Roasted Heirloom Tomatoes over Quinoa Pasta

This rustic summertime pasts dish is a great substitute for spaghetti and marinara. Just throw some baby heirloom tomatoes onto a baking sheet and coat with olive oil and salt and pepper and voila! You have a delicious light and healthy pasta meal!

Ingredients:

3 cups baby heirloom tomatoes

2 shallots chopped

8 cloves of garlic roughly chopped

3 tbs olive oil

1 1/2 tsp salt

1/2 tsp pepper

2 tsp dried oregano

I package of Quinoa Pasta

Preheat oven to 400 degrees.

Prepare quinoa pasta. Follow package directions

Put heirloom tomatoes, shallots and garlic into your baking sheet. Cover with olive oil, salt, pepper and oregano. Use our hands to make sure everything is evenly coated. Place in the oven for 30 to 35 minutes. When they are finished mix them with your cooked quinoa pasta and it is ready to serve.

Yields 2-4 servings

Yellow Summer Squash Chips

I have noticed that kale chips are becoming quite popular and I thought I would apply this brilliant idea to yellow squash since it is season right now. I love summer for it’s delicious produce which lends itself to my creativity in the kitchen. This recipe is so simple, so delicious and so addicting. 

Ingredients:

2 yellow summer squash cut into 1/8inch thick discs

1-2 tbs olive oil

1 tsp salt

1 tsp paprika

Preheat your oven to 375 degrees. 

Slice the yellow squash evenly to about 1/8 inch thick. Place them on your non-stick baking sheet. Drizzle over 1-2 tbs of olive oil. You don’t need too much olive oil, just enough to coat. Then sprinkle over salt and paprika. Use your hands to make sure the seasonings are evenly distributed. Before baking make sure that each yellow squash disc does not overlap on your baking dish. Place in the oven at 375 degrees for 35-45 minutes. You will need to keep an eye on your chips at around 35 minutes to make sure you don’t burn them. Then they are ready to serve.

Yields 2 cups of chips 

Watermelon Salsa

Watermelon season is here! In my house we go through at least one watermelon a week in the summertime. I love eating it plain or with feta cheese in a salad, but this salsa recipe might be my new favorite way to eat watermelon. My husband loved it so much he didn’t want me to share the recipe with all of you. But I love sharing recipes, so here you go!

Ingredients:

1 1/2 cups watermelon chopped into small pieces

3/4 cup roma tomatoes chopped into small pieces

1/2 cup white onion chopped into small pieces

1/4 jalapeno chopped into small pieces

1/2 cup cilantro finely chopped

1 tsp of salt

1/2 tsp of pepper

the juice if one lime

Chop your watermelon, tomatoes, onion, jalapeno and cilantro and add to a bowl Sprinkle over salt and pepper. Drizzle over lime juice and mix together. (I found that letting the salsa sit for about an hour in the refrigerator before serving made it taste even better.) Then it is ready to serve.

Yields about 2 1/2 cups of salsa