If you’re looking for a beautiful, delicious and healthy dish that’s also quick and easy to make (yes, it checks ALL the boxes!), look no further! Our latest Fast & Fabulous recipe for Roasted Halibut with Fennel & Dill Salad features a simply roasted halibut fillet perfectly complemented by the bright acidity and crunch of pickled fennel salad as well... Read More
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If you’re like me, a main focus of January is undoing the indulgence of the holiday season. As a year long fan of indulgence, however, I never like it to actually FEEL that way! Our latest “Fast & Fabulous” recipe for Oregano Marinated Chicken Paillard & Greek Salad is perfect for eating healthy without sacrificing one iota of flavor. This delicious dish features succulent grilled chicken... Read More
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“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” – George H. W. Bush This post is dedicated to my fellow wine and food lovers who, like myself, are not... Read More
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When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup – seriously, Justin Chapple? While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance.... Read More
The post Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna appeared first on The Glamorous Gourmet.
When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup – seriously, Justin Chapple? While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance. Thankfully my hunch paid off! This healthy dish is a study in deliciousness and I’ve also discovered a wonderful wine to pair with it.
When making this recipe, be sure to use tuna packed in olive oil (I like solid albacore) which gives the soup nice body and flavor – resist the urge to substitute tuna packed in water! As suggested, garnish the soup with a delicious dusting of freshly grated Parmesan and also serve it with toasted or grilled slices of crusty French bread rubbed with a garlic clove which really makes the flavors “pop.” As for a wine pairing, we sampled a couple bottles and a Sauvignon Blanc from Chile was too acidic and did nothing to enhance the flavor of the soup. The 2009 Clos de Nouys Vouvray Sec on the other hand, a 100% Chenin Blanc from France’s Loire Valley, complemented the dish very nicely! The wine’s slight sweetness took the edge off the acidity and it’s flavors of apple, fig and almond really hit all the right notes.
I hope you enjoy this soup as much as we did and have you ever been pleasantly surprised by a recipe or dish which expanded your culinary horizons? Please let us know in the comment section below!
“Tuscan White Bean & Escarole Soup with Tuna”
Justin Chapple, July Issue of Food & Wine Magazine
1/4 cup extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
10 oz. escarole, chopped
2 teaspoons minced rosemary
6 cups chicken stock
One 15-oz. can cannellini beans, drained and rinsed
15 oz. tuna in olive oil, drained
Salt and pepper
Shredded Parmesan cheese and crusty bread for serving
Heat the oil in a pot. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes. Add the stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper and serve the soup with shredded Parmesan and crusty bread.
Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our “Fast & Fabulous” recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.
The heat of Summer is already in full swing here in South Florida and lately I’ve been craving salads with crisp, chilled greens and my latest obsession is watercress. With it’s delightful texture and spicy, peppery flavor it’s definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.
When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked “Top Sirloin” in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.
As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you’re in the mood for a white wine that will highlight the green element of the dish, the Forefather’s Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest “Fast & Fabulous” recipe! What’s your favorite Summer salad ingredient? Do tell in the comment section below!
“Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad”
1 1/2 lb. sirloin steak
3 Tablespoons olive oil, divided plus additional
2 cups fresh watercress, large stems removed
1 cup fresh, flat-leaf Italian parsley leaves
Kosher salt and freshly ground black pepper to taste
2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**
1 Tablespoon fresh lemon juice
Remove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.
Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.
In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.
**to shave the Parmigiano-Reggiano cheese, use a potato peeler and “peel” thin slices of the cheese from the thin sides of the wedge!
If you’re looking for a quick weeknight meal that will delight your family’s taste buds look no further! This Lemony Chicken & Orzo Soup fits the bill beautifully.
The fresh dill and lemon make this dish perfect for Spring and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it really satisfying.
Orzo is Italian for “barley” yet don’t be fooled by it’s grain-like appearance. Orzo is actually pasta that’s cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this soup is a Sauvignon Blanc which picks up on the acidity of the soup and adds even more delicious flavor. One of my favorites if “the girls in the vineyard” Sauvignon Blanc ($15) which is crisp and minerally with lots of juicy flavor. I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!
Lemony Chicken & Orzo Soup
(adapted from Bon Appetit magazine, April 2013)
1 Tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
2 celery stalks, sliced crosswise, 1/2″ thick
1 lb. skinless, boneless chicken thighs
6 cups chicken broth
1/2 cup orzo
1/4 cup chopped fresh dill
Kosher salt and freshly group black pepper
Lemon wedges for serving
Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup. Calories: 200; Fat: 7 grams; Fiber: 1 gram. Serves: 4