Summer Spaghetti

I've had this spaghetti bookmarked for quite some time to try and just happened to have all of the ingredients on hand this week. I love summer produce and don't feel like I have made the most of it yet this summer. However, I have been kicking it into high gear the past couple of weeks because I know that summer days are limited and the farmers' market and grocery store will be flooded with fall produce in just a matter of time. Fall is my absolute favorite season, but I can't let the summer pass by without making simple dishes that shine with fresh vegetables. I definitely recommend this dish for a lunch or a light dinner. It can be easily customized to any vegetables you have on hand and I think a splash of lemon juice would be a great addition as well. Enjoy the last of the summer produce!

Summer Spaghetti
Source: Better Homes & Garden Magazine, June 2012 issue, via Pennies on a Platter

Ingredients:
8 oz.whole wheat spaghetti
1/4 cup olive oil
2 cloves garlic, coarsely chopped
Pinch of crushed red pepper
1 1/2 cups grilled zucchini and/or other summer veggies (I used red pepper chunks too.)
1 1/2 cups cherry tomatoes, quartered
Small handful fresh basil, chiffonaded
Salt and pepper, to taste
1/4 to 1/2 cup grated Parmesan cheese 
1 Tablespoon feta cheese

Directions:
1. Prepare spaghetti according to package directions until al dente. Reserve 3/4 cup of the cooking liquid.

2. Heat the olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add the zucchini, other veggies, tomatoes and basil. Season with salt and pepper. Reduce the heat to low.

3. Add the spaghetti and reserved cooking liquid to the vegetable mixture. Mix well and heat for 3 minutes. Sprinkle with Parmesan cheese.

4. Serve with a sprinkle of feta cheese over the top. (not pictured since I added it last-minute)Pin It

Breakfast (or lunch...or dinner...) Wraps

This is one of those recipes that isn't really a recipe at all. It's more of an idea. So if you are in a breakfast rut, or just want a quick lunch or dinner, then here's an idea for you! This recipe can be changed with whatever ingredients you have on hand and things can be added or omitted based on that. I wanted to add some black beans to my wrap, but they were all frozen still and I didn't want to take the time to thaw some out before making lunch today. I think they would have been a great addition though! You can even add cheese if you want. Get creative!

Breakfast (or lunch...or dinner...) Wraps
Serves 1 - multiply to however many you want to make

Ingredients:
2 eggs
Hot sauce
Salt and pepper
Handful of grape tomatoes, quartered
1/2 of an avocado, peeled and sliced
1-2 Tablespoons cilantro leaves
1-2 Tablespoons light sour cream
1 tortilla

Other topping ideas - black beans, shredded cheese, salsa

Directions:
1. Spray frying pan with cooking spray and heat over medium-high heat. Crack the eggs into the pan, sprinkle with salt and pepper and a dash of hot sauce, and allow to set on one side, then flip and allow to set up the other. Scramble slightly.

2. Heat tortilla in microwave for 15 seconds, then start to assemble your wrap. Add eggs, tomatoes, avocado, cilantro leaves and sour cream or any other toppings you wish. Wrap up like a burrito.

* Tip - if you overstuffed your burrito, set it on a sheet of aluminum foil and use that to wrap it tightly. Then you can just pull it down as you eat. And - it's a great way to take your wrap on-the-go!Pin It

Recipe Swap: Chili Lime Tofu

Our recipe swap this time was vegetarian based. I love vegetarian meals and usually prepare one for dinner at least once a week. However, I have never prepared tofu before because 1) I knew my husband would never eat it, and 2) I honestly didn't know if I actually liked tofu because I have had both good and bad experiences with it. When I received this recipe from Hezzi D's Books and Cooks I considered emailing the coordinator back and asking for a different recipe as soon as I saw the word "tofu" in the title. But, I read through the recipe and thought it actually sounded pretty good. I decided to prepare it for my lunch throughout the week and I am glad that I did. This meal was surprisingly good and something I will most likely make again. I was definitely pleasantly surprised! If you have never tried tofu before, then I suggest starting out with this recipe. It is fairly quick, healthy, and definitely does not lack flavor as some tofu dishes do.

Chili Lime Tofu

Source: Hezzi D's Books and Cooks, who adapted it from Food for Thought

Ingredients:
1 c. jasmine rice (I used white rice)
1 1/2 c. water
1/2 t. salt
1 lime - you will use the zest & the juice
1 t. nutmeg
1 T. sugar
3 T. soy sauce
1/2 t. cayenne pepper
1 t. garlic chili pepper sauce
2 cloves garlic, minced
1 package extra-firm tofu, pressed and drained
2 c. fresh spinach

1 T. sesame oil

2 garlic cloves, minced

Directions:
1.  In a medium sized saucepan combine the rice, water, salt, zest of the lime, and nutmeg.  Cook according to the package directions.

2.  In a large glass liquid measuring cup combine the sugar, soy sauce, cayenne pepper, garlic chili pepper sauce, garlic cloves, and juice of the lime.  Mix well and set aside.

3.  Slice the tofu into 5 slices.  Cut each rectangle in half then each square into two triangles.  Spray a skillet with cooking spray and cook the tofu over medium to medium high heat for 10 minutes on each side or until it is golden brown. (The 2nd side only needed about 5 minutes.)

4.  Remove the skillet from heat and pour the chili lime sauce over top of the tofu.  The sauce will bubble up , reduce, and form a glaze.

5.  In a medium saute pan saute the spinach, sesame oil, and garlic.  Cook for 5 minutes or until the spinach is wilted but still green.

6.  Serve the rice topped with spinach with the tofu on top.

Pin It