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Summer Squash, Leek and Tomato Gratin

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This dish just screams, “Say hello to summer!”  I mean, first of all, the brightly colored squash and tomatoes are to die for…then you line them up all pretty in a dish on top of some beautifully caramelized leeks and top the whole thing with cheese???  Yea, I know, it’s insane!! Yum! This summer squash, leek and tomato gratin is sure to become your new go to side dish!  Your friends are going to be begging you to bring this one to the next gathering or to please just make it and invite them over!

Don’t be intimidated by the layering process.  It’s actually really simple.  Just start by slicing up those leeks and giving them a nice slow saute until they are soft and golden brown.  Slice up your zucchini, yellow squash and tomatoes and toss them with a little parmesan asiago and fresh thyme mixture…then start layering. See how pretty that looks?

 

Top the whole thing with the rest of your cheeses and the fresh thyme and pop it in the oven and let her do the rest! In about an hour you will have the most amazing , flavorful veggie side dish and you won’t be sorry!

Stephanie Heymann Photography

 

Summer Squash and Tomato Gratin with Parmesan and Fresh Thyme
 
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Serves: 8
Ingredients
  • 2 Tbs good quality olive oil
  • 2 large leeks - halved and thinly sliced
  • 2 zucchini - cut into ¼ inch thick slices
  • 2 yellow summer squash - cut into ¼ inch thick slices
  • 4 medium tomatoes - cored and cut in ¼ inch pieces
  • 3 Tbs fresh thyme leaves - chopped
  • 1 C freshly grated parmesan cheese
  • ½ C freshly grated asiago cheese
  • 1 clove garlic - minced
  • 1 tsp kosher salt
  • cracked pepper to taste
Instructions
Preheat oven to 375°
For the Leeks:
  1. Heat 1 Tbs oilve oil in a medium skillet over low heat. Add leeks and satue, stirring often, until soft and light golden brown, about 25 min. Add garlic and saute 1-2 more minutes until softened. Set aside to cool.
For the Gratin:
  1. Lightly oil bottom of shallow 2 qt. gratin dish with olive oil. Place tomato slices on a shallow plate lined with paper towels to drain juices.
  2. In a medium bowl, toss zuchinni and squash with 1 Tbs olive oil, 1 Tbsp shredded asiago, 1 Tbsp parmesan, ½ tsp salt and 2 turns freshly ground cracked pepper.
  3. Start assembly by layering leeks on bottom of gratin dish. Sprinkly lightly with a pinch of thyme, a pinch of parmesan and a pinch of asiago.
  4. Begin by laying one row of tomatoes across the pan, be sure to overlap somewhat and sprinkle with thyme, asiago and parmesan. Next, place a row of zuchinni, overlapping tomatoes and sprinkle with thyme, asiago and parmesan. Repeat with yellow squash and then continue with remaining layers, sprinkling each with thyme and cheeses until the gratin is full. Sprinkle the top with remaining cheese.
  5. Cook until browned all over and all of the juices have reduced, about 1 hour. Let cool for 15-20 minutes before serving.
Good Thyme Tip - The leeks can be made the day before as a time saver. Just allow them to cool after cooking and store in airtight container in fridge.

No Bake Coconut Macaroons

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Coconut macaroons have always been one of my absolute favorite treats.  Growing up we used to go to Mexico every year as a family…grandparents included!  Some of my very best memories from those trips was the time spent playing cards with my Grandpa and walking to the market with my Mom and Nana to pick up coconut macaroons, which were made fresh daily.  While I don’t think we could ever really recreate the taste of those macaroons, we have come up with our own “healthy” version of coconut macaroons. Aside from being made with healthy ingredients, the best part is that they are no bake and take all of 10  minutes to put together. Big bonus points for that, right??

The secret ingredient in our macaroons is one of our favorite ingredients, coconut manna. Coconut manna is simply pureed coconut, that’s it…not other additives.  The flavor is rich and velvety and slightly sweet, just like eating a coconut.

In a saucepan you want to add the coconut manna, a little bit of coconut oil, almond milk and pure maple syrup.  Allow those ingredients to melt down and simmer.  Once you’ve reached a simmer remove from heat and add vanilla extract, unsweetened coconut flakes, rolled oats and salt.  Mix everything together with a spatula until combined.

Line a baking sheet with wax paper and use a cookie scooper to spoon out even sized macaroons. Melt chocolate and 1 tsp coconut oil in the microwave.  Mix together and drizzle over the top of the macaroons.

 

Place in the freezer for about 10 minutes until set, pull them out of the freezer and you are in macaroon heaven!! Store macaroons in an airtight container in the fridge.  There you go, coconut macaroons with a healthy spin!!

 

No Bake Coconut Macaroons
 
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Serves: 10
Ingredients
  • 2 Tbsp almond milk
  • 2 Tbsp coconut oil + 1 tsp for chocolate
  • ¼ C pure maple syrup
  • ⅓ C coconut manna (coconut butter)
  • 1 tsp vanilla
  • ½ tsp kosher salt
  • ½ C unsweetened coconut flakes
  • 1 C rolled oats
  • ¼ C dark chocolate chunks
Instructions
  1. Heat a saucepan over medium heat. Add almond milk, coconut oil, maple syrup, and coconut manna and bring to a low simmer. Remove from heat and add vanilla, salt, coconut and oats and stir to combine.
  2. Line a cookie sheet with wax paper. Use a cookie scooper to scoop out batter onto cookie sheet. Melt chocolate and 1 tsp coconut oil in the microwave until melted. Drizzle the chocolate over the top of the macaroons. Freeze for 10-15 minutes to set before serving. Store in an airtight container in the fridge.

Tuna Salad with Cranberries and Dill

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Sometimes you just crave a really good tuna salad!  Well, at least we do and we are thrilled to share this recipe with you.  So, there’s the standard or basic way to prepare your tuna but of course at GTK, we don’t really do things the standard or basic way, right?  We are always on a mission to clean thing up and add something a little different…but still keeping it simple of course!!  We teamed up with Whole Foods to create a delicious tuna salad using their chunk white albacore tuna and we are beyond impressed with the result.  It’s light, creamy, fresh and soooo good!

So as usual, instead of using mayonnaise, we use greek yogurt which is loaded with protein and low in fat and calories. You still get that amazing creamy texture but without the guilt.  We also like to add a crunch by throwing in some chopped celery…make sure you include those delicious leafy ends as they are full of flavor.  Some fresh dill and lemon and the surprise pop of sweetness from dried cranberries brings this delicious salad together perfectly.

Now in keeping with our goal of never being ordinary…look at what we decided to serve this tuna salad in!  I mean, does it get any prettier than this?  Get over the bread and serve it in a beautiful heirloom tomato or a nice large avocado.  Yum!  You will be so happy!  We promise!


Tuna Salad with Cranberries and Dill
 
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Serves: 4
Ingredients
  • 2 cans chunk white albacore tuna
  • ¼ C celery - diced
  • ¾ C nonfat greek yogurt
  • 2 Tbs dill - chopped
  • 1 Tbs fresh lemon juice
  • ¼ C dried cranberries
  • 2 Tbs green onion - tops, chopped
  • Salt and pepper to taste
  • 1 large avocado
  • 2 large heirloom tomatoes
Instructions
  1. In a medium bowl, combine tuna with greek yogurt and lemon juice. Mix until well combined. Add the celery, dill, cranberries and green onions and stir. Season with salt and pepper.
  2. Cut avocado in half and remove pit. Fill avocado halves with large scoop of tuna mixture.
  3. Using a paring knife, remove stem and core of heirloom tomatoes. Fill with large scoop of tuna mixture.

Garden Veggie Wrap with Lemon Basil Dressing

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This garden veggie wrap with lemon basil dressing is the definition of a fresh, healthy, leaves you feeling full and energized and not sluggish, wrap.  We love this wrap for two reasons…1) It’s packed with veggies and healthy fats 2) It’s made with our absolute favorite lemon basil dressing.

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If you follow us regularly you know that we heart this lemon basil dressing, it turns everything you pour it on into magic…it’s true. You need to make some for yourself so can experience what we’re talking about.

Stych Photography

So this wrap is NOT complicated, in fact you can use whatever ingredients you want or have on hand.  We used grated carrots, cucumbers, sprouts, avocado, yellow pepper, havarti cheese and toasted sunflower seeds, all piled on a gluten free spinach tortilla.  Oh, and don’t forget the lemon basil dressing…duh!!!

Stych Photography

Just wrap it up, secure it with a couple of toothpicks before cutting it in half, and you are ready to enjoy this healthy, low cal lunch. Easy peasy lemon basil squeezy!

Stych Photography

Garden Veggie Wrap with Lemon Basil Dressing
 
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Serves: 2
Ingredients
  • 2 spinach tortillas (we used gluten free)
  • ½ C sprouts
  • ¼ C sliced cucumbers
  • 6 strips yellow pepper (yellow pepper cut into strips)
  • ¼ C grated carrots
  • ½ avocado, sliced
  • 2 slices havarti cheese
  • 2 Tbsp toasted sunflower seeds
  • 2 Tbsp lemon basil dressing (see recipe below)
For the Lemon Basil Dressing:
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
  1. Lay the two tortillas on a large cutting board. Line each tortilla with sprouts, cucumbers, yellow pepper strips, grated carrots, havarti and avocado and sprinkle with sunflower seeds. Drizzle lemon basil dressing over the top of each wrap.
  2. Roll into a wrap and secure with 2 toothpicks. Cut in half and serve.
For the Lemon Basil Dressing:
  1. Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste. Store remaining dressing in an airtight container in the fridge for 3-5 days.

Grilled Chicken with Chimichurri Sauce

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If you are not familiar with chimichurri sauce, I beg you to keep reading so I can explain exactly what you are missing in your life!  If you do know what it is, you have got to try our GTK recipe because it’s just that good!!  Chimichurri is a fresh, vibrant green and unbelievably flavorful sauce that originated in Argentina.  There are a few different ways to prepare it but the basis for a chimichurri is parsley, garlic, shallot, other herbs, vinegar and oil.  That’s what makes this sauce so fun…you can get creative with your indgredients.  We like to add a jalapeño for a little heat and some fresh lemon juice to brighten it up even more.

Stephanie Heymann Photography

Typically, chimichurri is made by coarsely chopping all of the ingredients and then adding the liquids.  We like to do this in our food processor but we just do a quick pulse so as not to totally break down the herbs.  And, really, the food processor makes life so easy.  We might have a slight obsession with our food processor.

Stephanie Heymann Photography

The beauty of chimichurri is that it goes so well with many different types of meat.  We decided on chicken this time but it’s absolutely delicious on steak, sausages and fish as well.

Stych Photography

Would it be weird to say that I could literally drink this sauce?  It’s seriously that good!  And the fact that it only takes minutes to make is even better!

Stych Photography

It is also typically served as a condiment to the meat that you are preparing.  You can make it ahead of time before serving.  If preparing the day before, just know that the color can darken slightly.  It won’t be the bright vibrant green but the flavor will still be fantastic!  We like to prepare it about 2 hours before serving and pop it in the fridge to give the flavors time to come together.  Just remove from fridge about 20 minutes prior to serving so it’s more like room temp. Yum!  I want to eat this NOW!

Grilled Chicken with Chimichurri Sauce
 
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Serves: 4
Ingredients
  • 4 organic boneless skinless chicken breasts
For the Chimichurri Sauce:
  • 1 Tbs fresh oregano leaves, chopped
  • 1 C flat leaf parsley, chopped
  • ½ C cilantro, chopped
  • 3 Tbs fresh basil, chopped
  • ½ fresh jalapeño, seeded and minced
  • 1 clove garlic, chopped
  • ¼ C red wine vinegar (or apple cider vinegar)
  • ½ C olive oil
  • 1 Tbs minced shallots
  • ¼ tsp salt
  • Juice of 1 small lemon
Instructions
For the Chicken:
  1. Preheat grill or grill pan to medium - high heat. Season chicken breasts with salt and freshly ground pepper. Grill chicken approx 5 minutes per side until cooked through. Remove from heat and allow to rest about 5 minutes.
  2. Slice chicken breasts at an angle for serving.
For the Chimichurri Sauce:
  1. Combine all ingredients in a bowl, or pulse all ingredients in a food processor. Be careful not to over mix.
  2. Drizzle chicken with chumichurri sauce prior to serving.

Simple Cucumber with Lime

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It’s usually the simplest of food that tastes the best.  I was sitting on the beach last week with my good friend, Tiffany.  She pulled out a container of sliced cucumbers with a squeeze of fresh lime juice which was perfectly seasoned with kosher salt and cracked pepper.  It’s was so simple but it tasted so good.  It’s my new favorite snack, I have a tupperware container in my fridge as I write this that I have been snacking on all day.

It’s funny because it seems like it’s the simplest of recipes on our blog that seem to be the most popular with all of you as well.  As I think of my favorite go-to snacks I think of avocado toast, or fresh heirloom tomatoes seasoned with kosher salt.  Nothing out of the ordinary, just simple, clean food.  So here it is….sliced cucumbers, freshly squeezed lime juice and kosher salt and cracked pepper to taste.  Let it chill in the fridge and you might have your new favorite snack too.  Thank you Tiffany, now we will all think of you as we eat our sliced cucumbers with lime!


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Simple Cucumber with Lime
 
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Serves: 4-6
Ingredients
  • 2 cucumbers
  • juice of 2 medium limes
  • kosher salt
  • cracked black pepper
Instructions
  1. Slice cucumbers into approximately ¼ inch slices. Add to a medium bowl, squeeze with fresh lime juice and add S & P to taste. Store in the fridge for up to 3 days.

Sheet Pan Filet of Sole with Asparagus & Blistered Tomatoes

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This sheet pan filet of sole with asparagus and blistered tomatoes is like the best thing ever! Can we get a whoop whoop for sheet pan cooking? It seriously doesn’t get any easier than this!!  After reading this, you are going to ask yourself why you are not doing this more often.  Let me break it down for you…all you need to do is pick your favorite fish and veggies and lay them out all pretty on a cookie sheet, top them with your favorite flavor boosters (tonight’s was lemon and capers because they are the BOMB) and you are good to go!  There’s also the added benefit of easy clean up!  Yes! Just line your baking sheet with parchment paper and there you go!  Easy peasy!  So for this dish, we chose filet of sole.  Why?  Well, it’s just such a delicious, delicate, flakey fish and the mood was right I guess. And we paired it with cherry tomatoes and asparagus because that’s what we had on hand and that’s a total win!

We have a lot of mouths to feed around here so it’s really a 2 sheet pan cooking kind of thing but it’s still super simple!  Fish on one and veggies on the other.  And, the veggies take a little longer to cook than the fish so you want to give them a head start.   Just drizzle them with olive oil and season with a little salt and pepper.

Why are veggies so unbelievably off the hook when they are roasted?  The flavor is just divine.  When done correctly, the asparagus still has a perfect little crunch (soggy asparagus is a big no no) and roasted blistered tomatoes take on this sweet candy like flavor!

We topped the fish with the wine, butter and garlic (because duh, wine, butter and garlic make everything better).  We also suggest pouring yourself a glass of that delicious white wine to go with this dish too!  Enjoy!

Here’s another easy seafood and veggie recipe:

http://www.goodthymekitchen.com/teriyaki-salmon-pineapple-skewers/

 


Sheet Pan Filet of Sole with Asparagus & Blistered Tomatoes
 
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Serves: 4-5
Ingredients
  • 1½ lbs petrole sole
  • 2 cloves garlic, finely chopped
  • juice of ½ large lemon
  • 3 Tbsp butter
  • ¼ C dry white wine
  • 2 Tbsp capers
  • ½ large lemon, sliced thin
  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • 1 Tbsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Line asparagus one on side of sheet pan and cherry tomatoes on the other. Drizzle with olive oil and season with S & P. Put the sheet pan in the oven and set the timer for 10 minutes.
  2. Heat a saucepan over medium heat. Add butter and garlic and let cook for 1 minute. Add white wine and kemon juice and cook for an additonal 2 minutes. Set aside.
  3. Line a second sheet pan with parchment paper. Line fish on parchment paper. Place lemon slices over fish and pour lemon butter over the top. Sprinkle capers over the top and season with S&P.
  4. After the tomatoes and asparagus have cooked for 10 minutes add the fish to the oven and cook for an additional 10 minutes, leave the asparagus and tomatoes in the oven as well.
  5. Plate fish, asparagus and tomatoes and spoon lemon butter sauce over the top.

Roasted Cauliflower with Turmeric, Dates & Pine Nuts

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If you’re a cauliflower fan it’s your lucky day!! This dish puts a different spin on your typical roasted cauliflower, we definitely kicked it up a notch by combining together some unexpected flavors like the star of the show, turmeric.

Stych Photography

Turmeric has some MAJOR health benefits.  It is derived from a root, but when you purchase it at the store you buy it in powdered form…although you can occasionally find it in root form at certain specialty stores.  Anywho…..lets talk about the major health benefits like the studies which show the anti-inflammatory properties, it also helps to reduce the risk of cancer.  The list goes on, turmeric is also found to tame heartburn and an upset stomach and even joint pain.  There are more benefits of turmeric but I think we’ve already bragged enough about this powerhouse ingredient…let’s get back to how to make this bomb dish!

Stych Photography

It’s really quit simple…add your spices to a bowl (turmeric, cumin, nutmeg, cinnamon) throw in the cauliflower and drizzle with olive oil.  Mix it all up and throw everything on a parchment lined baking pan.  Roast for 30 minutes, flipping cauliflower at the halfway point.  During the last few minutes while the cauliflower is roasting, add butter and garlic to a small saucepan and cook until melted.  Chop dates into small pieces and set aside.  Remove cauliflower from the oven and transfer to a serving bowl.  Drizzle butter/garlic over cauliflower and sprinkle with toasted pine nuts and chopped dates.  There you have it cauliflower lovers, simple and ah-mazing side dish that you can have on your table tonight!!

Stych Photography

 

 

Roasted Cauliflower with Turmeric, Dates & Pine Nuts
 
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Serves: 4
Ingredients
  • 1 head cauliflower, cleaned and chopped into florets
  • 2 Tbsp good quality olive oil
  • 1 Tbsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp kosher salt
  • 2 Tbsp pine nuts, toasted
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 6 large medjool dates
Instructions
  1. Preheat oven to 400 degrees. In a medium bowl add olive oil, turmeric powder, cumin, nutmeg, cinnamon and salt and mix. Add cauliflower and toss to coat.
  2. Line a rimmed baking sheet with parchment paper. Spread cauliflower out evenly on baking sheet. Bake 30 minutes, turning halfway through cooking.
  3. While cauliflower is cooking chop dates into small pieces. Add butter and garlic to a sautee pan until melted.
  4. Remove cauliflower from oven and transfer to a serving dish. Drizzle butter over top, sprinkle with toasted pine nuts and chopped dates.