Happy Monday! I hope you all had a fabulous weekend. For those who follow on Twitter or Instagram, you would’ve seen I had a ridiculously exciting few days (ok, that may be stretching it a bit)
 
Chris was away on a corporate retreat, so I indulged in those things I don’t normally get time to do. You’re thinking big girls night out with cocktails aren’t you? Nope – my best friends all recently had adorable little bambino’s. Major shopping expedition? Wrong again. Well, in part that’s true, but it was only two items and it was all over in a matter of minutes. What I was actually most excited to do was a sleep-in Moroccan Oil hair treatment, get a massage and catch up on The Real Housewives and Kardashians (sans the background noise of “I can’t believe you watch this stuff!”) So yes, when the cat’s away as they say… things get crazy!
 
One thing I did do, which I’m actually still thrilled about, is sign up for Pilates reformer classes! I’ve wanted to try them for a long time and with promises of “tones you like no other”, well, count me in for a ten pack! 
 
My reformer pilates studio – can’t wait! I don’t mind luxe workout spaces with a chandelier or two…

 
 
Tonight is the orientation class and I can’t wait! My goal is three evening classes a week. Which also means I need to be super organized on the dinner front… and unfortunately, I’ve come to realize it’s not going to cook itself. I know you’re all super busy too and sometimes want ideas for quick, easy, healthy and delicious meals. So before you reach for the grilled cheese sandwiches, I thought I’d share some recipes I’m making this week – and hopefully they’ll help with your dinner time inspiration too…
 
Gnocchi with Zucchini Ribbons, Salmon with Pepita Lime Butter, Turkey Cutlets with Rhubarb Chutney


 
 
 
GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER
Makes: 4 servings     Time: 20 minutes

Ingredients:

1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
 
Directions:
Bring a large saucepan of water to the boil. Cook gnocchi until they float, this will take approximately 3 to 5 minutes, or according to package directions. Drain cooked gnocchi.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown (approximately 2 minutes). Add shallots, zucchini and cook, stirring often, until softened (this will take approximately 2 to 3 minutes). Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down (approximately 1 to 2 minutes). Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately and enjoy!  (Recipe: Source)
 
SALMON WITH PEPITA-LIME BUTTER
Makes: 4 servings     Time: 20 minutes
 
Ingredients:
2 tablespoons unsalted pepitas
1 tablespoon butter
1/2 teaspoon freshly grated lime zest
2 tablespoons lime juice
1/4 teaspoon chili powder
1 pound salmon fillet, skinned and cut into 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
 
Directions:
Toast pepitas. Place in a small bowl with butter, lime zest, lime juice and chili powder.
Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center (approximately 2 to 4 minutes per side). Remove the pan from the heat and transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce and a side of vegetables, prepared to your liking.  (Recipe: Source)
 
 
 
TURKEY CUTLETS WITH RHUBARB CHUTNEY
Makes: 4 servings     Time: 20 minutes
Ingredients:
2 teaspoons, plus 1 tablespoon canola oil, divided
1/3 cup chopped red onion
2 cups sliced fresh or frozen rhubarb (thawed and drained if frozen)
1/3 cup golden raisins
1/3 cup light brown sugar
1 tablespoon cider vinegar
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 teaspoon salt
Directions:
Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring until softened (approximately 3 minutes). Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down (approximately 5 to 10 minutes, it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over m repoiroire edium-high heat. Add the turkey and cook until browned on both sides and just cooked through (approximately 2 to 3 minutes per side). Serve the turkey with the chutney, add your favorite vegetables and enjoy!   (Recipe: Source)
Do you have a go-to recipe that’s quick and easy?
I’d love to hear about it for my future repertoire!

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