Simple Summer Spaghetti


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.

Vegetarian Spanish Stew

Vegetarian Spanish stew recipe

Vegetarian stew recipe

Ingredients (for 8 people):

•15ml olive oil

•125g white onions, diced

•10g garlic, chopped

•125g courgette, diced

•50g celery, diced (1/2 cooked)

•375g potato, diced (cooked)

•125g swede, diced (cooked)

•50g celeriac, diced (1/2 cooked)

•25g spinach, roughly chopped

•50g red pepper, diced

•375g canned chick peas

•250g canned chopped tomatoes

•250g canned tomato sauce (passata style)

•375ml vegetable stock

•50ml white wine

•15g chopped parsley

•10g chopped oregano

•5g dried red chilli flakes

•5g cinnamon

•Pinch salt

•Pinch milled black pepper

•80g Parmesan cheese (or Pecorino Romano made with vegetable rennet), grated to serve on top


1.Heat the olive oil in a large pan, sauté the onions and garlic until they soften.

2.Add all the (non-canned) vegetables and cook for a further five minutes.

3.Add the remaining ingredients and simmer for 20 minutes.

4.Add seasoning to taste.

5.To serve, sprinkle grated Parmesan or Pecorino on the top.

Eggplant Parmesan – Meatless Monday

Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.


  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
  2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
  3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.



Fabulous February Fare

Brussel Sprouts are one of my favorite veggies.

First you must read some fun brussels sprouts triva 😀  and then a super amazing recipe stolen from another site which I’ve added at the bottom as not to get myself into trouble.

Brysselkål, Iduns kokbok

Brysselkål, Iduns kokbok (Photo credit: Wikipedia)

Brussels sprouts are native to northern Europe.

They are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens.

They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century.

They were introduced to England and France in the 19th century.

According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain.

French settlers in Louisiana introduced Brussels sprouts to America in the 1800s.

Commercial production began in 1925 on the Louisiana delta.

By 1939, Brussels sprouts were being produced in central California.

Today, almost all U.S. production of Brussels sprouts happens in California.

Other top Brussels sprouts producers include Canada, The Netherlands, England, and Germany.

Like broccoli and some other members of the Brassica family, Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer according to research.

One cup of Brussels sprouts contains 1,122 IU of Vitamin A.

That same cup also contains 669 IU of beta carotene.

A cup of cooked Brussels sprouts contains about 60 calories.

1/2 cup contains 80% of the RDA of Vitamin C.


And finally this amazing recipe!!!


Stir-fried Brussels Sprouts with Lemon & Parmesan

  • 50 g pancetta or bacon, diced
  • 1 Tablespoon olive oil
  • 3 cup brussels sprouts, roughly chopped or shredded
  • 1 lemon, both zest and juice
  • salt and pepper to taste
  • 1 Tablespoon softened butter
  • 2 Tablespoons Parmesan cheese, finely grated
  1. In a large sauté pan over medium high heat,warm olive oil and add pancetta. Stir often, until pancetta begins to brown and crisp.
  2. Add shredded sprouts and incorporate into the pancetta and oil, scrapping up any bit on the bottom of the pan. Cook over medium high heat, stirring often, until sprouts begin to wilt and turn bright green, about 7-9 minutes.
  3. Squeeze the juice of a lemon over the pan, season sprouts with salt and pepper and taste. Sprouts should still be a little crunchy.
  4. Remove from heat, and toss sprouts with butter, lemon zest, and Parmesan cheese. Serve immediately.

Laugh loudly, Love generously, Care deeply, Speak kindly

Meatless Monday – Crispy Edamame

This is one of my favorite snacks, I often just eat them plain with salt.


Crispy Edamame

  • 1 (12 ounce) package frozen shelled edamame (green soybeans)
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste


  • Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
  • Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
  • Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.