Wednesday, June 26, 2019

Summer Squash and Pesto Pasta


Perfect for summer, this flavorful dish using the favorites 
of your summer harvest can be served either hot or chilled.



Summer Squash and Pesto Pasta


Ingredients
1 zucchini, halved then sliced
1 yellow summer squash, halved then sliced
16 oz. rotini pasta
3/4 or 1 cup of Homemade Pesto
1 cup of fresh cherry tomatoes, halved

Directions
1. Prepare pasta according to package directions.
2. Saute zucchini and yellow squash with 2 Tbsp. water over medium heat just until tender. Do not overcook.
3. Add cherry tomatoes to the squash and cook just long enough to heat through.
4. Combine cooked pasta and pesto. Mix until pasta is well coated.
5. Add cooked squash and tomatoes to the pasta. Combine well. Served hot or chilled.


Tuesday, June 18, 2019

Homemade Pesto

I look forward all year to making this pesto 
using basil from our very own garden. It pairs well with pasta, 
fresh tomatoes, zucchini, and many other summer favorites.


Homemade Pesto


Ingredients
1/2 c. fresh basil
1 1/2 c. fresh baby spinach
1/4 c. pine nuts
3 cloves garlic
1 Tbsp. lemon juice
1/2 tsp. sea salt
1/4 c. olive oil

Directions
1. In a food processor, combine the basil, spinach, pine nuts, garlic, lemon juice, and sea salt.
2. Process until all ingredients are well chopped (about 2 minutes).
3. Drizzle the olive oil into the food processor and process for an additional minute.
4. Serve over your favorite pasta or spaghetti squash.

Wednesday, June 12, 2019

Black Bean and Rice Enchiladas

  

Black Bean and Rice Enchiladas


Ingredients
1 small onion, chopped
2 cloves of garlic, minced
1 Tbsp. vegetable oil
1 15-ounce can of black beans, drained and rinsed
1/2 cup chopped fresh cilantro
1 4-ounce can of green chiles
1/2 tsp. sea salt (optional)
2 cups cooked brown rice
1 19-ounce can of enchilada sauce
6 12-inch flour tortillas

Directions
1. In a skillet over medium heat, add oil and onions. Cook until tender. Then add the garlic.
2. Add black beans, cilantro, green chiles, and sea salt.
3. Add the rice and 1 cup of the enchilada sauce to the pan and mix until well combined.
4. In a 8" x 11" casserole dish, pour half of the remaining enchilada sauce.
5. Generously fill each tortilla with the beans and rice and fold "burrito style" (ends folded in to keep the filling from falling out).
6. Assemble the tortillas in the casserole dish and gently pour over the remaining enchilada sauce.
7. Add vegan cheese, if desired
8. Bake enchiladas at 350 degrees for about 15 minutes, or until the cheese is melted.*
9. Garnish with your favorite toppings, such as guacamole, sour cream, olives, tomato, cilantro. Green onions and salsa are also delicious.



*Note: These enchiladas can be assembled ahead of time and refrigerated. Adjust baking time so that the enchiladas are heated through.


I wanted to include this picture of the leftovers that my daughter had for lunch the following day. I thought it showed well the inside of the enchiladas. These are one of her favorites, and she likes to add mild taco sauce on top for a little extra spice.