Lemon Garlic Pasta Salad

This recipe just shouts spring! It turned out really delicious and the only cooking involved is boiling noodles.


Lemon Garlic Pasta Salad

12 -15 oz Whole wheat noodles- I used Hodgson Mills Organic Whole Wheat Penne with Milled Flax Seed
Water for boiling
2 cups chopped broccoli florettes
2-3 diced roma tomatoes or 4-5 campari tomatoes
approx 1/2 cup diced yellow pepper (or sliced mini peppers)
approx 1/2 cup diced red pepper (or sliced mini)
1-2 cups chopped baby bella mushrooms
1/2-1 cup diced seedless cucumber
approx 1/2 15 oz can black olives, sliced

Dressing
1/2-3/4 cup lemon juice
3 Tbsp agave nectar
1 tsp prepared yellow mustard
1/2- 3/4 cup olive oil
4 medium sized garlic cloves, minced or micrograted
1/2 tsp sea salt
1/2 -1 tsp dried parsley
1/4-1/2 tsp dried basil (this would be so good with fresh!)
freshly ground black pepper to taste

Cook pasta according to directions. Run under cold water until no longer warm. Drain well.
In small bowl, place dressing ingredients, whisking olive oil in gradually to emulsify.
In large bowl place vegetables and cold pasta. Cover with dressing mix, tossing to coat well.
Serve and enjoy!
Optional: sprinkle with shredded mozzarella cheese

Marvelous Taco Salad

I've done a few different taco salad blends, but this one took the prize!

Marvelous Taco Salad

2-3 ripe avocados, diced
3 roma tomatoes seeded and diced
approx 1/4-1/2 cup diced onion (I mixed yellow and red.)
1/4 red pepper, finely diced
2 cloves garlic, minced
approx 3/4- 1 cup corn kernels
1 can black beans, rinsed and drained
3-4 tbsp lemon or lime juice
sea salt to taste

Flour tortillas
1/4-1/2 cup olive oil

Fresh flat leaf or baby spinach
romaine lettuce, washed and shredded
baby carrots, chopped
broccoli, chopped into small pieces
shredded mozzarella cheese (optional)

In a large bowl, combine first 9 ingredients. Stir well.

In large skillet, heat olive oil over medium heat. One at a time, brown tortillas in olive oil on both sides until golden and crisp.

Build taco salads per plate starting with crisped tortilla, spinach and lettuce, broccoli, carrots, avocado mixture and top with a sprinkling of cheese.
Delicious!!

My kids liked a little natural ranch on top. It think the avocado mixture does a beautiful job doubling as a dressing!

Enjoy!

Red Pepper and Lime Hummus

This was an experiment with a happy ending!

Red Pepper and Lime Hummus

1 can chickpeas or garbanzo beans mostly drained
2 tbs olive oil
juice of 1 small lime
1 large clove of garlic
1/4 red pepper
2-3 drops sesame oil
dash of cumin
approx. 1/2 tsp sea salt

Put it all in the blender or magic bullet and blend until smooth.

This is an awesome dip or spread for chips, veggies, pitas, wraps, sandwiches... you name it!
I slathered it on a whole wheat tortilla and wrapped it around leftover salad for lunch.
So good and so healthy!

Pina Colada Chutney

I was two weeks out from my last Costco trip and in need of some lunch but unwilling to eat anything just for the sake of eating. I needed something good. Out came random cans and leftovers and the dregs of my fresh stuff and here's what happened:

Pina Colada Chutney

1 cup leftover cooked brown rice
1/2 large can drained and rinsed black beans
1 14.5 oz can petite diced tomatoes with sweet onions
1/2 can drained pineapple
approx 1 cup fresh spinach, chopped
1/2 tsp chili powder
1 tsp garlic powder
1/4 tsp cumin
1/2 tsp sea salt
3-4 tbsp unsweetened shaved coconut

Throw everything but the coconut into a pot and mix well. Heat on stove top stirring occasionally until warmed through. Top each serving with desired amount of coconut and enjoy!

YUM!