Healthy Cooking that Tastes SOOO Good!

Today a Calphalon store opened in the outlets. Who is in love? This girl. My sweet friend invited me in for the friends and family sneak peak...AWESOME! I picked up a grill pan and a stock pot. Of course it's just like when I buy a new piece of clothing...I HAD to cook using at least one of them tonight. I picked up some tuna steaks at the grocery and headed home. Here is how my imagination ran with a few random ingredients I had around the house.

Here are the recipes:

Grilled Sweet Onion Vinaigrette (Bobby Flay's Grill It)

2 medium red onions, sliced into 1/4 inch slices

3 tbsp olive oil

salt and pepper

1/4 cup balsamic vinegar

2 tbsp honey

1/3 cup olive oil

2 tsp fresh thyme leaves, chopped

Preheat the grill (or grill skillet) to medium high heat

Brush the red onion slices with olive oil and then salt and pepper

Cook the onions for 3 to 4 minutes on each side until slightly charred

In a medium sized bowl whisk the balsamic vinegar, honey, olive oil and thyme

Once the onions are charred, set them aside to cool

Roughly chop the onions and add them to the sauce and let stand for at least 15 minutes before serving on top of the tuna steaks

Tuna Steaks

2 tuna steaks

salt and pepper

olive oil

Preheat grill (or grill skillet) to medium high heat

Brush the tuna steaks with the olive oil

Season with salt and pepper

Cook on the grill for about 3 to 4 minutes on each side until they are well browned on the top and bottom, but still pink in the middle

Tomatoes Stuffed with Spinach and Feta

1 bag of organic spinach

2 shallots, chopped

1 clove organic garlic, chopped

2 tbsp organic olive oil

1/4 cup organic low sodium chicken stock

salt and pepper

1/8 cup of Feta cheese

2 tomatoes

Preheat a large skillet to medium heat

Preheat oven to 350 degrees

Add the garlic and shallots and cook until tender

Add the spinach and the chicken stock and cook until the spinach is dark green and tender

Cut a small circle on the top of the tomato (where the stem attaches to it) and use a spoon to remove the seeds and insides

Layer in the feta and spinach until the tomatoes are full then top with the feta

Bake for about 12 minutes

Rosemary and Garlic Infused Organic Red Quinoa

1 cup organic red quinoa

2 cups organic low sodium chicken stock

2 sprigs rosemary

1 clove garlic chopped in half

salt and pepper

In a medium sauce pan add the quinoa, chicken stock, rosemary, garlic and salt and pepper

Bring to a boil then reduce to a simmer and cover

Cook until there is no more liquid and the quinoa grains fall apart

I hope you enjoy this meal. It is super healthy and comes from mostly organic and locally grown ingredients (minus the tuna). Forrest and I both loved it!