Have you ever grilled a pizza before? It’s pretty awesome. I know summer is winding down for many, but if a hot Indian Summer night rolls around, and you don’t want to turn on the oven, you should definitely fire up the grill and try making pizza. Continue reading “Grilled Pizza” »
I’m guessing its about that time where everyone’s summer garden is overflowing with all kinds of vegetables from tomatoes to zucchini. If you’re running low on ideas of what to make, this recipe is for you. Actually, this is so simple, I’m not even sure you can consider it a recipe. Continue reading “Simple Roasted Summer Vegetables” »
I’m feeling pretty darn chipper despite the fact that it’s Monday. I’m THIS CLOSE to jetting off to Chicago to finally get to meet the newest twins in my life, and I could not be more excited!! I only have 2 days of work, working out, and packing/cleaning to get through. Continue reading “Stuffed Zucchini” »
Today is my favorite day of the year, the summer solstice! Even though we don’t have traditional “winter” here, I still live for the summer months. There is nothing better to me than long summer nights with the windows open and baseball on TV. That’s my happy place. Today I’m going out to dinner with my bestie, another summer super fan, to celebrate this most perfect day of the year. Continue reading “Summer Squash Salad with Crispy Prosciutto” »
I’m pretty excited about all the possibilities my garden possesses currently. This is the first year I’ve grown a full on vegetable garden, and so far, its turning out better than expected. I was inspired to make the step to vegetable gardening after I finally got a handle on growing herbs in pots. Trust me, it took several years to master that! I also had limited success with growing strawberries last year, a feat I hope to improve upon this year (jury’s still out on my 3 plants). Continue reading “Lemon Glazed Zucchini Muffins” »
I happy to follow up my healthy recipe from yesterday with another one today. Its about time I got back on track with my eating. When I consume too much junk, my body just doesn’t feel right, and working out becomes extremely difficult (as evidenced by my pathetic attempt at Insanity yesterday) Hopefully by the end of the week I’ll be plyometric-cardioing like my old self. Continue reading “Raw Zucchini “Pasta”” »
Cinco de Mayo is right around the corner, and while I’ll be celebrating with a bunch of other bloggers at a camp out by Big Bear, perhaps the rest of you are looking for something to make at home. Continue reading “Grilled Veggie Tacos” »
Veggie, veggie, bo beggie, banana fana fo feggie……No, I am not becoming a vegetarian. Yes, I just really, really love vegetables. If only I was always this way, my mom would have had such an easier time feeding me. When I was a kid, I pretty much only ate lettuce, tomatoes, broccoli, cauliflower, carrots, corn, radishes and lima beans. Still pretty adventurous for a kid I guess, but I’m so much better now. Check out this salad. Its got zucchini, yellow squash, bell peppers, fennel…..FENNEL for chrissake! Ok, I know I’m 30 years old and shouldn’t be bragging about the variety of vegetables that I eat, I just can’t believe I spent so much time without all these yummy little guys. Even in my ripe old age, I’m still adding new things. Recently I even started eating mushrooms. Go me!
This year I grew a bunch of herbs, some hot peppers, and strawberries. Next year I’m for sure going to grow some zucchini, tomatoes and maybe even some lettuce! I only wish I could start now. I know people are all pumped about fall coming, but I’m an eternal summer gal, (that’s why I moved to San Diego) which means tank tops, flip flops, and fresh vegetables year round.
Grilled Vegetable Salad with Feta recipe from Fine Cooking
1 small or 1/2 medium fennel bulb with fronds attached
1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
1 medium red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
3 Tbs. red wine vinegar
Freshly ground black pepper
1-1/2 cups grape tomatoes, halved
1/2 cup crumbled feta cheese (2-1/2 oz.)
3 Tbs. loosely packed thinly sliced fresh basil
Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick.
Prepare a medium gas or charcoal grill fire (alternatively, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 Tbs. of the olive oil and season with 1/4 tsp. salt.
Grill the vegetables in batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.
In a small bowl, whisk the remaining 2 Tbs. olive oil, the vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide the salad among 4 plates and sprinkle with the feta and basil.
I served mine with “birds”, which is what my dad calls cornish hens. Delish!
I’m sooooooooooooo glad its Friday today! I’ve had some motivation issues this week, so I’m looking forward to being able to do nothing and not feel guilty about it! Have a great weekend everyone!
I can’t believe its August already. This has been such a perfect summer so far. Day after day of bright sunshine paired with cool ocean breezes. I’ve just been loving it! I see on twitter that some people are gearing up for back to school already, which I can’t even fathom! Summer usually lasts until mid to late October around here, and I still have a ton of fun stuff coming up in the next few months to look forward to. We have some family visiting in August and September, Leila will turn one in September, trip to Maui in October, and then my birthday! After all that’s done, I’ll be ready for fall.
To continue with the summery love, please enjoy this light and seasonal vegetarian number. I got the recipe from one of my favorite magazines, Sunset.
Vegetable Ribbon Pasta Shells with Marinara recipe from Sunset Magazine
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
- 2 pounds ripe tomatoes, coarsely chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh marjoram leaves
- 1 cup dry red wine
- 1/4 cup tomato paste (plain or with garlic)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
SHELLS AND FILLING
- 20 jumbo shell pasta (about 6 oz.)
- 3/4 pound zucchini
- 2 medium carrots
- 1 tablespoon chopped fresh marjoram leaves
- 8 ounces part-skim mozzarella cheese, shredded
- 1 cup canned chickpeas (garbanzos), rinsed and drained
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese
***Note: I used white beans instead of garbanzos. I don’t really like the grainy texture of garbanzos
- 1. Make sauce: In a 5- to 6-qt. pan over medium-high heat, cook onion and garlic in oil, stirring often, until golden, about 5 minutes. Stir in remaining sauce ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until thick, 25 to 30 minutes. Measure sauce; you’ll need 4 1/2 cups. To reduce, simmer longer; to increase, just add water. Pulse sauce in a food processor into a coarse purée.
- 2. Meanwhile, preheat oven to 475° and prepare shells and filling: Cook pasta according to package directions until tender. Drain and rinse under cold running water until cool enough to handle.
- 3. Using a mandoline or vegetable peeler, slice zucchini and carrots very thinly lengthwise. In a large bowl, toss vegetables with marjoram, mozzarella, chickpeas, and pepper.
- 4. Spread marinara sauce in a 9- by 13-in. baking dish. Generously fill each pasta shell with a scant 1/2 cup vegetable mixture, mounding filling, and set pasta filled-side up in sauce. Cover tightly with foil.
- 5. Bake shells until mozzarella melts, 12 to 15 minutes. Uncover, sprinkle with parmesan, and bake until parmesan begins to brown, 10 to 12 minutes more. With a wide spatula, transfer shells and some sauce to plates. Serve with remaining sauce.
- Make ahead: Complete dish through step 4, then chill up to 1 day. Preheat oven to 450° and heat shells, covered, until filling is hot (about 30 minutes). Continue as directed in step 5.
Are you one of those people who has a home garden and is drowning in zucchini this time of year? Here is a great, easy recipe that incorporates zucchini (feel free to substitute any other summery veg like summer squash or tomatoes) The chicken and vegetable mix is really good on eggs in the morning too if you have any leftovers