Lemon Fusilli with Arugula, Grape Tomatoes, and Broccoli

Good morning!

Thought I would share a really delicious recipe with you all. After a long and grueling week of 2 presentations, quizzes, homework, and a finance final, making a home cooked meal tasted heavenly! Originally from Barefoot Contessa (click here for original recipe), this recipe is quick, colorful, and delicious! The recipe calls for 2 cups of heavy whipping cream, but Kaitlin and I ended up using 2 cups half and half but it didn't affect the flavor whatsoever - it was light and creamy. This dish is balanced out with the fresh grape tomatoes, arugula, and broccoli. To make it healthier, try using whole wheat pasta or fiber-rich pasta.

Lemon Fusilli with Arugula

Prep Time: 10 mins / Cook Time: 30 mins /Serves: 4 to 5 servings

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream half and half
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the half and half, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes (I simmered mine for about 25 mins so it could really thicken), until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Padma Lakshmi's Healthy, Vegan Lentil Salad

Hello friends!

Hope you are all having a terrific first weekend of June (how is it possible that my birthday month is already here?!). Just wanted to pop in and share this awesome recipe with you. I made this as a side dish for dinner tonight with Kaitlin (she has an awesome blog, check it out here)

I'm a big fan of Ellen DeGeneres and a few months ago, she had Top Chef's Padma Lakshmi (never heard of her honestly) on as a guest (here's a link to the original clip). She whipped up this fabulous lentil salad that she says uses as a detox after the Top Chef because she *apparently* gains 10 -15 pounds. Anyways, I wasn't even interested because of the detox part. To be honest, my mouth was watering as she prepared it since it looked so healthy and yummy. 

Padma Lakshmi's Pondicherry Lentil Salad

The recipe listed on Ellen's site is incorrect, they miss a few steps and key ingredients, so I watched the video a few times and noted the correct ones. Below is the recipe I followed with minimal substitutions. This makes a lovely side dish and is incredibly refreshing in the summer. Oh and did I mention- it's super easy to prepare and requires minimal cooking? Just lots of dicing and chopping...

Refreshing, Vegan Lentil Salad: 

Makes 6 servings (I definitely think it makes more than 6, but I usually half the recipe)

Ingredients:

• 2 cups lentils
• 1 green apple, cored and diced (I do two because I really like the crunch and sweetness) 
• 1 cup combined of yellow AND red bell pepper , diced
• 1 cup of peeled, baby carrots, chopped 
• 1 cup of diced celery (approximately 3-4 ribs)
• 1/2 cup olive oil (1/4 cup will be sauteed with veggies and the remaining 1/4 cup sprinkled over the salad when finished) 
• 1 tbsp balsamic vinegar ( I definitely added a dash more because I love the taste of balsamic vinegar) 
• juice of 1 1/2 ripe lemons
• 1 tsp salt
• 1 cup loosely packed, chopped flat leaf parsley
• 1 tsp sesame oil (SO good.. worth the buy if you don't have it in your pantry!)
• 1 1/2 tbsp minced fresh ginger
• 1/4 cup shredded unsweetened coconut

Directions:Wash the lentils and soak them for 2 hours in tepid water; drain. After soaking the beans, in a deep pot, add 8 cups of water to the lentils, bring to a boil, cover, and cook on low heat for 10 minutes (start checking at 7 minutes...you don't want mushy lentils!). Rinse the lentils with cold water and drain. Peel the apple (optional but makes it yummy!)

Saute carrots, bell pepper, and celery with a dash of salt and pepper for 5-7 minutes in 1/4 c olive oil. 

 In a large bowl, mix together the lentils, apple, bell pepper + carrot + celery mixture (I drained the olive oil), remaining 1/4 cup of olive oil, balsamic vinegar, lemon juice, salt, and parsley. Stir and set aside in the fridge. Just before serving, heat the sesame oil on medium-high heat. When hot, roast the ginger and coconut for a few minutes until golden and toasty. Sprinkle this garnish over the lentils and serve immediately.