Monthly Archives: March 2025

This simple salad with fresh veggies and creamy avocado and feta is to die for!

Xo Jen

Ingredients

* 5 oz mixed spring greens
* 1 cup diced cucumber
* 1 cup cherry tomatoes halved
* 1/2 cup shredded carrots
* 1/2 cup crumbled feta cheese
* 1/4 cup roasted pumpkin or sunflower seeds
* 1 large avocado diced or sliced
For the Citrus-Herb Vinaigrette:
* 1/4 cup extra-virgin olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1 tablespoon orange juice
* 1 teaspoon maple syrup
* 1 teaspoon Dijon mustard
* 1 tablespoon finely chopped fresh herbs such as basil, parsley, or mint
* Salt and freshly ground black pepper to taste

Instructions

* Wash and dry the mixed spring greens thoroughly.
* In a small bowl, whisk together the olive oil, lemon juice, orange juice, maple syrup, Dijon mustard, chopped fresh herbs, salt, and pepper until well combined. Adjust seasoning to taste.
* To assemble the salad:

I a large bowl place spring mix, cherry tomatoes, diced cucumber , and shredded carrots. Drizzle with the Citrus-Herb dressing. Give it a gentle toss to make sure all the ingredients are coated with the dressing.

Finish it off by sprinkling the seeds and feta cheese on top.

Spring is officially here!!!

Enjoy!!

Xox Jen

Ingredients

* 1 lb. sirloin steak, cut into 1 1/2″ cubes
* 1/2 tsp. dried oregano
* 1/4 tsp. crushed red pepper flakes
* 7 Tbsp. extra-virgin olive oil, divided
* 2 Tbsp. fresh lemon juice, divided
* 3 tsp. grated garlic, divided
* Kosher salt
* 1/4 cup smooth tahini
* 1 tsp. honey
* Freshly ground black pepper
* 8 oz. dried orzo (about 1 1/4 c.)
* 2 1/2 cups (or more) low-sodium chicken broth
* Neutral oil, for grilling
* 1 red onion, cut into 1 1/2″ pieces
* 1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2″ pieces
* 10 oz. grape tomatoes (about 2 c.)
* 4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
* 5 oz. baby spinach
* 1 small bunch fresh chives, finely sliced

Directions

Step 1

In a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.

Step 2

Meanwhile, in a small bowl, combine remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit about 20 minutes.

Step 3

Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to dressing. Vigorously whisk, adding more water as needed, until smooth and easily pourable; season with salt and black pepper. Set aside.

Step 4

In a medium skillet over medium-high heat, heat 1 tablespoon olive oil. Add orzo and cook, stirring, until golden, 3 to 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper. Cover to keep warm.

Step 5

Prepare a grill for high heat; preheat 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil; season with salt and black pepper.

Step 6

Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total (grills can vary). Transfer kebabs to a plate.

Step 7

In a large bowl, toss cucumbers and spinach with half of reserved dressing. Stir chives into orzo mixture.

Step 8

Divide salad and orzo among bowls; top with kebabs. Drizzle remaining dressing over bowls.

This shrimp recipe is so tasty and easy!

Enjoy xo Jen

Grilled Shrimp with Oregano and Lemon

Ingredients
* 1/2 cup salted capers, rinsed, soaked for 1 hour, and drained
* 1/2 cup oregano leaves
* 1 garlic clove, minced
* 3/4 cup extra-virgin olive oil, divided
* 1 teaspoon finely grated lemon zest
* 3 tablespoons freshly squeezed lemon juice
* Freshly ground black pepper
* 2 1/2 pounds large shrimp, shelled and deveined
* Kosher salt

Directions
1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.
2. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter.

Truth is I made this kind of by default and it came out amazing!

I broke my glass pie pan and decided to give this bad Larry a shot, it is SOOOO good!!

Enjoy!

Xox Jen

SHEET PAN FRITTATA

INGREDIENTS

* 1 Tbsp. unsalted butter, softened
* 3 Tbsp. extra-virgin olive oil
* 3 cups small broccoli florets (about 8 oz.)
* Kosher salt
* 1 large shallot, thinly sliced
* 12 cloves garlic, smashed, peeled
* 5 oz. baby kale
* 10 large eggs
* 1 cup whole milk
* 2/3 cup heavy cream
* 1 oz. Pecorino Romano, finely grated (about 1/2 c.)
* Freshly ground black pepper
* 8 oz. farmers’ cheese or part-skim ricotta
* 2 tsp. chili crisp

Directions
* Step 1
Arrange a rack in center of oven; preheat to 350°. Grease a baking sheet with butter.
* Step 2
In a large skillet over medium heat, heat oil. Cook broccoli, stirring occasionally, until bright green and tender, about 5 minutes; season with salt. Add shallots and garlic and cook, stirring occasionally, until shallots are softened, about 5 minutes. Add kale and cook, stirring frequently, until wilted, about 1 minute more. Let cool slightly.
* Step 3
In a medium bowl, whisk eggs, milk, cream, and Pecorino; season with salt and pepper. Pour vegetable mixture into prepared sheet.
* Step 4
Pour egg mixture over, making sure all corners are covered. Dollop farmers’ cheese on top. Drizzle chili crisp over.
* Step 5
Bake frittata until eggs are firm to touch, 15 to 17 minutes. Let cool slightly.