Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
Try it, you’ll like it!
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These pesto scallops with zucchini on top of a bed of pasta is one of the most satisfying meals I have had in a long time. Not only does it look pretty, but it tastes amazing too.
They key here is to have a really good pesto on hand. I used CoBee’s Cuisine Pesto, which I picked up at the Sausalito Farmer’s market the other weekend. But a homemade pesto or your favorite store bought brand will work fine.
I can’t wait to make this again for my mom on Mother’s Day. Continue reading
If you read this blog or know me you might come to realize that I am obsessed with shrimp, and the truth is, you are right. Seafood in general is my protein of choice. But shrimp – shrimp is high up there.
It is easily available at all super markets and it is ridiculously low in calories, which makes it the ideal diet food. But beyond the health benefits I think the texture (if done right) is what gets me. Plump, juicy, and kissed pink, shrimp has my heart. It also lends itself well to most cuisines.
This salad is filled with goodies and can be easily adjusted to your liking. The whole salad comes in at about 300 calories. Que Rico!
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A few weeks ago we saw a competition for Whole Foods Market, called Foodie Fantasy. The prize at stake – a 1 week paid trip to Europe. As Chefanie Wambach and I both love traveling (we both spent the greater part of last year exploring the world) we knew we had to enter. We enlisted the help of our good friend and expert videographer, Marlooz, and got to work. After a failed first attempt of us sitting at our couch talking about why we should win, we reshot the video. But this time in the place we are most comfortable – in the kitchen.
We decided to make a Nicoise Salad with Beets because A. it is very Euro and B. we clearly have an obsession with beets. Our video was amazing and we are still shocked that we weren’t chosen as winners. You will understand when you see our video below…It is seriously a work of art.
Nonetheless, we had alot of fun and now have this Nicoise Salad with Beets to share.
Do you like spas? Are you a foodie? We know we are! And that’s why we want to introduce our new column in Spa Week Blog — Spa Foodie. Every Thursday we will be keeping you up to date on new recipes and beauty regimens that you can create with organic produce and ingredients that you most likely have in your refrigerator already.
By the way next week is Spa Week (April 11-17), a country wide week of pampering. That’s right thousands of spas across the US are participating and giving you top treatments for $50. Make sure you check it out and get your name on those books. Reservations are going fast!
Check out our first column here: Mediterranean Salad with Grilled Shrimp and Quinoa