September 9, 2014

Salads: do you love them? I certainly do. Some may find them “boring” or call them “rabbit food,” but I am always happy to figure out new combinations to include with my greens. And one of my recent favorites happens to be a roasted beet and arugula salad…

roasted beet and arugula salad

I have a confession: I haven’t always liked beets. My mom would put them on her salad when I was a kid and I always turned my nose up at them. But of course, as I have with many other items, I’ve had a change of heart. All it took was indulging in a delicious beet salad at a few restaurants and I was hooked.

roasted beet and arugula salad

I honestly don’t know why it took me so long to create this dish at home. The textures and flavor combination are one of my favorites. You have the earthy beets, the peppery arugula, the citrus kick from the honey lime dressing, the nutty crunch of walnuts, and the creaminess of the goat cheese. It hits every note. Heck yes. And the colors are just oh so pretty. I know this salad is going to become one of the regulars in our rotation. I really want to find some golden beets to add in to the mix as well – I’ll have to keep my eyes open!

Have you enjoyed a beet salad before? What other ingredients were included in the mix?

roasted beet and arugula salad

Roasted beet and arugula salad

Yield: 2 servings

Ingredients

  • 2 beets
  • 9 ounces arugula
  • 2 ounces crumbled goat cheese
  • 1 ounce walnuts, chopped
  • 4 tablespoons honey lime dressing
  • Fresh cracked pepper

Instructions

  1. First, roast your beets. CLICK HERE for the method I use. Once the beets are roasted, allow them to cool completely, then cut into chunks or slices.
  2. To assemble the salad, place half the arugula in a bowl or on a plate. Top with one of the beets, half the crumbled goat cheese, and half of the walnuts. Drizzle with half of the honey lime dressing CLICK HERE FOR RECIPE (more if desired), and fresh cracked pepper. Serve immediately - enjoy!
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September 7, 2014

Do you know what today is? Squash Fest! Well, it is for Sunday Supper at least! We decided to come together today to share some absolute favorite recipes featuring squash of all kinds. From the end of the summer squash to the beginning of fall squash, you’ll find a recipe to suit your needs. For me, it’s zucchini noodles with basil vinaigrette…

Zucchini Noodles with Basil Vinaigrette

I’m still on the zucchini noodle train, and there is no stopping it any time soon. In the past, I’ve cooked my “zoodles,” but I wanted to try an option using raw zucchini instead. As I was pondering the different options for a dish, a memory struck me. In late August of 2011, I posted about an amazing dinner I had at Tampa’s Refinery. One of the small plates we shared was a zucchini noodle pasta salad with basil vinaigrette. I instantly knew I should recreate it in my kitchen. Although it had been a few years, I figured I could make it happen since the memory of that dish was still so strong. What I came up with turned out pretty fantastic, in my opinion!

Zucchini Noodles with Basil Vinaigrette

This salad (in my opinion) is a nice fusion of summer and fall flavors. The zucchini and basil bring the summertime memories, but the roasted sweet potatoes give a nice hint of the fall flavors to come in the next few months!

Zucchini Noodles with Basil Vinaigrette

You’ve got sweet, savory, crunchy, and smooth all in one. I could definitely eat a large bowl of these zucchini noodles for lunch, but it also makes a great appetizer or side dish for dinner. I used sweet potatoes for my salad, but if you’re really wanting to up the squash factor, you could roast chunks of butternut squash instead to replace them. So so yummy!

Have you made a raw zucchini noodle salad before?

Zucchini Noodles with Basil Vinaigrette

Zucchini Noodles with Balsamic Vinaigrette

Ingredients

  • 3 medium to large zucchini
  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • For the vinaigrette
  • 1 garlic clove
  • 1 cup packed fresh basil leaves
  • 1/4 cup balsamic vinegar
  • Generous pinch salt and pepper
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees F. Peel the sweet potatoes, then dice into bite size cubes (about 1/4 - 1/2 inch). Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
  2. Roast sweet potatoes for about 30 minutes, turning halfway through the cooking process. The potatoes should have browned edges but still be soft in the center.
  3. Meanwhile, prepare the vinaigrette. Add the garlic, basil, balsamic, salt, and pepper into a food processor. Pulse about 10 times to achieve a fine chop of the ingredients.
  4. Slowly drizzle in the extra virgin olive oil until incorporated, pulsing the food processor as you do so. This recipe will yield more vinaigrette than needed for your salad; store the rest in the refrigerator for up to a week to use on future salads!
  5. To assemble the salad, use a spiralizing tool or julienne peeler to cut your zucchini into noodles. Place them in a salad bowl and add 3-4 tablespoons of vinaigrette. Toss to coat, adding a pinch of salt and pepper. Taste for seasoning, and add additional vinaigrette if needed.
  6. Finally. toss in the roasted sweet potato chunks before serving. Enjoy!
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Make sure you check out all of the squash goodness in today’s Sunday Supper menu!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

September 4, 2014

I don’t care that everyone seems to be heralding in the “fall” now that Labor Day is over. I think there is still time to hold on to the summer season in certain ways! I still need to cool down in the sweltering Florida heat anyway. And what better way to do so than with some popsicles in prosecco?

popsicles in prosecco

Yep. You heard me right. The combination of two very fabulous items, that’s what this is. And I’ve actually been thinking about creating this little concoction for a few months now. Earlier in the summer (at the end of June, to be exact), I traveled to Atlanta for a conference. At check-in, we received our badges and information, but there was also a little popsicle stand parked nearby, giving away fresh peach popsicles to attendees. These pops were fantastic on their own, but my fellow travel companions and I found ourselves talking about how great it would be if we had some sparkling wine to combine with it.

popsicles in prosecco

So it may have taken me a few months, but I finally broke down and made it happen in my own kitchen. I probably should have made my own fresh peach popsicles, but when I saw some whole fruit peach popsicles in the freezer aisle I kind of got lazy. Oops. Don’t judge.

popsicles in prosecco

This flavor combo definitely reminds me of a bellini – the peach pop mixed with the fizzy prosecco is a great texture and flavor combo. It’s refreshing; a great afternoon snack on a weekend, if I do say so myself! Plus, since it is such a cinch to put together there really isn’t any excuse to not make one for yourself! Right?

Have you ever put a popsicle in prosecco? What flavor combo did you try?

popsicles in prosecco

Popsicles in Prosecco

Ingredients

  • 6 peach popsicles
  • 750 millileter bottle prosecco, chilled

Instructions

  1. Place a peach popsicle upside down (stick facing up) in a wine glass or other glass large enough to hold the popsicle.
  2. Gently pour 1/6 bottle of prosecco over each popsicle. Sip and enjoy!
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September 1, 2014

I trust you are all enjoying this long Labor Day weekend in style. In my neck of the woods, it just happens to be a regular Monday in my routine. Poor Justin: he does not happen to be one of those people who have Labor Day off from work. So sad, I say! Anyway, in honor of a relaxing holiday, I thought it would be a good idea to share an easy and fun grilled pizza with spinach and bacon today.

Grilled pizza with spinach and bacon

Grilled pizza: yep – I’m still a big fan. We definitely end up creating homemade pizzas on the grill a few times a month. I don’t think you can blame us though – there is something so wonderful about pizza. I am pretty sure it is one of those dishes I could eat every day and never get sick of it. From the toppings to the dough, you can do so many different things. I keep saying I’m going to make my own pizza dough at some point, but when Publix makes such a yummy dough I just can’t help myself and end up buying it from the store. Their “plain” dough is awesome, but I’ve been having a ton of fun with their other options – they have a whole wheat dough, a 5 grain Italian, and even a sourdough option. Trouble. I’m trying them all one at a time.

Grilled pizza with spinach and bacon

When it came to putting this pizza together, my suggestion was to make a spinach and artichoke pie. Justin wasn’t having it – his portion of the pizza needed meat, he said. So, instead of a veggie portion for him, he picked up some bacon to fry up and crumble on top. The end result got a big thumbs up from the husband. I’m sure this ingredient combo will be seen again on our table. Or maybe not for a little while, since experimenting with new pizza toppings is oh so fun. But you get what I mean!

14 Hands Hot to Trot Red Blend

We paired this pizza with a bottle of 14 Hands Hot to Trot Red Blend, which is a blend of predominantly Merlot, Syrah, and Cabernet Sauvignon. The flavors of cherry, ripe berries, and stone fruits made it an all around approachable choice; it was a nice complement to our dinner. Pizza and red wine – a match made in heaven, wouldn’t you say?

Grilled pizza with spinach and bacon

Grilled pizza with spinach and bacon

Ingredients

  • Pizza dough
  • 5-6 tbsp marinara or pizza sauce
  • 6 oz fresh mozzarella, sliced (more if desired)
  • 1 bag (9 ounces) fresh spinach leaves
  • 6 slices bacon, cooked and chopped

Instructions

  1. Heat grill to around 500° F. As the grill is heating up, heat a skillet over medium. Add the fresh spinach leaves and allow them to wilt, stirring occasionally for about 5 minutes. When the leaves have wilted, remove from heat and drain the leaves on a paper towel. When the leaves have cooled, wring them through another towel to remove any excess moisture. Set aside.
  2. Meanwhile, stretch/roll the pizza dough to about 1/4 inch thick. I like to roll my dough with a sprinkle of cornmeal on the working surface! Place on a baking sheet or other surface to transfer to the grill.
  3. When the pizza dough is rolled out, carefully slide it directly on to the grill grates (you can spray the grates with a bit of nonstick cooking spray if desired). Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crust is golden and some char lines can be seen.
  4. Transfer the crust back to your baking sheet, but flip the pizza crust so the bottom that was touching the grates is now facing up.
  5. On the turned over pizza crust, lightly spread the marinara sauce then top with the sliced mozzarella and spinach leaves. Sprinkle the cooked chopped bacon on top. When this is complete, transfer the pizza back on to the grill. Close the grill lid and cook for an additional 4 minutes, until cheese is bubbly and golden.
  6. Remove cooked pizza from the grill and on to a baking sheet. Sprinkle with parmesan cheese, slice into pieces, and enjoy!
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