Zucchini and Goat Cheese Salad

I made this salad a few days ago for the first time, and was a little skeptical because I've never been a huge fan of zucchini, but I have to say this salad was so good! The only recommendation I would make is when slicing the zucchini use a mandolin and leave the zucchini a little more sturdy. I sliced it more ribbon like and it became too thin after cooking it, so don't mind the picture! This is good enough to eat by itself or as a side! I didn't have pine nuts on hand so I substituted it for walnuts, but feel free to use whatever you have on hand!

Ingredients

- 4 mediums zucchini

- 2 TBSP olive oil

- 2 oz. Goat Cheese

- 2 TBSP balsamic vinegar

- 3-4 TBSP chopped walnuts

- Crushed red pepper

- Salt and pepper to taste

Directions

- With a mandolin, slice the zucchini lengthwise into thin strips (a little thicker than 1/16"). Places zucchini slices in a colander and sprinkle with salt, and let sit for about 10 minutes.

- Pat zucchini dry. Heat 2 TBSP olive oil in a large sauce pan and add zucchini. Cook for about 6-8 minutes on medium heat or until slices become a light golden brown. Add crushed red pepper, black pepper and walnuts. Taste for salt and add accordingly.

- Transfer cooked zucchini to a large plate and crumble goat cheese on top, garnish with more walnuts if desired.

- Using the same saucepan, over medium heat add balsamic vinegar. Bring to a boil and then reduce for 2-3 minutes or until the sauce coats the back of a spoon. Drizzle balsamic reduction over zucchini. Enjoy!

Pesto Pasta

One of my favorite herbs to cook with is basil. I absolutely love the taste of it and try to find as many uses for it as possible.  This particular dish is one of my all time favorites.  It's not only refreshing and delicious, but it's also easy to make and can be whipped up in no time at all! Try making it at home and let us know how you like it.

Ingredients:

1/2 box of your favorite pasta 

1/4th cup of pesto (click here for recipe)

2 TBSP EVOO (extra virgin olive oil)

1/2 cup sliced mushrooms

1/2 cup broccoli florets

1/3 cup sliced red bell pepper

1/4 cup (maybe a bit less) of black olives sliced

2-3 TBSP of pine nuts (optional)

2 TBSP Delallo brand Artichoke Bruschetta

2 TBSP Delallo brand Olive Bruschetta

2-3 TBSP sun dried tomatoes

1/2 TBSP crushed red pepper flakes

Salt & pepper to taste

Parmesan cheese for garnish (optional)

Directions:

1.  Cook pasta al dente by following the directions on the box & save 3-4 ladles of the starchy water that the pasta cooked in.  

2.  In a non stick pan, heat EVOO on medium to low heat.

3.  After about a minute, add crushed red pepper flakes and cook for another minute (you will smell the pepper cooking).

4.  Add pine nuts and cook them for about 3 minutes until they turn golden brown.

5.  Add sun dried tomatoes, artichoke bruschetta, olive bruschetta, black olives, mushrooms,  bell peppers, & broccoli florets and cook until all of the water released by the veggies has evaporated. 

6.  While the veggies are cooking, in a separate bowl, mix the pesto with a ladle or two of the starchy water. You want to mix enough water so that the pesto becomes saucy but not too thin or runny.  I just start by mixing a little bit of water and adding more as needed (roughly 2 ladles - maybe a little more).  

7.  Once the water from the cooking veggies has evaporates, add a little (about 3 TBSP) of the pesto mixture, & stir in the cooked pasta.

8.  Add remainder of the pesto sauce mixture, salt, pepper, stir, and cook for until everything is thoroughly heated.

9.  Sprinkle with parmesan cheese & serve.

    

Cinnamon-Pecan pie crust (Gluten-Free)

I've been on the lookout for a really good, gluten-free pie crust and I've finally found it! I found this recipe on allrecipes.com but tweaked it a little to give it a twist! I went to my local grocery store to pick up pecans, and stumbled upon the cinnamon pecans- they're dusted in a little sugar and cinnamon and oh so good! I used that as the base for this recipe, if you don't find cinnamon pecans, you can use regular and add some cinnamon and a little extra sugar! This is great as a cheesecake pie crust, or fill it with ice cream or even fresh fruit and whipped cream and I promise it will not disappoint!

Ingredients
- 3 cups cinnamon pecans
- 3 tbsp melted butter
- 2 tbsp sugar

Directions
- Place pecans and sugar in a food processor and grind until fine 'crumbs' form.
- Add butter and pulse until it starts to come together.
- Press mixture into a lightly greased pie dish and refrigerate for at least four hours, preferably over night. (wrap with
foil or saran wrap).

Sautéd Indian Style Quinoa

Earlier this week, after a LONG day at work, I came home to a hungry hubby who wanted something quick and filling.  This recipe literally took me about 15 minutes to make from start to finish.  Typically, most Indian recipes call for some sort of a sauté...this is better know as a vaghar (pronounced va-gar).  Anytime you sauté anything, it instantly adds a ton of flavor!  Try it at home and let me know how it turns out.

Ingredients:
1 cup organic quinoa
2 & 1/4 cups water
2 TBSP EVOO (extra virgin olive oil)
1 tsp mustard seeds
1 to 1.5 tsp turmeric
2 tsp cayenne pepper
1/4 cup bell peppers (optional - any color you have)
1/4 cup diced tomatoes (optional)
Cilantro to garnish (optional)
Salt to taste

Directions:
1.  Rinse quinoa thoroughly in a fine strainer under cold running water until water runs clear.  Drain excess water.
2.  Combine 1 cup quinoa with the water in a medium saucepan, bring to a boil. reduce to a simmer, cover, and continue cooking until the seeds are translucent and have spiraled out from each seed.
3. In a separate pan, heat oil over low to medium heat.
4.  Once the oil has heated a bit, add mustard seeds, and wait for them to crackle (they will a make crackling noise).
5.  Reduce the heat add bell peppers and sauté for roughly 3 minutes.
6.  Add quinoa, salt, cayenne pepper, & turmeric and cook for roughly 5 minutes.
7.  Add tomatoes and cook for roughly 3 more minutes or until thoroughly heated.
8.  Garnish with cilantro and enjoy!