Category: Vegetarian

Squash Explosion Quesadilla

Farmer's Market Finds, Mexican, Vegetarian

Summer squash is all over the farmers market. I LOVE every squash, but there is just something about the squash in the summer. It is just so perfect. This week my favorite stand these cute little guys…

Anyways, I am always finding new ways to add them to my food. The other night the family went to a local Mexican restaurant where I ordered the Chili Rellenos; 2 deep fried cheese stuffed poblano peppers, refried beans, and rice. So good, but too much! I brought the leftover poblano home in hopes to do something with it. Here is my creation…

I diced 1 green and 1 yellow squash, 3 baby portabella mushrooms, and my leftover poblano chopped and added it to a skillet. I cooked them all in olive oil with a little salt, pepper, and chili powder for a little kick. I also had a bit of rice leftover that I threw in. The whole cook time was about 8 minutes on medium high heat, stirring occasionally.

I like to treat my quesadillas just like grilled cheese, so I buttered one side of 2 small tortillas. I sprayed cooking oil to a non-stick skillet and heated the pan on medium high. Then I added the veggie mixture to the first tortilla and placed it buttered side down. Then I added a nice handful of shredded Mexican cheese blend. I added the top hat tortilla butter side up. I peeked at the bottom with my spatula and when it was brown and crispy, 3-4 minutes, I carefully flipped it. Same time on the other side, plus all that glorious cheese will be melting. Nothing better that this…

Maybe a side of sour cream and guac 😉

Squash, Beet, and Baby Kale Pasta

Pasta, Vegetarian

I made this gorgeous pasta last week when I found some pretty beets (red and yellow), yellow squash, and baby kale at the farmers market.

First I sautéed thinly sliced beets and squash in a bit of olive oil with some salt and pepper until tender, about 6 minutes.
Then I added the baby kale and let that wilt down while I cooked 1/2 pound of penne pasta in salted boiling water (about 8 minutes).
Once the pasta was finished I mixed it up with the squash, beets, and baby kale. I added some more olive oil and a ton of Parmesan cheese. So healthy and light. A perfect summer meal!

Goat Cheese Stuffed Zucchini Blossoms

Appetizers and snacks, Farmer's Market Finds, Vegetarian

The farmer’s market near me is in full swing! Gorgeous strawberries, peaches, lettuces, and tons of fresh veggies and honey. Katie loves coming with me to indulge in the flavored honey sticks, fresh bread, and doughnuts. It is my happy place 😉 I spied the last package of these gorgeous squash blossoms, so I got them, of course!

First I took out the staamen (super bitter), then I gently rinsed them with water. They are super delicate, but they also may have some bugs living inside, so clean them. I leave the stem on to help keep them together, but cut them off at the end.

I filled these guys up with herbed goat cheese. You could use cream cheese, ricota, mozzarella, add chopped herbs, or whatever cheese combo you have on hand. I have made these fried in oil and baked in the oven, but I wondered about the possibility of using my air fryer. It worked! I made a simple batter of 1 cup flour, 1 tablespoon corn starch, 1 egg, and some soda water mixed well. I have also used beer before with rice flour, which is also great.

Air Fryer- 400 for 4 minutes. Check and turn over. Cook for about 4 more minutes. The cheese will escape and that is fine. SO GOOD!

I did a bad, bad thing ;)

potatoes, Side dishes...veggies, Vegetarian

I learned how to perfect a baked potato… in an air fryer! Potatoes covered in avocado or canola oil covered in course salt. These are good high smoke point oils, which means they can be cooked at high temps without burning. Course sea salt, because potatoes and crunchy salt are besties. Cook at 400 for 40 minutes flipping at the 20 minute mark. Once done, cool for just few, then break open these bad boys for the rest of the party! Tons of butter, cheese, and sour cream. We were not even mad that bacon didn’t show up. Such a show off! No potato skins left behind!

I’m Just a Simple Girl…

Pantry Raid, Pasta, Vegetarian

There are a lot of foods I love more than anything… pizza, tacos, cheese, an almost rare steak, bread with tons of salty butter; but my favorite is PASTA! There is nothing more comforting. I am not too picky about what kind of pasta. I will eat a plain bowl of pasta with just butter and parm; a trait which I have passed down to my girls. Heck, we will eat it plain out of the pot 😉

Anyways, I had some wilting mushrooms and spinach, and I found about half of a pound of spaghetti in the pantry. I sauteed the mushrooms in olive oil while I cooked the pasta. Right at the end of the pasta cooking, I added the spinach to the mushrooms. Once it wilted, I added in the pasta and mixed them all together with a bit of pasta water and more olive oil. I also added about 2 tablespoons of butter and 1/3 cup Parmesaun cheese. Mix well. Add more pasta water, butter, olive oil, Parmesan cheese as needed.

Feel free to add some shrimp, scallops, or grilled chicken for extra protein.