{Summer Vegetable Cobbler}

This was a great dish. My garden is producing way to much zucchini then I know what to do with so I am really happy that I found this recipe. I used all zucchini but you can use any squash or a combo of any and it would be delicious

2 Tbs butter

3 small zucchini, sliced

1 small sweet red pepper, finely chopped

1 small onion, finely chopped

3 garlic cloves, minced

2 Tbs flour

1 cup milk

1/2 tsp salt

1/4 tsp pepper

Biscuit Topping:

1 cup flour

1 tsp baking powder

1/2 tsp salt

3 Tbs cold butter

1/4 cup shredded parmesan cheese

3 Tbs fresh basil, minced

2/3 cups milk

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
• In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in.-square baking dish.
• For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown. 

Recipe Source: Taste of Home

{Noodles & Company's Pasta Fresca}

My Sister in Law introduced me to this recipe. I love it because it is really quick to throw together and my whole family loves it. You could also make it a full blown meal my serving it along side Chicken, or grilling up some chicken and putting it right into the pasta. YUM.

2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
cracked pepper
1 ounce baby fresh spinach


FRESCA SAUCE:

4 tsp. fresh garlic
1/2 tsp. salt
4 tsp. balsamic vinegar
4 tsp. white wine
1/3 c. extra virgin olive oil

In a very hot sauté pan, add extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt and cracked pepper. Sear noodles, stirring occasionally until steaming hot. Add baby fresh spinach, and fresca sauce. Toss to combine, serve with freshly shaved parmesan cheese. 



Recipes Source: A Chocolate a Day with Ashley Ray

{Favorite Pasta Salad}

Another salad that was a huge hit this summer. When I saw that it had pesto, pine nuts and basil I knew I had to make this. It was the best pasta salad I've had yet.

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese, shredded
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing ( I used Newmans)
salt, pepper and garlic powder to taste
½-1 cup toasted pine nuts

DIRECTIONS:

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Refrigerate until ready to serve.

Recipe Source: Mel's Kitchen Cafe

{Asian Salad}

Another summer favorite. It has a lot of flavor and is really easy to make. Sometimes I will add chicken too, either way it's still good!

For The Salad:

1 Package of cabbage slaw mix (In the produce section by the bags of salad)
2 Tbs toasted sesame seeds
1/4 cup sliced almonds
3 green onions, chopped
1 package chicken flavored Ramen Noodles, crushed. (Reserve the seasoning packet)

Throw all of these ingredients into a large bowl.

For the Dressing:

2 Tbs Vegetable Oil
3 Tbs white wine vinegar
2 Tbs sugar
1/2 tsp salt
1/2 tsp pepper
1 chicken flavored Ramen noodle packet.

Whisk together and pour over salad and mix till combined.

{Veggie Pasta Salad}

This is a recipe that has been in the family for a long time and we make it a lot in the summer when we BBQ. It's really tasty and simple.

1 Ib bag of vegetable spiral pasta
1 cucumber, sliced and cubed
1 green pepper, cut into strips
1small carton cherry tomatoes, halved
1 8oz can sliced black olives
1/4 cup grated parmesan cheese
1/2 bottle Bernsteins cheese and garlic salad dressing

Cook the pasta until al-dente with a little bit of a bite to it. Chop up the veggies. When the pasta is cooked run it under cold water in a strainer. Transfer into a large bowl and dump in all the veggies and olives. Poor in about 1/3 cup of dressing and stir until it is well incorporated, add the cheese and stir. Let it sit in the fridge for at least a 1/2 hour. Taste and add a little more dressing and cheese until you get the taste you want. (The noodles will soak  in the dressing so when it comes out of the fridge make sure and add some more)

{Homemade Guacamole}

This is better than any guacamole I have ever had, my husband and I couldn't stop eating it. We served it with THESE and it made the meal amazing. Never will I go back to store bought or package mixes again.

3 Avocados, pitted and diced 
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced 
1 tsp Sea Salt



In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving. 




Recipe Source: Simply Scratch

{Springy Veggies & Shells}

This was a very pretty and yummy dish. Lots of veggies which my kids actually ate pretty good with the cheese and the pasta with it. It was really simple to throw together too.

16 oz box medium shell pasta
1 pound asparagus, cut into 1 1/2 in pieces
1/2 pound broccoli, cut into small florets
1/2 pound zucchini, diced
3 whole green onions, sliced
4-5 cloves garlic, minced
4 Tbs butter
2 Tbs olive oil
20 oz ricotta cheese
1/2 tsp salt
2 eggs
1 1/2 cup freshly grated parmesan cheese
extra olive oil for drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Adapted from: Ree Drummond (Tasty Kitchen)

{Eggplant Parmesan pizza}

I loved this pizza! Anything with garlic, sign me up. After the pizza came out of the oven I sprinkled the top with a little kosher salt. It was prefect.

 favorite pizza crust

1 whole eggplant

kosher salt, for sprinkling

1 pint grape or cherry tomatoes

2 cloves garlic, minced

8oz fresh mozzarella cheese, sliced thin

1/2 cup freshly grated parmesan cheese

extra virgin olive oil for drizzling

Preheat oven broiler.

Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.

Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.

Slice mozzarella very thinly.

Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Recipe Source: The Pioneer Women

{Vegetable Barley Soup}

I live for soup in the winter. This one is easy, delicious and healthy, what more could you ask for?

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 oz) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 oz) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 
  
• 
  
• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

{Winter Minestrone}

This was the perfect soup for a cold winter day. Even with the potatoes in it, it felt pretty light. I served it with THESE breadsticks and it was wonderful!

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• 
  
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, crushed
• 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
• 2-3 red potatoes, cubed
• Kosher salt and freshly ground black pepper
• 1 (14oz) can diced tomatoes in juice
• 2 fresh rosemary sprigs, chopped
• 1 (15oz) can cannellini beans, drained and rinsed, divided
• 2 (14oz) cans beef broth, divided
• 1 (1oz) Parmesan rind
• 1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potatos. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/4 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind (It will slowly melt, making it a little creamy and buttery) to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup has thickened slightly, about 2 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls and serve.

{Black Bean Nachos}

This was a quick lunch I made the other day and it was really yummy. I just grabbed things that I had on hand but you could put whatever toppings you like.

One bag of your favorite Tortilla chips, or homemade chips
 Shredded Cheese
 Black Beans, drained and rinsed
 diced tomatoes
 1 small can of diced green chilies
 Chopped cilantro
Diced avocado
chopped green onion
 lime juice
salt to taste.

 Line a cookie sheet with foil and place chips in a single layer. Top chips with the shredded cheese, diced green chilies, and black beans. Turn on your broiler and put the rack at the very top of the oven, broil the nachos for about 1 minute or until the cheese is completely melted. (make sure and check on them in every 20 seconds or so)
After they are done, top them with tomatoes, cilantro, avocado, green onion and lime juice and some kosher salt to taste.

{Roasted Garlic and Butternut Squash Galette}

This is a great Autumn recipe, and the roasted garlic made my house smell heavenly! You can plan ahead for this one and cut and peel your squash earlier in the day, I even roasted the garlic early. That way it came together pretty quick come dinner time. This would also make a great appetizer.

Pastry:

• 1 cup all-purpose flour 
• 1/2 teaspoon kosher salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2 to 4 tablespoons ice water

Filling:

• 1 butternut squash
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves, chopped
• 1 clove garlic, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 10 cloves, garlic whole and unpeeled
• 1/2 cup fresh ricotta
• 1 cup grated fontina
• 2 tablespoons grated parmesan

1. To make the dough: Put the flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
2. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
3. To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
4. Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.
5. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
6. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving

Recipe Source: Food 52

{Cucumber Salad}

Summery, light, fresh, deliciousness...















2 cucumbers or one large cucumber, very thinly sliced
1 red or white onion, very thinly sliced
2 Tbs lemon juice
2 Tbs plain yogurt
3/4 tsp sugar
salt and pepper, to taste (I use about 1/4 of each and keep tasting it
1 teaspoon chopped fresh dill

Slice the cucumbers and onion and place in a bowl. Combine all other ingredients in another bowl and stir to combine. Then pour the yogurt mix over the cucumbers and serve right away.

{Pesto and Veggie Pizza}

I took a trip to the Farmer's Market today and couldn't wait to come home and make a delicious meal with the basil, tomatoes, zucchini and spinach I got. I decided to just throw them all together on a pizza. I got the idea from my friend Kristin's blog, that I absolutely love. It was very fresh and yummy!















Pizza dough (Love this one)
1/2 cup pesto
1 small Zucchini, sliced thin
1 large tomato, sliced thin
couple handfuls of baby spinach
2 cups shredded mozzarella cheese
1/3 cup feta

sprinkle of kosher salt for taste

Roll out the dough and place on a greased baking sheet. Spread on the pesto.Top with 1 1/2 cups of mozzarella. Layer with all the vegetables, sprinkle on the feta and then top it all off with the other 1/2 cup of mozzarella. Bake at 475 for 10-12 minutes.

{Crispy Parmesan Asparagus}

Have I mentioned that I love asparagus?? Well I do. And here is another yummy way to eat it :)














1 bunch Asparagus
2 whole Egg
1 cup Panko Bread Crumbs
¼ cups Parmesan Cheese
Salt And Pepper

Preheat oven to 425 degrees. Line a cooking sheet with foil and spray with cooking oil.
Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs (lightly beaten) in one, and the panko, flour, and cheese in the other. Season the panko mixture with salt and pepper if desired. Coat each asparagus spear in eggs, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the eggs and roll in panko once again. Lay each spear on the wire rack.
Bake at 425ºF for 15 minutes, or until golden brown and crispy.

{Shaved Asparagus Pizza}

I have seen this recipe several places and it sounded so interesting and good. I bought a ton of Asparagus at Costco because I love it, but I need to figure out what to do with all of it. I made this and it was really good. The garlic herb cheese makes it great I think. I would even add a little bit more of it next time :)













Pizza dough
Olive oil, for brushing
8 oz. asparagus spears
4 oz. fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese, I used Boursin
Kosher salt and freshly ground pepper

Directions:
Preheat the oven 475 degrees. Roll out the pizza dough (I made mine on a cookie sheet, because I don't have a round pizza pan). Lightly brush the surface of the dough with olive oil.

Cut the tough woody stems off the ends of the asparagus spears. Use a vegetable peeler to shave the spears into ribbons. You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.

Place the sliced mozzarella over the pizza dough in an even layer. Pile the asparagus shavings over the top of the mozzarella. Dot the surface of the pizza with the garlic herb cheese. Season with kosher salt and pepper.

Transfer the pizza to the preheated oven and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.

*Adapted from Annie's Eats

{Asparagus, Gruyere, and Parmesan Tart}

When I saw this recipe on a blog called "What's Gaby Cooking" I just had to make it. Everything about it sounded fabulous, and asparagus is my favorite vegetable so that just made it sound even better. This was so good and flakey and crunchy and cheesy and...well it's amazing!















1 sheet of Puff Pastry (I got mine in the freezer section of the grocery store)
1/2 cup Gruyere, shredded
1/4 cup Parmesan cheese, shredded
1 bundle asparagus
1 Tbs olive oil
Kosher salt
Crushed Black pepper


Preheat oven to 400 degrees F.
Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems.(Make sure it's not too thawed, or it's hard to work with) Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
Sprinkle with salt and cracked black pepper before serving.

{Quinoa with Toasted Pine Nuts and Feta}

I recently just bought my first bag of quinoa (Keen-Wa) and have tried a few different recipes, this one has been my favorite so far. The flavor combinations go perfectly. For those of you who have not tried quinoa, it is packed with nutrients like protein and fiber. It's cooked basically the same way as rice but it is similar looking to couscous with a slightly nutty flavor. There are so many different ways to eat this. Good stuff!















1 cup quinoa
1 3/4 cups chicken broth or water
1/4 cup pine nuts, toasted
2 Tbs extra-virgin olive oil
2 cloves garlic, minced
1/4 cup feta cheese, crumbled
1 Tbs fresh lemon juice
1/3 cup fresh parsley, chopped
kosher salt and ground pepper to taste

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water or broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, about 1 minutes.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, feta and lemon juice. Season with salt and pepper and toss.

{Thai Peanut Noodles}

This was a hit at our home. My kids call them "The Spicy Noodles" and they ate like three bowls, not kidding! I only use about 1-1/2 tsp of the chili sauce and we think it's perfect, if you like things really spicy add more. Make sure and add all the fixings! I adapted this recipe slightly from Our Best Bites, so you know it's good! :)














1/2 c. chicken broth
3-4 Tbs creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
3-4 cloves garlic, pressed or minced
8 oz. lo mein or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

{Black Beans and Rice}

This is a great dish! I could eat this on a daily basis and be fine with it. Everything goes into one pot too, so it's simple. This is another recipe adapted from weight watchers, so it is a nice and healthy, but hearty dish! You can really serve it over any rice you like, I thought it went really well with jasmine rice and that seems to be the rice we have on hand the most. Enjoy!















4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (15oz) cans black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
1 1/2 tsp salt
2 tablespoons finely chopped fresh cilantro
4 cups jasmine rice, cooked



In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender, add in the garlic last and cook for about a minutes. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes to an hour. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.