Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.
Purple Potato and Bean Salad
4 cups small purple potatoes, quartered ( I left the skins on)
1 can white beans, rinsed
1 cup grape tomatoes, halved
1/4 c red onion, chopped
2 T olive oil
2T red wine vinegar
1 T chopped fresh cilantro ( or basil)
1/8 t black pepper
Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions, toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.
Chill and serve.
I love pumpkin ravioli but who has time or energy to make that, get all the flavor with none of the work with this baked ziti dish.
Baked Pumpkin and Sage Ziti
1 16 0z package of ziti or other pasta cooked and drained
2 c pumpkin puree
2 c ricotta cheese
1/4 c shredded parmesan cheese
1 T honey
1/2 t ground nutmeg
1 T chopped fresh sage
1 T butter
1/2 t salt
1/4 t pepper
1/4 c shredded mozzarella cheese
While pasta is cooking, mix pumpkin, ricotta and parmesan cheeses, honey, egg, nutmeg and sage in a bowl. When pasta is done drain and return to pot, add butter and stir over low heat until melted. Add pumpkin/cheese mixture and stir until evenly mixed. Stir in salt and pepper. Add to a large baking pan and sprinkle with shredded mozzarella. Bake for 20 min at 325 or until cheese is melted.
This is a simple soup with natural ingredients that is big on flavor. Perfect for lunch or with a sandwich or salad at dinner. It is also vegan/vegetarian so it is a meatless Monday favorite.
Chipotle Sweet Potato Soup
2t olive oil
1 yellow onion chopped
4 clove garlic chopped
6 cups sweet potatoes peeled and cut into 2″x 2″ pieces
4 c water
1/2 t dried Chipotle Powder ( found in the spice aisle, a little goes a long way )
1 lime zest and juice
1 t salt
Fresh herbs or arugula for topping if desired.
Heat oil in a 2 1/2 quart sauce pan over med high heat. Add onion and garlic and saute for about 5 minutes. Add potatoes, water, salt, lime juice, lime zest and chipotle powder. bring to a simmer, cover and cook 30-40 minutes. Let cool slightly by removing from heat. Add to blender in 2 batches if necessary and puree. Add back to pan and keep on low until ready to serve. Add chopped herbs or arugula if desired.
This is a yummy side dish or a meatless main meal, would also be a lovely side for Thanksgiving or Christmas.
Roasted Vegetable Orzo with Parmesan Cheese
1 package orzo pasta cooked and drained
I cup chopped eggplant
I cup chopped and peeled acorn or butternut squash
1/2 cup carrots chopped
1/2 cup chopped bell peppers, I used yellow and red
1/2 cup cherry tomatoes
1/2 c chopped onion
2T olive oil
1 cup grated parmesan cheese
salt and pepper
Preheat the oven to 400 degrees
Toss all chopped vegetables with 1 T olive oil and season with salt and pepper. Spread on a sheet pan and put into the oven for about 15-20 minutes or until vegetables are fork tender.
Add vegetables to a large bowl and add in cooked and drained pasta, 1 T olive oil, lemon juice, parmesan cheese and salt and pepper. Serve.
*Use what you have on hand this is a great way to use up leftover vegetables, be creative.
This healthy and refreshing Summer salad is punched up with a zip of lime. Delicious as a side to any dinner or add grilled chicken to make this the entrée.
2 c fresh spinach washed and torn into bite sized pieces
2 c romaine washed and torn into bite sized pieces
1 c fresh blueberries
1 cucumber peeled, halved and sliced
1/4 c sliced roasted almonds
Mix all ingredients in a large bowl
Juice of 2 limes, or about 2 T
1/4 c extra virgin olive oil
1 t sugar (or substitute)
1 t minced ginger
Whisk ingredients together in a small bowl, pour over salad, toss together
This is a quick, easy, and light pasta dish. Delicious as a weeknight dinner, a great addition to a brunch or terrific meatless option. If you want to please your meat eaters, try adding, crispy bacon, ham or prosciutto at the end.
1 package pappardelle pasta ( or your favorite shape)
1/2 to 1 c reserved pasta cooking water
1 1/2 c ricotta cheese
1 c frozen peas
2 T fresh mint
1 T fresh lemon juice
1/4 t black pepper
1/2 t salt
crumbled ricotta salata or shaved parmesan for topping
Cook pasta in salted water according to package directions, reserving 1 c pasta water before draining. Add ricotta, peas, mint and lemon juice to a food processor and pulse until combined, stir in salt and pepper.
Toss ricotta mixture and pasta together, add reserved cooking liquid 1/4 cup at a time until sauce is desired consistency. Serve topped with crumbled ricotta salata or shaved parmesan.