Spinach and Zucchini Soup

I had to try this recipe with two of my favorite vegetables in the same pot, even if it’s a little hot these days for soup. I followed the recipe as written, except that I cut the cilantro back to a half cup, and even the reduced amount was almost overwhelming. Next time I may replace the cilantro with a milder herb so the vegetables themselves can shine. I also didn’t puree the soup completely to yield an even color, but I liked the more natural texture, and garnished the soup with Parmesan cheese.

Pizzas on the Grill

I had never cooked pizzas on the grill before, but they turned out great! I started with Trader Joe’s whole wheat pizza dough, cut into portions and stretched out fairly thin. First, you cook the dough on the grill until the bottom is browned, then flip, and add the toppings. This one has a drizzle of olive oil, scallions, tomatoes, basil, mozzarella, and Parmesan. Then, you cook until the cheese is melted and the bottom of the pizza is browned. A perfect crispy thin crust pizza!

Baked Banana Donuts

You really can make your own donuts! Angela at Oh She Glows tempted me with this recipe and I knew I had to try it out for myself. Now, these don’t taste like something you’ll find at Dunkin’, but they are much healthier and still a fun treat. The texture was more like a muffin than a donut, but I’ll try again with a fresh can of baking powder and see if they rise just a little more. We frosted them with a simple mixture of powdered sugar, milk, and maple syrup, and then sprinkled walnuts on top.

Peanut Butter Pancake

The whole grains and peanut butter make this a more filling breakfast than you might expect, and starting your day with a pancake is fun! Really, this only took a few more minutes than my usual oatmeal combinations.

1/4 c. whole wheat flour
1/4 c. oats
1 T sugar or Splenda
1/2 t baking powder
1 T peanut butter
1 egg white
1/4 c. milk

Mix flour, oats, sugar or Splenda and baking powder. Add peanut butter, egg white, and milk and stir well. Cook on a hot frying pan coated with cooking spray.

Tarragon Turkey Salad

A friend suggested I try fresh tarragon, and it was excellent in this turkey salad. I kept things simple with shredded turkey breast, tarragon, mayonnaise, salt, and pepper. It is served here on a bed of lettuce, shredded carrots, and sliced cucumbers.

Lentil Vegetable Pilaf

Lentils seem like winter food, but here they are matched with green and yellow squash, which are definitely summer vegetables. This turned out to be a great combination, regardless of the season. I changed the proportions from the original recipe, and switched the spices, but the end result is similar. Think of it as summer comfort food.

2 1/2 c. vegetable broth
2/3 c. dried lentils
1/3 c. coarse bulgur
1 T lemon juice
1 T olive oil
1 small onion, thinly sliced
1 green squash, thinly sliced
1 yellow squash, thinly sliced
Thyme
Black Pepper

Add lentils and broth to a small saucepan, bring to a boil and simmer covered for 20 minutes. Add bulgur, and simmer for an additional 15-20 minutes, until almost all the liquid is absorbed. Remove from heat and add lemon juice.

Meanwhile, heat oil in a large frying pan. Add onions and cook for 5 minutes, then add green and yellow squash. Cook for 15-20 minutes, until just browned. Sprinkle with thyme and black pepper.

When lentil mixture is done, add to the frying pan and toss with the vegetables.

Baby Bok Choy

I’ve been looking at the baby bok choy in the produce market for a few weeks, but wasn’t sure exactly what I’d do with it once I got home. After a little research, I found this recipe which seemed easy enough and explained how to get started. After rinsing, you pull off the larger leaves, trim the bottom, and then leave the smaller leaves intact. I was surprised at how tender the stalks were after a short time on the stove! I will definitely make this again, and the soy and sesame flavors will complement just about any meal.

1 T canola oil
1 t minced garlic
1/2 bunch scallions, chopped
5-6 heads baby bok choy
Dash sesame oil
Dash soy sauce

Heat oil in a large frying pan. Add garlic, scallions, and bok choy. Cover and cook for 3 minutes. Remove cover and cook for an additional 3-5 minutes, until tender. Add the sesame oil and soy sauce and toss before serving.

Grilled Eggplant and Goat Cheese Salad

I was inspired by this Giada De Laurentiis recipe and the shiny Japanese eggplants at my produce market. It would make a nice appetizer, but I turned it into a main dish salad. There really is lettuce underneath all that eggplant, I promise! I used less oil than the original recipe, but this is a simple dish that you could easily make after a day at the beach.

1 1/2 c. green lettuce
1 Japanese eggplant, cut into 1″ slices, and grilled
1-2 oz. goat cheese, crumbled
4-5 leaves fresh basil, chopped
Olive Oil
Balsamic Vinegar
Black Pepper

Place lettuce in a large bowl. Top with grilled eggplant slices, goat cheese, and fresh basil. Drizzle with olive oil and balsamic vinegar, and add a dash of black pepper.

Vodka Creamsicle

Angela at Oh She Glows likes to make fun drinks like this creamsicle. Based on her suggestion, I made a creamsicle cocktail. While I liked the cantaloupe flavor, this drink was a bit too sweet and would have been better with some crushed ice. So I guess I will need to try this one again soon!

1 c. cantaloupe cubes
1/2 c. water
2 shots vodka
2 T honey

Mix all ingredients in a blender, and pour into a cocktail glass.

Lemony Goat Cheese Pizza

After an especially long day, I could have eaten the lemony goat cheese right out of the mixing bowl for dinner and been happy. Instead, I went ahead and made a pizza, inspired by this recipe from Smitten Kitchen. It was just as good as I expected, and still a very quick meal to prepare.

4 oz. whole wheat pizza dough, spread into a circle
1 – 1 1/2 oz. goat cheese
1 T lemon juice
Salt
Pepper
1/2 yellow squash, thinly sliced
4 leaves fresh basil

Mix goat cheese, lemon juice, salt, and pepper in a small bowl, and spread on pizza dough. Place zucchini slices on cheese mixture, and top with basil and a dash of black pepper. Bake at 425 for 15 minutes.