This recipe is so easy and absolutely delicious!!
Late Summer Veggie Sandwich
1/2 cup softened goat cheese (you can use cream cheese if you do not like goat cheese or are looking to save some money)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon finely minced shallot
Pinch of salt
Pinch of freshly ground black pepper
Nonstick cooking spray
1 zucchini, cut into 1/4-inch planks
1 yellow squash, cut into 1/4-inch planks
1 jarred roasted red pepper, cut into strips
8 slices whole grain, gluten-free bread
In a small dish, combine the goat cheese or cream cheese, parsley, basil, shallot, salt, and pepper. Stir until combine. Set aside.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Arrange the zucchini in the skillet. Cook for 2-3 minutes or until it begins to brown, flip, and cook 2-3 minutes more to brown the other side. Place on a plate and repeat steps for the remaining zucchini and yellow squash. Set aside.
Toast the bread slices in an oven or panini press. Spread each slice with 1/2 a tablespoon of the herb cheese mixture. Layer the zucchini, squash, and red peppers on one side of each slice. Top with the other slices of bread and serve.
from A Nickel’s Worth of News
- 2 1/2 cups water
- 1 cup dried lentils
- 2 bay leaves
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 cup(4 ounces) shredded smoked cheddar cheese
- 1/2 cup dry breadcrumbs
- 2 teaspoons chopped fresh thyme
- 1 1/4 teaspoon ssalt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 3 large egg whites, lightly beaten
- Cooking spray
- 8 teaspoons stone-ground mustard
- 8(2-ounce) whole wheat sandwich buns, toasted
- 8(1/4-inch-thick) slices tomato
- 2 cups trimmed arugula
Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.
Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.
- 1 tbsp. (15 mL) vegetable oil
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) pepper
- 4 cups (1 L) vegetable stock
- 1 red-skinned potatoes, (unpeeled), cubed
- 1/2 pkg (454 g pkg) medium-firm tofu
- 1-1/2 cups (375 mL) frozen shelled edamame, (soybeans)
- 1 dash hot pepper sauce
- 1 tbsp. (15 mL) minced fresh chives or green onions
In Dutch oven or large saucepan, heat olive oil over medium heat; cook carrots, celery, onion, garlic and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth, 3 cups water, zucchini, red pepper, soy sauce, ginger and sesame oil; bring to boil. Reduce heat and simmer until carrots are tender, about 8 minutes.
Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with edamame; simmer for 3 minutes.
Roasted potato frittata with onions and peppers
1 large russet potato
Olive oil to coat
Sprinkle of salt, pepper and cayenne pepper
1 tbsp butter
1 onion, diced
1/4 green pepper diced
2 mushrooms, diced
1/2 cup aged cheddar
1. Cut potato into thick slices and coat with a bit of olive oil and sprinkle with salt, pepper and cayenne pepper. Roast in a 450F oven until cooked through, about 15 minutes. Set aside.
2. In a small oven proof skillet heat the butter. Add the onion and green pepper and cook until they begin to soften, about 5 minutes. Add mushrooms and cook until the mushrooms are golden, about 10 minutes.
3. Place eggs in a small bowl and whisk. Add cheese and pour egg and cheese mixture over the vegetables in the skillet. Pull the eggs mixture away from the side of the skillet allowing the uncooked egg on top to run down into the pan. Keep doing this until the egg mixture is cooked on the bottom but still runny on top. Place the potato slices onto the top of the frittata.
4. Place under a broiler until the egg has puffed up and is golden brown, about 5 minutes.
5. Garnish, serve, and enjoy!
I haven’t tried this one yet, looks delicious though, amazing what you can pair together!
Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own.
Pumpkin and Spinach Salad
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey, extra
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately
Simple Summer Spaghetti
12 oz. packaged spaghetti
1/4 cup extra-virgin olive oil
5 cloves garlic, coarsley chopped
Pinch of crushed red pepper, or to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quatered
1/4 cup fresh basil leaves, torn
1/4-1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil or Italian parsley
1.Bring large pot of salted water to a boil. Stir in spaghetti. Cook 9-10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.
2.Meanwhile, in extra-large skillet combine olive oil, garlic and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, squash, tomatoes and torn basil. Season with salt & pepper.
3.Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet or large pot. Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl and sprinkle with chopped fresh basil or parsley. Makes 4-8 servings.