Basic Indian Curry

I love curry when it's cold.  Warm, aromatic and full of flavorful spices:  it really is the best thing.  Here's a simple one you can whip up for a delicious vegetarian dinner on the fly.  

Garam masala is an indian spice blend.  I use one from Simply Organics brand.  It's a blend of peppers, mace, nutmeg, cinnamon, cloves...  

Ghee is a nutty, aromatic clarified butter commonly used in indian cooking.  It's great for cooking because of its high smoke point and buttery taste.  It can be found in well stocked grocery stores or substituted with a high heat oil.  

serves 2.

Basic Indian Curry

 bit of ghee or splash high heat oil, like grape seed, safflower, canola

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon ginger, peeled, minced

1 teaspoon cumin seeds, toasted

2 teaspoons garam masala

1/4 cup water

1 14 oz tin chickpeas, drained, rinsed

10 oz diced, canned tomatoes

salt, to taste

lime juice, to taste

Heat a saute pan over medium to medium high heat.  Add oil.  Add onion and saute until browned.  Add ginger, garlic, toasted cumin seeds and garam masala.  Cook, stirring until fragrant, about 2 minutes.  Add water and cook off.  Add chickpeas and tomatoes.  Simmer 10 minutes.  Season with salt and lime before serving.  

 

Buttermilk Cornbread Pancakes

Oh, pancakes.  Nothing says 'it's the weekend' more strongly than homemade pancakes.  Made these last sunday and happily drowned them in maple syrup.  Cam ate his topped with two sunny eggs.  He's so sensible.  

Makes 6 pancakes.   

Cornbread Pancakes

1 cup cornmeal

1/4 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 egg

1 cup buttermilk

high heat oil, as needed for cooking

Whisk together cornmeal, flour, sugar, baking soda, baking powder and salt.  Whisk in egg and buttermilk until just combined and flour is hydrated.   

Heat a griddle or skillet over medium heat.  Oil surface if necessary.  Pour 1/2 cup ladlefuls of batter onto the hot skillet.  Leave enough room for flipping.  When the edges bubble, flip.  Cook until the bottom side is light brown.  

Serve warm with maple syrup and butter.   

Orzo Salad

Fall Orzo Salad

1 1/2 cups whole wheat orzo

splash olive oil

1 shallot, thinly sliced

6 oz mushrooms, thinly sliced

1 fennel, thinly sliced

8 oz Brussels sprouts, leaves separated, cores discarded

1 tablespoon butter

juice of half a lemon

2 tablespoons chopped parsley 

s + p

1/4 teaspoon red pepper flakes

grated parmesan cheese

Boil orzo until al dente.  Drain, rinse, toss with a tiny bit of oil.  

Heat a large pan over medium heat.  Add oil.  When oil is warm, add shallots.  Cook until soft, stirring, about 2 minutes.  Add fennel and mushrooms.  Cook, stirring, about a 5 minutes.  Fennel should be crisp tender.  Add sprout leaves, cook until warmed and softened.  Stir in orzo and butter.  Add lemon juice, parsley, salt, pepper, red pepper flakes and parmesan cheese.  Serve warm.  

 

Salad + Plums + Honey Cumin Vinaigrette

I don't eat enough salad.  I try, but I just don't.  So, I've been trying to make ones at home full of things I like to eat to entice myself to eat more greens.  

This, seasonal late summer/early fall salad, is one of them.  Fresh, sweet stone fruit and roasted carrots.  The honey cumin vinaigrette ties everything together.  

Serves 2.

Salad with Plums + Honey Cumin Vinaigrette

For the salad:

3 carrots, peeled, chopped

splash olive oil

s + p

1 plum, pitted, sliced

1/2 small red onion, thinly sliced

3 - 4 cups baby greens mix

For the vinaigrette:

1/2 teaspoon whole cumin seeds

1 teaspoon honey

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

squeeze lemon juice, to taste

s + p

Heat oven to 400 degrees.  Toss chopped carrots in olive oil, season with salt and pepper.  Spread out on pan and roast in oven about 20 minutes, tossing once if desired.  Set aside.

Make vinaigrette by first toasting cumin seeds.  Place in a pan over medium high heat, shaking pan frequently, until fragrant.  Grind toasted seeds in a spice or coffee grinder to a fine powder. 

In a small bowl, whisk ground cumin seeds, honey and vinegar together.  Whisk in oil.  Season with lemon juice and salt until balanced and doesn't taste overpoweringly of olive oil.  

Toss greens, carrots, plums and red onion slices with vinaigrette.  Serve immediately.  

 

 

 

 

 

 

Green Beans with Olives + Almonds

I have a go to method for making green bean sides:  blanche, shock, dry and saute in olive oil with garlic and red pepper flakes.  Season with s + p.  It's simple and goes with a lot of main courses.  

I decided to shake things up a bit and try something new.  This follows the same method but with new, more unusual ingredients.  Enjoy!

Castelvetrano olives are sicilian olives with a beautiful green color, mildly brined, buttery flavor.  I have had a hard time finding them pitted, so you'll probably have to remove the pits yourself.  The flesh on these likes to hold onto the pit so you're best bet is to just slice it off on each side.  

Serves 2-3.

Green Beans with Olives + Almonds

3/4 lb green beans, trimmed

1 tablespoon olive oil

1 1/2 teaspoons sherry vinegar

10 castelvetrano olives, pits removed

2 tablespoons sliced almonds

s + p

Boil a pot of water, add a pinch of salt to season.  Add green beans, blanch about 60 to 90 seconds, until crisp tender.  Transfer green beans to ice bath to shock.  Once cold, dry green beans.  

Heat a 10" pan over medium heat.  Once hot, add olive oil, when oil is hot, add beans.  Cook until hot, stirring and moving beans around pan.  Remove from heat and toss with sherry vinegar.  Set aside. Salt lightly and pepper.  

Return pan to medium heat, adding a small amount of oil if needed.  Add almonds and olives, cook, stirring until warm, about 2 minutes.  Toss with green beans.  

 

 

Vegetarian Stuffed Peppers

Hey there, vegetarians.  I have a stuffed red pepper recipe for you.  These are a healthy take on the classic with red quinoa for rice and lots of veggies.  

Serves 2 - 4.

Kale + Mushroom Stuffed Red Peppers

1/2 cup uncooked red quinoa

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

6 oz cremini mushrooms, chopped

1/2 bunch lacinato kale, stems removed, leaves chopped

1/2 teaspoon red pepper flakes

s + p

2 oz feta, chopped

5 basil leaves, chopped

juice of 1/2 a lemon

1/2 tin diced tomatoes

2 red bell peppers, seeded, halved lengthwise

Heat oven to 375 degrees.  Line a small baking sheet with parchment paper.  Set aside.

In a small pot, bring 1 cup water and quinoa to a boil, cover.  Reduce heat and simmer about 15 minutes or until water has evaporated.  Fluff with fork, set aside.  

In a skillet, heat olive oil over medium heat.  Add onion, cook 3 minutes, stirring frequently.  Add garlic and mushrooms.  Sauté 3 minutes more.  Add kale and red pepper flakes.  Cook 1 minutes, stirring.  Remove from heat.  

Stir in quinoa, salt, pepper, feta, basil and lemon.  

Evenly spoon into red pepper halves.  Arrange on lined baking sheet and cover well with foil.  

Bake 30 minutes.  

 

Cauliflower 'Mac' + Cheese

There's no pasta, but it's a healthier alternative to the baked classic.  If you use a wheat free flour it's a gluten free dinner.  Be the most popular at your next potluck picnic!  

For this I prefer 1/2 cup cheddar cheese and a 1/2 cup of Monterey jack cheese.  When it comes to melting, there's strength in numbers.  

Serves 2-3

Cauliflower 'mac' + Cheese

1 head cauliflower, trimmed, chopped into bite sized pieces

2 tablespoons butter

1 shallot, diced

2 tablespoons flour of your choice, a.p. or chickpea, rice...

1/8 cayenne pepper

1/4 teaspoon mustard powder

s + p

1/4 cup fat free milk

splash white wine

1 cup grated melting cheese

Heat oven to 375 degrees.  Grease a loaf pan.  Set aside.

Bring a large pot of water to a boil.  Add chopped cauliflower, blanche 4 minutes.  Drain, shock with cold water to stop cauliflower from cooking.  Drain and dry.  

Wipe out pot and return it to the stove top.  Heat butter oven medium heat.  Once butter is melted, add shallot, cook until clear and soft, about 5 minutes, stirring frequently.  

In a small bowl, stir flour, cayenne, mustard powder, salt and pepper.  Add to to the pot, stirring to coat the cooking shallot.  Slowly, whisk in the milk.  Stir until lump free and add the splash of white wine.  Cook until thick.  Add all but one tablespoon cheese and cauliflower.  Stir until cauliflower is well coated in thick cheesey goo.  

Transfer prepared loaf pan.  Top with remaining cheese.  Bake 20 minutes.  

 

 

Lemon Miso Soup

A very satisfying soup.  A combination of a vegetable noodle and a miso soup.  

Substitute a quinoa pasta to make this a gluten free meal.  I think this would also be great with barley or farro.  

Serves 2.  

Lemon Miso Soup

1/2 cup uncooked pasta, small size like tubettini, ditalini or acini de pepe

olive oil

1 shallot, minced

3 cloves garlic, minced

red chile flakes or long red pepper, seeded, sliced into rings

4 cups chicken or vegetable stock

1 carrot, peeled, chopped

1 celery stalk, chopped

3/4 cup snow peas or green beans, chopped

4 cremini mushrooms, sliced

1 tablespoon white miso

juice of half of a lemon juice

s + white pepper

Cook pasta al dente.  Drain, rinse, drain.  Set aside.

In a pot, heat a drizzle of oilve oil over medium heat.  Add shallot, cook 3 minutes.  Add garlic, chile flakes or slices, carrot and celery.  Cook 2 minutes, stirring.  Add stock.  Bring to a boil, reduce heat and simmer 10 minutes, carrots and vegetables will be crisp tender.  Add mushrooms.  Cook 5 minutes.   Add snow peas or green beans and pasta.

 Stir miso paste with a ladleful of soup to make a slurry.   Stir into soup.  Add lemon juice, salt and pepper to taste. 

 

Sesame Crusted Baked Tofu + Dipping Sauce

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Crispy and nutty bite size tofu snacks.  Best part is that they're baked, not fried.  Would be a great as part of a dim sum style dinner.  

makes 16 pieces.  

Sesame Crusted Baked Tofu + Dipping Sauce

1 block extra firm tofu

1 cup lite coconut milk

s + p

3/4 cup black and white sesame seeds

for the sauce

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

1 teaspoon sambal oelek

1/2 teaspoon sesame oil

Drain tofu and place on a towel.  Place something heavy on top of tofu block, like a fry pan with a tin can of something in it, to press any water out of it.  This will help make it crispy.  While tofu is draining, heat oven to 500 degrees.  Line a pan with parchment paper, set aside.  

Place coconut milk in a shallow bowl, next to a shallow bowl of sesame seeds.  Slice tofu into 16 squares and season with salt and pepper.   One by one dip each square in coconut milk and then coat with sesame seeds.  Arrange on parchment paper lined pan and bake 6 minutes.  Flip tofu squares and bake 4 minutes more.  

Mix soy sauce, rice vinegar, sambal oelok and sesame oil together.  Serve on the side of squares.

Black Bean Quinoa Burgers + Pickled Jalapeno Poppers

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Vegetarian burgers with a mexican vibe.  Great chopped up over  a salad, or in a wrap or served as a burger.  Pickling the jalapenos mellows their spiciness, so does stuffing them with cheese.  Worth making even on their own as snacks or working into a grilled cheese sandwich.  Just a thought.  

makes about 8-10 burgers

Black Bean Quinoa Burgers + Cheese Stuffed Pickled Jalapenos

for the burgers

1 tin black beans, drained, rinsed

1/4 cup uncooked quinoa

1 teaspoon olive oil

1 shallot, minced

3 garlic cloves, minced

1/2 a red bell pepper, diced

1/2 cup frozen corn, thawed

2 teaspoons cumin

1/2 teaspoon paprika

1/4 teaspoon dried oregano

3 cilantro sprigs, chopped

1 tablespoon flaw seeds, ground

1 egg

juice of 1/2 a lime

for the jalapenos

6 jalapenos

1/2 cup water

1 cup white vinegar

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon black peppercorns

monterey jack cheese, about 2 ounces

Mash beans.  Set aside.  Cook quinoa, add to beans.

In a skillet, heat olive oil and cook shallots 2 minutes.  Add garlic, bell pepper and corn.  Cook 2 minutes more. Add to back beans.   Add cumin, paprika, oregano, cilantro, flax seeds, egg and lime juice.  Stir until well combined. Season with salt and pepper.   Portion with a 1/4 cup.  Cook 5 minutes on each side in an oiled pan over medium heat.  

We served as burgers with cheese stuffed pickled jalapenos.  Slice a capital T shape in each jalapeno and remove seeds.  Place in a small pot with water, vinegar, salt, sugar and peppercorns.  Boil for 2 minutes.  Set aside and let cool to room temperature, at least 30 minutes.  When ready to use, remove from pickling liquid, stuff with a rectangular slice of cheese.  Heat a pan on the stove over medium heat.  Cook jalapenos in pan, flipping as needed.  They will be a toasty color and the cheese will be melted.  

 

Grilled Portobellos + Creole Tomato Sauce

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There's a restaurant in Ithaca, New York called Maxie's Supper Club that I am obsessed with.  Their margaritas come in pint glasses and there are things like tasso gravy and mighty mighty gumbo on the menu.  They also have chicken fried tuesdays.  (And who doesn't need a little fried chicken on a tuesday?)  

I'm getting carried away.  The reason I bring up my beloved Maxie's is that they have something on the menu that is grilled portobellos with creole tomato sauce.  While I've never seen or ordered it I've haven't stopped thinking how good it sounds.  Cam and I decided to give it a go.

We had sauce leftover and ate it over roasted spaghetti squash.   

(If you are vegetarian, omit worcestershire sauce.  It contains anchovies.)

Serves 4. 

Grilled Portobellos + Creole Tomato Sauce

splash olive oil

1 onion, diced

1 green bell pepper, seeded, diced

2 stalks celery, diced

4 cloves garlic, diced

2 green onions, diced, white and green separated  

1 28 oz tin tomatoes

3 bay leaves

4 thyme sprigs, stems discarded

s + p

splash worcestershire sauce 

1/4 teaspoon cayenne powder

2 tablespoons chopped fresh parsley

pinch sugar

8 portobello mushroom caps, cleaned, stems removed

In a medium pot, on medium high heat, cook onion in splash of oil until soft, about 8 minutes.  Add bell pepper, celery, garlic, green onion whites and thyme, cook, stirring, 5 minutes.  Add tomatoes, bay, thyme leaves, worcestershire sauce, salt, pepper and cayenne.  Boil, reduce heat and simmer 10 minutes.  Adjust seasoning with sugar, salt and pepper.  Stir in parsley.  

While sauce is simmering, cook mushrooms on medium high heat in a grill pan on the stove.  About 5 minutes on each side.  Mushrooms can also be roasted in 425 degree oven, loosely covered with foil for 35 minutes.  

Once mushrooms are done, top with warm tomato sauce.  Garnish with green onion greens.  We served ours with kale sauted with garlic.  yum. 

Simple Root Vegetable Side

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I'm new to baby turnips.  They are delicious and now I can;t get enough of them.  This root vegetable medley is easy and full of flavor and pleasing textures.  And it satisfies my new turnip needs.  

Makes 1 large pan.

Simple Root Vegetable Side

2 carrots, peeled, chopped

1 red onion, chopped

1 lb baby turnips, chopped

2 potatoes, chopped

1 large or 2 small sweet potatoes, chopped

3 thyme sprigs, stems discarded

splash olive oil

s + p

Heat oven to 375.  Toss carrots, red onion, turnips, potatoes, sweet potatoes and thyme in olive oil and season with salt and pepper. Spread over large baking sheet.  Roast in oven 45 minutes, or until vegetables are tender.  

Buffalo Maitake Sliders

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One more vegetarian mushroom slider for your super bowl party!  I'm really having a mushroom moment.)  

Hen of the Woods or Maitake mushrooms are a great stand in for chicken.  Although, I'll eat just about anything if it's slathered in wing sauce.  To clean them, gently dust with a soft brush.  Pulled chicken may also be used for those who prefer meat.  

Makes 8 sliders.  

Buffalo Maitake Sliders

for the slaw

1 small carrot, peeled, shredded

1 cup shredded cabbage

1 celery stalk, thinly sliced

1/4 cup bleu cheese crumbles

1/2 tablespoon mayonaise

1/4 teaspoon dijon mustard

1/2 tablespoon apple cider vinegar

1/4 teaspoon caraway seeds

s + p

for the buffalo mushroom

8 oz fresh maitake mushroom, separated into slider size pieces

4 tablespoons Franks Red Hot Sauce (or whatever type of hot or wing sauce you like)

8 slider rolls

Mix carrot, cabbage, celery, bleu cheese, mayo, mustard, vinegar, caraway seeds, salt and pepper together until evenly combined.  Set aside.  

In a pan, over medium heat, saute mushroom in a very light splash of oil for 10 minutes.  Remove from heat and coat with hot sauce.  

Layer bottom slider bun with slaw, mushrooms and bun.  Secure with toothpick and serve.

Veggie Melt Sliders

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Is everyone excited for super bowl sunday?  I don't really care about football but I do like sliders, and super bowl time is slider time around here!   Make these for your favorite vegetarian guest.  

Makes 6 sliders.

Veggie Melt Sliders

1 portobello mushroom, stem removed

1 red bell pepper, quartered lengthwise, seeded, sliced

2 oz gruyere cheese, grated

6 slider rolls (I prefer San Francisco style rolls)

Place oven rack to highest position and set broiler to lo heat.  Place mushroom and pepper slices on baking pan and broil 8 minutes.  Toss.  Bake 8 minutes more.  Remove from oven.

Layer each slider bun with broiled vegetables, generously pile on grated gruyere.  Return to oven and broil 3 minutes more.  Sandwich with top bun and secure with toothpick.  

 

 

A Classic Lentil Soup

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Aka Cam's favorite lentil soup.  (It's so easy having a food blog when your husband is a brilliant cook.)  Our weekend routine includes plenty of of time in the kitchen.  Part of it is developing and shooting recipes for Meats + Sweets and the other part Cameron making delicious soups and salads for us to eat during the week.  They are always excellent and healthy, and I'm pleased to share this one.  It is one of our personal favorites.  

For a heartier meal, serve over rice, grains or whole grain pasta.  We usually eat it over a pile of farro.  (Have you tried Kamut pasta? I have a box of it in the pantry that I'm pondering what to do with.)

Makes 8 servings. 

Cameron's Favorite Lentil Soup

splash olive oil

3 medium carrots, peeled, diced

1 yellow onion, diced

3 celery stalks, diced

1 poblano pepper, seeded, diced

4 cloves garlic, minced

2 quarts vegetable stock

1 1/2 cups french green lentils

4 sprigs thyme

1 tablespoon dried oregano

2 teaspoons cumin 

1 teaspoon coriander

1 teaspoon curry powder

1 teaspoon red chile flakes

2 bay leaves

2 cups cremini or shitake mushrooms, chopped

s + p

lime juice or red wine vinegar (optional + to taste)

Heat a splash of olive oil in a large soup pot and add carrots, onion, celery, poblano and garlic.  Stew over medium high heat, stirring, until onions are translucent, about 5 minutes.  

Add stock, lentils, thyme, cumin, coriander, curry, chile flakes and bay leaves.  Bring to a boil, reduce heat to simmer and add mushrooms.  Let simmer until lentils are tender, about 40 minutes.  

Season with salt, pepper and lime juice/vinegar.  

Kale + Potato Salad

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A new salad from Cameron.  It's delicious and makes great use of seasonal ingredients.   Also, how often do you eat potatoes and pomegranate seeds together?  Probably not enough, right?

Kale + Potato Salad

1 large sweet potato, chopped

2 white potatoes, chopped

olive oil

1 bunch kale leaves, stems discarded

juice of 1/2 lemon

s + p

seeds from 1 small pomegranate

1 cup pecans

splash basalmic vinegar

Heat oven to 425.  Toss sweet potato and white potatoes in a splash of olive oil.  Place onto a baking sheet and roast 45 minutes until done, tossing once. 

While the potatoes are roasting, saute kale in a splash of olive oil, for 5 minutes until wilted.  Season with lemon juice, salt and pepper.  

Toss roasted potatoes, kale, pomegranate seeds and pecans together in a large bowl and drizzle with a tiny amount of basalmic vinegar.

 

Peanut Noodles + Tofu + Vegetables

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In an attempt to eat more vegetarian, vegetable heavy meals I made this.   (We've been making alot of soup and I just need a break.)  To make the zucchini and carrot noodles, use a vegetable spiral cutter or a julienne vegetable peeler.  

The peanut sauce would make a tasty salad dressing, vegetable dip or smear for grilled chicken so if I were you I would consider making double and saving it in the fridge. 

Dry tofu can be found in asian markets or baked tofu can be used as a substitute. 

Makes 4 dinner size servings.

Peanut Noodles with Tofu + Vegetables

For the sauce

1 inch ginger, peeled, sliced

1 clove garlic, peeled

2 tablespoon natural peanut butter

1 tablespoon sesame oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon lime juice

1/2 teaspoon red chile flakes

2 tablespoons very hot water

For the noodles

6 oz buckwheat noodles

1 bunch broccoli, peeled, chopped

splash high heat oil

1 shallot. sliced

8oz dry tofu, sliced

4oz snap peas, sliced

1 carrot, peeled, cut into long thin noodle like strips

1 zucchini, cut into  long thin noodle like strips

Blend ginger, garlic, peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, chile flakes and hot water.  Add more hot water to thin sauce out if needed.  Set aside.  

Cook noodles to package instructions, generally boiling for 4 minutes.  Drain.  Set aside.  

Blanche broccoli in boiling water for 60 seconds.  Drain and shock in ice bath to stop cooking.  Set aside. 

Over medium high heat, in a large pan or wok, saute shallot in a splash of high heat oil for 3 minutes.  Add tofu, snap peas and carrot, saute 5 minutes or until crisp tender.  Add zucchini, stir and cook 2 minutes.  

Transfer to a bowl and toss with broccoli, noodles and peanut sauce. 

 

 

Roasted Autumn Vegetable Bowl

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So simple yet so tasty.   Serve on its own as a side or over grains, greens or both for a vegetarian friendly meal.  I've been putting seeds on everything lately, I feel they really add something nutritionally and texturally to a dish but feel free to leave them out or change them up to your preference.  

Roasted Autumn Vegetables 

1 lb brussels sprouts, halved

3 carrots, peeled, quartered

1 red onion, sliced

3 garlic cloves, whole

1 small fennel bulb, sliced

1 idaho potato, halved, sliced

1 sweet potato, halved, sliced

1 delicata squash, halved, seeded, sliced

olive oil

s + p

4 oz goat cheese, cut up

Juice of 1 lemon

Leaves from 4 sprigs fresh thyme

basalmic vinegar

sunflower and poppy seeds

Heat oven to 400 degrees.  Toss sprouts, carrots, onion, garlic, fennel, potatoes and squash in a splash of olive oil.  Layer on two large baking sheets and season with salt and pepper.  Roast 45 minutes.   

Remove from oven, cool slightly and toss with goat cheese, lemon juice and thyme leaves.  Drizzle with basalmic vinegar and sprinkle with seeds.   Serve alone or with grains, greens or both.  

Ginger Lime Noodle Bowl

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Noodles!  I'm frequently making demands or dreaming about noodles.   I love them.    This noodle bowl is great for lunch as it is served cold and most of the veggies are fresh and not cooked.    

Serves 4.

Noodle Bowl + Ginger Lime Sauce 

6 oz lo mein noodles  

1 broccoli, chopped

1 cup snow peas, chopped

1 red bell pepper, seeded and thinly sliced

2 carrots, match-sticked or thinly sliced

1 package brown tofu, sliced

sesame seeds

for the ginger lime sauce

juice of 2 limes

2 teaspoons olive oil

2 teaspoons agave syrup

pinch of salt

2 tablespoons fresh ginger, diced

2 tablespoon sesame oil

2 tablespoon soy sauce

Cook noodles using package instructions, usually a few minutes in boiling water.  Drain and set aside. 

Blanche broccoli and snow peas 1 minute in boiling water, drain and rinse under cold water to stop them from cooking.   

Divide cooked noodles, broccoli, snow peas, peppers, carrots and tofu in 4 portions.  Sprinkle with sesame seeds.  

In a blender, blend lime juice, olive oil, agave, salt, ginger, sesame oil and soy sauce.   Strain and spoon onto noodles and veggies.  Toss if you like and eat. 

Summer Vegetable Pasta

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Change up any of the vegetables in this dish as you like.  I suggest strolling around the farmers market and see what looks good.  I added cooked lentils at the end of cooking for a little protein, as you can see from the photo.  If you decide to add lentils, about 3/4 cup french green lentils cooked in plenty of water for 20 minutes, and add one more tomato to the recipe.  

serves 6. 

Summer Vegetable + Orecchiette Pasta 

1 lb orecchiette pasta

olive oil

1 shallot, diced

3 cloves garlic, diced

1/2 teaspoon red chile flakes

1 cup romano/flat beans, sliced

1 tomato, seeded, peeled, chopped

1 small yellow squash, halved, sliced

1 small zucchini squash, halved, sliced

juice of 2 lemons

2 handfuls fresh basil leaves, diced

1 tablespoon fresh oregano leaves

s + p

pecorino romano cheese, grated   

Cook pasta to package directions.  Drain, rinse and set aside.  

Heat a splash of olive oil in a large pan.  Add shallot, garlic, red chile flakes, romano beans, tomato, squash and zucchini.  Cook until vegetables and crisp tender, about 6 minutes.   

Add pasta, one more splash olive oil, lemon juice, basil, oregano, salt and pepper.  Stir to combine and cook until all is hot.  Serve with grated pecorino romano.