Tag Archives: Summer recipes

Summer Zucchini Linguine

This might be the easiest dinner I’ve ever thrown together so it’s definitely going to be a staple even though I pretend to swear off carbs Monday through Friday. To lessen my guilt, I go for whole wheat linguine although I’m guessing I’m effed regardless.

Photos via me

Recipe adapted from Sarah Raven’s Fresh from the Garden

2 large zucchini or other summer squash, coarsely grated
2 cloves of garlic
Red pepper flakes (however spicy you like it)
2 tablespoons olive oil
Small pat of butter
Freshly grated Parmesan cheese
Salt and pepper to taste
Any kind of pasta you desire

Place grated zucchini and a pinch of salt in colander and let it hang out while you make the pasta. Heat oil in large pan. Add garlic and red pepper flakes and cook until aromatic (couple of minutes). Add pasta, zucchini, butter, cheese, salt and pepper. Mix well and eat, preferably outdoors with wine.

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Easy Summer Recipes

I’ve been cooking. Yay! Nothing fancy, but I lean towards easy as hell and light. I made like 2 lbs of quinoa last week and pretty much ate some variety of it every day. Cumin-scented black beans and quinoa, lemon-scented chickpeas and quinoa, zucchini-scented carrots and quinoa, etc.  Also, I made a pretty divine cauliflower soup that is my favorite go-to recipe in the summer. We eat it with bread and wine much like everything else. Easy as hell recipes below.

Images by moi!

Cumin-scented quinoa and black beans

Quinoa (obviously)
Olive oil
1 onion
A couple cloves of garlic
As much cumin as you can stand (I like about a tablespoon)
1 can of black beans
A few tomatoes
Salt and pepper
Cilantro

Cook giant batch of quinoa according to instructions on box. Heat about one tablespoon olive oil in a pan and saute onions with cumin for a few minutes. Add garlic and cook additional minute. Add beans, quinoa and tomatoes, cover and simmer for a few minutes until beans are heated through. Salt and pepper to taste and garnish with cilantro.

Quinoa and chickpea salad

Quinoa (cold)
3 cloves of garlic
Handful of chives
Some parsley
A few tomatoes
1 can of chickpeas
Olive oil
1 lemon
Salt and pepper

Chop garlic, chives and tomatoes and mix well with cold quinoa in a bowl. Add chickpeas, lemon juice, salt and pepper. Drizzle with olive oil and garnish with parsley. This makes an amazing lunch too!

Cauliflower soup

1 head of cauliflower, chopped
2 small potatoes, peeled and diced into tiny cubes
1 small yellow onion
2 cloves of garlic
2 cloves of shallots
1 cup aged cheddar
1 tblsp olive oil
4 cups vegetable broth
chives
salt and pepper

Saute onions and shallots in olive oil over medium high heat for about two minutes. Add garlic, potatoes and a pinch of salt, cover and cook until potatoes are near tender. Add cauliflower and broth, bring to a boil and simmer for about 10 minutes. Use an immersion blender (or transfer to a regular blender) to puree the soup. Add half a cup of cheese and blend some more. Transfer to bowl, season with pepper, top with cheese and chives and chow down.

 

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