Roasted Greek Tilapia with Pesto Avocado Pasta (Week 2 of Talley Farms Fresh Harvest Box)

Boy is everyone going to LOVE tonights dinner!

But, first things first! 

Today is thursday and do you know what that means?

Talley Farms Fresh Harvest Box Pickup!!!

Drumroll...

In this weeks box:

2lbs Blood Oranges

2 Avocados

2 Green Bell Peppers

Carrots

5 Ears of Corn

Romaine Lettuce

Red Leaf Lettuce

2lbs Pluots

Cauliflower

Blackberries

...and some sort of tomato that was added as an extra, can anyone identify it?

(bottom left under the bell peppers)

If you guys have any ideas for this box, please please please share! I love to try new things and get input from everyone!

This will be a fun box! Are you ready for it?

This week they added a paper explaining what was in the box, how to store all the item and even included recipes! How awesome!

As soon as I got home with this box my mouth was watering and I was starving! So I munched on a Pluot while trying to fit everything in my fridge and counter. If you have not had Pluots, you must! Plum Apricot Cross! UH-MAZING!

Now...

Shall we make dinner?

(Items here are from last weeks box, I'm trying to make room for this weeks box)

Let's start with the Tilapia,

and also bring a pot of salted water to a boil to start cooking those noodles for later on:)

(Meal for one)

You will need:

1 Clove of Garlic,  Minced

1/2 tsp Olive Oil

1/3 cup Parsley, Chopped

1/3 cup Tomato, Chopped

1/4 cup Feta Cheese

1/2 lb Tilapia Filet

Salt and Pepper

Preheat your oven too 400 degrees and line a baking sheet with foil.

Mix garlic, olive oil, parsley, tomatoes and feta in a small bowl. 

Drizzle tilapia with olive oil on both sides and season with salt and pepper on both sides.

Cover with vegetable and feta mixture and bake 15-18 mins.

Now that that is in the oven lets start our pasta.

You will need:

Pesto:

4 cloves of Garlic

1/4 cup fresh Mint

1/4 cup Basil

1/4 cup Arugula

1/4 cup Spinach (Talley Farms Week 1 Box)

1/8 tsp Salt 

1/4 cup Toasted Almonds 

(you can use pine nuts but I can't fathom spending that much, even though I love them oh so much)

1/2 Parmesan Cheese

1/4 Olive Oil

Pasta:

1/2 lb Spaghetti Pasta (or Angel Hair)

1 ripe Avocado

3 tablespoons Pesto (made above)

1/2 cup Milk

2 tsp Lemon Juice

Salt and Pepper to taste

(Save 1/2 cup of pasta water)

Cook Pasta according to box.

Toast Almonds on medium low heat in a small skillet, until golden brown, 3-5 mins.

To make pesto combine garlic, mint, basil, arugula, spinach, parmesan, almonds and salt in a food processor or blender and pulse until chopped. Add Olive oil and combine. 

Add avocado, milk, lemon juice, salt and pepper. 

Puree until it reaches desired consistency.

If it is too thick add pasta water until it is thin enough for your liking.

 

Toss pasta with sauce.

Serve and enjoy!

You guys! I am far from an avocado fan and I am SOOOOO in love with this pasta! Its refreshing and clean tasting and I thought paired so well with this tilapia. So don't be turned off by seeing that it has avocado! Go for it! You won't regret it! I promise!

That's all for today my food lovers.

(DONT FORGET, if you live in SLO, try Talley Farms Fresh Harvest Box!)

Roasted Greek Tilapia

1 Clove of Garlic,  Minced

1/2 tsp Olive Oil

1/3 cup Parsley, Chopped

1/3 cup Tomato, Chopped

1/4 cup Feta Cheese

1/2 lb Tilapia Filet

Salt and Pepper

-Preheat your oven too 400 degrees and line a baking sheet with foil.

-Mix garlic, olive oil, parsley, tomatoes and feta in a small bowl. 

-Drizzle tilapia with olive oil on both sides and season with salt and pepper on both sides.

-Cover with vegetable and feta mixture and bake 15-18 mins.

Pesto Avocado Pasta

Pesto:

4 cloves of Garlic

1/4 cup fresh Mint

1/4 cup Basil

1/4 cup Arugula

1/4 cup Spinach (Talley Farms Week 1 Box)

1/8 tsp Salt 

1/4 cup Toasted Almonds 

(you can use pine nuts but I can't fathom spending that much, 

even though I love them oh so much)

1/2 Parmesan Cheese

1/4 Olive Oil

Pasta:

1/2 lb Spaghetti Pasta (or Angel Hair)

1 ripe Avocado

3 tablespoons Pesto (made above)

1/2 cup Milk

2 tsp Lemon Juice

Salt and Pepper to taste

(Save 1/2 cup of pasta water)

-Cook Pasta according to box.

-Toast Almonds on medium low heat in a small skillet, until golden brown, 3-5 mins.

-To make pesto combine garlic, mint, basil, arugula, spinach, parmesan, almonds and salt in a food processor or blender and pulse until chopped. Add Olive oil and combine.  

-Add avocado, milk, lemon juice, salt and pepper. Puree until it reaches desired consistency. If it is too thick add pasta water until it is thin enough for your liking.

-Toss pasta with sauce.

Dark Chocolate Chunk Crinkles with Hazelnuts

Sorry I haven't posted.

The past couple of days have been busy, busy, busy.

No time to stop.

While I did not cook dinner last night, I did have time to make a batch of cookies.

Yes they are chocolate
...and yes there are hazelnuts,
but no they are not Nutella.

These cookies are like fudgey brownies but in cookie form and extremely thinner:)

The addition of hazelnuts add a crunch factor, the chocolate chunks add a gooey center, and the dark chocolate makes these cookies perfectly rich.

You Will Need:

1 cup Dark Chocolate, Chopped (or dark chocolate chips)

1 Stick of Butter

1/3 cup Flour

1/4 cup Cocoa Powder

1 tsp Baking Powder

1/4 tsp Salt

2 large Eggs

2/3 cup Sugar

1 cup Semi-Sweet Chocolate Chunks

1 cup Chopped Hazelnuts

Preheat oven to 325 degrees.

Melt butter and dark chocolate in the microwave, 30 seconds at a time, stirring each time.

Let it cool.

Combine flour, cocoa powder, baking powder and salt, set aside.

Cream together sugar and both eggs until thick and pale yellow.

Add dry ingredients and mix until incorporated.

Then add chocolate chunks and hazelnuts.

(You can use any type of nuts. almonds would be delicious. Oooh Oooh and then add some coconut and it almost like almond joys! I will have to try this next time! you can add walnuts instead, pecans, whatever your preference.)

Drop tablespoons of batter onto a lined cookie sheet and bake for 10-12 mins, until cracked onto and just set. (They will look a little raw but don't worry, they aren't)

Transfer to a wire rack and let cool 5 mins. Or eat right away, at your own risk:)

And there you have it folks!

Chocolatey goodness!

Enjoy!

xoxo

Megan-Noelle

Dark Chocolate Chunk Crinkles w/ Hazelnuts

1 cup Dark Chocolate, Chopped (or dark chocolate chips)

1 Stick of Butter

1/3 cup Flour

1/4 cup Cocoa Powder

1 tsp Baking Powder

1/4 tsp Salt

2 large Eggs

2/3 cup Sugar

1 cup Semi-Sweet Chocolate Chunks

1 cup Chopped Hazelnuts

-Preheat oven to 325 degrees.

-Melt butter and dark chocolate in the microwave, 30 seconds at a time, stirring each time.

Let it cool.

-Combine flour, cocoa powder, baking powder and salt, set aside.

-Cream together sugar and both eggs until thick and pale yellow.

-Add dry ingredients and mix until incorporated.

-Then add chocolate chunks and hazelnuts.

(You can use any type of nuts. almonds would be delicious. Oooh Oooh and then add some coconut and it almost like almond joys! I will have to try this next time! you can add walnuts instead, pecans, whatever your preference.)

-Drop tablespoons of batter onto a lined cookie sheet and bake for 10-12 mins, until cracked onto and just set. (They will look a little raw but don't worry, they aren't)

-Transfer to a wire rack and let cool 5 mins. 

BBQ Ribs, Homemade BBQ Sauce and Mama Clarissa's Pasta Salad

I am officially a Cal Poly Mustang as of today! I had orientation and registered for classes and I am on my way as a Child Development Major minoring in Psychology! I get to work with kids for school! How awesome is that?

So, knowing that today was going to be a long day, yesterday I started marinating 5 lbs of Beef Ribs to have the boys BBQ today for dinner! And what goes oh so well with marinated bbq beef ribs and homemade bbq sauce? Mama Clarissa's pasta salad! Duh! 

And for those of you who are asking who is this amazing Mama Clarissa, with this AMAZING pasta salad? Well, I'm glad you asked. :) She is only the women who brought the most amazing guy into this world and into my life. Yup! She is my boyfriends mom! And you will be thanking her too after you try her pasta salad, among many other delicious creations like her oh so rich and decadent chocolate layer cake! Ok, i'm so close to drooling on my laptop right now. I need to stop ha ha.

So lets get started with how to marinate these beef ribs a day in advance.

You will need:

5lbs Beef Ribs

1 cup Olive Oil (Vegetable or Canola will work)

1/2 cup Balsamic Vinegar

1/4 cup Lime Juice

3 tablespoons Brown Sugar

2 tablespoons Soy Sauce

1 tablespoon Worcestershire

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

Combine all ingredients. Place ribs on a cookie sheet or roasting pan and pour marinade over. Flip ribs so the bones are facing up and meet is facing the pan. Cover with plastic wrap and leave in fridge overnight. 

As for the pasta salad, I made that yesterday as well after marinating the ribs. Like mama Clarissa always says, "It's always better the day after." And she is so right! Letting the pasta salad marinate in the dressing and goodies you add to it definitely gives the noodles so much flavor! 

Okay okay. Enough torture, let's get to it. 

You will need:

1 box Rotini Pasta

6 oz container Feta or Shaved Parmesan

2 Tomatoes, Diced

12 oz jar Marinated Artichoke Hearts

1 cup Black Olives, Sliced

1/4 Red Onion, Diced

1/2 cup Olive Oil

1/4 cup Balsamic or Red Wine Vinegar

1 tablespoon Parsley, Chopped

Salt

Pepper

Cook Pasta. Combine all ingredients!

Simple as that and...Presto! Stick this baby in the fridge overnight and serve!

Now today while running around campus, I forgot that I needed to buy some BBQ sauce to baste the ribs with while grilling! Oh no! right?

Wrong!

I made a BBQ for the first time, and oh my gosh it was heaven. SO I guess I will share it with you guys.

You will need:

1 cup Ketchup

2 tablespoons Honey

1 tablespoon Sugar

3 tablespoons Brown Sugar

1 tablespoon Molasses

1/2 tsp Balsamic Vinegar

1/4 tsp Red Wine Vinegar

1/4 tsp Ground Mustard

1 tsp Chili Powder

1/4 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Cinnamon

1/2 Smoked Paprika

1 tablespoon Salt

1 tablespoon Black Pepper

Now the honey I have is THE BEST honey I have EVER had. And you can't buy it in stores. I was given it as a gift from the sweetest couple in Colorado, and I have savored every last bit of it. It's produced in Mexico and I have never had anything like it before. 

Okay, sorry for that babble. Anyways, take all the ingredients and mix them in a small saucepan over medium heat until it starts to bubble. Bring the heat to low and let it simmer for 15-20 minutes stirring every so often. Let cool and can it or use it right away:)

As far as our ribs, BBQing them over a Charcoal Grill is definitely the way to go. The boys grilled these babies over indirect heat with some hickory and apple wood chips, 30 minutes each side. 

Then I slathered them with my freshly made SWEET BBQ Sauce and covered them to let them caramelize for an additional 30 minutes.

Thought this was a pretty neat picture with my leftover BBQ sauce waiting to be used at the end of the grilling.  (5-10 mins before you pull them off re-apply Sauce)

Presto! Prego! Holy Mother of Ribs these were delicious! And SO SO SO EASY! 

When cooking ribs, patience it key, and low and slow!

Our Pasta Salad and Beef Ribs were accompanied by Bi-Colored Corn on the cob from my Tally Farms Fresh Harvest Box.

Time saving tip when cooking corn:

I found blogs and videos claiming to have found a genius way to cook corn with out all the mess of the husk and hairs. And I have to say, I was skeptical at first seeing as its cooked in the microwave. 

Place ears of corn in microwave and cook for 4 mins. Cut bottom 2 inches off with stem and squeeze from the top of the corn out through the bottom and wahlah!!!! Corn on the cob minus the husk and hairs! Genius right?! 

(I will link a video below)

Dinner is served!

I hope you all try these out because individually they are all so worth it.

Until next time fellow food lovers.

xoxo

Megan-Noelle

How to make corn without Shucking!

Mama Clarissa's Pasta Salad:

1 box Rotini Pasta

6 oz container Feta or Shaved Parmesan

2 Tomatoes, Diced

12 oz jar Marinated Artichoke Hearts

1 cup Black Olives, Sliced

1/4 Red Onion, Diced

1/2 cup Olive Oil

1/4 cup Balsamic or Red Wine Vinegar

1 tablespoon Parsley, Chopped

Salt

Pepper

-Cook pasta as per instructions on box. 

-Mix all ingredients together and let sit in your fridge overnight.

Beef Ribs:

5lbs Beef Ribs

1 cup Olive Oil (Vegetable or Canola will work)

1/2 cup Balsamic Vinegar

1/4 cup Lime Juice

3 tablespoons Brown Sugar

2 tablespoons Soy Sauce

1 tablespoon Worcestershire

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Salt

-Mix all ingredients together.

-Place ribs on cookie sheet or roasting pan and pour marinade over the top.

-Flip the ribs over (bone side up) and cover with plastic wrap and let marinade overnight or all day.

-BBQ over indirect heat for 1 hour.

-Slather BBQ sauce on, cover and let cook for 20 mins.

-Reapply BBQ sauce and cook for 10 more mins.

Megan's Perfectly Sweet BBQ Sauce:

1 cup Ketchup

2 tablespoons Honey

1 tablespoon Sugar

3 tablespoons Brown Sugar

1 tablespoon Molasses

1/2 tsp Balsamic Vinegar

1/4 tsp Red Wine Vinegar

1/4 tsp Ground Mustard

1 tsp Chili Powder

1/4 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Cinnamon

1/2 Smoked Paprika

1 tablespoon Salt

1 tablespoon Black Pepper

-Combine all ingredients in a small sauce pan over medium heat until starts to bubble.

-Bring heat to low and simmer for 15-20 mins, stirring occasionally. 

-Can or use it right away.

Spanish Cauliflower Salad

Don't close this window!

I know what you are thinking... Cauliflower salad?! EW!

TRUST ME!

It's worth a try.

I am trying to catch up on all my Food Network, Bon Appetit, and Rachael Ray Magazines. As I was reading my June Issue of Food Network, I stumbled upon and awesome booklet called "50 Picnic Salads". So, I have decided to cook my way through 31 of the 50 Salads I highlighted (well, actually I put a cute black heart next them) and take you guys along with me.

Yes, this Spanish Cauliflower Salad is one of the CHOSEN ONES.

Let's get started.

Once again, I'm the only fancy salad eater in my household, so I cut the recipe in half which will last me dinner tonight and lunch tomorrow.  If I am packing lunches for the week for work then I would go ahead and make a full recipe and stretch it for 5 days in tupperware.

Halved Recipe

You will need:

1 head of Cauliflower *

*(Thanks to my Tally Farms Fresh Harvest Box)

Olive Oil

Salt 

3/4 tsp Smoked Paprika

7.5 oz (Half of a 15 oz can) Chickpeas, Rinsed

1/4 cup Parsley, Chopped

1/4 cup Red, Orange or Yellow Bell Peppers, Chopped

(The original recipe calls for piquillo peppers but I had no luck finding them, BOO!)

1 1/2 tsp Balsamic Vinegar

1 1/2 tsp Red Wine Vinegar

(The original recipe calls for 1 Tablespoon of Sherry Vinegar which I did not have)

1 TB Olive Oil

Preheat oven to 425 degrees.

I get to finally open this baby! It has been sitting in my cabinet since February when my grocery store had a big sale on spices and I HAD TO GRAB THIS. I love paprika as is but the smokey flavor this has is out of this world. LOVEEEEE IT! 

If you don't have smoked paprika regular paprika will do just fine.

Now separate your head of cauliflower into little florets drizzle with olive oil and toss with salt and smoked paprika. Transfer onto a cookie sheet and roast for 20 minutes.

They get nice and toasty:)

In the meantime cut up chop the parsley and bell peppers and rinse the chickpeas and combine with balsamic vinegar, olive oil, red wine vinegar and a tad bit of salt.

When cauliflower has cooled mix into the mixture above and serve!

Now enjoy! You won't regret it:)

(P.s. I had my leftover Panzanella from last night for lunch today and it was oh so delicious still, just thought I would share)

Good night fellow food lovers.

xoxo 

Megan-Noelle

Adapted from Food Network Magazine June 2014 

Spanish Cauliflower Salad:

1 head of Cauliflower, cut into florets

Olive Oil

Salt (to taste)

3/4 tsp Smoked Paprika

7.5 oz Chickpeas, Rinsed

1/4 cup Parsley, Chopped

1/4 cup Bell Peppers, Chopped

1 1/2 tsp Balsamic Vinegar

1 1/2 tsp Red Wine Vinegar

1 TB Olive Oil

Salt (to taste)

-Preheat oven to 425 degrees.

-Drizzle Cauliflower with olive oil and toss with salt and smoked paprika. Transfer to a cookie sheet and roast for 20 mins. Set aside and let cool.

-Toss together chickpeas, parsley, bell peppers, balsamic, red wine vinegar, olive oil and salt.

-When cauliflower is cool add to mixture above.

Bon Appetit!

Parmesan Crusted Tilapia and Panzanella Salad

Let me tell you about a place I got to call home for a few weeks last year.

Colorado.

Never does a day go by that I don't miss that place. The place where I met an amazing family and had the time of my life.

I set out to Colorado with my dad to be a part of an amazing event, Pikes Peak International Hill Climb. On the way I met so many people that I will never forget and saw so many things that still seem to this day, so unreal.

While staying with such an amazing family, I was introduced to such delicious food. One thing that stuck with me was a "bread salad". Yes bear with me, sounds odd but oh so delicious at the same time. The woman that made this for me is a god sent in the kitchen. And don't even get me started on her kitchen. It is my dream kitchen!

 I will one day have her recipe (and her kitchen) in my hands and pass it down to many generations to come.

Yes it is that good!

But... Until then I made a little variation of my own, and it turned out delicious in its own way.

Lets get started shall we?

You will need:

Crusty Bread (About 6-8 cups)

8 Tomatoes, chopped 

1/2 Red Onion, diced

1 cup Basil, hand torn

2/3 cup Olive Oil

1/3 cup Red Wine Vinegar

1/4 cup Capers

Salt

Pepper

I cut my recipe in half today since it was just me eating this deliciously scrumptious salad. 

ALL FOR MYSELF!

Also I had grape tomatoes on hand so I just used the equivalent in weight and sliced them in half.

This is a great recipe for those fresh loaves of bread you buy at the store and don't finish that night. You know what I'm talking about. The next day it is hard as rock. Yup thats perfect for this recipe.

I also love to make croutons with them. But thats for another day.

You will start by cubing your bread and then throwing it onto a baking sheet.

Set your oven to a LOW BROIL, and broil for 3-4 minutes until golden brown and toasty.

Just like this. :) Perfecto!

Next cut all your veggies and mix Olive Oil, Red Wine Vinegar, Salt and Pepper to taste.

Mix your crusty bread and Veggies together.

Toss Salad with dressing.

Easy right?! Just wait until you taste it!

I had some Tilapia in the fridge I picked up at the store the other day and thought this would pair perfectly with my salad. And boy was I right!

For the Parmesan Crusted Tilapia you will need:

3/4 cup grated Parmesan

2 teaspoons Paprika

1 tablespoon Parsley, Chopped

1 lb Tilapia

1 Lemon, cut into wedges

(Again since it was dinner for one I cut this is half)

Preheat oven to 400 degrees.

Mix together parmesan, paprika and parsley in a shallow dish.

Drizzle Tilapia with olive oil and dredge in the dry mixture to crust it.

It should look like so....

Bake for 10-12 mins.

Squeeze a lemon wedge or two onto this beauty and bon appetit!

The tilapia recipe I found in one of my really old Everyday Rachael Ray Magazines and can be found by clicking the link:)

Thats all for today fellow food lovers.

xoxo

Megan-Noelle

Panzanella:

-Crusty Bread (About 6-8 cups)

-8 Tomatoes, chopped 

-1/2 Red Onion, diced

-1 cup Basil, hand torn

-2/3 cup Olive Oil

-1/3 cup Red Wine Vinegar

-1/4 cup Capers

-Salt

-Pepper

Cut bread into cubes and broil on Low for 3-4 minutes until golden brown.

Mix veggies with bread. Combine Olive Oil, Red Wine Vinegar, Salt and Pepper. 

Dress Salad and Toss!

Parmesan-Crusted Tilapia:

-3/4 cup Parmesan, grated

-2 tsp Paprika

-1 TB Parsley, Chopped

-1 lb Tilapia

-1 Lemon, cut into wedges

Preheat oven to 400 degrees.

In a Shallow dish combine cheese, paprika and parsley salt and pepper.

Drizzle the fish with olive oil and dredge fish into dry mixture to form a crust.

Bake for 10-12 minutes. 

Serve with lemon wedges.