summer squash

Lentil & Chickpea Stew

True soul food right here!  The lemon and spinach give this hearty dish a light feel.  A must try! 

 
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What You'll Need:

1 1/2 Tbsp olive oil

1 onion, minced

4 stalks celery, minced

3 cloves garlic, minced

3/4 tsp sea salt

ground black pepper to taste

 

1 tsp mustard seeds

1 1/2 tsp paprika

1 tsp fresh oregano

2 tsp fresh thyme 

1 c dry whole lentils

2 can chickpeas, rinsed and drained 

1 small zuchinni or summer squash, chopped

3 c veggie stock

2 c filtered water

2 bay leaves

 

juice of 1-2 lemons

4 c baby spinach 


Saute onion, celery and garlic with olive oil and salt and pepper until aromatic.  

Add all remaining ingredients, except for spinach and lemon juice.  Bring to a boil, reduce to a simmer.  Cover and cook for 20-25 minutes, or until lentils are tender.

Stir in spinach and lemon juice.


Serves about 6 as a side, 4 as a main.  

Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!

 
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What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block


Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.


Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.


Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week. 

Roasted Summer Vegetables with Orzo

An amazing way to savor the flavors of summer. Recipe modified from my mama's original.

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What you'll need:

2 c whole wheat orzo
4 c summer vegetables, diced (summer squash, zucchini, eggplant, sweet peppers, red onion, mushroom....whatever you have on hand)
2-3 tbsp. coconut oil
salt to taste
lots of fresh cracked pepper
1/3-1/2 c fresh grated parmesan, or other hard cheese

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Preheat oven to 350* and bring a pot of salted water to a boil.

Arrange veggies in a roasting pan, top with coconut oil, salt, pepper. Roast for 20-30 minutes, or until tender.

Meanwhile, cook orzo.

Combine all prepared ingredients in a serving dish. Top with grated cheese. Serve with a side salad, or sliced summer tomatoes.

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Serves 4.