Happy Friday!
I don’t know about you,
but I’m soooo happy
the weekend is finally here!
Especially this
weekend!
Just wanted to share
a little fun summer fashion inspiration
and a few yummy recipes from Katie Lee
in the latest issue of Good Housekeeping.
This pesto pasta looks amazing,
and all the added veggies makes it perfect for
summer!
Summer Pesto Pasta
1 lb. spaghetti
2 ears corn, shucked
1 medium yellow squash, cut into 1/2"-thick slices
1 medium zucchini, cut into 1/2"-thick slices
1 small bell pepper, seeded and cut into sixths
4 green onions, trimmed
2 tbsp. olive oil
1 lemon
1/2 c. store-bought refrigerated pesto
1 pt. grape tomatoes, halved
1/4 c. packed fresh parsley, chopped
Directions
1.
Heat grill on medium-high. Cook
spaghetti as label directs. Rinse, drain well and let cool completely.
2.
In large bowl, toss corn, squash,
zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black
pepper until well coated. Grill corn, turning, 10 minutes or until charred in
spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender
and grill marks appear, turning once. Grill onions 2 minutes or until tender
and slightly charred, turning occasionally.
3.
Into large bowl, from lemon,
grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2
teaspoon each salt and pepper.
4.
Chop squash, zucchini, pepper and
onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with
tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.
About 370 calories per serving.
Do you sometimes read a
magazine article and just get so excited?
That’s what happened today…
I flipped open this issue to check out these recipes
and
was so pleasantly surprised to see all the cute clothes
that
Katie’s wearing and I’m loving
the little glimpses into her gorgeous home too!
This sweet summer eyelet dress is by Kate Spade.
It looks so easy and breezy for summer!
I really like the classic simplicity of her
kitchen.
This adorable pompom sweater is also by Kate Spade.
Here’s a little peek into Katie’s living room.
Katie’s décor is traditional,
but definitely has a casual, beachy edge to it.
A fun pop of yellow,
every so often, livens up the cool
blue and white color palette.
Two more yummy recipes from Katie and Good
Housekeeping:
Chili-Honey-Garlic
Shrimp Kebabs
2 lb.
(16 to 20) shelled, deveined shrimp
1 tbsp.
olive oil
1/3 c.
honey
2 tbsp.
Asian chili (sambal) sauce
Directions
1.
Heat grill on medium-high. If using bamboo skewers,
soak at least 30 minutes in warm water.
2.
Thread 4 shrimp onto each skewer. If using bamboo
skewers, use 2 skewers for each kebab. Brush shrimp with oil; season on both
sides with 3/4 teaspoon each salt and pepper.
3.
In small microwave- safe bowl, combine honey and chili
sauce. Microwave in 20-second intervals until runny; whisk to combine.
4.
Place kebabs on hot grill. Cook 2 minutes. Turn kebabs
over; brush with honey mixture. Cook 1 minute. Turn kebabs over; brush again
and cook 1 minute more. Turn kebabs over; brush with remaining honey mixture.
Serve immediately.
6
servings, 220 calories per serving.
Swordfish Kebabs with Mint Pesto
¼ c. sliced almonds
1 large clove garlic,
smashed
1 c. packed fresh
mint leaves
¼ c. packed parsley
leaves
1 tbsp. grated lemon
zest (from 1 medium lemon)
5 tbsp. extra virgin
olive oil
Pinch crushed red
pepper (optional)
1 ½ lb. thick-cut
swordfish steaks, cut into 1 ½ " cubes
Directions
1.
If using bamboo skewers, soak at
least 30 minutes in warm water.
2.
In food processor, pulse almonds
and garlic until finely chopped. Add mint, parsley and lemon zest; pulse until
finely ground, stopping and scraping bowl occasionally. Transfer to med. bowl;
stir in olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and crushed red
pepper, if using.
3.
In another medium bowl, combine
swordfish with one-third of pesto, tossing to combine. Refrigerate for at least
30 minutes or up to 4 hours. Heat grill on medium-high.Thread 3 pieces swordfish
onto each skewer. Place kebabs on hot grill. Cook 2 to 3 minutes on each side
or until cooked through. Serve with remaining pesto.
4
servings, 420 calories per serving.
 |
| sweatshirt by Rebecca Minkoff |
Do you ever watch Katie on “The Kitchen”?
It’s a cute cooking talk show on the Food Network
usually on Saturday or Sunday morning.
It’s a great show to wake up to and get inspired
for the weekend!
And speaking of weekend,
I think the pesto and shrimp recipes
sound perfect Mother's Day!
ciao! fabiana
