Zucchini Pancakes

 Zucchini pancakes 

 There is an abundance of summer squash in the markets right now. I have been buying many different varieties in my local farmers market. Any type of squash will work for this recipe.  

 2 pieces of zucchini grated** see note below 
½ onion, minced 
2 Tbsp. minced parsley  
2-3 Tbsp spelt flour 
1 egg 
½ tsp. salt 
2 Tbsp olive  oil 
Note:  **drain the zucchini or squeeze the moisture out in a paper towel. 
 Mix all the ingredients together. 
Heat a skillet , add the olive oil.  
Scoop by spoonful and fry the pancakes about 4 minutes aside. Drain on paper towels. And just enjoy.

Zucchini pancakes

There is an abundance of summer squash in the markets right now. I have been buying many different varieties in my local farmers market. Any type of squash will work for this recipe.

2 pieces of zucchini grated** see note below
½ onion, minced
2 Tbsp. minced parsley
2-3 Tbsp spelt flour
1 egg
½ tsp. salt
2 Tbsp olive oil

Note: **drain the zucchini or squeeze the moisture out in a paper towel.

Mix all the ingredients together.
Heat a skillet , add the olive oil.
Scoop by spoonful and fry the pancakes about 4 minutes aside. Drain on paper towels. And just enjoy.

Butternut Squash

 Butternut squash, Brussel sprouts and crispy Kale.  

 I had a fun day at the farmers market and put together this dish. It’s a little time consuming but very worth it.  
First, preheat your oven to 350 degrees.  
Line a baking pan with parchment paper or tin foil.  

 1 butternut squash, peeled and chopped into 1 inch squares.  
2 tsp. fresh or dried thyme.  
1 Tbsp.  plus 2 tsp. olive oil.  
12 Brussel  sprouts, cut in half 
8 - 10 leaves of dinosaur kale, veins removed.  
Salt and pepper to taste.  

 Slice the kale into strips. place the kale on the baking pan and coat with 2 tsp. of olive oil and salt and pepper.  Place in the oven. Cook for 15-20 minutes until crispy and bright green. Transfer to a paper towel. Set aside.  

 Raise the oven to 375 degrees.  
Place the squash pieces on the baking tray, drizzle with 1 TBSP of the olive oil. Sprinkle  the thyme, a little salt and pepper and mix. Bake about 30 minutes until the squash is tender.  
While the squash is in the oven, simply steam the Brussel sprouts. Place on a steam rack, place in a pot, add water, cover and cook for 8-10 minutes, until done.  

 Place the squash in a serving bowl. Arrange the Brussel sprouts over the squash. Top with the crispy kale.

Butternut squash, Brussel sprouts and crispy Kale.

I had a fun day at the farmers market and put together this dish. It’s a little time consuming but very worth it.
First, preheat your oven to 350 degrees.
Line a baking pan with parchment paper or tin foil.

1 butternut squash, peeled and chopped into 1 inch squares.
2 tsp. fresh or dried thyme.
1 Tbsp. plus 2 tsp. olive oil.
12 Brussel sprouts, cut in half
8 - 10 leaves of dinosaur kale, veins removed.
Salt and pepper to taste.

Slice the kale into strips. place the kale on the baking pan and coat with 2 tsp. of olive oil and salt and pepper. Place in the oven. Cook for 15-20 minutes until crispy and bright green. Transfer to a paper towel. Set aside.

Raise the oven to 375 degrees.
Place the squash pieces on the baking tray, drizzle with 1 TBSP of the olive oil. Sprinkle the thyme, a little salt and pepper and mix. Bake about 30 minutes until the squash is tender.
While the squash is in the oven, simply steam the Brussel sprouts. Place on a steam rack, place in a pot, add water, cover and cook for 8-10 minutes, until done.

Place the squash in a serving bowl. Arrange the Brussel sprouts over the squash. Top with the crispy kale.

Salmon Baked in Parchment Paper

 Salmon baked in parchment paper.  

 This is a very easy preparation. The best part is that you can make up the packages in the morning and put them in the oven for dinner.  
I used 2, 4 oz. pieces of wild caught salmon.  
1 potato 
½ cup broccoli florets 
½ cup cauliflower florets.  
1 Tbsp. Parsley, chopped 
½ Tbsp. Fresh dill, chopped.  
Olive oil 
1 Lemon 
½ cup white wine or stock.  
Salt 
Pepper 
Directions: 
Preheat your oven to 375 degrees  
Slice the potato into thin slices. Place on a baking pan and drizzle just a bit of olive oil over them. Sprinkle with salt and pepper and bake until crisp. About 20 minutes. Set aside.  
Steam the broccoli and cauliflower.  
To assemble: 
Place a piece of parchment paper on a flat surface. Place 1 piece of salmon on one side of the paper. Remember that you are going to fold over the paper to form a package. Season with a little salt and pepper. Sprinkle half of the dill and parsley, and half of the vegetables. Place half the potatoes around the edge.  
Squeeze one half of the lemon over the fish. Also add 2 Tbsp. of wine or stock. Start on one side and make a small fold to bring the edges of the paper together. Continue to make small folds until you get to the end. Make the last fold and tuck it under. Place it on a baking pan. Repeat the second package. At this point you can place in the refrigerate or you can cook them immediately. Bake in a preheated 375 degree oven for about 12 -15 minutes. Remove from oven, place each package on a dinner plate. Serve.  
 Punch open the package with a knife and enjoy.

Salmon baked in parchment paper.

This is a very easy preparation. The best part is that you can make up the packages in the morning and put them in the oven for dinner.
I used 2, 4 oz. pieces of wild caught salmon.
1 potato
½ cup broccoli florets
½ cup cauliflower florets.
1 Tbsp. Parsley, chopped
½ Tbsp. Fresh dill, chopped.
Olive oil
1 Lemon
½ cup white wine or stock.
Salt
Pepper
Directions:
Preheat your oven to 375 degrees
Slice the potato into thin slices. Place on a baking pan and drizzle just a bit of olive oil over them. Sprinkle with salt and pepper and bake until crisp. About 20 minutes. Set aside.
Steam the broccoli and cauliflower.
To assemble:
Place a piece of parchment paper on a flat surface. Place 1 piece of salmon on one side of the paper. Remember that you are going to fold over the paper to form a package. Season with a little salt and pepper. Sprinkle half of the dill and parsley, and half of the vegetables. Place half the potatoes around the edge.
Squeeze one half of the lemon over the fish. Also add 2 Tbsp. of wine or stock. Start on one side and make a small fold to bring the edges of the paper together. Continue to make small folds until you get to the end. Make the last fold and tuck it under. Place it on a baking pan. Repeat the second package. At this point you can place in the refrigerate or you can cook them immediately. Bake in a preheated 375 degree oven for about 12 -15 minutes. Remove from oven, place each package on a dinner plate. Serve.
Punch open the package with a knife and enjoy.

 It is spring and the farmers market is starting to showcase beautiful flavorful tomatoes.  
I love pasta, and when I see tomatoes it is the first thing I think of making. This is a meal that you can make in about 15 minutes. Here is how to do it.  

 Bring a large pot of  salted water to a boil.  
Meanwhile, chop up tomatoes. About 6 medium sized.  
Heat a pan and add 2 Tbsp. of olive oil. Add 2 cloves of minced garlic. If you like some heat, now is the time to add a pinch of red pepper flakes.  
Add the spelt *  pasta to the water. Add the tomatoes with their juices to the pan with the garlic. And red pepper flakes.  
Cook the pasta according to package directions. Just before the pasta is done, add a handful of basil to the sauce.   
Drain the pasta and pour it into the pan with the tomatoes.* Stir and cook for about one minute.  
Enjoy.  

 Notes*  you can purchase spelt flour at your local health food store or online.  
I also always save a cup of water when I drain my pasta. I always use a little to add to my sauce. It brings it all together.

It is spring and the farmers market is starting to showcase beautiful flavorful tomatoes.
I love pasta, and when I see tomatoes it is the first thing I think of making. This is a meal that you can make in about 15 minutes. Here is how to do it.

Bring a large pot of salted water to a boil.
Meanwhile, chop up tomatoes. About 6 medium sized.
Heat a pan and add 2 Tbsp. of olive oil. Add 2 cloves of minced garlic. If you like some heat, now is the time to add a pinch of red pepper flakes.
Add the spelt * pasta to the water. Add the tomatoes with their juices to the pan with the garlic. And red pepper flakes.
Cook the pasta according to package directions. Just before the pasta is done, add a handful of basil to the sauce.
Drain the pasta and pour it into the pan with the tomatoes.* Stir and cook for about one minute.
Enjoy.

Notes* you can purchase spelt flour at your local health food store or online.
I also always save a cup of water when I drain my pasta. I always use a little to add to my sauce. It brings it all together.

 Here is the quick and very easy dinner I made last night. Within an hour  it can be on your plate.  
Preheat your oven to 425 degrees .  
Scrub and wash a sweet potato or a yam. Poke  with a fork or knife so steam can escape. Put it on a cookie sheet and bake for one hour.  
45 minutes into the cooking, place the broccoli  in a steamer. Place the salmon in a baking dish. Sprinkle with a little salt and pepper. Squeeze a few teaspoons of fresh lemon juice on top.  
Steam the broccoli and bake the fish. The fish should be done in 12-15 minutes.  

 Tip. Zest the lemon and sprinkle on the broccoli. It gives it a great punch of lemon flavor.

Here is the quick and very easy dinner I made last night. Within an hour it can be on your plate.
Preheat your oven to 425 degrees .
Scrub and wash a sweet potato or a yam. Poke with a fork or knife so steam can escape. Put it on a cookie sheet and bake for one hour.
45 minutes into the cooking, place the broccoli in a steamer. Place the salmon in a baking dish. Sprinkle with a little salt and pepper. Squeeze a few teaspoons of fresh lemon juice on top.
Steam the broccoli and bake the fish. The fish should be done in 12-15 minutes.

Tip. Zest the lemon and sprinkle on the broccoli. It gives it a great punch of lemon flavor.

 Salmon, rice and salad

I went to dinner at a friends house. As a favor to me this was a more alkaline meal.  
Roasted Salmon, Japonica  rice, cooked in vegetable broth with onions and salad filled with healthy greens, steamed broccoli and tomatoes with a dressing of olive oil and fresh lemon juice.  If you keep the protein to a 4 ounce portion(acidic) and combine it with alkaline foods, the rice and salad, it is possible to enjoy most foods you enjoy and still be eating alkaline.

Salmon, rice and salad I went to dinner at a friends house. As a favor to me this was a more alkaline meal.
Roasted Salmon, Japonica rice, cooked in vegetable broth with onions and salad filled with healthy greens, steamed broccoli and tomatoes with a dressing of olive oil and fresh lemon juice. If you keep the protein to a 4 ounce portion(acidic) and combine it with alkaline foods, the rice and salad, it is possible to enjoy most foods you enjoy and still be eating alkaline.

 Pasta is a go to quick meal. Serve it with a tossed green salad and you have dinner in under 30 minutes.  
Bring a pot of salted water to a boil. 
Add one box of spelt pasta or try quinoa pasta. 
1 Tbsp olive oil 
1 zucchini squash 
½ small onion 
Fresh Basil or Parsley  
Salt 
Pepper 
Cook pasta according to package directions.  
Heat  a frying pan, add the onion, cook for 3 minutes. Add the zucchini cook for 5 minutes. Season with salt and pepper. Drain the pasta and add to the pan stir in the fresh herbs. 

 Note:  I always reserve a little of the pasta water to add to my pasta, if it is looking too dry

Pasta is a go to quick meal. Serve it with a tossed green salad and you have dinner in under 30 minutes.
Bring a pot of salted water to a boil.
Add one box of spelt pasta or try quinoa pasta.
1 Tbsp olive oil
1 zucchini squash
½ small onion
Fresh Basil or Parsley
Salt
Pepper
Cook pasta according to package directions.
Heat a frying pan, add the onion, cook for 3 minutes. Add the zucchini cook for 5 minutes. Season with salt and pepper. Drain the pasta and add to the pan stir in the fresh herbs.

Note: I always reserve a little of the pasta water to add to my pasta, if it is looking too dry

 When my kids were little I would mix vegegetables into red pasta sauce to hide them. Now I can just put them on top. The early girl tomatoes are in the farmers market right now and they will not be around too much longer.  I just love the punch in their flavor. I made this pasta and got a little creative with the garnish of zucchini. It’s a fun presentation and the zucchini folds into the pasta.  
1 tsp. sea  salt 
1 box spelt or your favorite pasta 
2 Tbsp. olive oil 
10-12 early girl tomatoes 
1-2 cloves minced garlic 
1 medium size zucchini  
2 Tbsp fresh basil 

 Being a pot of salted water to a boil for the pasta 

 For the sauce 
Heat a saucepan with 2 tablespoons of olive oil.  Cut up 12 early girl red tomatoes, add to the pan.  
Mince 1-2 cloves of garlic. Add right on top of the tomatoes.  Cook for 10 minutes, using a fork, occasionally smash the tomatoes. If the sauce is too thick, add a spoonful of the pasta water.  

 Using a vegetable peeler, peel the zucchini unto long strips.   
Drop Into the boiling water for 1 minute.  Remove from the pan, cover and set aside. Add the pasta to the water and cook according to package directions.   

 When the pasta is done, drain, and put in the pan with the sauce.  Add the basil and stir.  Place the pasta into individual bowls and put a portion of the zucchini on top.

When my kids were little I would mix vegegetables into red pasta sauce to hide them. Now I can just put them on top. The early girl tomatoes are in the farmers market right now and they will not be around too much longer. I just love the punch in their flavor. I made this pasta and got a little creative with the garnish of zucchini. It’s a fun presentation and the zucchini folds into the pasta.
1 tsp. sea salt
1 box spelt or your favorite pasta
2 Tbsp. olive oil
10-12 early girl tomatoes
1-2 cloves minced garlic
1 medium size zucchini
2 Tbsp fresh basil

Being a pot of salted water to a boil for the pasta

For the sauce
Heat a saucepan with 2 tablespoons of olive oil. Cut up 12 early girl red tomatoes, add to the pan.
Mince 1-2 cloves of garlic. Add right on top of the tomatoes. Cook for 10 minutes, using a fork, occasionally smash the tomatoes. If the sauce is too thick, add a spoonful of the pasta water.

Using a vegetable peeler, peel the zucchini unto long strips.
Drop Into the boiling water for 1 minute. Remove from the pan, cover and set aside. Add the pasta to the water and cook according to package directions.

When the pasta is done, drain, and put in the pan with the sauce. Add the basil and stir. Place the pasta into individual bowls and put a portion of the zucchini on top.

 The farmers market had some beautiful squash last week and I got inspired to create a quick ratatouille.  You can make this in under an hour and it will grace your table.  Put this on your table and there will be nothing left in the pot when you clear the table.  This is a side dish that goes with almost anything. It can be a main course if you serve it with a bowl of quinoa.  

 2 Tbsp. olive oil 
2 cloves garlic, minced 
1 onion, chopped 
1 globe eggplant 
2 zucchini squash 
2 yellow crookneck squash 
1 14oz. Can of diced tomatoes 
1tsp. dried oregano 
Salt and pepper 

 Slice the eggplant and sprinkle salt over the slices. Set in a bowl for ½ hour.  
Wipe the salt off the eggplant and cut into I inch squares. Set aside.  

 Heat the olive oil in a large pot. Add the onion and cook about 5 minutes. Add the garlic, eggplant, squashes and the tomatoes. Stir, add the oregano and a little salt and pepper. Cook over a low heat for 45 minutes to an hour.   

 Note:  if you have fresh sweet and delicious tomatoes, you can use them instead of the canned ones. About 1/12 cups fresh chopped tomatoes.

The farmers market had some beautiful squash last week and I got inspired to create a quick ratatouille. You can make this in under an hour and it will grace your table. Put this on your table and there will be nothing left in the pot when you clear the table. This is a side dish that goes with almost anything. It can be a main course if you serve it with a bowl of quinoa.

2 Tbsp. olive oil
2 cloves garlic, minced
1 onion, chopped
1 globe eggplant
2 zucchini squash
2 yellow crookneck squash
1 14oz. Can of diced tomatoes
1tsp. dried oregano
Salt and pepper

Slice the eggplant and sprinkle salt over the slices. Set in a bowl for ½ hour.
Wipe the salt off the eggplant and cut into I inch squares. Set aside.

Heat the olive oil in a large pot. Add the onion and cook about 5 minutes. Add the garlic, eggplant, squashes and the tomatoes. Stir, add the oregano and a little salt and pepper. Cook over a low heat for 45 minutes to an hour.

Note: if you have fresh sweet and delicious tomatoes, you can use them instead of the canned ones. About 1/12 cups fresh chopped tomatoes.

 This is a very easy dinner to prepare and you can make it in about 15 minutes. Add a tossed green salad and you have an alkaline meal.  

 Serves 2  

 ½ lb. fresh halibut 
2 yellow potatoes , quarted  
2 cups broccoli  
Lemon  
Sea salt 

 Heat a grill pan, place the potatoes in a pot  with  salted cold water. Bring to a boil, lower the heat and simmer for 12 minutes.  Meanwhile, season the fish with a little salt and pepper. Place the fish on the grill and cook for 12 minutes.  
Add the broccoli to the potatoes and cook for 3 minutes.  
Drain the potatoes and broccoli . Take the fish off the grill.  
Squeeze the lemon over the fish and broccoli  

 That’s it.

This is a very easy dinner to prepare and you can make it in about 15 minutes. Add a tossed green salad and you have an alkaline meal.

Serves 2

½ lb. fresh halibut
2 yellow potatoes , quarted
2 cups broccoli
Lemon
Sea salt

Heat a grill pan, place the potatoes in a pot with salted cold water. Bring to a boil, lower the heat and simmer for 12 minutes. Meanwhile, season the fish with a little salt and pepper. Place the fish on the grill and cook for 12 minutes.
Add the broccoli to the potatoes and cook for 3 minutes.
Drain the potatoes and broccoli . Take the fish off the grill.
Squeeze the lemon over the fish and broccoli

That’s it.

 My breakfast this morning.  

 I love to start off my day with a cup of ginger tea. I prefer to use fresh organic ginger. It is so delicious and easy to make. It is also known to have strong anti inflammation properties.  
I start by peeling the ginger, then I cut a few slices off and put them in a cup of boiling water. Let steep for just a few miutes and then it’s time to enjoy the wonderful taste of fresh ginger tea.  

 Slice a papaya in half. Remove the seeds. Squeeze on little lime juice. Add about ½ cup  of sliced strawberries. A small handful of almonds complete this meal. This is also a perfect afternoon snack.

My breakfast this morning.

I love to start off my day with a cup of ginger tea. I prefer to use fresh organic ginger. It is so delicious and easy to make. It is also known to have strong anti inflammation properties.
I start by peeling the ginger, then I cut a few slices off and put them in a cup of boiling water. Let steep for just a few miutes and then it’s time to enjoy the wonderful taste of fresh ginger tea.

Slice a papaya in half. Remove the seeds. Squeeze on little lime juice. Add about ½ cup of sliced strawberries. A small handful of almonds complete this meal. This is also a perfect afternoon snack.

 Breakfast  

 I grated potato 
½ small onion, sliced very thin 
Clarified butter 1Tbsp.  
Salt, pepper 

 Heat  the butter  a small frying pan. Add the onions. Sauté about 5 minutes. Salt the potato and form into a round patty in the pan.  Cook about 4 minutes and flip to the other side.  
Cook another 4 minutes. 
minutes.  
Crack an egg and place on the potato patty. Cover, and cook 3-4 minutes.  
Remove from heat and enjoy.

Breakfast

I grated potato
½ small onion, sliced very thin
Clarified butter 1Tbsp.
Salt, pepper

Heat the butter a small frying pan. Add the onions. Sauté about 5 minutes. Salt the potato and form into a round patty in the pan. Cook about 4 minutes and flip to the other side.
Cook another 4 minutes.
minutes.
Crack an egg and place on the potato patty. Cover, and cook 3-4 minutes.
Remove from heat and enjoy.

 Swordfish with mashed cauliflower, broccoli and japonica rice.  

 Serves 4  

 11/2 lbs fresh swordfish 
1 head of cauliflower  
4 cups of broccoli florets 
1 ½ cups japonica rice 
1 small onion , sliced 
1tbsp. Olive oil 
3 cups vegetable broth 
½ cup vegetable broth 
Salt, pepper, white pepper 
Lemon 

 Make the cauliflower first. Break down the cauliflower into medium sized florets. Place on a steaming rack in a pan with water.  
Steam about 10-12 minutes.  Transfer cauliflower to a blender. Purée, use the stock to get a creamy consistency as if you were making mashed potatoes. Add the  ½ cup stock slowly as you might not need all of it. Season with salt and a little white pepper . Set aside.  
Note:  you can make this hours before dinner and It reheats easily.  

 Make the rice in a rice cooker or according to package directions.  
I used  a rice cooker, first heat a skillet add the olive oil, add the onion and cook about 6 minutes  
until  they have softened. Stir in the rice. Season with salt and pepper.  Transfer to a rice cooker. Add the stock, cover and cook. The rice timer will tell you when it’s done, about 40 minutes.  This can also be made early in the day and reheated.  

 Place a steam rack in a pot, add water to come up just under  the rack. Add the broccoli and steam about 6-8 minutes to desired doneness.  

 This fish is easy to grill. I used my grill pan on my stove.  Heat the grill pan. Put a little olive oil on a paper towel and gently apply it to the grill pan. Season the fish with a little salt and pepper.  Place the fish on an angle to get good grill marks. Let the fish cook about 6 minutes, do not touch it. Then turn it over and cook about two minutes. Remove from the grill, transfer to a serving plate, garnish with a fresh lemon.

Swordfish with mashed cauliflower, broccoli and japonica rice.

Serves 4

11/2 lbs fresh swordfish
1 head of cauliflower
4 cups of broccoli florets
1 ½ cups japonica rice
1 small onion , sliced
1tbsp. Olive oil
3 cups vegetable broth
½ cup vegetable broth
Salt, pepper, white pepper
Lemon

Make the cauliflower first. Break down the cauliflower into medium sized florets. Place on a steaming rack in a pan with water.
Steam about 10-12 minutes. Transfer cauliflower to a blender. Purée, use the stock to get a creamy consistency as if you were making mashed potatoes. Add the ½ cup stock slowly as you might not need all of it. Season with salt and a little white pepper . Set aside.
Note: you can make this hours before dinner and It reheats easily.

Make the rice in a rice cooker or according to package directions.
I used a rice cooker, first heat a skillet add the olive oil, add the onion and cook about 6 minutes
until they have softened. Stir in the rice. Season with salt and pepper. Transfer to a rice cooker. Add the stock, cover and cook. The rice timer will tell you when it’s done, about 40 minutes. This can also be made early in the day and reheated.

Place a steam rack in a pot, add water to come up just under the rack. Add the broccoli and steam about 6-8 minutes to desired doneness.

This fish is easy to grill. I used my grill pan on my stove. Heat the grill pan. Put a little olive oil on a paper towel and gently apply it to the grill pan. Season the fish with a little salt and pepper. Place the fish on an angle to get good grill marks. Let the fish cook about 6 minutes, do not touch it. Then turn it over and cook about two minutes. Remove from the grill, transfer to a serving plate, garnish with a fresh lemon.

 Roasted vegetables with Quinoa and a cabbage slaw salad 

 I was taking a walk with a friend and when we were saying goodbye she asked me to come in and help her make a pot of soup.  We did start the soup, but there was so much left over that  we prepared a dinner for her and her husband. She sent me this picture.   

 This is what we made,  
Roasted vegetables 
Quinoa 
Cabbage salad 

 The roasted vegetables  
2 bell peppers, any color you like. We used red and orange. 
½ of a cauliflower that we sliced. 
A bunch of broccoli florets  
2 Tbsp. Olive oil  
1 tsp.  dried oregano 
1 Tbsp Parmesan cheese (optional) 
Salt and pepper to taste 

 Preheat the oven to 400 degrees. 
Line a sheet pan with parchment. Place the vegetables in a single  layer and brush with the olive oil. 
Sprinkle on the Parmesan cheese, and season with a little salt and pepper. 
Bake for 30 minutes.  

 Quinoa 
1cup quinoa 
1 ½ cups vegetable broth or water 
Place in a pan cover with stock and bring to a boil.  
Reduce heat and simmer for 15 minutes.m 
Let sit for 5 minutes 
Fluff up with a fork and add ½ tsp of salt.  

  
Cabbage  
½ of a red cabbage, sliced very thin 
¼ cup raisins 
1/3 cup toasted almonds 

 For the dressing  
Juice of one orange 
1 Tbsp. apple cider vinegar  
1 tsp.  low sodium soy sauce 
 1 Tbsp. olive oil  
Combine all ingredients and mix together.

Roasted vegetables with Quinoa and a cabbage slaw salad

I was taking a walk with a friend and when we were saying goodbye she asked me to come in and help her make a pot of soup. We did start the soup, but there was so much left over that we prepared a dinner for her and her husband. She sent me this picture.

This is what we made,
Roasted vegetables
Quinoa
Cabbage salad

The roasted vegetables
2 bell peppers, any color you like. We used red and orange.
½ of a cauliflower that we sliced.
A bunch of broccoli florets
2 Tbsp. Olive oil
1 tsp. dried oregano
1 Tbsp Parmesan cheese (optional)
Salt and pepper to taste

Preheat the oven to 400 degrees.
Line a sheet pan with parchment. Place the vegetables in a single layer and brush with the olive oil.
Sprinkle on the Parmesan cheese, and season with a little salt and pepper.
Bake for 30 minutes.

Quinoa
1cup quinoa
1 ½ cups vegetable broth or water
Place in a pan cover with stock and bring to a boil.
Reduce heat and simmer for 15 minutes.m
Let sit for 5 minutes
Fluff up with a fork and add ½ tsp of salt.


Cabbage
½ of a red cabbage, sliced very thin
¼ cup raisins
1/3 cup toasted almonds

For the dressing
Juice of one orange
1 Tbsp. apple cider vinegar
1 tsp. low sodium soy sauce
1 Tbsp. olive oil
Combine all ingredients and mix together.

 Pasta with sautéed vegetables.  Serves 4. 

 1 ½ boxes of spelt pasta 
6 mushrooms, sliced 
1 small onion, sliced thin 
3 carrots, peeled 
2 zucchini , peeled 
2 tsp olive oil 
½ - 1 cup vegetable broth 
Salt and pepper 
¼ cup Parmesan cheese 

  
I had all of this prepped and ready to cook with the pasta.  
Using a vegetable peeler, peel the carrots and the zucchini in long thin slices. Set aside. 

 Heat a large pot of salted water. Cook the pasta according to package directions. 
In a large  skillet, heat the olive oil. Add the onion, cook for 6 minutes. Add the mushrooms, zucchini  
and the carrots. Cook for 2 more minutes Add half the stock, stir. Adjust seasoning. Mix in the pasta. add more stock if needed. Sprinkle with the cheese and some fresh basil or parsley.

Pasta with sautéed vegetables. Serves 4.

1 ½ boxes of spelt pasta
6 mushrooms, sliced
1 small onion, sliced thin
3 carrots, peeled
2 zucchini , peeled
2 tsp olive oil
½ - 1 cup vegetable broth
Salt and pepper
¼ cup Parmesan cheese


I had all of this prepped and ready to cook with the pasta.
Using a vegetable peeler, peel the carrots and the zucchini in long thin slices. Set aside.

Heat a large pot of salted water. Cook the pasta according to package directions.
In a large skillet, heat the olive oil. Add the onion, cook for 6 minutes. Add the mushrooms, zucchini
and the carrots. Cook for 2 more minutes Add half the stock, stir. Adjust seasoning. Mix in the pasta. add more stock if needed. Sprinkle with the cheese and some fresh basil or parsley.

 We are at the end of the season, but the tomatoes that I have been buying at the farmer’s market 
have been so sweet, I was inspired to create this simple pasta dish that stars  the tomato.  
Serves 4 as a first course. 

 I box spelt pasta 
6-8 red tomatoes, diced  
2 Tbsp. clarified butter 
Salt, pepper,  
Basil or parsley 
1 Tbsp. Parmesan cheese 

 Cook pasta  according to package directions. Drain, in the same pot that you cooked the pasta, add the butter and tomatoes. Using a potato masher, mash the tomatoes for a few minutes. Add the pasta, stir in the fresh herbs, season. Sprinkle the cheese over the top. Enjoy

We are at the end of the season, but the tomatoes that I have been buying at the farmer’s market
have been so sweet, I was inspired to create this simple pasta dish that stars the tomato.
Serves 4 as a first course.

I box spelt pasta
6-8 red tomatoes, diced
2 Tbsp. clarified butter
Salt, pepper,
Basil or parsley
1 Tbsp. Parmesan cheese

Cook pasta according to package directions. Drain, in the same pot that you cooked the pasta, add the butter and tomatoes. Using a potato masher, mash the tomatoes for a few minutes. Add the pasta, stir in the fresh herbs, season. Sprinkle the cheese over the top. Enjoy

 Quick easy pasta.  Serves two.  

 One box of spelt pasta 
2 zucchini squash, sliced thin  
1 small onion ,diced 
1 small piece of garlic,finely chopped 
 1 tbsp olive oil 
Fresh basil or parsley 
Salt, pepper 
 ¼ cup grated Parmesan cheese 

 Bring a pot of salted water to boil. Add the pasta. Cook according to package.  
Meanwhile heat the olive oil in a frying pan. Add the onion and cook about five minutes. 
Add the zucchini and garlic and cook about 4 minutes more until the zucchini has cooked. Transfer the cooked pasta into the frying pan with the vegetables. Add a little of the pasta water to make a sauce. Stir in the basil and Parmesan cheese 
Season with ground pepper or you can add some red pepper flakes.

Quick easy pasta. Serves two.

One box of spelt pasta
2 zucchini squash, sliced thin
1 small onion ,diced
1 small piece of garlic,finely chopped
1 tbsp olive oil
Fresh basil or parsley
Salt, pepper
¼ cup grated Parmesan cheese

Bring a pot of salted water to boil. Add the pasta. Cook according to package.
Meanwhile heat the olive oil in a frying pan. Add the onion and cook about five minutes.
Add the zucchini and garlic and cook about 4 minutes more until the zucchini has cooked. Transfer the cooked pasta into the frying pan with the vegetables. Add a little of the pasta water to make a sauce. Stir in the basil and Parmesan cheese
Season with ground pepper or you can add some red pepper flakes.

 The other night I got inspired with all of the fresh vegetables I purchased at the farmer’s market. Putting food on skewers is an easy and fun presentation.  
 I used zucchini squash, yellow pepper, mushrooms, red bell pepper and onions.  
 I place the grill pan over my stove. It is important to preheat your grill for the best results.  It is also a good idea to soak your skewers  in water for a few minutes before using them. This prevents them from burning. The vegetables should take about 15-20  minutes to cook. I brushed them with a little olive oil. 

The other night I got inspired with all of the fresh vegetables I purchased at the farmer’s market. Putting food on skewers is an easy and fun presentation. 

I used zucchini squash, yellow pepper, mushrooms, red bell pepper and onions. 

I place the grill pan over my stove. It is important to preheat your grill for the best results.  It is also a good idea to soak your skewers  in water for a few minutes before using them. This prevents them from burning. The vegetables should take about 15-20  minutes to cook. I brushed them with a little olive oil.