanish guitar music playing while sipping a mock sangria and manning the grill on a balmy summer evening just feels right. Although
this is not listed in the recipe, you can sear the shrimp, scallops and chunks of fish in a cast iron skillet on the grill beside the paella while the rice is cooking - this just adds another layer of flavor and color. Feel free to change up the seafood or eliminate the seafood all together and amp up the veggies. It's ok if the bottom of the rice burns a little - crunchy rice at the bottom is considered the best
1/2 pound calamari, sliced into rings
1 onion, chopped
1/2 each green, red and yellow bell pepper, chopped
3 cloves garlic
4 tbsp olive oil
4 roma tomatoes, chopped
1 good sized pinch saffron
1 tbsp spanish paprika / pimenton
2 c Bomba or Calrose rice (or any short grain rice)
4 c vegetable or seafood stock
1/2 c clam juice
1/2 pound each shrimp and scallops
1 large corvino fillet (or other firm white fish)
12 ea clams and mussels
1/4 c green peas
Put olive oil in paella pan on grill. Add onions, peppers and garlic. Cook a few minutes. Add tomatoes, calamari and clam juice. Stir well and let cook a few minutes. Make a well in the center and add saffron and paprika. Incorporate into mixture. Add rice, salt and pepper and stir a few minutes to coat. Add broth, stir once, and never again. Close grill and cook until rice is done, about 20- 30 minutes depending on grill. Add shrimp, scallops, fish, clams and mussels, pressing the seafood down into the rice. Sprinkle with peas. Cook another 5-10 minutes until seafood is done.
**NOTE- As you will soon learn from this blog, I like everything spicy. If you do too, add some chopped jalapenos or other hot pepper with the vegetables, and/or finish with a little cayenne pepper
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!