Baked Caprese Stuffed Zucchini

My dad recently visited me in NYC, and we had an absolute blast eating our way through the city. One of my favorite dishes was the Caprese Salad from an Upper East Side Italian restaurant. It was the best Caprese Salad I have ever had and inspired me to come up with a unique twist on this simply delcicious first course. I use zucchini "boats" as the bed for a simple tomato-basil salad and then throw them in the oven to develop the fresh flavors even further. The whole dish is then topped with melty mozzarella. Sound good? I promise you will not be disappointed.  

Ingredients:

2 large Zucchini
1 1/2 tsp Kosher Salt, divided
1 1/2 pints Grape Tomatoes, each tomato quartered
1 cup packed Basil Leaves, finely chopped
3 tablespoons Balsamic Vinegar
1/4 cup plus 1 tablespoon (4 tablespoons) grated Parmesan Cheese
2 ounces Mozzarella Cheese, grated

Directions:

Preaheat oven to 400 degrees.
Fill a large pot with water and bring to a rolling boil. Add the whole zucchinis to boiling water and cook for 2 to 3 minutes. Drain immediately and cut each zucchini lengthwise. Using a spoon, carefully scoop out the inside of each zucchini to form a boat shape. Be sure not to scoop to far and pierce the skin. Sprinkle each zucchini boat with 1/8 teaspoon of salt and transfer to a baking sheet.

In a mixing bowl combine the quartered grape tomatoes, remaining teaspoon of salt, basil, balsamic vinegar, and grated Parmesan. Mix until well combined. Fill each zucchini boat with a quarter of the tomato-basil mixture. place the boats close together. I ball up 2 pieces of aluminum foil and place on either side to be sure the boats don't fall over when baking. Bake for 15 minutes. Remove from oven and top each boat with 1/2 ounce of Mozzarella. Continue baking for 10 to 15 more minutes. Remove from oven and allow to cool slightly before serving.

Servings: 4 Serving Size: 1 stuffed and cheese topped zucchini boat; 120 calories per serving

Tomato-Cucumber Vinaigrette Slaw

This is the perfect slaw recipe because it's simple, delicious, versatile, and full of vitamins, fiber, and calcium. Serve it as a simple side, on top of burgers and sandwiches, or mix in protein like beans or chicken for a quick lunch.

Ingredients:

1 10-ounce package Shredded Cabbage
1 cup diced English Cucumber
1 cup halved Grape Tomatoes
1/4 cup Red Wine Vinegar
1 tablespoon Olive Oil
1 tablespoon Honey
1 teaspoon Kosher Salt
Black Pepper, to taste

Directions:
Add all ingredients to a mixing bowl and toss until well combined. Cover and refridgerate for at least 20 minutes before serving, but even better the day after.

Servings: 4 Serving Size: approximately 1 cup; 80 calories per serving

Crispy Cauliflower Cakes with Thyme

Crispy Cauliflower Cakes are surprisingly simple, yet super impressive, adding a touch of gourmet to any meal. Top these flavorful (basically fat-free!) cakes with lemony shrimp or a sunny-side-up egg and a sprinkle of fresh Parmesan. My friends went crazy for these when I served them along side my Turkey and Lentil Soup. You may want to double the recipe because they'll go fast...I guarantee it.

Ingredients:

1 head of Cauliflower
2 cups Chicken Stock
1 tablespoon fresh Thyme Leaves, removed from sprig
1 Egg
1 teaspoon Kosher Salt
Freshly Ground Black Pepper, to taste
Fat-Free Greek Yogurt

Directions:
Remove the leaves and center stem of the head of cauliflower, then cut cauliflower  into small florettes (bite-size, but not so small that they'll fall through the holes of the collander). Place florettes into a medium-size sauce pan. Add chicken stock to cauliflower, cover with lid, and turn heat to high. When the stock begins to boil, reduce heat to low and simmer for 10 minutes. Drain Cauliflower in a colander until completely dry and return to pan (reserve a couple tablespoons of the stock before draining). Add chopped thyme, salt, ground pepper to taste, and 1 tablespoon of reserved chicken stock. Using an immersion blender, blend cauliflower mixture until smooth. You can also use a food processor, blender, or a Magic Bullet to blend the mixure (be sure to not over blend, you want the mixture to have some body). Add the egg to the mixture and mix in with a fork.

Preheat a large skillet to medium heat (preferably a non-stick skillet). When heated, spray pan with cooking spray. Spoon the mixture into the pan to make six evenly sized cakes (about 2/3 cup per cake). Cook for 4 to 5 minutes. Gently flip the cakes and cook for an additional 4 to 5 minutes. You may want to cook the cakes in two batches. Garnish cakes with a dollop of greek yogurt and a sprinkling of fresh thyme.

Servings: 6
Serving Size: 1 cake, about 40 calories per cake

Tips and Hints:
To remove fresh thyme leaves from sprig, grasp the top of the sprig with one hand, then use other hand to gently pull down the length of the sprig in the opposite direction of the leaves' growth.
These cakes are very delicate so be gentle when handling.
If you don't have a non-stick skillet, use a half tablespoon of olive oil brushed on the surface of the skillet before cooking cakes (adds about 15 calories and a little "good" fat to each cake).

Honey Roasted Sweet Potatoes

These nutrient rich, crispy potatoes are the perfect side dish in any meal. They are particulary delicious with my Gyro Style Burgers because they taste delicious dipped in the tzatziki sauce. I also like to top them with poached or over-easy eggs for a tasty breakfast.

Ingredients:

3 medium Sweet Potatoes (cleaned with a damp paper towel)

1 small Yellow Onion (peeled)

1 tablespoon Honey

2 teaspoons Extra Virgin Olive Oil

1/2 Teaspoon Kosher Salt

 Directions:

Preheat oven to 400 degrees. Chop the sweet potatoes into 2 inch chunks by cutting each twice length-wise and 4 to 5 times width-wise. Add to medium sized mixing bowl. Chop the onion into smiliar sized and add to bowl. Add salt, honey, and olive oil to potato and onion mixture and mix well with hands. Spread mixture onto baking sheet in one layer. Bake for 35 to 40 minutes, tossing once during baking.

Servings: 4, around 165 calories per serving

Additional Suggestions: try using different types of potatoes, and instead of honey add fresh herbs or spices in order to change up the flavors and feel of the dish.