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Showing posts from August, 2016

3 Bean Salad

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A colleague of Larry's made this for a party at Pivotal about 3 weeks ago. So easy to make, and really good! The fresh tomatoes, onion, cilantro, and lemon really make it. I took it to our friend Munira's house tonight, and it paired nicely with grilled veggies. Her family ate it up, yay!

Ingredients
1 can kidney beans
1 can garbanzo beans
1 can black beans
3 tomatoes, chopped
1/2 red onion, chopped
1/4 cup olive oil (or more)
1/4 cup red vinegar (or more)
1 lemon, juiced
3/4 - 1 cup cilantro, chopped
Salt and pepper to taste

Instructions Drain the beans and toss in a bowl. Add tomatoes, onion, and cilantro. Whip together the olive oil, vinegar, lemon juice, salt, and pepper, and add. Mix it all up. Season to taste. Eat!

Pasta Primavera

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So many tomatoes in our new garden bed! And our friends Elsa & John gave us some lovely zucchini from their garden. So I though I'd try to make a primavera similar to one at our favorite Italian restaurant. I tried this a couple of weeks ago, and the result was good, but we wanted even more flavor... so this version has a few changes (red wine instead of white, adding olives, more mushrooms). It was delish! 

Note: I didn't measure as I made it, so the amounts below are just rough guesses; adjust as you like.

Ingredients 1 onion, chopped 2 cups sliced fresh mushrooms 2-3 cups diced fresh zucchini  2-3 cups diced fresh tomatoes 1/4 cup olive oil (or more if desired) 1 small can sliced olives (black or kalamata) 1/3 cup red wine  4-5 cloves garlic, minced 1 T dried oregano  1 T dried basil  1 tsp each salt and pepper (or to taste) 1/2 tsp cayenne pepper (or to taste) 1/3 cup fresh basil, chopped

Pasta (we like Garofalo whole wheat pasta, fusilli especially, and also spaghetti)
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