simple spaghetti with kale, lemon & garlic

Ingredients:

• Spaghetti for one (a bundle about the diameter of a dime)
• 2 tablespoons good extra virgin olive oil
• 5 sprigs lacinato kale (droopy kale is fine), very finely chopped
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 1 large garlic clove, finely chopped
• Juice of 1 lemon wedge
• 2 tablespoons grated Parmesan cheese

turkey sausage, peppers, onions & tortellini salad

Last night I made a new version of THIS delicious tortellini salad. I added turkey-apple sausage (Trader Joe’s), cooked peppers, onions, sun dried tomatoes and mixed greens.

butternut squash and pancetta orecchiette

This recipe looks AMAZING for November. Check out the site Spoon Fork Bacon for the recipe.

 

homemade pesto

 

Tonight we had homemade pesto atop whole wheat pasta. We mixed cooked spicy chicken sausage into the pasta. On the side: spinach salad with candied walnuts, feta cheese and dried craisins.

Homemade Pesto:

• 1 ounce Parmigiano-Reggiano cut into 1/2-inch pieces
• 1 clove garlic
• 2 cups packed fresh basil leaves, washed and dried
• 2 to 4 tablespoons extra virgin olive oil
• 2 tablespoons lightly toasted pine nuts
• 1/4 teaspoon salt

sun dried tomato pasta salad

This is my go-to recipe for summer BBQs.

Ingredients:

• Whole wheat pasta (I used Trader Joe’s)
• 4 tomatoes, finely chopped
• 1 bunch green onions, finely chopped
• 1 package sun dried tomatoes
• Feta cheese
• Olive Oil
• Balsalmic vinegar

family dinner

On Sunday night, we hosted family dinner at our house. The (almost entirely gluten-free) meal included:

• Sweet Potato Veggie Burgers with Udi’s Gluten Free Buns
• Lemon infused gluten free pasta salad with fresh herbs & grilled asparagus (we added sun dried tomatoes)
• Mecca Azteca Quinoa Salad
• A simple avocado & tomato green salad
• Flourless Peanut Butter Cookies

lemon infused gluten free pasta salad with fresh herbs & grilled asparagus

I found this recipe via the Gulten-Free Goddess after looking for a delicious gluten-free pasta dish for Spring.

Ingredients:

• 1 12-oz. box gluten-free brown rice penne
• 1 1-lb. bunch thin asparagus
• Extra virgin olive oil, as needed
• 1 large lemon
• 1/2 cup Vegenaise (buy at whole foods)
• 2 tablespoons chopped fresh parsley or cilantro
• 1 tablespoon chopped fresh mint leaves
• 2 teaspoons chopped fresh dill
• 2 teaspoons chopped fresh marjoram (or use oregeno)
• Sea salt
• Black pepper, freshly ground

paparadelle with kale pesto and toasted pine nuts

I’ve seen this recipe on numerous food blogs recently and I can’t wait to make this myself.

Ingredients:

• 1 bunch kale, coursly chopped
• 1/4 c pine nuts, lightly toasted
• 1/4 c olive oil
• juice and zest of half a medium sized lemon
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• a grind of pepper, to taste
• packaged paparadelle (use other wide noodles, if vegan)
• pinch of red pepper flakes

my version: arugula salad with penne, garbanzo beans & sun dried tomatoes

This dish was amazing! I packed it for lunch today as well. Note: I used gluten free ziti pasta from Whole Foods. Full recipe HERE.

arugula salad with penne, garbanzo beans & sun dried tomatoes

I saw this recipe on one of my favorite healthy food blogs Skinny Taste. Looks amazing…perfect for lunch or dinner.

Ingredients:

• 3 cups baby arugula
• 6 oz whole wheat penne pasta (use brown rice pasta for gluten free)
• 1/4 cup sun dried tomatoes, chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• salt and fresh ground pepper to taste
• 1 cup canned garbanzo beans, rinsed and drained
• 4 tbsp Parmigiano Reggiano, freshly shaved

edamame & cauliflower pasta salad with feta

Ingredients:

• 1 pound orecchiette
• 16 ounces shelled frozen edamame
• 1 medium head cauliflower
• 1/3 cup olive oil
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 2 lemons, juiced (about 1/4 cup)
• 1 cup mint sprigs, loosely packed
• 2 bunches green onions, green parts only
• 8 ounces feta cheese, drained of excess liquid
• Flaky sea salt and freshly ground black pepper

tortellini salad with cranberries, feta, and pecans

This is one of my all-time FAVORITE recipes. Substitute with goat cheese, almonds, and sun-dried tomatoes! See the recipe HERE.

everyday orzo

Everyday Orzo is one of my favorite comfort foods to make. After this busy week, I am definetly craving this dish. See recipe HERE.

vegetarian pho

Ingredients:

Broth

• 1 large onion, peeled and halved
• 2-inch piece fresh ginger root, peeled and halved lengthwise
• 3-inch cinnamon stick
• 1 star anise
• 2 cloves
• 1 teaspoon coriander seeds
• 4 cups unsalted vegetable stock
• 2 teaspoons soy sauce
• 4 carrots, peeled and coarsely chopped

Noodles

• 1/2 pound dried flat rice noodles (known as bánh phở; use 1/16″, 1/8″, or 1/4″ width depending on availability and preference)

Toppings (optional)

• Protein such as fried or baked tofu, bean curd skin
• Vegetables such as bok choy, napa cabbage, or broccoli

butternut squash pasta salad

Ingredients:

• Butternut squash
• Olive Oil
• Dried Sage
• Orecchiette pasta
• Fresh parsley
• Dried Cranberries
• Shredded parmesan
• Salt & pepper