Whole Wheat Gnocchi + Summer Veggies

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Name 5 things better than long weekends. I dare you. You will fail! Long, lazy, wine-filled Sundays. I want to wrap myself up in it all!

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However, my horrible, good-for-nothing body woke up at 6:30 this morning. I had little to do but social media stalk and dinner daydream.

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I hate to admit it, but I’ve never cooked or even tasted gnocchi (say it in Giada’s accent – it’s more fun). I’ve only ever seen it on the Food Network or restaurant menus.

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With summer veggies still abundant, I thought it’d be nice to lighten up these heavy little dough balls of love. Decadent without wanting to explode – the best.

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Roll around in the long weekend & these lil gnocchi!

Time: 25 minutes (prep + cooking)

Serves: 3

Ingredients:

  • 1 lb. whole wheat potato gnocchi
  • 2 medium summer squash, cut in thin rounds
  • 2 ears of fresh corn
  • 1 tbsp. of olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp. of butter
  • 1/4 cup of basil, julienned
  • 1/4 cup of feta cheese
  • 1/4 cup of fresh lemon juice
  • S+P, to taste

How to:

  • Cook gnocchi according to package directions
  • In a large saute pan, heat oil + garlic + squash over medium-high heat until almost tender, about 4-5 minutes
  • Add corn + S+P, cook for another 4 minutes
  • Remove veggies from pan and add butter, let melt
  • Add gnocchi to the pan and coat with the butter
  • Add veggies + lemon juice + more S+P, cook for another 2 minutes
  • Pour gnocchi into a bowl and add basil + feta
  • Pour a glass of wine & enjoy!

Poached Feta Salmon + Sriracha Brussels Sprouts

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Very soon (11 days), I will say goodbye to my first big girl apartment. The singular hallway is lined with packing boxes waiting to be filled with the useless things I’ve collected over my few years of emerging adulthood. My 790 sq. ft. oasis will soon belong to a strange tenant. Then, in a few short months, I will make the trek to Seattle. WHAT am I getting myself into?

Tonight is especially heart-wrenching because I do believe I have made my last meal in this miserably tiny kitchen. Oh how I will miss having 0 counter space! I simply must start packing my dishes, silverware & pots & pans this weekend. It’s entirely plausible that I’ll be living off of microwaveable broccoli for the foreseeable future… So I had to go out with a bang!

brussel

Confession: I’ve never made brussels sprouts. I have consumed, but never cooked. My last cooking adventure in this abode had to be a challenge – so roast the buggers I did!

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These majestic creatures charred up just right. Then slathered in a simple sriracha dressing (worthy of bathing in), and ZOMG. Needless to say, Cheryl & I ate the whole pan.

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It was all delectable. The perfect way to bid farewell to the first place I ever paid for entirely by myself. I will almost miss you, first of the month rent!

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Moment of silence for the big girl apartment.

Serves: 2

Time: 30 minutes (prep + cooking)

Ingredients:

  • 1 lb. brussels sprouts
  • 2 tbsp. olive oil (brussels sprouts)
  • 2 tbsp. sriracha
  • 2 tbsp. honey
  • 1 tsp. olive oil (dressing)
  • 1 tbsp. lime juice
  • S+P, to taste
  • 2 salmon filets
  • 1/2 cup of dry white wine
  • 1/2 cup of water
  • 4 sprigs of thyme
  • 1/2 cup of feta cheese
  • S+P, to taste

How to:

Brussels:

  • Preheat oven to 425 degrees
  • Peel, core and halve the brussels sprouts
  • Add brussels sprouts to a bowl with olive oil + S+P, mix
  • Spread brussels sprouts, core down, on an aluminum foil lined sheet & roast for 10 minutes
  • Turn brussels sprouts on the other side and roast for another 10 minutes
  • While roasting, combine sriracha + honey + oil + lime + S+P in a bowl
  • After brussels sprouts are done, mix with the sriracha dressing
  • Line them back on the sheet and broil for 3 minutes
  • VOILA!

Salmon:

  • Heat wine + water in a skillet or large sauce pan over medium heat, cover
  • To the salmon, add S+P + half the feta + thyme
  • Once poaching liquid is boiling, slip in salmon and cover
  • Cook for 15 minutes
  • Remove & top with remaining feta
  • Serve over brussels sprouts for a mouth explosion