A cure for the soggy jog: Veal Scaloppini with Artichokes and Red Pepper Aioli

Today was my first attempt ever at preparing fresh artichokes! For no particular reason, while looking at recipes in my newest cookbook: Clean Food, I decided we were going to eat Veal Scaloppini with Artichokes and Red Pepper Aioli. Perfect for an unsuspecting Wednesday… What a delightful decision! Light, filling, full of flavor! 

Thankfully the artichokes weren’t as much of a pain in the rump as I keep hearing - and they are just SO CUTE! Snip Snip Chop – Boil – Rinse – Scoopie doop – Marinate - Sear! 

Veal was a synch too! Egg – Flour – Bake! 

And Aioli is possibly the most simple thing EVER to spice up any meal – literally throw all the ingredients into a food processor or blender and SHABAM!

I first trimmed, boiled and marinated the artichokes and then woooooooooosh-splash! We were out the door for a rainy run! We harnessed Chili up in his new workout gear, threw on some good sweat wicking spandex and just skipped over the puddles. It was actually a nice change of pace, being cooled off instead of burnt up! Victorious for sure! Tomorrow we will go farther – I can feel it!

We came home and I took to the stove! And 30 minutes later our meal was on the fold out tables and we were into it! All I can say is I am in love with the light, delicate flavors and the presentation… I mean who doesn’t like good looking FOOD!!? I hope you love it too J

Slacker Central: Green Bean, Corn and Tomato Salad

So I've slacked at posting (thanks Terri for pointing this out!) this week... BUT! We have been cooking! Monday was a marvelous day for a simple meal... Coming off a rough weekend of eating whatever we wanted, drinking whatever we wanted, whenever we wanted... Running was a bit of a challenge! But we carried on nevertheless!

Once we returned from said miserable run, we proceeded to the supermarket for the goods. By the time it was supper time, it was WAY late! So we decided to make the easiest meal of the week (or so we thought until Tuesday)... a Green Bean, Corn and Tomato Salad. We originally had this paired with a Bison Steak, but were feeling hot, fat and fat... so veggies it was!!

I didn't take a picture.. Thats how delicious it was! We made it... and then it was GONE!

Ingredients

×          3 ears of corn, husked

×          1.5 lb green bean, chopped into bite size pieces

×          1 large tomato

×          2 cups smaller tomatoes (I used 1 cup yellow cherry, 1 cup red grape)

×          1/2 sweet onion (I might even ditch this next time…)

×          3 tablespoons oil

×          3 tablespoons red wine vinegar

×          2 cloves of garlic, pressed (we will use these to flavor the oil, you can crush them to flavor then remove them later if you prefer a less garlicy taste)

×          Whole wheat bread (optional)

Major Instruments

×          Large pot

×          Sharp (larger) knife

×          Large bowl

Instructions

1.       Boil water and cook corn for 10 minutes. Remove with tongs but keep water boiling. Remove corn from husk into bowl using large knife J

2.       Blanch green beans for about 5 minutes or until just soft enough (you’ll know!)

3.       Combine green beans and corn in large bowl with 2 tablespoons oil and garlic. Mix and chill for 30 minutes (or until you can’t stand it anymore!)

4.       Cut tomatoes and onion (if you are using) and add to bowl along with remaining oil, red wine vinegar and S&P if you so choose…

5.       Chow down alongside some fresh baked whole wheat bread J

It’s simple. It’s delicious. It’s springy. It’s CHEAP! And it’s AMAZING as a leftover the next day at work!