Basil-Cilantro Dressing

2 T lemon or lime juice

2 T white vinegar

¼ c. olive oil

¼ c. basil leaves

¼ c. cilantro

1 garlic clove, crushed

Salt and pepper to taste

Combine all the ingredients into a food processor or blender and blend until you reach your desired consistency!

This dressing will be fantastic drizzled over grilled potatoes, or topping salad greens with some toasted pine nuts and sliced strawberries!

Tahini-Miso Dressing

¼ c. Tahini

2 T light miso

2” piece of fresh ginger, grated

2-3 T fresh lemon or lime juice

¼ c. warm water

Mix all ingredients except water together until you have a paste.  Add water until you reach your desired consistency.  Adding less water will give your dressing a thicker texture that makes a fantastic dip, adding more water will make your dressing a bit thinner, and will allow it to spread very easily.  The ¼ c. recommendation makes a very creamy, delicious sauce.

Recipe courtesy of: TheKitchn

Perfect Summer Coleslaw

•  Small Head Cabbage, shredded
• 3-4 Carrots, shredded
• 2-3 Kale leaves, shredded
• 4 T. Olive Oil
• 4 T. Apple Cider Vinegar or Red Wine Vinegar
• Sesame Seeds to taste

Combine all ingredients in a large bowl, toss to coat the veggies in the dressing.  Enjoy right away, or seal in an airtight container in the refrigerator and enjoy within 3 days for the freshest flavor!  Fantastic as a side to grilled chicken or Roasted Potato and Carrot Soup, or make it into a meal by adding chickpeas to the top!

Recipe courtesy of

Roasted Potato and Carrot Soup

• 1 pound of new potatoes, cleaned and quartered
• 4-5 medium carrots, cleaned and chopped into the same sizes as potatoes.
• 2 large leeks, cleaned and cut into 1- ½ inch pieces. (Leave out the tough green parts)
• 5 cloves of garlic, peeled
• 1/3 c. olive oil
• 1 tsp sea salt
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp ground black pepper
• small pinch of cinnamon
• small pinch of sugar
• 8-9 c. vegetable broth
• grated carrots, for garnish.

1. Preheat your oven to 400 degrees F. Place all of your chopped vegetables on a baking sheet, along with your garlic cloves, still in their peels, and drizzle with your olive oil, then sprinkle with your spices. Roast the vegetables for 30 minutes or so, until fork-tender.

2. Place all of the vegetables and peeled garlic in your food processor (working in batches, if you need to, or use an immersion blender), and pulse with a bit of your stock until smooth. Add a cup of stock at a time, pulsing, until you’ve reached your processor’s maximum capacity (which is why I love my immersion blender – no maximum capacity), then push the pureed vegetables through a mesh sieve (or not, but I prefer a smoother texture). Place in a large pot, add the rest of your stock, and bring to a simmer. Taste and adjust seasonings as needed. This will keep well in the fridge for a week, or frozen for 3 months.

Recipe courtesy of: http://crepesofwrath.net/

Summer Squash Pasta

Ingredients:

• Zucchini or other summer squash
• Pasta sauce of your choice or grilled vegetables of your choice
• Fresh basil, parsley, cilantro or other fresh herbs, chopped.

To prepare:

Using a vegetable peeler, peel down the long sides of your squash to make long ribbon noodles.  Stop once you get to the center, as the soft, seedy area will make the noodles fall apart.  Bring a pot of salted water to a boil, and add the squash noodles.  Allow them to cook for just 2 minutes, then drain and add sauce or other grilled vegetables!  If you use grilled vegetables, toss them with a bit of salt and olive oil to keep the noodles from sticking together.   Top with fresh chopped herbs and serve immediately!

Summer Harvest Frittata

Ingredients:

• 6-8 fresh eggs (more eggs will result in a fluffier frittata)
• ¼ c. mixed fresh herbs roughly chopped (basil, cilantro, parsley)
• 1 T olive oil
• 1 bell pepper, chopped
• 1 medium summer squash, cut in half lengthwise, then cut in half again and sliced
• 4-5 small carrots, washed and sliced into coins
• 1 medium potato, washed and cut into ½ inch cubes
• salt and pepper to taste
• 1/8 tsp red pepper flakes (optional)

To prepare:

Preheat oven to 400°F.  In a medium bowl, whisk together eggs, salt, pepper, red pepper flakes and fresh herbs.  Set aside.

In a 8-9 inch oven safe, cast-iron skillet, heat olive oil over medium-high heat.  Make sure you get the oil up all the sides using a brush or wax paper.  Add the potato and carrots and sauté for about 10 minutes, until they begin to soften.  Reduce heat to medium and add bell pepper and summer squash. Toss around and sauté another 8-10 minutes.  If there is any water in the pan from the veggies, pour it off. Add the egg mixture to the skillet by pouring it over the top of the veggies and giving it a quick stir to combine.  Cook over a medium-low heat for about 5 minutes until the eggs are just set and there isn’t a lot of liquid running around the pan.  Place the skillet in the center of your preheated oven.  Allow to bake for 13-15 minutes, until it is golden brown, well set and puffy.  Remove from oven with mitts and let cool for several minutes.  Cut into wedges and serve.  If you end up with leftovers (somehow), this dish keeps well covered in the refrigerator for up to 3 days! Eat it again for your next meal!

Recipe courtesy of Tasty Yummies