red onion marmalade crostini

 Red Onion Marmalade Crostini | A Nutritionist Eats

I absolutely love taking cooking classes. (Reasons to Take a Cooking Class) It totally reenergizes me in the kitchen and gets me to think about food in a new, creative way. I wish I could take them on a weekly basis!

Of course, the items on the menu are the highlight but I always love picking up the little tips along the way that have nothing to do with the food we’re cooking. I also love that it’s totally acceptable to talk about food, and only food, throughout the entire night. Hello, that is my dream.

Red Onion Marmalade Crostini | A Nutritionist Eats

When we we’re in Mexico, I set up a cooking class for my family to all take and it was SO fun! Not only did we make some incredible dishes, but our instructor, Daniel, mentioned an onion crostini that consisted of red onions, soy sauce, brown sugar and red wine. I was sold in about -0.0000047 seconds. I emailed the mentioned ingredients to myself and made it shortly after we returned home.

I took a bite and it was great, but it didn’t wow me. It didn’t taste like anything new like I expected it to. It tasted familiar… like caramelized onions. (Which are obviously delicious, but I was looking for a little something extra.) I initially thought that I  needed to adjust the brown sugar and soy ratios but then I realized that I completely forgot the wine.

Red Onion Marmalade Crostini | A Nutritionist Eats

Me, of all people, forgetting the wine. So I made it again, this time changing the ratios and adding the wine. So much better.

It’s sweet and salty; and just what is missing from your cheese tray. But the great thing about this red onion marmalade is that it can be used in SO many things! Add it to eggs in the morning, spread it on a sandwich for extra flavor or use it as a topping for fish or chicken at dinner time. And for snacks, serve with cheese of course!

nutrition facts: 254 calories, 11 grams of fat, 11 grams of protein, 28 g carbohydrates, 1 g fiber

Red Onion Marmalade Crostini

by Emily Dingmann

Prep Time: 3 minutes

Cook Time: 20 minutes

Keywords: appetizer bread snack vegetarian cheese


Ingredients (8 servings)

    For the Marmalade

    • 1 large red onion
    • 1 Tbsp butter
    • 2 Tbsp brown sugar
    • 1/3 cup soy sauce
    • 1/2 cup red wine

    For the Crostini

    • 1 baguette (6 servings)
    • 8 oz log of goat cheese


    For the Marmalade

    Slice onion in half length-wise and then thinly slice.

    Add butter to medium-sized saute pan and heat over medium heat.

    When pan is hot and butter has melted, add onions.

    Cook onions, stirring occasionally, for about 15 minutes until they are mostly browned.

    Sprinkle brown sugar over onions and stir until sugar dissolves (just a minute or two).

    Add remaining ingredients to pan and stir together. Cook over medium-low heat, stirring frequently until liquid has evaporated, about 10-15 minutes.

    Taste and season with salt & pepper if necessary.

    For the Crostini

    Heat oven to 400 degrees.

    Thinly slice baguette and spray with olive oil if desired.

    Bake for about 15 minutes, flipping

    Top crostini with goat cheese and marmalade.

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    shrimp cocktail with green goddess dressing

    Green Goddess Dressing | A Nutritionist Eats

    If you could eat a meal (or have a drink) with anyone, who would it be? I usually pick Anthony Bourdain because, well, I’m slightly obsessed with him. But on the rare occasions that I catch Barefoot Contessa (Ina’s show on the food network), I always think,  I’d love to attend one of her cocktail parties. They’re a little uptight, yes. But there’s no denying that she knows how to throw a party.

    Now if I could attend one of her parties – with Anthony Bourdain – well then I’d be living out all of my food celebrity dreams.

    Green Goddess Dressing | A Nutritionist Eats

    But the title of this post isn’t “food celebrity dreams,” it’s shrimp cocktail with green goddess dressing and it happens to be inspired by Ina herself. What is green goddess dressing? It’s not the tahini-based “goddess dressing” versions by Annie’s or Trader Joe’s that I always try to like but never do.

    Traditionally, green goddess dressing  contains a  blend of mayonnaise, sour cream, chervil, chives, anchovy and tarragon. It dates way back and was made popular by a San Francisco hotel in the 1920’s which was actually inspired by “Sauce au Vert” (Green Sauce) served with Green Eel in France.

    Ina’s version is a blend of mayonnaise (a requirement for green goddess dressing), basil and the other usual suspects but the real surprise was serving it with shrimp! Brilliant! As someone who loves shrimp cocktail, I welcomed a change of dipping options, but purists may not and in that case use the dressing for veggies, salad or spread on crackers. (Richie is one of the purists I speak of and while he loved the green goddess dressing itself, he wasn’t a fan of dipping shrimp in it.)

    Green Goddess Dressing | A Nutritionist Eats

    And only because I feel like this needs to be addressed…If you’re scared of anchovy paste (but seriously, you shouldn’t be) you can omit it. (Sigh.) The dressing is still flavorful and delicious, but the flavors aren’t as deep so go buy a little tube of it to keep in the fridge for occasions like this. And caesar salad.

    Green Goddess Dressing | A Nutritionist Eats

    The only unfortunate thing about this shrimp cocktail with green goddess dressing? That it wasn’t served in the Hamptons. West Hollywood will have to do…

    nutrition facts: (for dressing only, 10 servings) 88 calories, 6 grams of fat, 3 grams of protein, 5 g carbohydrates, 0 g fiber

    Green Goddess Dressing

    by Emily Dingmann

    Prep Time: 15 minutes


    Ingredients (about 2 cups)

    • 1/2 cup roughly chopped green onion
    • 1 1/2 cup roughly chopped basil
    • 1 cup roughly chopped parsley
    • 1/4 cup roughly chopped shallot
    • 2 Tbsp lemon juice (about 1 small lemon)
    • 2 tsp anchovy paste
    • 1 cup light mayonnaise
    • 1 cup 2% greek yogurt
    • salt & pepper


    *All herbs and onions are roughly chopped, then measured.

    Combine all ingredients in food processor or blender.

    Pulse until well combined and desired consistency.

    Refrigerate for at least an hour before serving.

    Serve with veggies, on a salad or with shrimp cocktail.

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    guinness lamb stew

    Guinness Lamb Stew | A Nutritionist Eats

    St. Patrick’s Day recipes aren’t complete without some Guinness, am I right?

    And it turns out to be a pretty versatile ingredient, as evidenced by desserts like Irish Car Bomb Cupcakes.

    Guinness Lamb Stew |  A Nutritionist Eats

    My Guinness recipe – Guinness lamb stew – came from a hybrid of lamb stew and shepards pie. Ground lamb is combined with a few vegetables, guinness (obviously!) and thickened with a “roux” of sorts that doesn’t even require a separate pan. And instead of adding potatoes to the stew, I served the stew ON mashed potatoes. Because in my opinion, mashed potatoes > potatoes. And wait, there’s more. I topped it all with some irish cheddar and green onions.

    Guinness Lamb Stew | A Nutritionist Eats

    My red-headed, Irish husband was in heaven. And I was too, there is something so satisfying about comfort food and this stew…is the definition of comfort food. Ohhhhh my guinness. It really is the perfect way to celebrate St. Patrick’s Day.

    If you can’t find ground lamb (or it’s too expensive) just use ground beef. It won’t be the same, but it will be just as tasty. (And it’s the type of recipe that is great made a day or two in advance.) Sláinte!

    nutrition facts: 689 calories, 36 grams of fat, 35 grams of protein, 43 g carbohydrates, 5 g fiber

    Guinness Lamb Stew

    by Emily Dingmann

    Prep Time: 15 minutes

    Cook Time: 3 hours

    Keywords: soup/stew entree fall winter


    Ingredients (6 servings)

    • 4 Tbsp butter
    • 1 lb ground lamb
    • 2 medium onions, peeled and quartered (about 3 cups)
    • 1 lb carrots peeled and cut into 1 inch pieces (about 3 cups)
    • 5 cloves garlic, roughly chopped
    • 3 Tbsp flour
    • 30 oz Guinness stout (about 5 cups)
    • 15 oz can of french onion soup (about 2 cups)
    • salt, pepper & red pepper flakes
    • 6 servings mashed potatoes
    • 1 1/4 cup shredded irish cheddar
    • sliced green onions


    Heat a large pot over medium heat.

    Melt 1 Tbsp butter and add lamb to pot. Cook until brown, about 5-10 minutes.

    Add onions, carrots and garlic to pot.

    Sprinkle flour and add remaining 3 Tbsp of butter to meat and vegetable mixture.

    Stir all ingredients until combined.

    Add guinness and soup and bring to a boil.

    Turn heat down to low and let lightly simmer for 2 1/2 hours, stirring occasionally.

    Taste and season with salt, pepper and red pepper flakes.

    Spoon stew over mashed potatoes and top with shredded cheese and green onion.

    *Best if made a day ahead of time!

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    haricot verts with shallot vinaigrette

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

    If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Basically, I LOVE THEM!!!! 

    We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

    These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

    nutrition facts (4 servings): 121 calories, 10 grams of fat, 2 grams of protein,  7 g carbohydrates, 3 g fiber

    Haricot Verts with Shallot Vinaigrette

    by Emily Dingmann

    Prep Time: 10 minutes

    Cook Time: 3 minutes

    Keywords: steam side gluten-free low-carb paleo

    Ingredients (4 servings)

    • 1 Tbsp chopped shallot
    • 1 Tbsp dijon mustard
    • 1 Tbsp apple cider vinegar
    • 3 Tbsp olive oil
    • salt & pepper
    • 12 oz haricot verts


    Whisk together all ingredients but haricot verts until emulsified. (Or shake together in a small jar.)

    Lightly steam haricot verts in a glass bowl with a splash of water for 2-3 minutes, depending on how done you like them.

    Drain off water and toss with dressing.

    Season with salt & pepper to taste.

    Serve warm, at room temperature or chilled.

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