Pasta and Grilled Zucchini Salad

Lately, I've been obsessed with grilled zucchini. Sprinkled with a little Tony's and lightly brushed with olive oil is my favorite way to make it. I add grilled zucchini to veggie wraps, or just eat it by itself...I never tire of it's smokey goodness. When I saw this recipe on Smitten Kitchen, I knew immediately I had to try it. I also knew right away that I wanted to grill my zucchini instead of fry it. There's already a good bit of olive oil in the homemade pesto, and the flavor of grilling your veggies versus frying them can't be beat. 

It may seem like there's a lot of steps involved, but it actually came together pretty quickly. There's very little chopping, and it's pretty easy to multi-task. From start to finish, it only took me about 30 minutes. Not bad at all, and the end result is worth it! I'd like to say it gets even better the next day, but I went on a mini vacay the next day, and Chris ate the rest. Obviously, he thought it was pretty nummy. Can you blame him?

I didn't think so.

Pasta and Grilled Zucchini Salad

Ingredients

Cooking spray

3 medium (or 2 large) zucchini, cut into 1/4 inch thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup fresh or frozen edamame or peas

2 cups basil leaves, coarsely chopped

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces pasta (stozzapreti, penne, etc.)

Zest of 1 lemon

1 1/2 tablespoons capers, chopped (mine were pretty big)

7 ounces buffalo mozzarella, torn into chunks

Salt and pepper

Directions

Bring a large pot of salted water to a boil.

Meanwhile, lightly spray grill with cooking spray. Grill zucchini slices over medium high heat, about 3-4 minutes per side, turning once. Transfer to a large bowl, sprinkle with salt and pour vinegar on top. Set aside.

When the water is boiling, cook pasta until al dente, adding the edamame during the last 3 minutes of cooking if frozen, or during the last 1-2 minutes if using fresh. Drain and rinse under cold water; set aside.

While the pasta cooking, combine half of the basil and all of the parsley and olive oil in a food processor or blender. Process until smooth, then season with salt and pepper. 

Transfer pasta back to the empty pot, or a large bowl. Add zucchini and any juices, basil-parsley oil, lemon zest, capers, and mozzarella. Gently stir together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Recipe source: adapted from Smitten Kitchen who adapted it from Plenty by Yotam Ottolenghi

Tropical Green Monster

Hello there! Yes, it's been a while. I unintentionally stepped back from this space over the past month, and I think I know why. I feel like I get into cooking ruts, especially at the beginning of each season (well, except for maybe fall and winter...soup is my jam). Over the past few weeks, I've tried to simplify what I cook and how we eat, not to mention try to eat healthier whole foods. That's not to say I won't be baking this summer (I have a batch of these in the freezer for when my sweet tooth kicks in), but I am trying to cut back on sugar, and the more fruits and vegetables I eat, the easier that is to do.  Expect some healthy veggie-full recipes in the near future!

I've been obsessing over smoothies this summer, averaging at least four a week! Strawberry banana is my fave when I want an all fruit smoothie, but this one is probably my favorite green one. Green smoothies aren't new to me or probably many of you, but this one is worth sharing. I got my inspiration from a recipe I saw on here on Eat Live Run, which I also recommend. SO good! Like all smoothies, the proportions and ingredients are up to you, so use this as inspiration! The measurements below are rough measurements. I hope you enjoy this green treat as much as I do! :)

Tropical Green Monster

Ingredients

A handful of fresh spinach

Roughly one cup chopped frozen mango

1 banana 

1/2 cup light coconut milk

Squeeze of lime juice

Water (or coconut water), if needed to thin it out to desired consistency 

Other add-in ideas: 

Frozen pineapple (omg so good!)

Chia Seeds

Fresh mint

Fresh ginger

Directions 

Place all ingredients in a blender and process until smooth. Serve immediately.

Raspberry Rhubarb Crostata

Look how pretty this crostata is! For my first free form tart EVER I was pretty freakin excited about how this bad boy turned out. Not only was it rustic and beautiful, it was also totally delicious. I know strawberries and rhubarb seem to go hand in hand, but after this crostata, I'm starting to question that. Though I love all things strawberry rhubarb, the tartness from the rhubarb seems to get lost in the sweet strawberries. Since raspberries are naturally on the tart side, you don't lose the rhubarb, and dare I say the pair work even better together?? The combination is still sweet, but you don't lose the tang from the rhubarb, which I love.

Also, the crust? Don't even get me started…it's so good! It's slightly nutty due to a little whole wheat flour, raw sugar gives it a dash of sweetness and crunch, and butter makes it super flakey. Butter makes everything better. My only wish is that I had either whipped cream or vanilla ice cream to top it with! :)

P.S. I can't believe this is my first ever pie/tart recipe to share on this little blog of mine. If given the choice, I always choose pie over cake. Note to self: must make more pie. 

Raspberry Rhubarb Crostata

Ingredients

Crust

1 cup unbleached all-purpose flour

1/2 cup whole wheat flour

1 1/2 tablespoons sugar

1/2 teaspoon kosher salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed

1 large egg

1 tablespoon whole milk

Filling

1/4 cup cornstarch

4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 pounds)

1 6-ounce container fresh raspberries

2/3 cup sugar

1 large egg, beaten

Raw sugar (I always grab a few extra packets when at Starbucks! shhh..don't tell!)

Sweetened whipped cream or vanilla ice cream-for serving (optional)

Directions

Crust

Combine both flours, sugar, and salt in a bowl and mix. Add the butter and use your hands to break the butter until it's reduced to pea-size pieces. Whisk the egg and milk in a small bowl to blend. Make a well in the center of the dry ingredients and add the egg mixture and mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: crust can be made 2 days in advance. Keep chilled.

Filling

Dissolve cornstarch in 3 tablespoons water in a small bowl, and set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a  bowl. Chill until cool, about 30 minutes.

Preheat oven to 400F. Working quickly (depending on how warm your kitchen is), roll out dough on floured parchment paper to 12-inches round. Brush with beaten egg. Mound filling in center of crust, gently spread out, leaving a 1 1/2 inch border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg and sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.

Let crostata cool on a baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or vanilla ice cream.

Recipe source: seen on Eating for England, who adapted it from Karen deMasco via bon appetit.

Herby, Peanuty, Noodly Salad

I first fell in love with soba noodles when Chris and I were living in Beijing (as evidenced here and here). Made with buckwheat flour, it was unlike anything I'd ever had before, sparking a love for all things buckwheat. It was no surprise that the second I saw this noodly salad I had to make it. Full of green and crispy veggies and herbs, it's definitely a winner and perfect for summer! The only thing I may do differently next time is add a hair less lime juice, so taste the dressing as you go to make it to your liking. 

It's also not surprising that this recipe came from one of my favorite cookbooks, River Cottage Veg (note to self: must buy this cookbook). Enjoy this fresh salad, sweet friends!

Herby, Peanuty, Noodly Salad

Ingredients

For the salad:

1/2 cup raw unsalted peanuts

7 ounces soba noodles*

5 ounces sugar snap peas

1/2 cucumber

6 green onions

Small bunch of mint, coarsely chopped

Small bunch of cilantro, coarsely chopped

For the dressing:

2 tablespoons rice vinegar

Zest and juice of 1 lime (or 1/2 a lemon)-or to taste!

1 small fresh red chile, finely chopped

1 garlic clove, minced

1 teaspoon brown sugar

1 teaspoon sesame oil

1 1/2 teaspoons soy sauce or Tamari (what I used), plus extra to serve

Splash of sriracha (optional)

Splash of oyster sauce (optional)

Directions

Toast the peanuts in a dry pan until a little dark and fragrant. Remove and coarsely chop; set aside.

Cook noodles per package instructions. Drain and rinse under cold water. Drain again, and set aside

Meanwhile, make the dressing. Combine all dressing ingredients in a large owl and whisk to combine. Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.

Add the sugar snap peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.

Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.

Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.

Serve with soy sauce for Tamari at the table for people to add to their bowls.

*Soba noodles made only with buckwheat flour are gluten-free, however many are produced with whole wheat flour as an ingredient. Check the labels if you have a gluten sensitivity or intolerance!

Recipe source: seen here, originally from River Cottage Veg

My Favorite Banana Bread

This is my absolute favorite banana bread recipe. I discovered it about four years ago (I've been holding out on you!), when I was staying with my host in Kalamazoo, MI. At the time, we both had subscriptions to Cooking Light Magazine, and the October 2010 issue was all about banana bread. Obviously, this was a life changing issue.

You can't go wrong with this bread. Once, I accidentally forgot to add the butter...still delicious. Another time I didn't have yogurt and used applesauce instead…amazing! It's a no fail recipe that comes out moist and chewy every single time! 

Ingredients

1 1/2 cups mashed ripe banana

1/3 cup plain yogurt

5 tablespoons butter melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar 

1 1/2 cups flour

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon allspice

Cooking spray

Directions

Preheat oven to 350F.

Combine first four ingredients in a large bowl. Beat with a mixer at medium speed. Add sugars and beat until combined.

Weigh or lightly spoon flour into dry measuring cups, level with a knife. Combine flour and remaining ingredients. Add flour mixture to banana mixture, beat until just combined. Pour batter in a 9 x 5-inch loaf pan coated with cooking spray.

Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and cool 10 minutes in pan on a wire rack. Remove bread from pan and cool completely.

Recipe source: adapted from Cooking Light: October 2010