Roasted Sweet Potato and Black Bean Salad

I am always looking for new healthy recipes and this one is a winner! I have made it several times since. I love sweet potatoes and black beans (check out the Sweet Potato Black Bean Chili Recipe!). I have tried the salad with cilantro instead of mint and adding avocados. It has always turned out delicious! I hope you like it too!

Roasted Sweet Potato and Black Bean Salad
Adapted from Self.

Cooking spray
2 large sweet potatoes (about 1 1/2 lbs.), peeled and cut into 1-inch pieces
1 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup lime juice, plus wedges for garnish
1 tbs balsamic vinegar
1 tbs chopped garlic
1 can black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Heat oven to 375F. On a baking sheet coated with baking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake until tender, 20-25 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp salt and 1/4 tsp pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

Moraccan White Bean Sliders

When I was on a visit home to Utah this summer, my mom made these for dinner one night and I fell in love. They have a little bite to them which I really like. They are pretty simple to make as long as you have a food processor or a blender. The recipe says to serve with pitas, but I used sandwich rounds instead and it worked out great. I just made the patties a little bit bigger to fit the sandwich rounds.

Moraccan White Bean Sliders
Adapted from Redbook.

Ingredients

• 1/2 red bell pepper, quartered
• 3 scallions, quartered
• 1/2 cup cilantro leaves
• 1 clove garlic, smashed
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon harissa (or cayenne pepper)
  
• 1/2 teaspoon kosher salt
  
• 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
• 3/4 cup panko breadcrumbs
• 1 large egg
• 3 tablespoon olive oil
• 8 small (4-inch) pita breads
• 1/2 cup light mayonnaise, mixed with 1 tablespoon harissa
• Lettuce leaves and tomato slices

Directions

1. In a food processor, pulse red bell pepper, scallions, cilantro, garlic, coriander, cumin, harissa, and salt until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.
2. Transfer mixture to a bowl; add breadcrumbs and egg. Mix with your hands until well combined. Shape into 8 (1/4-cup) burgers. Place on a waxed-paper-lined plate and refrigerate 30 minutes.
3. Heat oil in a large skillet over medium heat. Add sliders and cook 3 to 4 minutes per side, or until golden brown. Drain on a paper towel.
4. Cut 1 inch off the tops of pitas. Spread insides with harissa mayonnaise, then line each with a lettuce leaf, a tomato slice, and a slider.

Brussels Sprouts for People Who Think They Hate Brussels Sprouts

I have to apologize for how long it has been since I have posted! We just moved into our new place and been quite busy! But I am back and ready to share some more recipes! Growing up, I never had Brussels sprouts. My mom never cooked them and I never thought to try them. A few years ago I went to a restaurant in Salt Lake City called The Copper Onion and I had the most delicious Brussels sprouts. This recipe comes pretty close to those yummy Brussels sprouts. Give them a try and you will love them too!

Brussels Sprouts for People Who Think They Hate Brussels Sprouts

Ingredients:
1 lb Brussels sprouts
1 tsp salt
2 tbs EVOO
1 tsp hot pepper flakes, or to taste
5 cloves garlic, finely minced
1/4-1/2 tsp nutmeg, or to taste
1/2 cup freshly grated Parmesan Cheese

Directions:
Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.

Bring 2 quarts of water to boil, add salt and sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.

Wipe and dry the pot and heat the olive oil in it. Add the garlic and red pepper flakes and saute for 1 minute. Add the sprouts and nutmeg and saute for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

Roasted Butternut Squash Soup

This is one of my favorite fall recipes! It is quite simple to make and it smells like fall, which I have been craving since I don't get to experience the fall here in Sunny Florida. I like to bake homemade french bread (earlier post) to dip into the soup. It is so yummy!

Roasted Butternut Squash Soup
Adapted from Barefoot Contessa Back to Basics.

For the Soup:
3-4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tbs olive oil
Salt and pepper
2-4 cups chicken stock
1/2 tsp curry powder (I choose not to use the curry)

Directions:
Preheat oven to 425 F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 tsp salt and 1/2 tsp pepper. Divide squash between 2 sheet pans and spread it in a single layer. Roast for 35-45 minutes, until very tender.

Meanwhile, heat chicken stock to a simmer. When the vegetables are done, coarsely blend in a food processor or blender with some chicken stock. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt and 1/2 tsp pepper. Taste for seasonings and serve.

*I usually half the recipe if it is just for me and Bubba.

Puff Pastry Pizza

This is one of the most simple and delicious meals that I make! For a while, we would have these little pizzas every week! I got the idea from a friend who made something similar for a party. I have made my own changes and you can make your own too. You can really add any type of topping that you want!
Puff Pastry Pizza

1 sheet thawed puff pastry sheet
Pesto
2 tomatoes
Sliced olives
Shredded mozzarella cheese

Directions:
Preheat oven to 400F.

Cut puff pastry into 9 equal squares. Score a small box within each individual pizza. Spread about 1 tsp of pesto on each pizza. Top with sliced tomatoes, olives or any other topping that you desire.

Bake pizza for 13 minutes and then top each pizza with cheese. Continue to bake for an additional 3-4 minutes or until cheese is melted and edges is golden brown.

Harvest Moon Macaroni and Cheese

This recipe has a little surprise! The beautiful cheesy color that you see is not actually from cheese...it is butternut squash! It is a great way to camouflage veggies for kids! I like to add a cheers cracker crumble on the top for added texture.

Harvest Moon Macaroni and Cheese
Adapted from Food Network-Rachael Ray

Ingredients

1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika

Directions
Bring water to a boil, season with salt and cook macaroni to al dente.

Preheat broiler and place rack in middle of the oven.

Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.

Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.

Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Risotto with Butternut Squash, Leeks and Basil

This is the perfect dish for fall! I think that butternut squash screams fall and it is wonderful in this risotto! Risotto does take a little bit of time to make, but I think that it is definitely worth it! This can be served as a side dish or you can add a salad for a light dinner. Enjoy!

Risotto with Butternut Squash, Leeks and Basil

3 tbs olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 lb. squash)
3 cups 1/2-inch wide slices leeks (white and pale green parts only)
1 tbs chopped fresh thyme
2 cups arborio rice
4 14-oz cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional for serving

Heat 2 tbs oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tbs oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3-4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (it seemed to take a bit longer when I made it, about 35-40 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Curried-Squash and Red-Lentil Soup

I love cooking with Lentils. They are tasty and quite healthy for you too! The only thing is that they always seem to take longer to cook than the recipe says. But this recipe is worth the wait! The recipe says to make a cilantro oil to drizzle over the finished soup, but I just added chopped cilantro in at the end instead. To serve, I first spoon cooked rice into the bottom of the bowl and then ladle the soup over the top.

Curried-Squash and Red-Lentil Soup
Adapted from Gourmet

For Soup:
3 tbs vegetable oil
2 tbs unsalted butter
1 1/2 lb butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tbs minced peeled ginger
1 tbs curry powder
1 cup red lentils, picked over and rinsed
2 quarts water (I sometimes use chicken stock as well)
1 tsp fresh lemon juice, or to taste

For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil

Accompaniment: cooked basmati rice

Make soup: Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger and 1 tsp salt, stirring occasionally, until vegetables are softened and beginning to brown, 15-20 minutes.
Stir in curry powder and 1/4 tsp pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25-40 minutes. Stir in lemon juice and season with salt and pepper.

For cilantro oil: Puree cilantro, oil, and 1/2 tsp salt in a blender. Serve soup drizzled with cilantro.

Spiced Lentil Tacos

I had been craving tacos, but was trying not to cook with meat. I found this recipe and I would say that these tacos were as good as any other tacos I have made before. Bubba loved them as much as I did! The lentils take a little while to cook, but it was worth it! I served the tacos with rice and black beans as well.

Spiced Lentil Tacos
Adapted from Self.

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 ounce) taco seasoning
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

White Pizzas with Arugala

There is a restaurant in Salt Lake City called Sette Bello and it is my favorite pizza restaurant ever! One of my favorite pizzas there is an arugula pizza so when I found this recipe by Barefoot Contessa, I had to give it try. It turned out great! The dough takes a little bit of time, but it is so much better than anything you can buy at the grocery store. The directions say to make 6 individual pizzas, but I made two large pizzas instead and it turned out great!

White Pizzas with Arugala
Adapted from Barefoot Contessa.

Ingredients

For the pizza
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled

For the salad
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula

Directions

For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, for the vinaigrette, whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.

Linguine with Summer Succotash

I wasn't feeling well the other night, but I had this meal planned for dinner. My sweet husband took the recipe and made a delicious dish! He said that it was pretty easy to make and it didn't take too much time. The blended corn makes for a great sauce! We did make one alteration to the recipe. String beans were less expensive this week so I used them instead of the snap peas and I think it worked just fine.

Linguine with Summer Succotash
Adapted from Bon Appétit.

Ingredients:
8 ounces linguine
2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided
3 tablespoons olive oil
1 3/4 cups stringless sugar snap peas
1 6-ounce container assorted bab tomatoes, large ones halved
1 1/4 cups sliced fresh basil
3/4 cup freshly grated Parmesan cheese plus additional for serving

Directions:
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper.

Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.

Sweet Potato and Black Bean Chili

This has become a favorite of ours over the years. I often try to cook vegetarian and this recipe is a fabulous vegetarian chili. For added texture, I first put cooked brown rice in the bottom of the bowl and then ladle in the chili. It is delicious!

Sweet Potato and Black Bean Chili

Ingredients:
2 tbs olive oil
1 small onion, chopped
1 sweet potato peeled and diced
2 garlic cloves, minced
1 tbs chili powder
2 tsp ground cumin
1/4 tsp ground chipotle chili
1/8 tsp salt
1 1/3 cups water (I often use chicken or vegetable stock)
1 can black beans, rinsed
1 can diced tomatoes
2 tsp lime juice
2 tbs chopped cilantro

1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt. Stir until fragrant, about 30 seconds.

2. Add water, bring to a boil, cover and reduce heat to maintain a gentle simmer. Cook until potato is tender, about 10-12 minutes.

3. Add beans, tomatoes and lime juice. Increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from heat and stir in cilantro.

4. Serve over cooked rice.

Red Quinoa and Black Bean Salad

I know that quinoa is something that a lot of people haven't had before, but it is great! You can use it in place of rice in recipes and it has more protein. This dish is the first quinoa dish that I ever tried and I fell in love. It is easy to cook- just a 2:1 for water and quinoa. If you haven't had it before, give it a try! You will like it!

Red Quinoa and Black Bean Salad

1 cup Red Quinoa
4 tbs + fresh lime juice
1/4 tsp ground cumin
1/4 tsp coriander
1 tbs chopped cilantro
2 tbs minced scallions
1 can black beans, rinsed and drained
2 cups diced tomatoes
1 cup red pepper, diced
1 cup green pepper, diced
salt and pepper

Cook quinoa in 2 cups water until liquid is absorbed and quinoa is cooked through, about 15-20 minutes. Mix all ingredients and toss. Add more lime juice if it seems to dry. Chill until ready to serve.

*I will often add other vegetables that I have on hand such as zucchini or sugar snap peas.

Dansih Drops

This is a recipe that I grew up on. It was always a treat when my mom made Danish Drops for breakfast! Well, I have adopted the recipe and now I make it almost every Saturday morning for breakfast. I told Bubba that I would make him anything that he wanted for breakfast on his birthday and this is what he chose. That has to be saying something good about how delicious these are!

Danish Drops

Mix the following:

2 cups bisquick

1/4 cup softened butter

2 tbs sugar

2/3 cup milk

Directions:

Plop batter onto cookie sheet. Using a spoon, make indent in each batter plop. Spoon your favorite jam or jelly into each indent. Bake at 450F for 9-13 minutes or until golden brown. Drizzle with powdered sugar glaze once baked.

*I like mine to be a little more on the chewy side so I don't add quite as much milk. Experiment with it and find what consistency you like best.

Spinach, Pesto and Fontina Lasagna

I had been wanting to make a vegetarian lasagna for a while when I found this recipe. When I saw that it was spinach and pesto, I knew that it would be great, and it was! It does take a little bit of time, but it is worth it!

Spinach, Pesto and Fontina Lasagna
Adapted from Bon Appetit.

Sauce:

2 tbs unsalted butter

1/4 cup flour

2 1/2 cups milk

1/2 cup dry white wine

1 cup grated Parmesan cheese

1/2 tsp salt

Spinach:

2 tbs olive oil

1/2 cup finely chopped shallots

4 large garlic cloves, finely chopped

3 6-oz. packages baby spinach

Lasagna:

15 no-boil 7x3 1/2 inch lasagna noodles

3 1/2 cups fresh ricotta cheese

1 cup grated Parmesan cheese

1/2 tsp finely grated lemon peel

1 large egg

2 cups coarsely grated Italian Fontina cheese, divided

Herb Pesto:

1 1/2 cups fresh basil leaves (lightly packed)

1/2 cup pine nuts, toasted

1/2 cup Parmesan

1/4 cup fresh parsley

1/4 cup fresh tarragon leaves

2 garlic cloves

1/3 cup EVOO

For Sauce:

Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to a boil, whisking constantly, 4-5 minutes. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper.

For Spinach:

Heat oil in large pot over medium-high heat. Add shallots and garlic. Saute until shallots soften, about 2 minutes. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10-15 minutes longer.

Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.

For Pesto:Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl.

For Lasagna:

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

Preheat oven to 350 F. Butter 13x9-inch glass baking dish. Mix ricotta, Parmesan and lemon peel in medium bowl. Season to taste with salt. Mix in egg.

Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom dish. Spread 1/2 of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 1 3/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.

Bake lasagna until heated through and bubbling at edges, 50-55 minutes. Remove from oven. Remove foil from dish.

Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.

Pasta Primavera

This is one of our favorite meals to make during the spring. I think that I have already made it 3 times this year!! I love when spring comes and vegetables start to come into season. This pasta is packed full of all my favorite vegetables and is quite delicious!! (I can't remember where I found this recipe. It was a long time ago.)

Pasta Primavera

Ingredients:

1 tbs olive oil

3 cloves garlic, minced

1 red bell pepper, cleaned, seeded and cut into strips

1/2 lb. thin asparagus, trimmed and cut into 2-inch pieces

1 cup sliced button mushrooms (4 ounces)

1 cup grape or cherry tomatoes sliced in half

1 cup low-sodium chicken stock

1/2 cup 1% milk (I use almond milk)

1 tbs all-purpose flour, dissolved in 3 tbs water

1/2 tsp salt

1/2 tsp ground pepper

1 large carrot peeled and sliced into strips with a peeler

3/4 lb. whole wheat linguine

1/2 cup grated Parmesan

2 tbs chopped parsley

1/4 cup shredded basil leaves

Directions:

Heat the oil in large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.

Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

Homemade Sweet Potato Gnocchi

This is one of our favorite meals to make when we have company over for dinner and it is always a hit! Before you start, you need to know that this is really time consuming, but it is definitely worth it. Bubba was actually the one who found the recipe and he was so excited to make them. He made them all by himself the first time around and he did an amazing job!
Once you get them made, you can freeze them and they will save for a month or two. The trick for freezing them is to freeze them on a baking sheet. Keep the gnocchis from touching otherwise they will get stuck together. Once they are frozen, you can put all the gnocchis in a freezer bag. You cook them just the same as the directions say, but they may take a few seconds longer.

Homemade Sweet Potato Gnocchi

Ingredients:

2 1-lb. sweet potatoes
1 12-oz. container fresh ricotta cheese, drained in sieve 2 hours

1 cup grated Parmesan cheese

2 tbs. packed brown sugar

2 tsp. plus 2 tbs. salt

1/2 tsp. nutmeg

2 3/4 cups flour (about)

Directions:

Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to mixer. Add ricotta and blend well. Add Parmesan, brown sugar, 2 tsp. salt and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough onto floured surface; divide into 6 equal pieces. Form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkle with flour as needed if sticky. Cut each rope into 40 pieces. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tbs. salt and return to boil. Working in batches, boil gnocchi until they float to the top.

Serve with Brown Butter Sage Sauce or Homemade Marinara.

*Recipe found on Epicurious

Herbed Pasta with Lemon Butter

This recipe is great because it is so simple and easy to throw together, but tastes amazing.

Whole Wheat Pasta

1 tbs. melted butter

1 tsp lemon zest

1 tbs. fresh lemon juice

1/4 cup finely chopped herbs (Parsley, Basil, Chives, Tarragon)

Salt and Pepper, to taste

Crumbled Feta

To be honest, I really don't measure anything. I just add until it looks and tastes good. You can use any herbs you want. I usually use at least two different kinds of herbs to make is flavorful.

Quinoa, Sweet Potato and Feta Salad

I found this recipe over a year ago and now can't remember where I found it. So forgive me if I am not giving credit. But this is one of my favorite go-to recipes. It is good as a main dish or a side dish. I have started roasting the sweet potato and onion instead of sauteing them. Bake at 400F for about 25-3o min.[Makes 2 large servings as a main dish or about 4 as a side dish]

Quinoa, Sweet Potato and Feta Salad

Ingredients:

1/2 cup dry quinoa
1 cup water
1 whole garlic clove, peeled
1 sweet potato
1/2 onion
2-3 cups spinach
feta cheese

Directions:

1. Put the quinoa, water and garlic clove in a saucepan. Bring to a boil, then cover and simmer 15 minutes.
2. While the quinoa is simmering, dice up the onion and cut the sweet potato into small cubes.
3. Heat a saute pan over medium heat with a little olive oil (about 1 tsp). Add the sweet potatoes, stirring every few minutes. Cover the sweet potatoes to trap a little steam and help tenderize them for a few minutes. (I add a couple tbs of water to help make some steam.)
4. When the sweet potatoes are about half way tender, add the onion. Cook until both the sweet potatoes and onion are tender. Add the spinach and continue cooking until wilted. Remove from heat.
5. When the quinoa is finished cooking, smash up the garlic clove, spreading it through the quinoa. Combine the quinoa with the sweet potato mixture.
6. Season with salt and pepper and sprinkle with feta cheese.

*While I am cooking the sweet potato and onion, I will add some seasoning like Mrs. Dash and salt and pepper. Also, I don't add the spinach to the sweet potatoes until it is off the heat and in a bowl. This way, the spinach doesn't get too wilted and still has a little crunch. Make sure to watch the quinoa and to not over cook. Once all the water is gone, take it off the heat, otherwise it will burn to the bottom.

Last summer Bubba and I went to the Farmers Market at Pioneer Park in Salt Lake City. I was on the hunt for heirloom tomatoes because I had found this Tomato Tart recipe that I wanted to try out and I thought it would be great heirlooms. We found the most beautiful tomatoes. We picked out the ones we wanted and the nice farmer said, "that will be 17 dollars." Bubba and I looked at each other in astonishment (how could a couple pounds of tomatoes cost that much?) paid the kind farmer and went on our way. We couldn't believe that we had just spent so much on tomatoes! Let's just say this one expensive tart, but it turned out delicious and I would say that it was worth it. Maybe just try to find less expensive tomatoes!

Ingredients

• 1 unbaked 9-inch deep-dish pie crust (I made my pie crust)
• 1 1/2 lb. firm tomatoes, thinly sliced
• 4 oz. feta cheese, crumbled
• 3 large eggs
• 1 tbs tapenade or pesto
• 1/2 cup shredded low-fat mozzarella
• 1/2 cup chopped parsely plus extra for garnish
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 3 tbs capers for garnish (I didn't use these)

Directions

1. Preheat oven to 425F.


2. Layer pie crust with tomato slices, and sprinkle with 2 oz. feta. Beat together eggs and tapenade until well mixed, and stir in mozzarella parsley, onion powder, garlic powder, salt and pepper. Pour half of mixture over first tomato layer. Add second layer of tomato slices, and top with remaining egg mixture. Sprinkle remaining feta cheese on top.


3. Bake for 20-25 minutes, or until egg mixture firms and feta browns. Remove from oven, garnish with sprinkles of parsley and capers, slice and serve.

Cooks note: I used a large tart dish instead of a 9-inch pie pan. This meant that I almost doubled the egg mixture. It also too closer to 45 minutes to bake since it was a larger dish.