If you've been following, you know I've been on a bit of a healthy eating kick. Even as the biggest culinary holiday rapidly approaches, I'm sticking with it. Just as others are posting gorgeous desserts and breads, I'm having fun creating lighter dishes with flavors expected at a Thanksgiving table. My latest was the result of a Sunday afternoon playing the kitchen. I remade a batch of my Cabernet Cranberries since we've eaten it nonstop (recipe). Then, I whipped up the CranRita recently featured on High Heels to Hot Wheels for my football-watching husband who loves the spicy kick. There's even an inventive cider cocktail for you to try.

The biggest accomplishment of the day was this amazing salad involving several holiday favorites (yep, salad and holiday in the same sentence). Even if healthy eating is the last thing on your mind, you'll want to try this one. It's easy, beautiful and delicious.

SWEET POTATO SALAD

2 medium sweet potatoes (peeled and cut into 2" chunks)
2 tbsp. organic/pure maple syrup
2/3 cup Lucini extra virgin olive oil
1 Tbsp. rosemary leaves
2 tsp. course sea salt
1 tsp. freshly ground pepper
1/3 cup dried cranberries
1 cup apple cider or juice
3 Tbsp. apple cider vinegar
1 red onion (3 tsp. minced/diced)
2.5 tsp. Dijon mustard
4 cups baby spinach leaves
2/3 cup chopped pecans
1/2 cup grated parmesan cheese (optional)

Preheat oven to 375 degrees. Toss sweet potatoes, 3 Tbsp. oil, maple syrup, rosemary, 1 tsp. salt and 1/2 tsp. pepper on a baking sheet. Bake for 30 min (stir after 10 minutes). Add cranberries and stir again for last 8-10 min. While roasting, bring cider/juice, vinegar and  diced onion to a boil in small saucepan. Reduce heat and simmer for 12 minutes. Pour into bowl, whisk with mustard and remaining salt/pepper. Remove potatoes from oven to slightly cool. Distribute spinach into 4 bowls. Top with a few pieces of thinly sliced red onion. Evenly distribute potato mixture and pecan pieces. Spoon still- warm dressing (about 2 Tbsp each) over salads. Top with grated cheese and a sprinkling of freshly ground pepper. Serve.

If you're adding something healthy to your holiday menu, please do 'dish' here… and Happy Thanksgiving! 


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After too many late nights and reckless eating at multiple events over the last two weeks, it's time to buckle down and focus on eating as clean as I possibly can if I'm ever going to get out in a swim suit. One way that I really try to keep things interesting and full of flavor (no deprivation) is to load up on herbs and ingredients with varying textures when eating at home. One of my summer go-to meals (that I could eat every day) is a hearty salad. This one, inspired by trips to Shutters on the Beach and a lovely creation by Dana Slatkin (Shutter's The Summertime, Anytime Cookbook). My ingredients vary a bit from her standard, but the objective of serving something lovely, delicious and filling is definitely achieved.

WHITE BEAN SALAD
2.5 cups of green and red romaine leaves, chopped
1 can Goya brand Cannellini Beans
3/4 cup thinly sliced sun-dried tomatoes*
Black olive dressing (repipe below)
One medium, ripe avocado, roughly sliced.
1/3 cup basil pesto (recipe below)
1 TBSP balsamic vinegar
Kosher Salt and Fresh ground pepper

*First, make sure you have light but flavorful sun dried tomatoes. I'm obsessed with Giada's version sold at Target. Packed in sunflower oil and wine vinegar, they are light and perfect in any recipe. I eat them straight out of the jar, too!
Arrange the lettuce in the center of large bowls. In a separate bowl, mix together the beans and tomatoes. Put this mixture on top of lettuce. Place in avocados around sides. Drizzle lightly with dressing and balsamic. Top lightly with salt and pepper to taste. (This recipe makes 3 servings).

Just a few of the dozen herbs I'm growing, including sweet and boxwood basil and thyme.

It's crazy to create pesto just for a salad.That's why I make quite a bit and keep it in the fridge to add a punch of summer flavor to almost everything. Over fresh tomatoes it's divine, and I love it on sliced cucumbers or zucchini for a super light snack. This recipe is a bit different from traditional versions, and is from my dear friend Susan who grows basil by the bunches outside of her gorgeous Nashville home. Feel free to use different varieties. I'm growing three different kinds, and love to mix it up.

SUSAN'S BASIL PESTO

1 cup roasted walnuts

1 cup toasted pistachios

10 cloves of garlic

5 cups of fresh basil leaves packed

1 teaspoon sea salt

1 teaspoon fresh ground pepper

1 cup olive oil 

1 cup freshly grated Parmesan cheese

In a food processor, mix the garlic and nuts (with steel blade) for about 15 seconds.  Add basil, salt and pepper and blend another 15 seconds then start slowly adding olive oil.  When it’s mixed well, add the Parmesan and puree for a minute. Store the pesto in a jar and put a layer of olive oil on the top to preserve it.  As you use it, always put a layer of olive oil on the top to keep it fresh as air is the enemy. Tip: just set out a bowl with some crackers the next time friends come over and see how fast it goes!

BLACK OLIVE DRESSING

1/4 cup Lucini extra virgin olive oil

3 TBSP seeded and diced tomato

2-3 TBSP chopped black olives

2 tsp grated lemon zest

Kosher salt and freshly ground pepper

Whisk together oil, zest salt and pepper and stir in olives and tomato. Marinate for a couple of hours. Keep refrigerated for 3-4 days. Also fantastic as a topper for grilled fish, so make extra!

This black olive dressing can also be a bruschetta topper if you add a bit more tomato.

What's your favorite summer salad? I would love the recipe... and for you to let me know how you like this one! 

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When two of my favorite people in the world called to let me know that they were in town and available for dinner, I was beyond excited. While I was coming off a super-hectic week without much time to get to the store.... I still wanted to host them at our house instead of being rushed in a restaurant on a Friday night. SO.... I put together a quick, healthy meal from a quick trip to the Turnip Truck, and took some shortcuts for appetizers with things I had on hand.


MENU

By the pool snacks:

Chilled Shrimp with cocktail sauce
Hummus with veggies and chips

Dinner:

Avocado Toast

Salad of baby lettuces, herbs and romaine, red onion, cucumber and feta

Pasta with slow roasted cherry tomatoes and garlic


Since I knew that wine was going to be an important part of the evening, I made sure to have chilled white on hand and a couple fantastic bottles of red (never opened since they brought their own). We ended up enjoying Pinot Grigio/ Pelligrino spritzers to start, and then moved on to enjoy basil-infused vodka cocktails prior to 'proper' glasses of red wine with dinner. The guys indulged in a special edition of Jack Daniels for a post dinner cocktail, which definitely made the conversation more interesting.

Dinner was served family style-- no flowers or table setting elegance. Just comfortable seating with easy access to the food.

AVOCADO TOAST

One loaf of Provence 7 grain bread, sliced into 1/4 inch pieces. (you will only use half the loaf for this, the rest will be used for salad croutons)
2 ripe avocados, diced
2 tsp red pepper flakes
1 clove garlic
Olive oil
Sea salt

The toast in a grill pan prior to going into the oven.

The finished product-- messy but incredibly delicious! 

Place the toast on a grill pan on the top rack of the oven while you are preheating for the tomatoes (below). Leave in for about 10 minutes, or until bread is crisp and slightly browned. Once removed, rub each slice with a clove of garlic (I rub each one twice as the bread soaks it up). Place avocado on bread, sprinkle salt/red pepper and lightly spray (yes, I put my best olive oil in a spray bottle for the best distribution) with the oil. Let sit until guests arrive and put back into oven at 200 degrees for about 10 minutes to combine flavors and soften. 


SALAD

3 cups baby lettuces
1 bunch roughly torn Romaine lettuce
1 large cucumber, peeled and sliced

1 small red onion thinly sliced

1/2 cup crumbled feta cheese

fresh croutons

lime/basalmic dressing*

For dressing: (this is one of my favorites, taken (almost) straight from Gwyneth's book)

2 TSBP balsamic vinegar

2 TBSP light agave nectar

3 tsp fresh lime juice

1/4 cup + 2 TBSP good olive oil

1 tsp freshly ground pepper

1 tsp course sea salt

Whisk all ingredients together and keep at room temperature until ready to toss with salad mixture at the table.

For croutons-- use remainder of 7 grain bread, cube into 1/4 inch pieces and place in a cast iron skillet, spray with olive oil, sprinkle a light covering of garlic salt and lightly toss. Put into the oven as the toast pieces are cooking, and they will come out perfectly crisp. Once cooled, put into the lettuce blend. 

Cubed bread tossed with oil and spice prior to going into the oven.

The most amazing salad. I made enough for 8 and barely had enough to feed 4
-everyone loved it. The croutons were a huge hit.

Much going on at the stove at once. Patience and multi-tasking definitely required.
But,  this whole dinner took me a total of 45 minutes-- including the chopping of garlic and avocados! 

PASTA WITH TOMATOES

2 pints fresh, ripe cherry tomatoes
5 cloves garlic, thinly sliced
12 oz dry thin spaghetti
1/3 cup olive oil
1 bunch fresh basil leaves
1/4 cup freshly grated parmesan cheese
1tsp freshly ground black pepper
1.5 TBSP course sea salt

Preheat oven to 400 degrees
Bring a large pot of water with 1 TBSP salt to boil and add spaghetti. While it cooks, place tomatoes, sliced garlic and 2 TBSP of the olive oil into a bowl and toss well, transfer to a baking pan and place in oven for approximately 20 minutes (until fruits are bursting). Remove cooked pasta at about 10 minutes, reserving 1/4 cup of the cooking liquid. Strain in a colander. Put the reserved liquid with the remaining olive oil into a small sauce pan.  Bring to a boil and simmer for 5-6 minutes. Remove from heat and combine with strained pasta in original pasta cooking pan (it should still be warm). Take tomato and garlic mixture out of the oven, add to pasta and toss well with remaining salt and ground pepper. Top with basil leaves and cheese. Serve slightly warm.


What is your favorite go-to meal for easy entertaining? I would love to hear? Place your comment here - the best suggestion will be rewarded with a collection of fab cookbooks from THE SOUTHERN SOPHISTICATE!





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With the extreme heat we're experiencing in Nashville (and across the country), outdoor grilling plans are being set aside. Seriously, there is NO way I'm going to stand outdoors near a flame when it is 108˚ degrees! And I don't want to turn on the oven either. Keeping things cool is the goal. The good news? Appetites are lessened when it's this hot. Light dinners rule. I've found the perfect meal that requires zero cooking but delivers spectacular flavor that is refreshing, hydrating and perfect for the steamiest summer night. 

Gorgeous, fresh and healthy....

CITRUS MARINATED SHRIMP SALAD
1 lb frozen jumbo shrimp, defrosted under cold running water 
1 large red bell pepper, thinly sliced
1 small red onion, thinly sliced
1/4 cup sliced fresh mint
1 Tbsp cilantro flakes

DRESSING

1 Tbsp course/country-style Dijon mustard

The juice from one lemon

1/4 cup orange juice

1/4 cup Lucini olive oil (my favorite for dressings—authentic, delicious taste for a fair price)

1/2 tsp salt

1/2 tsp pepper

FINISHING TOUCHES

1 bag of butter lettuce salad mix

1 ripe avocado, diced

Freshly grated black pepper

Remove shrimp tails once defrosted. Put into a bowl with other items. After whisking together dressing ingredients in another container, pour over shrimp mixture and chill overnight. When ready to serve, take out of refrigerator 30 minutes in advance (important step so that any hardened oil softens). Spoon over a platter of butter lettuce along with any remaining vinaigrette. Place avocado pieces on top and finish with pepper. 

Enjoy with a yummy glass of a glass of Groth Sauvignon Blanc and toast to lower temperatures.

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