Tortellini and Vegetable Soup

A yummy fresh soup.
Adapted from Food Network Magazine

Ingredients:
~3 tbs olive oil
~1 small onion, diced
~1 lb. carrots, peeled and sliced
~6 stalks celery, diced (Don't forget to use the leaves! That's where all the flavor is.)
~1 tsp. chopped fresh thyme
~2 tsp. minced garlic
~4 cups chicken broth
~1 cup water
~1 9oz. package refrigerated tortellini
~5 cups fresh spinach, roughly chopped
~salt and pepper
~Parmesan cheese

1. Heat the olive oil in a soup pot over medium heat. Add onion, carrots, celery, thyme, and garlic and cook, stirring occasionally until the veggies begin to soften, about 4-5 minutes.
2. Add broth and water and increase heat to high. Bring to a boil and add the tortellini. Reduce heat to medium and simmer until pasta is tender (consult your package for cooking instructions).
3. Add salt and pepper to taste. Add spinach and cook, stirring, until wilted.
4. Ladle into bowls and sprinkle with cheese.

Enjoy!

Balsamic Roasted Grapes and Asparagus with Linguine

I know roasted grapes sounds kind of weird, but they are DELICIOUS! The flavor blends really well with the roasted asparagus and the other flavors of this pasta.

Adapted from Taste of Home

Ingredients:
~3 cups seedless grapes (red or black)
~balsamic vinegar
~olive oil
~salt & pepper
~1 pkg. (13.25 oz.) multigrain linguine
~1 bunch asparagus
~1/2 cup pesto
~2 cups spring mix salad greens
~ Parmesan cheese

1. Preheat oven to 425. Place asparagus and grapes on a baking sheet and drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper.
2. Bake for 20 minutes, or until grapes start to wrinkle and burst.
3. Cook linguine according to package directions. Drain and reserve 1/2 cup pasta water.
4. Return linguine to pot and toss with pesto and reserved pasta water. Add grapes, asparagus, and salad greens and toss. Sprinkle with Parmesan cheese.

Chocolate Chip Mug Cakes

The easiest dessert EVER. I'm not kidding. We adapted the original recipe by adding chocolate chips. We plan to try other types of chips (butterscotch, white chocolate, etc) and peppermint patties to create different flavors.

Adapted from Kirbie's Cravings

Makes 2 cakes.

Ingredients:
~4 tbs. all purpose flour
~4 tbs. sugar
~1/2 tsp. baking powder
~1 egg
~2 and 1/2 tbs. unsweetened cocoa powder
~3 and 1/2 tbs. milk
~splash of vanilla extract
~3 and 1/2 tbs. vegetable oil

1. Combine all ingredients in a large coffee mug. Mix with spatula until smooth (chips will still be chunky). Pour half of batter into another mug.
2. Microwave (one at a time) on high for 1 minute.
3. Check with toothpick to see if done. If toothpick comes out clean, it's ready. If not, microwave for 30 seconds.
4. Cool for a couple of minutes and enjoy while still warm.

Orzo with Roasted Peppers and Tomatoes

Combines fresh peppers and tomatoes with basil and pesto for a yummy summer pasta.

Created in our kitchen.

Ingredients:
~2 roma tomatoes, chopped
~2 bell peppers or 6 mini bell peppers (I used red, yellow, and orange)
~olive oil
~1/4 cup pesto, fresh or storebought
~3 cloves garlic, minced
~salt and pepper
~1 lb. orzo pasta
~Parmesan cheese
~fresh basil, for garnish

1. Preheat oven to 400 degrees. Arrange peppers and tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 15-20 minutes, until roasted.
2. Cook pasta according to package directions (don't forget to salt your water!) Drain.
3. In the pasta pot, heat 1/2 cup olive oil and garlic. Add pasta to the pot and mix. Add pesto, tomatoes, and peppers and stir to combine.
4. Serve in bowls and garnish with fresh basil and Parmesan cheese.

Summer Corn Cakes with Tomato Avocado Salsa

Fresh and delicious. Will be awesome when the farmer's market and garden are in full swing!

from ezrapoundcake.com, found on Pinterest

Ingredients:
~3 ears of corn, shucked
~1 cup all-purpose flour
~1/2 cup cornmeal
~1/4 cup diced red onion
~1/4 cup thinly sliced fresh basil
~1 tsp. baking powder
~1/2 tsp. baking soda
~sea salt and freshly ground pepper
~2 large eggs, lightly beaten
~2 tbs. well-shaken buttermilk
~2 tbs. unsalted butter, melted
~canola oil, for frying
~chopped tomato and avocado salsa (recipe follows)

1. Cut corn from cob into a large bowl and scrape the cob with the back of the knife to release the corn milk. (Easiest way to get corn into a bowl? Place cob in the hole of a bundt pan and allow the corn to collect in the pan when you cut it off the cob.)
2. Place 2 cups of corn kernels into a food processor and pulse until slightly pureed but still chunky. Scrape into a bowl with remaining corn kernels.
3. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt, and pepper. Stir to mix.
4. Add eggs, buttermilk, and butter and stir until just combined (do not overmix).
5. Place a large skillet over medium heat. Add enough canola oil to just cover the skillet and heat until oil is hot.
7. One heaping spoonful at a time, place batter onto the skillet. Be careful not to overcrowd the skillet, and cook cakes 1-2 minutes per side, until golden brown.
8. Serve warm topped with salsa.

*Tomato and Avocado Salsa*

Ingredients:
~ 1 pint grape tomatoes, cut into fourths (you could use any type of tomato)
~1 scallion, minced
~1 tbs. chopped fresh basil
~1 tbs. chopped fresh cilantro
~1 garlic clove, minced
~juice of 1/2 a lime
~1 and 1/2 tsp. extra-virgin olive oil
~sea salt and fresh ground black pepper
~1 avocado, diced

1. Add all ingredients (except avocado) in a bowl and mix. Add avocado right before serving.

Southwest Vegetable Soup

Slightly spicy, very yummy. Created tonight in our kitchen.

Ingredients:


~1 14.5oz can fire-roasted diced tomatoes
~1 roasted red pepper (you could roast your own or use a jarred one)
~1 orange pepper, chopped
~2 cups frozen corn
~1 can black beans, drained
~1 can northern beans, drained
~1 32oz. box chicken stock
~1 tbs. cumin
~1 tsp. chili powder
~salt & pepper
~2 cloves garlic, minced
~1/4 cup chopped onion
~2 tbs. olive oil
~a handful of chopped cilantro, for garnish

1. In soup pot, heat olive oil over medium-high heat. Add onions, garlic, and orange pepper and saute until softened.
2. Add tomatoes, beans, chicken stock, cumin, chili powder, and red pepper. Increase heat to high and bring soup to almost a boil.
3. Lower heat and add corn. Add salt and pepper to taste and allow to simmer for 10 minutes.
4. Ladle into bowls and top with cilantro.

Greek Salsa Chicken

If you love a dish with big, salty, yummy Mediterranean flavors, this is for you.

From Sweet Pea's Kitchen

Ingredients:
For the salsa:
~4 oz. crumbled feta cheese
~1 cup halved cherry tomatoes
~1/4 cup pitted Kalamata olives, chopped
~1/4 cup minced fresh parsley
~1/4 cup lemon juice
~1/4 cup olive oil
~1 tbs. freshly chopped oregano

For the chicken:
~6 boneless, skinless chicken breasts
~salt & pepper
~2 tbs. olive oil
~2 lemons, cut into wedges

1. Preheat oven to 450 degrees.
2. In a large bowl, combine salsa ingredients. Set aside.
3. Heat 2 tbs. olive oil in a large roasting pan over medium-high heat (I don't have a roasting pan that is stovetop safe, so I used a pot and transferred to my roasting pan when it was time for the oven).
3. Season chicken with salt and pepper. Sear chicken on both sides until golden brown; about 1-2 minutes per side. Remove from heat.
4. Squeeze lemons over chicken. Place squeezed lemons around the chicken in the roasting pan. Roast until internal temperature reaches 160 degrees, about 25-35 minutes. Chicken will form a delicious brown crust on the outside. Serve with salsa.