Summer Squash “Linguine”

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If you skipped ahead of this painstakingly crafted introduction and have already looked at the recipe, I know what you’re thinking: “You said this was linguine, but I don’t see any linguine in this recipe, and I’m starting to feel like everything you’ve ever told me is a lie.”

First of all, calm down; you’re way too emotional about this whole linguine thing, and you seem to have serious trust issues. Secondly, I used quotation marks around the word “linguine,” which we all know means, “kind of but not really.” Thirdly, take a look at the photo below and tell me these julienned summer squash “noodles” don’t look just like linguine …

That’s what I thought. Now shut up and go enjoy this summer squash “linguine.”

yellow squash linguine

Summer Squash “Linguine” with Shrimp and Asparagus

active: 20 min
total time: 20 min
servings: 6

When julienned on a mandoline, lightly sauteéd summer squash does a great job of imitating pasta, making a light, healthy, gluten-free dish when tossed in olive oil with shrimp and asparagus.

2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 pound asparagus, trimmed
3 medium yellow squash (or combination of yellow and green), julienned on mandoline
Kosher salt and black pepper

1. In a large saucepan, heat 1 tablespoon oil over moderately high heat. Add shrimp and asparagus and cook until the shrimp is cooked through and the asparagus tender, about 4 minutes. Remove from the pan and set aside.

2. In the same pan, add 1 tablespoon of oil and sauté the squash over moderately high heat for two minutes. Season with salt and pepper and toss with the shrimp and asparagus and serve.

 

Friday Lunch: Caprese Crazy

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Caprese Salad Tomatoes Mozzarella Kansas City Olive Oil Feed Me KC

We’re starting a new feature here at The Feed. We might even keep up with it. It’s called Friday Lunch, and in it, we’ll share what we’re eating for lunch on Fridays. Sometimes it might be pretty, like today’s. Other times, it could be really ugly, and sometimes, when we’re not feeling up to preparing anything, we’ll eat out. Here’s our first installment. 

If there are two things we love here at Feed Me Creative it’s tomatoes and alliteration. However, I’ll only eat tomatoes when they’re in season. I mean, sure, I’ll eat tomato sauce any time of the year (and tell myself it was canned by an Italian grandmother in the middle of August) but I don’t care where I am — if there’s a raw tomato on my plate in January, you can be sure it’s going to stay there.

August is a whole other story, and this year, my husband and I are growing four kinds of tomatoes and three kinds of basil in our garden. Since we can’t keep up at home (because, let’s be honest — we’re not that healthy), I’m hauling the overflow into the Feed Me Creative studio, and Jeff and I are pretty much subsisting on caprese salads. As Martha Stewart would say, it’s a good thing.

We say tomato. And watermelon.

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tomato watermelon salad image

We prepared this sweet-and-savory summer salad to highlight Olive Tree Fine Oils + Vinegars (one of our favorite clients) wonderful products. In addition to using premium oil and vinegar, make sure to procure the best in-season tomatoes, watermelon, and herbs you can find (even better if you can gather from your own garden).

Serve as a refreshing first course or with grilled fish or shrimp for a healthy and satisfying meal.

Serves: 6
Time: 5 minutes

6 cups seedless watermelon, cut into 1-inch chunks
6 cups ripe tomatoes, cored, and cut into 1-inch chunks
2 teaspoons Olive Tree Sea Salt
1 teaspoon freshly cracked black pepper
¼ cup shelled pistachios
3 tablespoons Olive Tree Premium Jalapeno Olive Oil
3 tablespoons Olive Tree Premium White Lemon Balsamic Vinegar
3 tablespoons torn basil (or chives or mint)

Directions: Arrange watermelon and tomatoes on a large serving platter. Sprinkle with the salt, pepper, and pistachios, then evenly drizzle the olive oil and balsamic vinegar over the watermelon and tomatoes. Garnish with the basil. Serve immediately or refrigerate covered for up to one hour.

 

Cocktail Hour: Olive Tree’s White Coconut Cooler

posted in: Cocktails, Recipes | 0

White Coconut Shrub Cocktail Recipe Balsamic Vinegar the Olive Tree Feed Me Creative

I’m a huge fan of shrubs — cocktails made with fruit juice, sugar, and vinegar. So, last week when Feed Me Creative started working with Olive Tree, a wonderful little store in Overland Park, KS that specializes in premium balsamic vinegars and oils, my first thought was to make a shrub-like cocktail with one of my new favorite flavored vinegars, White Coconut. I could drink this stuff straight. In fact, I have. Almost syrupy in texture, when mixed with club soda, this coconut-flavored concoction has the essence of a piña colada without the cloying sweetness, the calories, or the brain freeze. It’s even more fun when you add rum.

For the full recipe, head on over to the Olive Tree’s Facebook page.

Chewy White Chocolate Cherry Cookies

posted in: Recipes, Sweets | 0

white cholocolate cookies

Did you know that white chocolate isn’t technically chocolate at all (at least according to part of the Internet)? But if it were, it would be my least favorite kind of chocolate. That said, there is one exception to my apathy for this culinary imposter: white chocolate macadamia nut cookies. The salty macadamia nuts temper the cloying sweetness of the “chocolate.” Add dried cherries and the result is a chewy, sweet-and-slightly-salty cookie with pops of tart fruit.

White Chocolate and Dried Cherry Cookies

active: 10 min
total time: 25 min
servings: 24 cookies

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup white chocolate chips
½ cup chopped macadamia nuts
¾ cup dried cherries

1. Preheat the oven to 375º. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large mixing bowl or stand mixer, beat the butter, sugars, and vanilla until smooth, about three minutes. Beat in the egg, then slowly stir in the flour mixture until well combined. Stir in the white chocolate, nuts, and cherries.

3. Drop heaping spoonfuls onto a cookie sheet. Bake for 10 minutes, or until they just begin to turn golden around the edges. Allow the cookies to cool for two minutes on the cookie sheet before transferring them to a wire rack to cool completely. Serve immediately or store in an air-tight container for up to three days.

Make Ahead: The cookie dough can be tightly rolled with plastic wrap into a log and stored in the freezer for up to two months. To bake, remove the dough from the freezer and slice into ½-inch pieces. Place on cookie sheet, allow to defrost for 10 minutes, then bake for 10 minutes.

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