{Honey Balsamic Roasted Brussels Sprouts}

This is my very first time trying Brussels Sprouts and I’m obsessed. These turned out to be so yummy, and I’ve been making them a lot because they are so simple. I’m excited to make these delicious veggies with different flavor combinations!

1 1/2 lbs brussels sprouts
3 Tbsp olive oil, divided
3/4 tsp kosher salt
1/2 tsp black pepper
2 Tbsp balsamic vinegar
2 tsp honey

Preheat your oven to 425 degrees.
Line a baking sheet with aluminum foil or use a baking mat.
Trim off the outer, dry leaves and cut the bottom off and slice the sprouts lengthwise.
In a large bowl, toss Brussels sprouts with 2 Tbsp olive oil, salt and pepper to coat thoroughly.
Transfer the sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes. Place the sprouts back in the bowl, add remaining Tbs olive oil, balsamic vinegar and honey and toss to coat evenly. Taste to season with salt and pepper.

 

Recipe Source: Kevin is Cooking

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{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)

{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.

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.