I just realized I haven't posted many of the new things I've tried in the kitchen this summer. I wanted to make sure and post them before I get into all of the wonderful fall foods (especially PUMPKIN). I'm just itching to tackle all of the pumpkin-y recipes I've tagged on Pinterest! If you read my blog last year, you know I love me some pumpkin....and some more pumpkin :) Anyway, here are a few more light and summery dishes to enjoy before we head into the fall season. They are all very simple, but flavorful.
(recipe from Giada de Laurentiis-foodnetwork.com)
This is a simple dish full of colorful vegetables (which you can alter according to your preference) that makes enough to eat on for a few days when added to a main dish!
- 1 (14.5-ounce) can diced tomatoes with their juice
- 2 zucchini, cut into 1-inch rounds
- 2 summer squash, cut into 1-inch rounds
- 2 tomatoes, cut into wedges
- 1 large Japanese eggplant, cut into 1-inch rounds
- 1 red onion, peeled and cut into 1-inch wedges
- 1 potato, peeled and cut into 1-inch cubes
- 3 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
1) Preheat the oven to 400 degrees F.
2) Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. 3) In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. 4) Pour the vegetables over the canned tomatoes in an even layer. 5) Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
6) Serve alone as a side, or over toasted sourdough bread for a main dish.
*Click HERE to print this recipe.
Pasta with Zucchini, Tomatoes, & Creamy Lemon-Yogurt Sauce
Ezra Pound Cake blog)
- 8 ounces whole wheat linguine (or your pasta of choice)
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
- 2 garlic cloves, thinly sliced
- 1/2 pint grape or cherry tomatoes, halved lengthwise
1) Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2) Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3) In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4) Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5) Mix the garlic into the zucchini.
6) Stir in the tomatoes and cook until softened, about 2 minutes.
7) Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.
*Click HERE to print this recipe
Whole Wheat Spaghetti w/ Lemon & Basil
Zucchini & Yellow Squash with Parmesan
These were two recipes I combined and served with Tilapia one night. It was delish!
- 1/2 pound whole-wheat spaghetti pasta
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- zest of 1 lemon
- Juice of 1 lemon
`) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. '
2) Drain pasta and transfer to a large bowl.
3) Add the garlic, extra-virgin olive oil, salt, pepper, lemon zest & juice. Toss to combine.
*Click HERE to print the recipe for spaghetti
- 1 medium zucchini, thinly sliced in rounds
- 1 medium yellow squash, thinly sliced in rounds
- 1 Tbsp olive oil
- salt & pepper
- 1/3 cup parmesan
1) wash & slice zucchini & squash
2) In a medium skillet, heat olive oil over medium-high heat. Add zucchini, squash, salt & pepper and cook for 3-4 minutes on each side.
3) Sprinkle on parmesan & turn off heat.
4) Add to spaghetti or serve alone as a side.
I sure plan to enjoy the rest of summer while it's here, but I'm fully anticipating fall and all that it brings!