Summer Salad

Summer Salad

Julia   

Using bountiful and colorful summer produce makes this summer salad a real treat. 

The flavors are brought forth through a delicious roasting of veggies, and a splash of balsamic and maple syrup.  It’s a summer salad that is sure to become a tradition. 

Summer Salad – Adapted from Oh She Glows

Ingredients

• 1 red bell pepper
• 1 orange bell pepper
• 1 can (14 oz) corn (or 3 cobs, fresh)
• 1 zucchini
• 1 summer squash
• Olive oil, to taste
• Sea salt, to taste
• Pepper, to taste
• 1 can (15oz) black beans, rinsed and drained
• 1/4 tsp. minced garlic
• 2 T balsamic vinegar
• 1 tsp. olive oil
• 1 tsp. maple syrup
• 1 tsp. Dijon mustard
• 1 tsp. dried parsley
• Splash of lime juice, if desired

Directions

Begin by preparing the veggies – dice the squash, bell peppers, and zucchini into 1-inch cubes.  Then, remove the corn kernels from the cobs, or just use 1 can (14-15oz) of corn (rinsed and drained). 

Arrange all the veggies on a lightly greased tray (I sheet cake sized pan), and sprinkle with olive oil, salt and pepper. 

Roast the veggies at 425 for 15-20 minutes. 

Place the roasted veggies in a large bowl along with 1 can (15 oz) black beans (be sure to rinse and drain the beans!). 

Stir to combine. 

Then, combine together: olive oil, balsamic vinegar, garlic, parsley, maple syrup and Dijon mustard.  Stir well. 

Drizzle over the salad and stir to combine. 

Serve immediately while warm, or chill and serve cold.  You can eat it as a salad or with chips as a salsa. 

Bring on summer!

Tuscan Chicken Skillet

Tuscan Chicken Skillet

Julia   

This skillet dinner combines wonderful flavors and textures together for an easy and hearty dinner. 

I loved how simple it was to make, and the use of the chicken and beans together. 

Tuscan Chicken Skillet – Adapted from The Wanderlust Kitchen

Ingredients

• 1 tsp. olive oil
• 1/2 lb chicken breasts, cut into 4-inch pieces or tender-sized portions
• 1 tsp. oregano
• 1 T minced onion
• 1 tsp. minced garlic
• 1 tsp. parsley
• 12 oz. baby bella mushrooms, sliced
• 1 C cherry tomatoes, sliced in half
• 1 can diced tomatoes, drained
• 1 can (15oz) Cannellini beans, rinsed and drained
• salt and pepper, as needed

Directions

In a large skillet, heat the olive oil until warmed.  Add in the chicken pieces and season with oregano, salt and pepper.  Cook until browned on each side. 

Add in mushrooms, sliced, and sauté them with the chicken for 3-5 minutes, or until the moisture they release in cooking has evaporated.  Then, add in the beans, diced tomatoes, and sliced cherry tomatoes.  Season with parsley.  

Cover and cook on medium heat, stirring occasionally, for 10-15 minutes.  At this point, the sauce will have largely evaporated.  Check to make sure the internal temperature of the chicken has reached 180 degrees.  Then, remove from the heat. 

Serve warm, garnished with parsley. 

Enjoy!

Skillet Chili Cheese Shells

Skillet Chili Cheese Shells

Julia   

We’re in a season of quick meals, and this one was a real winner. 

Filling and tasty, plus easy to make!  Oh, and the leftovers are great too.  I hope you enjoy it. 

Skillet Chili Cheese Shells – Adapted from Six Sister’s Stuff

Ingredients

• 1/2 lb. ground turkey
• 1 T minced onion
• 1/4 tsp. minced garlic
• salt & pepper, as needed
• 2 C diced tomatoes (or 1 can diced)
• 1 C tomato sauce
• 1 can pinto beans, rinsed and drained
• 1/8 tsp. crushed red pepper flakes
• 1/2 tsp – 1 tsp. chili powder
• 1 C uncooked small or medium pasta shells
• 1/3 C chicken stock
• 1 T chopped green chilies
• 1 T ketchup
• 2-4 oz. extra sharp cheddar cheese, shredded
• Parsley, garnish

Directions

Begin by browning the ground turkey in a large skillet.  Season the meat well with 1 T minced onion, 1/4 tsp. minced garlic and salt and pepper to your liking.  

Add in 2 C diced tomatoes, 1 C tomato sauce and 1 can pinto beans.

Top with 1/8 tsp. crushed red pepper flakes, up to 1 tsp. chili powder (depending on your spice preference), 1 T chopped green chilies and 1 T ketchup.  Stir well. 

Stir in 1 C uncooked pasta and 1/3 C chicken broth. 

Cover (but prop the lid up so as to vent some of the moisture) and simmer for 15-20 minutes until the pasta is done.  Stir occasionally during this cooking process. 

Top with cheese, and garnish with parsley if desired. 

Enjoy!

Summer Salsa

Summer Salsa

Julia   

Two weeks ago my colleagues were in town for a conference in our field and I invited them over for dinner.  Since we had fresh zucchini from our garden, I decided to try a new salsa recipe to go along with the bratwurst. 

The salsa was extremely easy to make and prep the day before; it was great served with tortilla chips, but also as a stand-alone salad. 

Summer Salsa – Adapted from Good Life Eats

Ingredients

• 1 (10-15oz) can corn, rinsed and drained
• 2 medium zucchini, quartered
• 1 (15oz) can black beans, rinsed and drained
• 1 C diced cherry tomatoes
• 1/2 tsp. minced garlic
• Pinch of salt and pepper (to taste)
• 2 T cider vinegar
• 1 T red wine
• Olive oil
• Parsley

Directions

Arrange the corn and zucchini on a large lightly greased cookie sheet.  Spritz lightly with olive oil and season with salt and pepper. 

Roast in an oven heated to 425 degrees for 20-25 minutes until zucchini and corn are roasted.  During the last 10 minutes, add the diced cherry tomatoes and roast them as well.  Continue roasting until most all the juices are evaporated.

Meanwhile, mix together 1/2 tsp. minced garlic, 2 T cider vinegar and 1 T red wine.  Stir well and set aside. 

When the veggies are done, toss them, along with the black beans, into a large bowl.  Drizzle on the wine mixture and stir well.  Garnish with fresh or dried parsley. 

Serve warm or chilled alongside tortilla chips. 

Enjoy!