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

Gazpacho

Cold refreshing soup made from blended or roughly chopped vegetables is not only super healthy but it is also one of the cleanest meals out there. There are several variations of this soup made by other chef's and that is because it is so versatile. You can add or substitute almost any kind of vegetable or fruit that suits you. This recipe is my tried and true favorite. I crave it every summer and it always amazing me how delicious it is. Here you go:

Ingredients:

1/2 english cucumber peeled and roughly chopped 

1 red or orange bell pepper seeded and roughly chopped

2 tomatoes roughly chopped

1/2 cup red onion roughly chopped

2 cloves of garlic chopped in half

1/2 of a jalapeno seeded 

1/2 cup cilantro

1 1/2 cups organic tomato juice

2 tsp salt

1 tsp pepper

3 tbs red wine vinegar

2 tbs olive oil

Use a blender or food processor to make this soup. Start by blended the cucumber and bell pepper. (Don’t over blend, it is good to have chucks of vegetables). Pour this into a bowl and add tomatoes, onion, garlic, jalapeno and cilantro to the blender. Blend to the same size as the cucumber and pepper. Then pour into the bowl. Add tomato juice, salt, pepper, red wine vinegar and olive oil. Mix all ingredients together with a spoon and place in the refrigerator for at least 2 hours up to 24 hours. The longer it site the better it tastes. Then it is ready to serve.

Yields: 4-6 servings

Grilled Peaches, Kale and Goat Cheese Toast

I have been patiently scoping out the local farmers market waiting for the peaches to come into season and they are finally here.  I love peaches for their obvious sweetness but they are also a potassium and vitamin rich fruit. This recipe has some amazing flavors working with these peaches. The sourdough bread and goat cheese provide a tang while the kale adds a freshness and finally the honey drizzled on top works wonderfully with the sweet grilled peaches. If you want an even lower calorie recipe you can swap goat cheese for cottage cheese. I have a picture below.

Ingredients:

1 large slice of sourdough bread

1 peach peeled and chopped into quarters

1/4 cup of chopped kale (stems removed)

2-3 tbs of goat cheese or cottage cheese

1 tsp extra virgin olive oil

1/2-1 tbs honey

Start by heating your grill to about medium heat. Brush both side of the bread with olive oil and lay on the heat for about 2 minutes. Then place the peeled peach quarters on the grill and let cook for about 1 minute on each side. Once peaches are ready remove the heat and chop into smaller pieces. Turn over your bread and lay some kale down, followed by your peaches and top with goat cheese. Reduce the heat to medium low and let the toast grill up for about 5 minute or until cheese starts to melt. Then remove from the heat and plate. Drizzle over desired amount of honey and it is ready to serve.

Yield 1 serving

Lighter Cottage Cheese Version

Baked Broccoli Cheese Quinoa Cakes (Eggless and Gluten free)

If you have anyone in your family on a special diet this recipe is a great one especially for those allergic to eggs or gluten. It can also be made vegan by using a vegan cheese substitute. These kid friendly little cake patties are so yummy by themselves but would be great with some homemade hummus or as a burger substitute. 

Ingredients:

4 cups cooked quinoa (follow instructions on the box)

2 cups of steamed chopped broccoli

1/4 cup tahini sauce

1/2 cup parmesan cheese grated

1/2 cup gruyere cheese grated

1 cup monterey jack cheese grated

3-4 tbs olive oil

salt and pepper to taste

Preheat oven at 450 degrees

Combine warm cooked quinoa with steamed broccoli in a bowl. Add the cheeses and tahini sauce. Mix together well and sprinkle in salt and pepper to taste. Cover your baking sheet with olive oil. Take a 1/4 cup of quinoa cake mixture and ball it up in your hand and place it on the baking sheet. Continue this until all the cakes are ready to be baked. Place in the oven at 450 degrees. Cook for 12-14 minutes on each side until golden brown. For a total of about 24-28 minutes. 

Yields about 12 cakes

Grilled Mango and Shallot Salad with Goat Cheese and Honey Vinaigrette

The layers of flavor in this salad are amazing. This is by far the best salad I have ever made. With the sweet mango and honey sitting on peppery arugula topped with the tang of goat cheese and grilled shallots it is so good it could almost be a desert. As a plus it is super easy to make. The dressing is is just equal parts honey, white wine vinegar and olive oil with salt and pepper to taste. This salad would also be great served on toasted bread.

Ingredients:

2 tbs olive oil

2 tbs white wine vinegar

2 tbs honey

salt and pepper to taste

2 cups arugula cleaned

1 mango peeled and chopped into strips

1 shallot chopped

2-3 tbs of goat cheese broken up into small pieces

Using a wire wisk mix together the olive oil, vinegar and honey. Sprinkle in salt and pepper to taste. Mix well and set aside while you prepare your salad.

Heat your grill to medium heat. Brush a small amount of olive oil or cooking spray on the shallots and mango to keep them from sticking to the grill. Place the shallots and mango on the grill to cook on both sides for about 3-5 minutes or until you see brown grill marks. Once they are grilled place them on a cutting board to chop them into smaller pieces. Then place the arugula on a plate and top it with the grilled mango and shallots. Break up the coat cheese into small piece and sprinkle it over the salad. To finish, top the salad with half of the dressing. Set aside the rest of the dressing for those who would like more. Then it is ready to serve.

yields 1-2 servings