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Recipe: Grilled Pork Tenderloin and Scallion Skewers

Although, technically, last week marked the beginning of fall, the weather on Long Island hasn’t yet caught up! Temperatures reached 90 degrees this week and I’ve taken the opportunity to enjoy the grill for a bit longer.

Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and also a nice way to separate the pork slices.

I served it with this bok choy recipe (which is fabulous!) and a cucumber and feta cheese salad, and the whole meal felt like the perfect way to bid summer (and the grill) adieu!

I hope that you, too, have enjoyed the last weeks of summertime and look forward, with excitement, to the pleasures of autumn!

xo,

Karen

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Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and a nice way to separate the pork slices.

Ingredients

  • 1 lemon
  • 2 cloves of garlic minced
  • 2 Tbsp. Extra virgin olive oil
  • ½ tsp. Salt
  • ½ tsp. Ground black pepper
  • 1 1 pound pork tenderloin
  • 5 scallions cut into 1-2 inch pieces

Instructions

  1. Preheat the grill to medium-high heat.
  2. Zest the lemon into a medium bowl and squeeze in the juice (it should yield approximately 3 Tbsp of juice). Add the garlic, oil, salt and pepper. Mix to combine.
  3. Thinly slice the pork tenderloin on a diagonal and add the pork and the scallions to the marinade. Allow to marinate for 15-30 minutes.
  4. Thread the pork and scallions onto skewers and grill until just cooked through, approximately 2-3 minutes per side.

Recipe Notes

Serves 4.

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Recipe: Cold Roasted Pepper and Carrot Soup (GF)

This soup has been my go-to soup all summer. Any time I was asked to bring a dish somewhere or anytime I entertained at home, I prepared this and it was met with great reviews. I’ve given the recipe out to so many people that I thought it only fitting that I post the recipe on the blog.

Cold soups have come a long way since the days when gazpacho was the only soup eaten cold. Now there are all kinds of veggie and even fruit soups enjoyed, mostly during the summer months.

This soup marries the sweet flavors of carrots, peppers and onion. The soup is blended up with a small amount of cannelini beans, which gives the soup a creamy texture (without any cream!). It’s perfect for a summer picnic or barbecue, as it can be made in advance and served straight from the fridge.

I usually drizzle a bit of olive oil over top, however, a dollop of yogurt is also nice (it gives the soup a slight bit of tang and makes it even creamier). I hope you make and enjoy it as much as I have.

Buon Appetit!

Karen

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Cold Roasted Pepper and Carrot Soup

This soup marries the sweet flavors of carrots, peppers and onion. The soup is blended up with a small amount of cannelini beans, which gives the soup a creamy texture (without any cream!). It’s perfect for a summer picnic or barbecue, as it can be made in advance and served straight from the fridge.

Ingredients

  • 2 Tbsp. Extra virgin olive oil plus more for drizzling
  • 1 small sweet onion thinly sliced
  • 4-6 large carrots peeled and coarsely chopped
  • 2 cloves of garlic finely chopped
  • 4 cups of chicken stock or water, if you’d prefer to keep it vegetarian
  • cup of cannellini beans drained and rinsed
  • 1 12 ounce jar of roasted red peppers, drained
  • 1 Tbsp. Apple cider vinegar
  • ¾ tsp. Salt

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and soft, about 5 minutes.

  2. Add the carrots and garlic. Cook, stirring often until the carrots are lightly golden, about 5 minutes.
  3. Add the stock, beans, red peppers, vinegar and salt. Simmer for approximately 20 minutes, until the carrots are tender and the beans break down.
  4. Purée the soup in the blender (or using an immersion blender) and then refrigerate until cold.
  5. Season with salt and pepper, to taste, and drizzle with olive oil just before serving.

Recipe Notes

Serves 6.

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Recipe: Napa Cabbage and Carrot Slaw (GF)

I love a light coleslaw alongside grilled meats and fish in the summertime, and I especially love side dishes that can be prepared in advance and eaten cold. This Napa Cabbage and Carrot Slaw is just such a dish and, much like my version of potato salad, this slaw isn’t loaded with mayonnaise but, rather, dressed in a light vinaigrette.

I prefer to use Napa cabbage, as it’s a bit more delicate than regular cabbage (and the leaves are a bit frilly, which looks so pretty!) A few grated carrots lend just the right amount of sweetness to the dish and the lime juice and fresh cilantro in the dressing give the dish a bright pop of flavor.

It takes just a few minutes to prepare and will last in the fridge for several days (although it’s best eaten within a day or two, so that the veggies maintain their crispness).

It’s so simple and truly a treat. I hope that you enjoy it!

Buon Appetit!

Karen

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I love a light coleslaw alongside grilled meats and fish in the summertime, and I especially love side dishes that can be prepared in advance and eaten cold. This Napa Cabbage and Carrot Slaw is just such a dish and, much like my version of potato salad, this slaw isn’t loaded with mayonnaise but, rather, dressed in a light vinaigrette.

Ingredients

  • ¼ head of Napa cabbage thinly sliced (using a knife or food processor)
  • 2 carrots grated (by hand or in a food processor
  • 1 large scallion thinly sliced
  • 2 Tbsp. Extra virgin olive oil
  • 1 lime juiced
  • 2-3 Tbsp. Fresh cilantro chopped
  • Salt and pepper to taste

Instructions

  1. Place the cabbage, carrots and scallion in a bowl, toss and set aside.
  2. In a small bowl, combine the olive oil, lime juice and chopped cilantro. Toss into the slaw, then add salt and pepper, to taste.

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Recipe: Blistered Shishinto Peppers (GF)

I had never heard of Shishinto peppers until I visited Barcelona, Spain last year. It was a gorgeous day and we decided to lunch at a small, outdoor cafe. We saw the waiter bringing out plate after plate of these little peppers. They were piled high on the platter and still sizzled, having just come out of the pan. They were served with nothing more than a drizzle of olive oil and a generous sprinkling of salt.

As everyone, and I mean EVERYONE, around us was eating them, we decided to give them a try (“when in Rome” and all…). I was assured by the waiter that they are not hot/spicy, so I was game. When they arrived, we dove in and just about licked the plate clean. They were absolutely delicious and quite easy to eat; they have a little stem that you can hold onto and simply take little (or not so little!) bites of the pepper until you’ve reached the stem (note: the seeds are eaten as well, unlike jalapenos and other hot/spicy varieties.

After returning from our trip, I began to see these little gems in Whole Foods. The truth is, I had probably walked by them before, mistakenly assuming that they were hot peppers. Now that I knew better, I began buying them whenever I saw them and preparing them the same way that they were prepared in Spain – blistered in a (very) hot pan with olive oil and salt.

Like most peppers, Shishinto peppers are in season during the summer months, so right now is the perfect time to make this recipe. Truly, it is SO simple and, as we know, simple preparations are often best way to highlight the natural flavors of fruits and veggies that are in season and at their peak.

Buon Appetit!

Karen

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Blistered Shishinto Peppers

Ingredients

  • Shishinto peppers no particular amount - as many as you desire or will fit in your pan
  • 2 Tbsp. extra virgin olive oil and additional oil for drizzling
  • Coarse sea salt

Instructions

  1. Preheat a saute pan over high heat until the pan is very hot.
  2. Add the olive oil and the peppers. Saute the peppers, keeping a close watch on them. As soon as the skin on one side of the pepper becomes browned and blistered, turn it. Do this until all sides are nicely blistered (see photo above).
  3. Remove peppers from the heat and drizzle additional olive oil over them. Sprinkle generously with coarse sea salt and enjoy!

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Recipe: Grilled Steak with Cucumber-Avocado Salsa (GF)

I love avocados and can pretty much eat them with anything. Breakfast often consists of avocado toast or eggs with avocado on the side. At lunchtime, they’re almost always on my salad or I’ll fill the avocado with tuna salad or something. And dinner…well, this is a great salsa to make as a topping for almost any grilled meat or fish.

One particular evening last week, I grilled a steak and topped it with this  salsa – a refreshing blend of avocado, cucumber, scallion and cilantro, dressed in a lime vinaigrette.

This salsa is so good on its own that, the next day, I had it with tortilla chips – kind of like a chunky guacamole. But be warned…it’s totally addictive!?

Now, go fire up that grill…

Buon Appetit,

Karen

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Grilled Steak with Cucumber-Avocado Salsa

Instructions

  1. Preheat the grill to high.
  2. In a medium bowl, combine the avocado, cucumber, cilantro, garlic, olive oil and lime juice. Set aside.
  3. Rub the steak with olive oil and then season with salt and pepper. Grill steak over high heat for approximately 4 minutes per side (for medium rare).
  4. Let rest for 5 minutes, then slice.
  5. Spoon the avocado salsa over top and serve.

Recipe Notes

Serves 4.

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Weekly Wellegant Find: Balsamic Glaze

For me, the presentation of the food I’m eating is almost as important as the taste. I get excited about food that looks beautiful on the plate (and despite a total lack of scientific proof, I maintain that it actually does make the food taste better!?). Presentation can be enhanced in a number of ways – lovely plates/serving pieces, garnishes, and my personal favorite…the balsamic glaze.

You know when you’re in a restaurant and the outside of the dinner plate is drizzled with a dark syrup? That’s a balsamic glaze, which is nothing more than balsamic vinegar that’s been reduced down to a syrup. It’s sweet and tangy and lends just the right pop of flavor to the dish. Not to mention, it looks SO pretty!

In the summertime, I love to drizzle a balsamic glaze over grilled meats, veggies and even fruit (it’s especially divine with strawberries and peaches!). There are several brands that can usually be found in the vinegar section of the supermarket. If all else fails, Amazon stocks it, as well. Here’s one that I like a lot. I hope you enjoy!

 

Buon Appetit,

Karen

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Recipe: Potato Salad with Radishes and Capers in a Dijon Vinaigrette (GF)

Potato Salad is one of those “old standby recipes” that has been adapted in a million ways over the years. The traditional version, loaded with mayonnaise, while tasty, just doesn’t appeal to many people, as it’s heavy and laden with fat. Those who prefer to eat lighter, are often drawn to recipes such as this one which replaces the rich mayonnaise with a tangy vinaigrette and brightens up the flavor and texture a bit.

While we continue to enjoy potatoes in a cold salad, this recipe, unlike the more traditional one, provides a lot of freshness, flavor and crunch, through the addition of crisp and peppery radishes, bright parsley leaves, salty capers and the “pop” of a quality Dijon mustard.

For a lighter alternative to traditional potato salad, try this version at your next picnic or grill-fest. I have a feeling you’ll never go back!

Buon Appetit!

Karen

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Potato Salad with Radishes and Capers in a Dijon Vinaigrette

Potato Salad is one of those “old standby recipes” that has been adapted in a million ways over the years. The traditional version, loaded with mayonnaise, while tasty, just doesn’t appeal to many people, as it’s heavy and laden with fat. Those who prefer to eat lighter, are often drawn to recipes such as this one which replaces the rich mayonnaise with a tangy vinaigrette and brightens up the flavor and texture a bit.

Ingredients

  • 1 lb. Yukon Gold Potatoes I used the smaller, fingerling ones, sliced into ¼ inch rounds
  • ½ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 lemon juiced
  • 3 radishes thinly sliced
  • ¼ cup parsley leaves roughly chopped
  • ¼ cup drained capers
  • Salt and pepper to taste

Instructions

  1. In a pot, place potatoes and cover with cold, salted water. Bring to a boil, then reduce the heat and simmer for approximately 8 minutes. Drain and allow to cool.
  2. In a medium bowl, combine the olive oil, Dijon mustard and lemon juice.
  3. Once potatoes are cool, lay them onto a platter and pour half of the dressing over them (they will absorb the dressing rather quickly). Top the potatoes with the radishes and parsley leaves, then pour the remaining dressing over top.
  4. Finish by adding a sprinkling of the capers, If desired, salt and pepper may be added, to taste.

Recipe Notes

Serves 4-6.

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It contains my best healthy living tips, recipes and other resources to help you live your most Wellegant life. Enjoy!

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