Scallops with Tomato and Peach Couscous, by Cheryl

I was shopping at Whole Foods (it's rare these days that I actually get to a store... usually I just do delivery!) and their scallops were on sale for Amazon Prime members for $10 a pound cheaper than normal. I just found dinner for that night! I went home and diced some cherry tomatoes and a couple of peaches to give the tricolor couscous I decided on some sweetness. The result was a light, healthy, and sweet dinner that was the perfect summer dish. The scallops were easy to make and I think I cooked them quite well as they can be easy to overcook and make chewy. Overall, this was a solid dish and I would make it again. Yum!

Ingredients:

1 lb scallops
A couple handfuls of cherry tomatoes, quartered
2 peaches, diced
avocado oil or another high smoke point oil (not olive)
butter
salt and pepper
1 cup uncooked couscous

Directions:

1) Cook couscous according to package directions

2) Pat and dry the scallops. Make sure they are dry as this will give it a nice brown crust. Season one side with salt and pepper. Put some avocado oil in a pan and heat to medium high. Place scallops in the pan without crowding, giving them enough room to breathe between one another. Salt and pepper the second side. Cook for 2-3 minutes without moving them.

3) Turn over the scallops and immediately put in a tablespoon or two of butter. Swirl it around the pan to hit all of the scallops. Cook for 1-2 minutes.

4) Meanwhile, a couple of minutes before the couscous is fully cooked put the tomatoes and peaches in the pot with a dash of salt and cook with the couscous. Stir.

5) Serve the couscous with the scallops placed on top of them.

Pan Seared Chicken w/ Tomato-Olive Sauce, by Cheryl

Sooooo I signed up for Blue Arpon. I've been in such a cooking rut lately and needed some inspiration. I like cooking, but just couldn't put forth any more brain power trying to figure out new things for us all to eat. We're only on the second week, but so far it's going well! The recipes have been great and everything is spelled out for me to do. So far this has been my favorite recipe though I feel like there could be more ricotta cheese at the bottom. The dish is creamy, filling, and healthy. Yum!

Ingredients (serves 4):

4 boneless chicken breasts
1.25 cups fregola sarda pasta (israeli or pearl couscous would work too)
1 15-oz can crushed tomatoes
1oz pitted nicoise olives, roughly chopped
1/2 cup part-skim ricotta cheese
0.7 oz grana padano cheese, grated
1/2 lb sweet peppers, stems and cores removed, medium diced
1 yellow onion, medium diced
2 garlic cloves, roughly chopped
1 tbsp capers
1 tsp dried oregano

Directions:

1) Boil the pasta and cook for 14-16 minutes, or until tender.

2) While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides.

3) Heat 2 tbsp olive oil on medium high until hot. Add the chicken and cook, occasionally pressing down with a spatula, 6-8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Keep warm.

4) Add the diced onion and peppers (add oil if needed). Season with salt and pepper. Cook on medium-high stirring frequently, 4-5 minutes, or until slightly tender.

5) Add the chopped garlic and cook, stirring frequently, 30seconds to 1 minute.

6) Add the tomatoes, chopped olives, and capers; season with salt and pepper. Cook, stirring occasionally, 4-5 minutes, or until sauce is slightly thickened.

7) Transfer to the pot of cooked pasta. Drizzle with olive oil and stir to combine, season with salt and pepper to taste.

8) While the sauce cooks, in a bowl, combine the ricotta cheese, oregano, and a drizzle of olive oil. Season with salt and pepper.

9) Slice the cooked chicken crosswise.

10) Divide the seasoned ricotta among four dishes; spread into an even layer. Top with the finished pasta and sliced chicken. Garnish with the grated cheese.

Halibut with Olive Tapenade, with roasted tomatoes and Israeli couscous, by Cheryl

This meal was awesome! I'm so excited to incorporate it into my dinner rotation. It's very easy, very healthy and very tasty! I ended up doubling the ingredients for the olive tapenade since I know that halibut is a very mild fish in flavor and because I also love olives :) The recipe comes from my Clean Eating magazine. Yum!

Ingredients (original recipe):

12 pitted kalamata or black olives
2 cloves garlic
2 tbsp capers, drained
1 tbsp olive oil, divided
2 cups grape tomatoes, halved
4 6-oz boneless, skinless halibut fillets
1/4 tsp sea salt
1 tsp black pepper
1 cup Israeli couscous
2 tbsp chopped fresh flat leaf parsley leaves
1 tsp finely grated lemon zest

Directions:

1) Preheat oven to 400.

2) In a food processor, pulse olives, garlic, capers, and 2 tsp oil until coarsely chopped.

3) In a medium bowl, toss tomatoes with remaininf 1 tsp oil.

4) Arrange halibut and tomatoes in a pan and sprinkle both with salt and pepper. Divide olive mixture over top of halibut. Bake for 15 minutes, or until fish is opaque and flakes easily with a fork and tomatoes are soft and collapsed.

5) Meanwhile, cook couscous according to package directions. Drain, return to pot, and stir in parsley and lemon zest. Serve fish and tomatoes over couscous.

Fall Couscous Salad, by Diane

I made this for lunches this week, it was the perfect fall dish and so delicious! Jam packed with nutrients, this is an easy way to enjoy something quick and on-the-go!

A few notes- I substituted the EVOO at the end that you toss everything with for apple cider vinegar (1/2-1tbsp) for a more tastier and healthier option. I also subbed pistachios for pecans because I felt like it, and I used couscous because it's easier to digest for most people than sorghum.

Recipe from: http://www.savorysimple.net/butternut-squash-cranberry-sorghum-salad/


Ingredients:

1 1/2 cups butternut squash, diced small

1/2 tablespoon olive oil for tossing + more for roasting

2 1/2 cups cooked sorghum

1/3 cup dried cranberries

1/3 cup pecans, toasted and chopped

4 medjool dates, sliced thin

1/4 cup pumpkin seeds, toasted

1/8 teaspoon sea salt or to taste

Crumbled goat cheese to taste

 

Directions:

 

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).

2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.

3. If using, sprinkle goat cheese on top of each serving.