Grilled Romaine with Lemon Herb Dijon Vianaigrette

image

Are you in the full swing of summer yet? Do you have flip-flop tan lines? Are you enjoying evening cocktails on the back patio? Have you eaten all the strawberries you can get your hands on? Are you embracing the fact that summer means you must eat ice cream every night? Are you grilling all.the.foods.?! Please say yes!!

image

We are in love with our Weber grill and have thrown every possible food on it…pizzas, fish tacos, asparagus, avocado…and most recently hearts of romaine drizzled in an herby lemon Dijon vinaigrette and topped with fresh parmesan, parsley, and juicy grape tomatoes.

The crunchy romaine is slightly charred on the grill giving it a smoky flavor that is summer. The zesty lemon juice and herbs provide a fresh counter-balance. Grated parmesan melts slightly over the romaine and gives a welcome salty flavor, and the tomatoes are a sweet finish to each bite.

We served this with grilled BBQ chicken, but it would be perfect with any grilled dish.

Happy double dipping!

image

Recipe – a Double Dipper Original

Serves 4

Ingredients

  • 4 romaine hearts, halved
  • 1 tbsp. olive oil
  • juice of 1 lemon
  • 1 tbsp. Dijon mustard
  • 1 tbsp. green onion, chopped
  • 1/2 tsp. oregano
  • handful of parsley, chopped
  • handful of grape tomatoes, halved
  • fresh grated parmesan, for topping

Method

In a small mixing bowl or jar, combine olive oil, Dijon mustard, chopped green onion, oregano, and lemon and whisk/shake to create vinaigrette.

Place halved romaine hearts on the grill face down, over medium heat to develop grill marks. After 1 minute, turn the romaine hearts over and brush the vinaigrette on the side that was facing down. Cook the romaine hearts for about 4-5 minutes.

Sprinkle with fresh parmesan, parsley, and grape tomatoes.

Enjoy!

Advertisements

Charred Cauliflower with Tumeric, Cumin and Parsley

image

We are obsessed with roasted cauliflower right now. Like need-to-eat-it-every-night-or-I-will-be-missing-a-beautiful-piece-of-life obsessed. And the great thing about cauliflower is that it’s so simple and versatile.

image

We’ve been experimenting with different spices and herbs to give some variety to our week-night meals. We’ve tossed it in everything from paprika and oregano, to lime and chili flakes, and our most recent favorite turmeric, cumin, and parsley. The turmeric gives an earthy flavor and the cumin provides a subtle bite, both which are complemented by the fresh crispness of parsley. It’s the perfect way to feed your cauliflower obsession and welcome spring.

Happy double dipping!

image

 

Recipe – a Double Dipper original inspired by the latest cauliflower trends

Ingredients:

  •  1 head cauliflower (white, orange, green, purple…you choose!)
  • 2 tsp. tumeric
  • 1 tsp. cumin
  • 1 tsp. olive oil
  • 1 handful parsley, chopped for topping

Method:

Pre-heat oven to 400 degrees F. While oven is heating, chop cauliflower and place in a mixing bowl. Coat cauliflower with tumeric and cumin, tossing with hands to coat. Drizzle olive oil over cauliflower and transfer to a roasting sheet. Roast in oven for 30 – 40 minutes until the tops of the cauliflower is charred. Top with chopped parsley.

Enjoy!

Roasted Stuffed Red Peppers

News update: we’re in a secrect club. It’s not like a college sorority, there’s no hazing. And it’s not like the secrect club you and your best friend started when you were ten years old just so that you could have an awesome secret handshake and a ridiculous secret languge consisting of weird tones and other non-sense jarrgon.

This secret club is a food club. Which is by far the best kind of secret club!

peppers 4

We’ve mentioned before that we’re in a book club with some girlfriends. We hosted our last meeting this past Monday and served these roasted red peppers stuffed with sweet potatoes, cremini mushrooms, quinoa, kale and a fresh spices. Our friends brought fancy cheese and crackers to nibble on before dinner, red wine (Chariot from Trader Joe’s, we recommend it!), a spinach salad with blood oranges and goat cheese, and for dessert banoffee bars (a play on banoffee pie ) made by our friend Kate (who is also a fellow blogger. Check out her blog Authentic Nosh). So, after eating all of this great food we decided that we aren’t in a book club, we’re in a food club! But we’re keeping it a secret because secrets are just fun. We can trust you, right?

peppers 3

We combined pan roasted sweet potatoes and cremini mushrooms with sautéed garlic and shallots, stirred in quinoa and kale that had simmered in vegetable both, and spooned the final mixture into roasted red peppers. We prepared everything on Sunday for our gathering on Monday evening. So we refrigerated the peppers overnight and re-heated them in the oven for 20 minutes just before serving them, and topped them with parmesan cheese. It was an easy make-ahead meal and the girls raved about the peppers.

These stuffed peppers are a great dish to share with friends, or make for your secret food club.

Happy double dipping!

peppers 5

peppers 6

Recipe – serves 8, a Double Dipper Original

Ingredients

  • 8 large red peppers
  • 2 cups rainbow quinoa, cooked
  • 1 bunch kale (any variety), chopped
  • 2 medium sweet potatoes, cubed
  • 1 lb. cremini mushrooms, stems removed
  • 1 shallot
  • 1 clove garlic
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 1/2 tsp. paprika
  • dash of pepper
  • fresh parsley
  • Parmesan cheese for topping

Method

1. Remove the tops of the red peppers and clean out all seeds. Pre-heat oven to 350 degrees. Place red peppers on baking sheet, drizzle with olive oil and bake for 20 minutes.

2. While peppers are roasting, sautée garlic and shallots in olive oil over medium-low heat and add cubed sweet potatoes and mushrooms, and spices.

3. Meanwhile, cook quinoa. Add chopped kale and parsley. Add sweet potatoes and mushrooms to quinoa mixture and combine.

4. Remove peppers from oven and let cool. Once cool, spoon quinoa mixture into peppers.

5. Top with parmesan cheese and serve immediately, or refrigerate and re-heat at 350 for 20 minutes before serving and topping with cheese.

Enjoy!

Citrus Beet Salad

 

Beet salad 2

Happy New Year! We can hardly believe it’s 2015! Weren’t we just talking about the Y2K bug yesterday?!

We welcomed the New Year with tacos, sangria and friends, and spent New Year’s day eating beef brisket sandwiches and sipping bloody marys while cheering on the Minnesota Gophers in the Citrus Bowl with family and friends.

The Citrus Bowl didn’t end in our favor. Missouri was just too tough! But this citrus beet salad was a winner! (oh yes, that transition just happened). We made it for a holiday dinner party last Saturday and people were saying, “I’m all about this beet salad!” Winner.

 Beet salad 1

Tangerine slices are mixed with red and golden beets, creating a burst of citrus among earthy flavors. The radicchio and endive provide a crunch and slightly bitter taste that pairs well with the smooth and sweet ricotta salata. Parsley and roasted Marcona almonds top it all off.

Serve this colorful citrus beet salad at your next dinner party or make it for yourself and eat it straight out of the bowl.

Happy double dipping!

Beet salad 3

Citrus Beet Salad – from Coastal Living December 2014

Makes 8 servings

Ingredients:

  • 2 large red beets, peeled and halved
  • 2 large golden beets, peeled and halved
  • 3 tangerines
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 4 cups chopped radicchio
  • 2 cups diagonally sliced golden endive (about 2 heads)
  • 1/2 crumbled feta or ricotta salata cheese
  • 1/2 cup Marcona almonds, toasted and chopped
  • 1/4 cup fresh flat-leaf parsley leaves

Instructions:

1. wrap red and golden beets in parchment paper or aluminum foil and roast in oven for 1 hour at 425 degrees F. For a quicker cooking time, wrap in parchment paper and microwave on high for 5 to 7 minutes. When beets are tender, cut into wedges.

2. Peel and section tangerines over a bowl; squeeze membranes to extract juice. Whisk in oil, mustard, salt, and pepper.

3. Arrange radicchio and endive on a platter; drizzle with half of dressing. Top with beets, tangerine sections, and cheese. Sprinkle with almonds and parsley; drizzle with remaining dressing.

Springtime Asparagus Pea Salad

Asparagus pea salad

Green is the color of the rug on our kitchen floor. Green is the color of our favorite water glasses from Anthropology. Green is the color of the half-empty wine bottle sitting on our counter (better get on that. It’s 5 o’clock somewhere). Green is the color we want our grass to be. Green is the color we wish our thumbs were (so much for that green grass…). Green is the color of our friend’s wedding invitation hanging on our refrigerator (can’t wait for June!).

Green is the color of this fresh, springtime dish!

Asparagus pea salad

This bright salad is a medley of spring veggies and comes together very quickly, less than 20 minutes including prep and cook time. It can definitely stand alone and is also amazing served over any grain (pasta, quinoa, barley), or as a side to a main meat or fish.

Asparagus pea salad

The asparagus is cooked until tender, but still crispy. The peas pop in your mouth and the lemon gives a burst of citrus, tying everything together. The parmesan cheese sprinkled on top, melts into the vegetables and provides a salty finish. This is everything a girl could ask for in a springtime salad. Happy double dipping!

Asparagus pea salad

Recipe – a Double Dipper original

Ingredients

  • 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
  • 1 cup fresh or frozen peas
  • 1 bunch green onions, chopped
  • 1 lemon
  • handful of fresh pea shoots
  • 1 tbsp. extra virgin olive oil
  • freshly grated parmesan cheese
  • dash of ground pepper

Method

1. In a large skillet, heat olive oil over medium heat. Add green onions and let simmer until fragrant.

2. Add asparagus and sauté for about 4 minutes, until bright green but still slightly crisp. Sprinkle pepper over top.

3. Add peas and cook for another 2 minutes. Add pea shoots, squeeze lemon over greens and remove from heat. Top with parmesan cheese, so that it melts. Serve with fish, meat, over pasta or simply as is. Enjoy!