I just love creating a menu that is as colorful as it is tasty. We’re so fortunate to have year-round access to all the bright and vibrant vegetables. Remember, the more color on your plate the higher the antioxidant value of your meal.
With warm weather upon us, dishes that can be served warm or cool are welcome.
I adapted this recipe from the Naked Chef. It’s a showy side dish to serve beside grilled meats or pasta and can be easily transported to a picnic table. The colors make a lovely addition to your summertime dining table.
- 4 organic peppers, red and yellow
- Sea Salt and Black Pepper
- 35 – 40 organic cherry tomatoes
- 1/4 c. fresh marjoram
- 1/4 c. fresh basil
- 4 organic garlic cloves, peeled and thinly sliced
- 2 Tbs. whole wheat or gluten-free bread crumbs
- Extra virgin olive oil
- 2 Tbs. balsamic vinegar
Preheat oven to 400ºF.
Cut peppers in half and remove seeds. Place in a lightly oiled baking dish and season with a little salt and pepper.
Cut a small slit in each cherry tomato and drop in boiling water for about 45 seconds. Run cold water over them as you peel them.
Toss them gently with the herbs, garlic and bread crumbs, and divide them among peppers, placing them in the cavities.
photo credit: Naked Chef
Drizzle with oil, and cook in oven for 15 minutes lightly covered with aluminum foil, then remove foil and continue to bake for 30 minutes.
Take out of the oven and sprinkle with the vinegar.
Posted in Recipes
Tagged antioxidants, baked peppers, basil, cardiovascular health, cherry tomatoes, gluten free, healthy, high fiber, low fat, marjoram, non-dairy, pasta, recipe, red peppers, side dish, stuffed peppers, Vegan, vegetables, yellow peppers
This is a delightful, light pasta dish that can be enjoyed at room temperature. It looks pretty and can be served with a chicken or mild fish dish, if you want to add animal protein.
- 1 pound organic whole wheat farfalle pasta (or your favorite pasta)
- Two 15 oz cans organic garbanzo beans
- 2 packed cups fresh basil
- 2 small cloves garlic
- 1/4 cup extra virgin olive oil
- 1/4 cup raw walnuts
- 2 Tbs. freshly squeezed lemon juice
- 1 Tbs. fresh lemon zest
- 2 heaping Tbs. nutritional yeast
- 1/2 tsp. sea salt plus 1/2 tsp. for the pasta water
Drain and rinse garbanzo beans and set aside. Prepare a large pot of salted boiling water and cook pasta according to the “lower end” of the directions so it comes out “al dente”.
Run the garlic through the chute of a food processor until it is minced.
Put the rest of the pesto ingredients in (basil, oil, walnuts, lemon juice, zest, nutritional yeast and salt) and process until smooth. In a large bowl, mix the drained garbanzo beans with the hot, drained pasta. Mix in the pesto and serve.
As an entree, serve warm.
As a pasta salad or side dish, it can be served at room temperature. As is, this dish is vegan.
Per serving: 372 calories, 12 g fat, 1.3 g saturated fat, 0 g cholesterol, 13.1 g protein, 60 g carbohydrates and 7.5 g of fiber.
We’ve modified this recipe to decrease fats from dairy and increase fiber from whole grain pasta and flour.
- 1/2 c. barley or whole wheat flour
- 1/2 c. dry whole wheat bread crumbs
- 2 Tbs Italian seasoning
- 2 Omega-3 eggs
- 2 Tbs water
- 1 small organic eggplant, sliced into 1/4 inch rounds
- 1 Tbs peanut oil
- 1 (14 oz) jar organic marinara sauce
- 1 c. silken tofu, crumbled
- 1 c. grated Parmesan or Almond cheese
- 1 organic tomato, thinly sliced
- 1 (8 oz) package angel hair whole grain pasta
1. Preheat the oven to 350º F (175º C).
2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the tofu and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain.
6. Serve the eggplant tomato bake over pasta. Serve with steamed Broccoli and green Salad.