foodie: zucchini & tomato bake

it's tomato and zucchini season!  and i'm loving it.  the other night, i made a super simple zucchini and tomato bake for our dinner.  it was fresh, tasty and very satisfying -- plus it was a great way to use some of the many, many tomatoes and squash that have been coming our way from the csa.

here's what you'll need...

1 large zucchini (or 2+ medium)
2 medium tomatoes
1 small green bell pepper
salt & pepper
olive oil

preheat oven to 400 degrees.

1. slice all the veggies into 1/4 to 1/2 inch slices. layer the veggies into a 9x13 inch baking dish that has been coated with olive oil.  between each layer, season the veggies with salt and pepper.

2. drizzle the top with a bit more olive oil, and then back for 50 min (or so) until veggies are tender and some edges are crisped.

and that's it!!!  simple & delicious (& super healthy).

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foodie: tomato & okra rice salad

last night i came home from our csa with another batch of juicy, delicious tomatoes. again, looking for creative ways to make use of them, i created this easy, healthy rice salad with tomatoes, fresh okra, and sauteed shallots -- it was simple and satisfying, and went great with the fried tempeh we had.

here's what you'll need for 4 servings...

1 1/2 cups cooked brown rice
3 ears of corn (kernels off cob)
1 large tomato, chopped
5-10 small tomatoes, chopped
2 okra pods, sliced into 1/2 inch pieces
1 shallot, minced
3 cloves garlic, minced
salt & pepper
olive oil
herbs (i used about 1/4 cup chopped parsley)

1. as the rice cooks (i used minute rice to speed the process up), prep the veggies.

2. saute the shallot, okra and garlic in a small saute pan with a bit of olive oil until shallots are translucent and okra is fork tender.

3. once the rice is done, mix everything together, and season with fresh herbs, salt and pepper.

mangia! mangia!

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foodie: spaghetti squash with spring asparagus

i've been having a cooking love-affair with spaghetti squash.  even before going gluten-free, my husband and i would often enjoy this versatile veggie as the base for our meals.  well, this past week i created a new dish that made use of some of the delicious asparagus that has been available lately.

this is what you'll need for 4 servings...

1 spaghetti squash
1/2-1 bushel of asparagus, cleaned with woody ends off
1 onion, chopped
1 ear corn, cut off the cob
1/4 cup fresh dill, chopped
1/2 cup plain greek yogurt
1 oz goat cheese
1-2 oz bleu cheese
olive oil
lemon wedges
salt & pepper

1. pierce the skin of the squash, and roast it in a 400 degree oven for 45min - 1hr, or until it's fork tender.  also, roast your asparagus (after drizzling it with olive oil and sprinkling it with salt) for about 20 min.

2. as squash and asparagus cook, saute the onions in some olive oil until they're lightly browned, and then toss in corn at the last minute.

3. allow the squash to cool, and then cut it in half, scoop out the seeds, and then scrap out the stringy flesh into a large bowl.  cut asparagus into 1-2 inch long pieces and add them in.  also mix in the cooked veggies, dill, yogurt, crumbled cheese, and season with salt & pepper to taste.

4. mix everything together, and then serve with wedges of fresh lemon to further brighten the flavor!

if you still haven't tried spaghetti squash, it's time to hop on the bandwagon.  this yummy veggie makes for the perfect foundation for a spring meal : )

bon appetit!

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foodie: grilled potato packets

because of the outrageous heat waves we've been having here in the northeast, i was reluctant to cook indoors the other night.  (our tiny cottage heats up fast if the oven goes on...)  so, instead, we fired up the grill and had a vegetable feast!  one thing that i was particularly excited about was the potato packets i made, so i thought i'd share the recipe : )

here's what you'll need for 4 packets...

1.5 lbs baby new potatoes, halved
1/4 cup good mustard (i used grainy horseradish mustard)
2 tbsp dry white wine
2 tbsp olive oil
2-3 garlic gloves, chopped
1/4 cup chopped cilantro
plain greek yogurt or sour cream
salt & pepper
4 1ft by 1ft foil squares coated with non-stick spray

1. in a bowl, whisk together the mustard, wine, oil and garlic.  add in the potatoes and cilantro and toss.  season with salt & pepper.

2. evenly distribute mixture between the 4 foil squares, and fold into secure packets.

3. cook over medium-heat on the grill, preferably on the upper rack, for 25 min or until fork tender.

everyone gets their own packet, and once they dump the contents onto their plates, they can top it with plain greek yogurt or sour cream...or pesto...or tapenade...

we enjoyed our potato packets with grilled spring asparagus, crisp romaine salad and grilled portabella caps topped with tangy bleu cheese : )

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