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. 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 tbsp. Asian chili (sambal) sauce
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
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!