balsamic pasta salad

perfect for warm weather and keeps well in the fridge. serves 4 generously.

• 12 ounces bowtie or other small pasta: cooked, rinsed, and cooled

• 1 pint cherry tomatoes, sliced in half

• 3 cups fresh spinach, roughly chopped

• 1/2 cup red onion, diced

• 8 oz. (1 cup) mozzarella cubes (I use chopped string cheese when feeling lazy)

• could also add 1 lb. grilled chicken, diced

dressing: (also phenomenal over any kind of salad)

• 1/3 cup olive oil

• 3 tbs balsamic vinegar

• 2 tbs mayo

• 2 tbs Parmesan cheese

• 1/2 tbs dijon mustard

• 2 cloves garlic, minced

• 1/2 tsp dried basil

• salt and pepper to taste

Combine dressing ingredients in a food processor, blender, or jar with secure lid and blend well.

Once the pasta is completely cool, combine with vegetables and cheese. Toss with half of the dressing before putting in the refrigerator, and serve with extra dressing.

zucchini chips

the perfect side dish for when you haven’t eaten a green vegetable in a minute.

• 2 zucchini, washed

• 1 tbs olive oil

• 1/2 tsp each salt, pepper, Italian seasoning

• 1/3 cup grated Parmesan cheese (vegan substitution - bread crumbs)

Preheat the oven to 425º. Slide each zucchini into 1/4” slices. Toss with olive oil, spices, and Parmesan/bread crumbs.

On a tinfoil-covered cookie sheet, lay them out in one layer. Bake 10 minutes or until cheese/crumbs just turn golden brown.

choose your own adventure guac

perfect whether you have fully stocked cabinets or things are looking desperate. at minimum, you need:

• 3 avocados (this is the perfect ratio to a bag of tortilla chips)

• juice of 1 lime

• 1/2 tsp salt/to taste

then, add however many of these things you have on hand:

• 1/2 tsp red pepper flakes

• 3 cloves minced garlic

• 1/2 tsp cumin

• 1 tbs dried cilantro

• 1/4 cup diced onion

• 1 small tomato, diced

• 1 tsp white vinegar

• 1 jalapeno, diced and seeded if you don’t want it too spicy

combine, mash, and enjoy!

spinach souffle

my favorite holiday side dish. makes roughly 9 small side servings.

• 1/2 onion, diced

• 2 cloves minced garlic

• 1 tbsp melted butter

• 1 package (8 ounces) cream cheese

• 8 ounces farmer cheese

• 1/8 tsp of: salt, pepper, nutmeg

• 2 eggs

• 2 packages (10 ounces each) frozen chopped spinach, thawed and drained

• 1/4 tsp paprika

Preheat oven to 325º.

Cook onion and garlic in butter until tender. Combine cheeses, onion and garlic, salt, and pepper. Add eggs one at a time and mix well. Blend in spinach.

Pour mixture into greased 9” square baking pan. Sprinkle with paprika and nutmeg. Cover with foil.

Bake for 30 minutes, uncover, and bake an additional 30 minutes.

garlic peas

Do you ever just feel like you need to eat a vegetable? Makes 4 side dish servings.

• 2 tbs butter/margarine

• 1/2 onion finely chopped

• 2 tsp sugar

• 1/4 tsp salt

• 4 cloves minced garlic

• 3 cups frozen peas, do not thaw

• 1/2 tsp dried thyme

• Black pepper to taste

Melt the butter in a saucepan over medium heat. Add the onion, sugar, and salt, and cook until the onion is softened - about 2 minutes. Add the garlic and cook for an additional minute.

Stir in the peas and thyme, and cook until heated through. Season with pepper to taste.