Avocado Pasta with Tomatoes and Bacon

This tasty dinner brings together the flavors of so many things that I just love so much. If you are looking for a new twist on your pasta, and you love avocados like I do, I recommend that you try out this avocado pasta dish. The avocado sauce is so simple to make, and you can really make it your own based on what flavors you like (and don't like). If you do not like onion, leave out the shallot. Add in more garlic or more basil if you want. You can also make this vegetarian by not adding in the bacon to the pasta or even vegan by also omitting the Parmesan cheese from the sauce. I first tried this recipe from the cookbook "Oh She Glows," which is all vegan recipes. We loved it. When I decided to make it again the other night, I was craving bacon and cheese, so I added those to the dish. We loved the meal even more this time! I made it for the third time for our lunch today, and we finished it off quickly. It is a meal that is done in less than 20 minutes from start to finish, and It tastes like summer with a side of bacon. Enjoy!

Recipe for Avocado Pasta with Tomatoes and Bacon

Makes 3 - 4 servings

INGREDIENTS
6 pieces of bacon
6 ounces angel hair pasta
20 - 25 cherry or grape tomatoes, halved
 2 ounces of fresh mozzarella cheese, cut into small slices - for topping your pasta (optional)
For the avocado sauce
1 medium to large ripe avocado
2 Tablespoons of freshly squeezed lemon juice
1/4 teaspoon sea salt
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder (or two cloves of garlic, chopped)
1 Tablespoon chopped shallot
4 Tablespoons extra-virgin olive oil
3 - 4 Tablespoons water
2 Tablespoons shredded Parmesan cheese (plus extra for topping your pasta, if desired)
3 small spanish olives (optional)
2 teaspoons balsamic vinegar
1/4 cup fresh basil leaves

DIRECTIONS
Cook bacon according to package directions (I prefer baking method). While the bacon cooks, bring a pot of salted water to boil for the pasta. Reserve 1 tablespoon of bacon grease after it is finished cooking.  Cook pasta according to directions. Drain well then return to pot. Stir in the reserved bacon grease to the cooked pasta.

In a blender or food processor, add in the ingredients for the avocado sauce and blend until smooth. Scoop out the avocado sauce and add into the pot with the cooked pasta. Toss well. Divide pasta onto plates. Top each with chopped tomatoes, bacon pieces, extra grated Parmesan, and fresh mozzarella cheese. Drizzle the top with a little bit of olive oil and balsamic vinegar.

Eat immediately. Avocado does not save well, so this is not a meal that you should try for leftovers. You shouldn't have too much trouble eating it all! 

Recipe Adapted from the "Oh She Glows Cookbook," by Angela Liddon

Blueberry Pie

I really wanted to make a fun dessert for the Fourth of July, something cutesy and patriotic looking, so I checked the Internet for ideas. There were lots of great things, but I did not have all ingredients that I needed for the cutesy cupcakes I had in mind.  I had a lot of blueberries in the fridge, and after searching for some blueberry recipes, I decided blueberry pie with homemade vanilla ice cream would be the perfect summer holiday treat. I was so right! We had my parents over for dessert and everyone agreed that the pie was incredible. The filling was just the right amount of sweet and tart, the crust was flaky and buttery, and the homemade vanilla ice cream put it over the top! I put a cherry on top too because ice cream should always have a cherry on top (and it kind of made it red, white, and blue)! I was a little nervous about doing a homemade pie crust as I always am, but even more so because it was my first time doing a double pie crust. I had nothing to fear, everything worked out in the end and this pie was better than anything you could ever buy. We decided that this would become a tradition, so for now on, I'll be making a blueberry pie every Independence Day (and hopefully more often than just once a year, too)! Enjoy.

Recipe for Blueberry Pie

INGREDIENTS:
For the double layer crust
2 1/2 cups of all-purpose flour
2 Tablespoon of granulated sugar
1/2 tsp. salt
2 sticks (16 Tablespoons) of very cold unsalted butter, cut into small pieces
6 Tablespoon very cold water

For the blueberry filling
4 1/2 cups of fresh blueberries
1 Tablespoon freshly squeezed lemon juice
3/4 cup of granulated sugar
3 Tablespoon cornstarch
1/2 tsp. of lemon zest
1/4 tsp. of cinnamon
1 Tablespoon butter, cut into small pieces

1 egg (for the egg wash)
1 Tablespoon of water (for the egg wash)

DIRECTIONS:
For the double layer pie crust
You will make two dough recipes. In the bowl of a food processor, put in 1 1/4 cups flour, 1 Tablespoon sugar, and 1/4 tsp. salt. Pulse to combine. Add in the pieces of chilled butter from one stick of butter. Pulse until the mixture resembles coarse sand and the butter is the size of peas or smaller. With the food processor running, slowly pour in a couple tablespoons of the water. Add in more as needed and stop the processor when the dough begins to leave the sides of the bowl and comes together.  Remove from the bowl of the food processor, shape into a ball, and wrap in saran wrap or put into a ziploc bag. Put in the fridge for 30 minutes. Repeat this process with the remaining flour, sugar, salt, butter, and water to make the second batch of pie dough.

Take dough out of fridge. Use a rolling pin to roll out one of the doughs into a thin round on a lightly floured work  surface. Place into a slightly greased 9-inch pie pan and then trim the excess. You will roll out the other dough round after making the filling.

For the blueberry filling
Put the blueberries into a large bowl and toss with the lemon juice. In a small bowl, stir together the cornstarch, lemon zest, sugar, and cinnamon. Pour over the blueberries and stir to incorporate. Pour the blueberry mixture into the pie plate with the dough. Scatter the small butter pieces from the one Tablespoon of butter on top.

Roll out the other dough round and place it on top of the pie and trim any excess from the bottom and top, then crimp together to seal the edges. Then cut out small pieces from the top layer in order for steam to be able to escape during the baking. Place into fridge for 20 - 30 minutes before baking.

Position oven rack in lower third of the oven. Preheat the oven to 375 degrees. Take pie out of the fridge. In a small bowl, whisk together the egg and water. Brush it on top of the crust (you will not use all of the mixture). If desired, use strips of foil and fold them over the sides of the pie plate or use a pie crust shield in order to prevent the edges of the pie from burning.

Place in the oven and cook for 50 minutes. If using the foil, carefully remove the foil pieces after 40 minutes then continue to bake for 10 more minutes.

Remove from oven and allow it to cool on a cooling rack, 1 - 2 hours. Then serve at room temperature or you can reheat in oven at 325 degrees for about 10 minutes before serving.

Serve your pie with vanilla ice cream on top!

*Pie tastes great cold, too! Cover the pie with foil and refrigerate any leftovers.

Recipe serves 8.
Recipe Source: Annie's Eats originally from Williams Sonoma

Avocado Ice Cream with Homemade Chocolate Syrup

I have been obsessed with avocados lately. Actually, I have been obsessed with avocados for quite a long time, but these days, I feel like I am eating them at least once a day. I will eat it an avocado for breakfast with eggs, eat avocados for dinner with Mexican meals, and I will even eat avocados for dessert! I dreamed up this ice cream one night before going to bed, and the next day, I made my dreams come true. Wendy helped me make the ice cream mixture. Wendy put the milk, sugar, and lemon juice into the blender, and I added in the avocado. Then Wendy ran away to another room when I turned the blender on, and then came back into the kitchen when it was time to mix in the cream. We then added chocolate sauce and some milk into the mixture that we couldn't get out of the blender, and shared a chocolate avocado shake (well, Wendy let me have two sips). Based on the smoothness of the shake and the flavor, I could tell that the ice cream was going to be a hit. I only made a small amount of ice cream in case it didn't turn out, but next time I will make the full recipe. We all loved this ice cream!

 

Recipe for Avocado Ice Cream with Homemade Chocolate Syrup

INGREDIENTS:
1/2 cup of organic cane sugar
1 1/4 cup of whole milk
3 small to medium sized ripe (but not overripe) avocados, pit and skin removed
2 tsp. of freshly squeezed lemon juice
1 1/4 cup of heavy whipping cream

DIRECTIONS:
Put the sugar, milk,  avocado, and lemon juice into a blender. Mix until smooth. Pour into a large bowl. Stir in the heavy cream and whisk until well combined. Cover the bowl and place in the refrigerator for 3 - 4 hours. Then pour mixture into an automatic ice cream maker. Start ice cream maker, and let it mix for about 5 - 7 minutes, or until ice cream is formed. It will take less time than regular ice cream mixtures due to the thickness of the avocado. Then transfer ice cream into a freezer safe container and freeze for desired amount of time before serving.Serve ice cream with homemade chocolate syrup!

For the chocolate syrup:
INGREDIENTS:
1/2 cup sugar
2 1/2 Tbsp. of cocoa powder
1/8 tsp. salt
2 Tbsp. of unsalted butter
2 Tbsp. water
1/4 tsp. pure vanilla extract

DIRECTIONS:
Put the sugar, cocoa powder, and salt into a small saucepan. Add the 2 Tbsp. of water, more if needed, so mixture is able to be stirred. Add the unsalted butter. Put the saucepan over medium high heat, stirring constantly, until it comes to a boil.  Let the mixture boil for 1 minute, then remove from heat and immediately stir in the vanilla extract. Serve warm or at room temperature over ice cream. Store any leftovers in an airtight container in the fridge for up to 5 days.

BLT (Bacon, Lettuce, & Tomato) Salad

The tomatoes in my garden finally took off about a week ago. I was thrilled to be able to start making some of my favorite summer-time recipes. I made the amazing cherry tomato tart on Friday and plan to make another one tomorrow. I have also made lots of bacon and tomato sandwiches for Greg. Since I am still trying to continue eating a lower carb diet, I have been making myself BLT Salads instead. The BLT salad starts with some hearts of romaine lettuce, then is topped with lots of juicy tomatoes, crispy bacon, Parmesan cheese, fresh basil leaves,  avocado, Panko bread crumbs, and a garlicky buttermilk dressing. I also added some fresh mozzarella to the salad the other night when I realized I had a little bit leftover from when I made the cherry tomato tart. I asked Greg to photograph the BLT salad before dinner. He told me that he didn't want salad because he was craving another bacon and tomato sandwich for dinner for the third night in a row. As he was photographing the salad, I asked him how many sandwiches he wanted, and his response was "I think I want this salad instead - it looks really good!" Greg told me the salad was very different from the sandwich, but just as tasty of a meal, if not better. If you want a really yummy salad that is loaded with lots of summer-time flavors and vitamin C (tomatoes are very high in this), then give this salad a go. You will not be disappointed!

Recipe for BLT (Bacon, Lettuce, & Tomato) Salad

INGREDIENTS:
For the salad

2 cups of hearts of Romaine lettuce
4 medium vine-ripened tomatoes, chopped
1 medium Hass avocado, chopped
1/4 Tbsp. of grated Parmesan cheese
4 pieces of cooked bacon, crumbled
4 leaves of fresh basil, torn 
2 ounces of fresh mozzarella cheese, sliced (optional)
2 tsp. of Panko bread crumbs (optional)
For the dressing
3 Tbsp. of mayonnaise
2 Tbsp. of buttermilk
1 clove of garlic, pressed
A couple pinches of black pepper
1 tsp. of balsamic vinegar
1 tsp. of freshly squeezed lemon juice

DIRECTIONS:
Make the bacon first. I bake bacon rather than fry it to avoid the mess. If you prefer, you can fry it instead! To bake the bacon, preheat the oven to 400 degrees. Line a baking pan with parchment paper. Lay bacon in a single layer on top of the parchment paper and then put into the oven for about 15 minutes. When bacon is cooked, remove from oven. Transfer the bacon to a paper-towel lined plate with tongs or a fork and blot out the excess grease.

While the bacon is cooking, chop up the tomatoes, avocado, and mozzarella. Then prepare the dressing. In a small bowl, whisk together the mayonnaise, buttermilk, garlic, black pepper, balsamic vinegar, and lemon juice. Set aside or cover and put into the fridge. Divide the 2 cups of romaine lettuce onto two salad plates. Add the chopped tomatoes on top. Then add on the chopped avocado, 1 1/2 Tbsp. of Parmesan per salad, 2 pieces of torn fresh basil per salad, 1 tsp. of Panko bread crumbs per salad (optional), and 1 ounce of fresh mozzarella per salad (optional). Then crumble the bacon on top of each. Top each salad with desired amount of dressing and serve. Enjoy!

Recipe Adapted from: Annie's Eats

Recipe makes 2 BLT salads.

What can I make with all of my Cucumbers? Here are 11 Delicious Ways to Eat It!

I made "Better Than A Greek Salad" with some of the cucumbers from my garden.

I am writing this post with a bit of sadness. This summer, cucumber is really the only thing in my garden that has done well. I was really looking forward to having tons of tomatoes, yellow squash, and zucchini. On Sunday, I found that all of our zucchini plants and yellow squash plants had died. We got one yellow squash all season, and we did not get any zucchini at all. Our tomato plants are still alive, but we have only gotten a handful of cherry tomatoes so far, and no big juicy beefeater tomatoes yet. I am still hoping for the best with the tomatoes, so I can make some of my favorite summer-time recipes, like bacon and tomato sandwiches and a cherry tomato tart. Unfortunately I am not going to be able to make some of the amazing recipes with zucchini that I put together in this zucchini recipe roundup last summer, or my famous healthy zucchini brownies that Greg raves about. I started crying when I found out my zucchini plants had died, and I think that is a totally normal response, don't you? The good news is that the cucumbers are plentiful, and I am finding pretty creative ways to eat them. I have used them to make an amazing cucumber-mango salsa, I have stuffed them full of Boursin cheese, and I have dipped them in a tasty honey-sriracha sauce. Cucumbers are also really healthy, and my 15-month old daughter, Wendy, loves them. I decided to compile this list of these cucumber recipes so I can get the most out of what my garden is producing this summer! If you are also getting tons of cucumber this summer, I hope you will try some of these recipes out. Enjoy!

What can I make with all of my Cucumbers?

Appetizers

Cucumber Bites with Garlic-Herb Filling (Annie's Eats)*

Cucumber Mango Salsa (Two Peas & Their Pod)*

Cucumber Mint Sandwiches (Epicurious)

Spicy Cantaloupe Cucumber Salad (Oh My Veggies)

Authentic Tzatziki (A Couple Cooks)

Chilled Soups

Gazpacho Andaluz (Saveur)

Cold Cucumber Soup with Yogurt and Dill (Food and Wine)
 
Miscellaneous

Quick and Easy Dill Pickles (Once Upon a Chef)

Main Courses

Grilled Chicken Panzanella with Cucumber and Feta (Annie's Eats)

Grilled Salmon with Smashed Cucumber Date Salad (Food Network)

Thai Grilled Steak Salad (Pink Parsley)

*These recipes are ones I have tried and loved! For the cucumber melon salsa, I omitted the onion, cilantro, and  jalapeno and mixed mine with a little bit of cumin powder and cayenne pepper. It was very tasty and refreshing.

Mediterranean Orzo Salad - w/cucumbers!

I also really love dipping cucumber slices into a honey-sriracha dipping sauce. Mix together 3 tablespoons of sriracha sauce, 3 tablespoons of honey, and 2 teaspoons of rice wine vinegar and dip away. You can also add cucumber slices to water for a very refreshing taste!

Simple White Fish Tacos

I am not sure why, but I have always thought that making fish tacos wouldn't be easy. Boy, have I been so wrong! This is one of the simplest meals to throw together, and it takes only 30 minutes from start to finish. I love the combination of the lime and cilantro in this recipe. We topped our fish tacos with mango, avocado, cabbage, mild cheddar cheese, and Panko bread crumbs I think these tacos would also be really good with some jicama. You can add whatever you want to your fish tacos, as long as you promise to top them with the creamy cilantro sauce. Oh, and the Panko bread crumbs really do add a nice crunch to the tacos, so you might want to consider those too. This is a great recipe for summer because it is so light, healthy, refreshing, and easy. Enjoy!

Recipe for Simple White Fish Tacos

INGREDIENTS:
For the fish
8 ounces of white fish (I used tilapia)
1 Tbsp. of fresh lime juice
2 Tbsp. of extra virgin olive oil, divided
1 1/2 Tbsp. of cilantro leaves, torn
1/8 tsp. of cumin powder

1 clove of garlic, pressed
Salt and pepper

For the creamy cilantro sauce
Juice from 1/2 lime
1 Tbsp. of cilantro leaves, minced
1/4 cup of Greek yogurt (or sour cream)
1 clove of garlic, pressed
A pinch or two of ground cayenne pepper (optional)
Freshly ground black pepper

For serving
6-inch flour tortillas
Chopped mango (from 1 medium mango)
Chopped avocado (from 1 medium Hass avocado)
Shredded green cabbage
Finely grated mild cheddar cheese
Cilantro leaves
Panko bread crumbs (gives it a nice crunch)!
Or, whatever you want

DIRECTIONS:
In a shallow dish, stir together the fresh lime juice, 1 tablespoon of olive oil, cilantro, cumin, and garlic. Put the fish in the dish and coat. Cover and put in the fridge to marinate for 20 minutes.

While the fish is marinating, make the creamy cilantro sauce. Stir together the lime juice, cilantro, Greek yogurt, garlic, cayenne pepper, salt, and pepper in a bowl. Mix well, cover, and refrigerate until ready to serve.

Heat the other tablespoon of olive oil in a large skillet set over medium-high heat. Once it is simmering, put the fish into the skillet and cook, without touching, for 3 minutes. Then carefully flip the fish over and cook on the other side for 2 -3 more minutes, or until cooked through. Remove the fish and season with salt and pepper as desired. Let it sit for a couple minutes, then use two forks to shred the fish into bite-sized chunks.

Assemble the tacos on the tortillas with the fish, cilantro crema, and favorite toppings.

Recipe makes approximately 4 - 6 tacos.

Recipe Adapted from: Annie's Eats, originally from The Way the Cookie Crumbles

Toasted Coconut Ice Cream

I was on a 3-week long sugar-free streak,  however, I had to break the streak recently. I only broke it because I knew it would be worth it. This toasted coconut ice cream is absolutely divine, and I was right, it was worth breaking my streak for this ice cream. I saw this recipe in an ice cream recipe book quite some time ago, and I have been wanting to make it for so long. I was a little nervous about the recipe because of the egg in the mixture, as I tend to always make ice creams that require no cooking, but I decided to take the extra time with this one. If you are a fan of coconut, you should really try out this incredible toasted coconut ice cream. However, if you are like one of my coworkers, and you are "repulsed" by the thought of coconut, then maybe you shouldn't! I hope there are more coconut lovers out there than haters, because people who hate coconut just make me sad. If you do love coconut like I do, than you'll love this toasted coconut ice cream. You will also love coconut macaroons, Toasted Almond Joy cupcakes, coconut cupcakes with cream cheese frosting, and coconut truffles. Enjoy!

Recipe for Toasted Coconut Ice Cream

INGREDIENTS:

1 1/2 cups of whole milk
1 1/2 cups of heavy whipping cream, divided
2 1/4 cups of sweetened shredded flaked coconut, divided
4 egg yolks
3/4 cup of granulated sugar
1/4 cup of coconut cream (I used Trader Joe's)
1 tsp. of pure vanilla extract
A little less than 1/8 tsp. of almond extract (optional)

DIRECTIONS:
In a large pot, mix together the whole milk, 1 cup of the heavy whipping cream, and 1 1/4 cups of the coconut. Set over medium heat and cook until bubbles form around the edge of the mixture, about 5 - 7 minutes. Remove from heat and let sit for 20 minutes.

Pour the milk mixture through a fine mesh sieve into a large bowl and press down on the coconut to extract as much flavor as possible. Then discard the coconut. Pour the strained milk mixture back into the pot and set back over medium heat. Cook again until bubbles form around the edge of the milk, about 5 - 7 minutes.


While the milk mixture is heating, separate out the egg yolks and place into a medium sized bowl. Add in the remaining 1/2 cup of heavy whipping cream and the sugar. Mix the ingredients until well-combined.

Carefully scoop out 1/2 cup of the hot milk mixture and add into the egg mixture. Mix until smooth. Then carefully pour the egg mixture into the pot with the hot milk mixture. Cook over medium heat, stirring constantly, until a custard forms. The custard should coat the back of the wooden spoon when it is ready. Do not let the mixture come to a boil. It should take about 7 - 9 minutes for the custard to form. Once the custard coats the back of the spoon, remove from heat. Stir in the coconut cream and mix well. Pour into a large bowl and add in the vanilla extract and almond extract.

Partially fill a large enough bowl that will fit the bowl with the ice cream mixture in it with cold water and ice cubes. Then set the bowl with the ice cream batter into that bowl. Stir occasionally. Once the mixture is cooled, cover with a lid or tightly with plastic wrap. Put in the fridge for at least 4 hours, or overnight.

While the mixture is chilling, toast the coconut. Put the remaining cup of coconut into a small frying pan and set over medium-high heat. Cook, stirring frequently, until the coconut and toasty and lightly browned, about 5 minutes. Remove from heat and pour into a bowl. Allow it to cool and then seal in an airtight container until ready to use. 

Pour the chilled ice cream mixture into the bowl of an automatic ice cream maker and make the ice cream according to manufacturer directions. When the ice cream is the consistency of thick whipped cream, add in 1/2 cup of the toasted coconut and continue the mixing in the ice cream maker until done. Then transfer the ice cream to an airtight container and place in freezer for a couple hours before serving.

Top each serving with the leftover toasted coconut, if desired.

Recipe makes approximately 8 servings.

Recipe Adapted from: Williams Sonoma Ice Cream

Bacon and Tomato Sandwiches with a Garlic Balsamic Mayo

Bacon and tomato sandwiches are pretty much the best thing ever. Seriously. There is nothing better than a big juicy tomato with crispy bacon and mayo in between two pieces of toasty white bread. Trust me. I have come across people in my life who had never had a bacon and tomato sandwich or even heard of one, so that is why I am doing this post today. It is for all of you out there who have never had the experience of the bacon and tomato sandwich, because I believe that everyone needs to have it.

Our tomatoes came very late this season. That means Greg and I were both craving these sandwiches for quite a long time. But now they are here and this is definitely our meal of choice! Serve the sandwich with a side of sauteed squash or your favorite chips. If you are not down with the balsamic mayo, just slather regular mayo on there instead. Enjoy!

Recipe for Bacon and Tomato Sandwiches with a Garlic Balsamic Mayo 

INGREDIENTS:

Bacon
White bread
Large tomatoes, such as Beefeaters
Salt and pepper
Fresh basil leaves

Garlic balsamic mayo

DIRECTIONS:

Cook the bacon according to package directions. Remove from oven and allow it to cool. While bacon is cooling, make the balsamic mayo (recipe below). Then very lightly toast the bread. While bread is toasting, cut the tomatoes into thick slices and sprinkle salt and pepper on each side of the tomato slices. Assemble the sandwiches. My recommendation is to slather on about a half tablespoon of the mayonnaise onto two slices of bread, top one of the slices with 2 pieces of bacon, put one very large or two large tomato slices on top of the bacon, add on the basil leaves, and sandwich it up with the other piece of bread. You can use as much mayonnaise, bacon, tomatoes, and basil as you like per sandwich though!

Garlic Balsamic Mayonnaise (enough for 4 sandwiches)
In a smallish bowl, mix together 4 tablespoons mayonnaise, 1/4 teaspoon of garlic powder, several grinds of freshly ground black pepper, and 1 tablespoon of balsamic vinegar. Taste and then adjust to your liking.

Well there you have it! Now go make yourself one of these sandwiches. Yum!

What Can I Make with Zucchini? Here are 30 Delicious Ways to Eat It!

The answer - tons of things! Back in the day, I really didn't know there was much you could do with zucchini. I thought all it was good for was cooking in a little olive oil, salt, and pepper or grilling it. A few years ago when I started growing it, I had to get creative and realized there are so many other great ways zucchini can be prepared. Zucchini can be a main course, side, or even a tasty dessert! If you happen to be growing zucchini this year too, you might have it coming out of your ears. I have a large bowl of zucchini and yellow squash on my kitchen table right now. There are many recipes that I already know I love with zucchini, and I searched the web for some more. I'm definitely excited about trying out some zucchini fries, which I've been wanting to do since last summer. I think it's time. And I think it's time for you to get wild and crazy in the kitchen with your zucchini too!

*Last night I made the summer pasta dish with zucchini, yellow squash, corn, and basil. It was delicious! Planning on making some zucchini bread today. Yummy!

What Can I Make with Zucchini?

Baked Zucchini Cakes (for dinner)

Main Courses:

Zucchini Cakes for Dinner (Bake I tand Make It with Beth)

Roasted Zucchini and Ricotta Sandwiches (Annie's Eats)

Zucchini and Lemon Spaghetti (Oh My Veggies)

Zucchini and Ricotta Fritters (Pink Parsley)

Corn and Zucchini Queso Chowder (Southern Living)

Zucchini and Mushroom Quesadillas (Bake It and Make It with Beth)

Stuffed Zucchini Boats (Annie's Eats)

Zucchini and Corn Panini with Pepper Jack Cheese (Oh My Veggies)

Linguine with Fresh Tomatoes, Zucchini, and Herbs (A Couple Cooks)

Summer Pasta Dish with Zucchini, Yellow Squash, Corn and Basil (Bake It and Make It with Beth)

Pasta and Fried Zucchini Salad (Smitten Kitchen)

Spicy Zucchini Frittata (Whole Living)

Portobello Sandwiches with Veggies (Bake It and Make It with Beth)


Sides: 

Shaved Zucchini Salad with Parmesan Pine Nuts (Epicurious)

Baked Zucchini Bites (Six Sisters' Stuff)

Sauteed Shredded Zucchini (Annie's Eats)

Fried Zucchini Strings (The Pioneer Woman)

Baked Zucchini Fries (The Recipe Critic)

Cheesy Zucchini Rice (Pink Parsley)

Zucchini Ribbon Salad (A Couple Cooks)

Grilled Zucchini with Lemon Salt (The Pioneer Woman)

Zucchini Brownies (No Flour, Butter, Sugar or Egg)

Sweets and Treats: 

Zucchini Brownies with No Flour, Butter, Sugar or Egg (Bake It and Make It with Beth)

Pineapple Zucchini Sheet Cake (The Pioneer Woman)

Chocolate Chocolate Chip Zucchini Cake (Chocolate Chocolate and More)

Zucchini Coconut Bread (Two Peas and Their Pod)

Irresistible Zucchini Brownies (Sweet Happy LIfe)

Spiced Cream Cheese Frosted Zucchini Bars (A Kitchen Addiction)

Zucchini Bread (Bake It and Make It with Beth)

Zucchini Carrot Oatmeal Cookies (Mom on Timeout)

Glazed Lemon Zucchini Bread (Lil' Luna)

So, there you have it! Now go ahead and make something with that amazing zucchini of yours! 

Blueberry Ice Cream with Dark Chocolate

A couple days ago I received a message from Facebook letting me know that fans of my Bake It and Make It With Beth page wanted to hear from me. I'm sorry to all the people (and I know there are so many of you) I have disappointed by not posting in so long, and I hope you can find it in your hearts to forgive me! The email from Facebook made me realized that it had been 3 weeks since I had posted a new recipe on the blog. Wow, time sure flies.

Things have been busy as usual. I started two summer classes in early June, little Wendy is taking less naps during the day, and the home renovations are still a work in progress. Wendy is so much fun these days. She is laughing up a storm and talking a lot, and I wish I knew what she was saying! Greg is convinced that she was saying "I love you" to us the other night. I'm pretty sure she was saying "oooh oooh ahh," but I pretended that I believed she was saying it too, just to humor him.

Even though I haven't posted in awhile,  I am still doing lots of cooking. I've been cooking a lot of my old favorites and a couple of new things too. This ice cream is a new favorite in our house. I made it for the first time when Greg's parents came to visit in May. I've made it a couple times since then and I will most likely make it again very soon. Since blueberries are in season they taste wonderful and they aren't too expensive. You'll love the sweetness of the blueberry and the richness of the dark chocolate in this delicious summer-time treat. Enjoy!

Recipe for Blueberry Ice Cream with Dark Chocolate 

INGREDIENTS:
4 ounce bar of semisweet chocolate, such as Ghirardelli
1 pint of fresh blueberries
1 cup plus 1 Tbsp. of granulated sugar
1/16 tsp. of salt
1 1/4 cup of whole milk
1 3/4 cup heavy whipping cream
2 tsp. of freshly squeezed lemon juice

DIRECTIONS:
Break the chocolate up into squares and put into the bowl of a food processor fitted with a metal blade. Pulse until chocolate is chopped into desired sized pieces (not too finely so that it is a powder, but not too chunky). Put chocolate into a sealed container and set aside.

Put the blueberries, sugar, and salt into a medium saucepan and set over medium-high heat. Cook, stirring almost constantly, until the sugar dissolves. Then reduce the heat to low and allow the mixture to simmer for 10 minutes. Remove the saucepan from heat and allow it to cool for about 30 minutes.
Put the milk and cream into a large metal bowl. Add in the cooled blueberry mixture and stir well. Cover the bowl and put into the fridge for at least 4 hours or put into the freezer for 30 minutes. After chilling, stir the lemon juice into the ice cream mixture. Make the ice cream according to ice cream maker manufacturer directions. Add in the dark chocolate pieces about 5 minutes before the ice cream is done. For soft ice cream, serve immediately. Put into a sealed container and store in the freezer for a couple hours before serving for harder ice cream.

Recipe makes approximately 8 servings. 

Recipe Adapted from: Driscoll's 

Mediterranean-Style Orzo Salad with Avocado and Arugula

I was pleasantly surprised by how delicious this orzo salad was! It was the first meal I made since before I had the baby (unless you count cheese quesadillas as a meal..). For the first couple weeks after having Wendy all I wanted to do was eat something super quick and easy, such as frozen pizza. Well, that got old fast. I decided I was ready to start cooking again and that I wanted to eat healthier. I went out to the grocery store with a list of healthy ingredients in hand. It felt good to get out of the house all by myself (yes, I'll admit it) and I'll even admit that I took my time at the store! I had this salad in mind when I did my shopping, but the cauliflower didn't look too hot and I couldn't find farro, so I decided I'd just go with a a different type of salad. Greg was amazed with how good the salad was. I think he commented like five times while he was eating it on how much he loved it. And usually I have to ask him f he likes something I made or not! This salad is super easy to make and it's incredibly healthy. It reminded me a little of this awesome salad I made a couple summers ago, that has quinoa and asparagus. Make the orzo salad vegan by leaving out the feta! Enjoy.

Recipe for Mediterranean-Style Orzo Salad with Avocado and Arugula

INGREDIENTS:
2 cups of dried orzo

1 1/2 Tbsp. of extra-virgin olive oil
1 clove of garlic, pressed
1/8 tsp. of kosher salt
1/8 - 1/4 tsp. of crushed red pepper flakes
Freshly ground black pepper
1 Tbsp. of freshly squeezed lemon juice
1 tsp. of oil from sun dried tomato jar
12 - 16 sun dried tomatoes in oil, chopped
16 - 20 kalamata olives, chopped
Desired amount of feta cheese (I like a lot), crumbled
Desired amount of baby arugula (I recommend a couple handfuls a serving)
2 avocados, sliced
2 cucumbers, peeled and sliced thin

DIRECTIONS:
Cook the orzo according to package directions. While the orzo is cooking, make the dressing. Combine the olive oil, garlic, salt, red pepper flakes, black pepper, lemon juice, and sun dried tomato oil in a small bowl and whisk well. Once orzo is finished cooking, drain it of any excess water and then immediately transfer to a large bowl. Allow it to cool slightly while you chop the sun dried tomatoes and kalamata olives.

Then toss the orzo with the dressing and add in the sun dried tomatoes and olives. Toss again. Cover the bowl and put it in the fridge for at least 30 minutes. Just before taking it out of the fridge, slice the avocados and cucumbers.

Put the arugula leaves, cucumber slices, and avocado slices on a plate(s). Drizzle on a little bit of olive oil and a couple squeezes of lemon juice (just a tiny amount). Sprinkle a bit of salt and pepper on top. Top with a generous amount of the orzo. Add the crumbled feta on top. Serve with your favorite bread.

Recipe makes about 4 - 6 servings. 

Recipe Adapted from: Cookie and Kate 

Orzo with Tomatoes and Chicken Sausages

This is hands down one of the best meals I have made this summer. It is a new favorite in our house. The first night I made it, I gave Greg a good-sized portion and figured he could take some of the leftovers in the pan for lunch the next day. Well, he liked the dinner so much that he kept going back for more until it was all gone. No leftovers, no pictures for me to take, no problem - I just made it again the following evening. I made sure to double the recipe so there would be enough, and I am sharing the double recipe on this post. This meal is so incredibly easy to make. The orzo cooks with the spices and tomatoes and it soaks up all of the flavor. So yummy! The orzo with tomatoes and chicken sausages takes less than 30 minutes to make from start to finish. I will be making it again very soon - we did pick 9 pounds of tomatoes out of our garden the other day. And I know this because Greg weighed them after picking!

Oh, and in case you are wondering, Orzo is a very small pasta that is shaped like rice. I thought it was a rice (even after eating it) until my mother proved me wrong! Anyways, this meal is savory, filling, and healthy. Leave out the sausages to make it vegetarian - it will still be very flavorful. Enjoy!

Recipe for Orzo with Tomatoes and Chicken Sausages 

INGREDIENTS:
2 mild italian chicken sausage links, sliced thin and then cut into half or quartered (I quartered them)
4 cups of water
2 cups of Orzo
1 1/2 - 2 Tbsp. of dried onion flakes
3 - 4 cloves of garlic, minced
2 tsp. of kosher salt
1 tsp. of crushed red pepper flakes
A few grinds of freshly ground black pepper
30 - 40 (about 1.5 pounds) cherry tomatoes or grape tomatoes or a mixture of both, cut in half
2 1/2 Tbsp. of extra-virgin olive oil, divided
5 - 6 fresh basil leaves, torn into small pieces
1/4 cup of grated Asiago cheese, Parmesan cheese or Romano Cheese

DIRECTIONS:
Put the cut chicken sausages in a pan and cook on the stovetop according to the package directions. Remove from heat and set aside.

Put the water and Orzo into a very large saucepan and let sit for about 5 minutes or so, while you chop the tomatoes and mince the garlic.

Add the onion flakes, garlic, salt, red pepper flakes, black pepper, tomatoes and 2 Tbsp. of olive oil to the pan with the Orzo. Set the pan over medium high heat and allow it to come to a boil. Reduce the heat to low and let it simmer, stirring frequently, while it cooks for 15 - 17 minutes. Then add in the chicken sausages to the pan and stir. Cook for another minute or two. Remove from heat and drizzle the remaining 1/2 Tbsp. of olive oil over the entire dish. Divide amongst serving dishes and top each with some torn basil leaves, grated cheese and black pepper.

***Leave the chicken sausages out to make this meal vegetarian.***

Recipe serves 6. Approximately 325 calories per serving. 

Recipe Adapted from Smitten Kitchen

Creme Fraiche Ice Cream with Peaches & Blueberries

What is Creme Fraiche? Creme Fraiche is a soured cream, and although that might not sound appetizing, it is some good stuff. I was introduced to creme fraiche by my mother, who actually has made homemade creme fraiche. To make 1 1/2 cups of your own, you can combine 1 1/2 cups of heavy cream and 1 1/2 tablespoons of buttermilk in a saucepan over medium-low heat. Then heat to warm but don't let it simmer. Remove from the heat, cover with a lid, and let it sit at room temperature until it thickens (at least 8 hours but no longer than 24 hours). I don't like to buy buttermilk because it always goes to waste when I just need a little bit of it, so I bought a container of creme fraiche. You can find it at grocery stores such as Wegmans and Whole Foods Market. The Vermont Creamery brand is good!

This ice cream is fantastic. It resembles the flavor of Udderly Cream ice cream sold at Maggie Moo's, which is my favorite flavor. Greg said that the ice cream tasted lighter than other ice creams that I have made, and he said it tasted perfect. I don't really know if it tastes lighter, but I am glad he likes it so much. The creme fraiche ice cream pairs really nicely with ripe sweet peaches and fresh blueberries, which are both in season right now (so they are cheaper than usual at grocery stores)!

Creme fraiche ice cream with peaches and blueberries is my second ice cream posting this July to celebrate National Ice Cream month. Will I post another one before the end of the month? I don't know, maybe! Did you buy your automatic ice cream maker yet?

Recipe for Creme Fraiche Ice Cream with Peaches and Blueberries 

INGREDIENTS:
5 ounces of whole milk
3 ounces of heavy whipping cream
8 ounces of creme fraiche (chilled)
1/3 cup plus 2 Tbsp. of granulated sugar
A pinch of salt
3/4 tsp. of pure vanilla extract (I used Nielson-Massey Madagascar Bourbon vanilla extract)
For topping
1 - 2 peaches, chopped small
40 - 50 fresh blueberries

DIRECTIONS: 
Put the milk, heavy whipping cream, and sugar into a large bowl. Use a wire whisk to beat the ingredients together until they are well combined. Add in the creme fraiche and whisk again until it is fully incorporated and the mixture is smooth. Add in the salt and vanilla extract and stir. Cover the bowl with a lid and put it into the fridge for about an hour.

Remove from fridge. Stir the mixture if needed and then pour it into an automatic ice cream maker. Make according to ice cream maker manufacturer directions. Transfer to an airtight container and store in the freezer for about an hour before serving. Scoop out into individual serving bowls and top each with chopped peaches and blueberries.

*I found that the creme fraiche mixture turns into ice cream faster than other mixtures. Most take 20 - 25 minutes in the ice cream maker, but this one only took about 15 minutes (at least on my ice cream maker).

Recipe serves about 6.

Homemade Creme Fraiche Recipe Source: Ice Cream, from Williams-Sonoma
Creme Fraiche Ice Cream Recipe Inspired By: Ice Cream, from Williams-Sonoma

Healthy Peach Smoothie (no dairy, no sugar)

One of my secret pleasures (or not so secret) is stopping by Robeks Juices and Smoothies in Annapolis every once in a while for a tasty smoothie or super healthy juice. The problem with doing this too often is that it can put a huge dent in my wallet. A regular sized smoothie runs around 6 - 7 dollars and the juices cost just as much. Lately, I have been going in for a "Crazy Carrot" juice, which has beets, carrots, celery, and cayenne pepper. I think you can tell why they call it crazy. On the wall at the Robeks store they have been advertising their new almond milk smoothies that are offered for "a limited time only." Instead of trying the smoothie at Robeks, I decided to make one at home. The ingredients for the peach smoothie were listed on the wall as almond milk, peaches, frozen yogurt and dates. I tried it with coconut milk (not coconut milk for cooking, coconut milk for drinking), and the smoothie is AMAZING. The dates make the drink nice and sweet so you don't need any sugar. I added yogurt the first couple times I made them but decided it didn't need it - you can add some if you want to thicken the smoothie. Greg and I have been making them about every other day and we are hooked. The best part about these smoothies is that they only cost about $1.25/smoothie to make. That sure beats paying $7! And, they are healthy. And yummy. They are being offered up at my house for an unlimited time! Enjoy.

Recipe for Healthy Peach Smoothie (no dairy, no sugar)

INGREDIENTS:
1 1/4 cup of coconut milk (I use the Silk original pure coconut)
2 ripe peaches (any variety), pitted and chopped
4 - 6 dates (I used Deglet Noor dates)
*Add 1/3 cup of low-fat plain yogurt if you want a thicker smoothie.*

DIRECTIONS:
Put all the ingredients into a blender and blend until smooth. Drink up!

Recipe serves 2. Approximately 180 calories per smoothie. 

Slightly Sweet & Totally Refreshing Lemon Cucumber Ice Cubes with Lemon Basil

Just like Greg and I have been getting a ton of zucchini from our garden, we have also been getting tons of cucumber! I have been making cucumber salads galore and even juicing cucumbers for a healthy detox drink. The other day I came across these Lemon Cucumber Spa Pops on Family Fresh Cooking. I don't have any popsicle molds (but I think I really need some), so I decided to make ice cubes instead. They are very refreshing! I just added 2 - 3 ice cubes to an eight ounce glass of water and it tasted perfect. On the Fourth of July, we took some friends out on the boat, and we took the ice cubes with us and drank refreshing beverages out on the Chesapeake Bay. I added lemon basil to the ice cubes because it is also growing in our garden, and I am not exactly sure what to do with it. If you don't have any, you can use regular basil.  Enjoy & be refreshed!

Recipe for Slightly Sweet & Totally Refreshing Lemon Cucumber Ice Cubes with Lemon Basil

INGREDIENTS:
3/4 cup of cold water
1/4 cup of freshly squeezed lemon juice (about 3 large lemons)
2 - 3 Tbsp. of pure maple syrup
1 small cucumber, peeled
6 lemon basil leaves (or regular basil leaves), torn in small pieces

DIRECTIONS:
Peel the cucumber with a vegetable peeler to get thin pieces from the harder part of the cucumber (don't use the soft and seedy part). Cut the thin pieces in half or in thirds to get small pieces to put into the cubes. Put the cold water, lemon juice, and maple syrup into a 2-cup liquid measuring cup and stir well. Pour into an ice cube tray (or trays) and fill each one about halfway full. Drop the pieces of the cucumber and lemon basil into each one. Fill up with the rest of the lemon mixture. Put into the freezer for a couple hours. Drop desired amount of lemon cucumber ice cubes into a glass of water for a slightly sweet and totally refreshing beverage!

Recipe Adapted from: Family Fresh Cooking

Have you  ever used lemon basil in a main dish? What did you put it in? I am looking for ideas! 

Baked Zucchini Cakes (for dinner)

Recipe for Baked Zucchini Cakes

Please visit my new website, Make It and Bake It with Beth, for the baked zucchini cakes recipe. 

A Summer Pasta Dish with Zucchini, Yellow Squash, Corn & Basil

Oh, how I love this recipe! I came across it on the Fig Tree Blog and knew I wanted to try it as soon as possible. It is delicious. The flavors come together so nicely and it is a great taste of summer. I definitely want to make it again this week. This dish is perfect for the days we're having, because it hasn't gotten too hot yet, but I'm craving foods filled with summer produce. I can't wait until our garden is full of zucchini and yellow squash! Our basil plant is already fully grown. We also planted lemon basil this year, and I can't wait to try a recipe with it!
I think you will also love this recipe. It is easy to make and it is great for leftovers. Enjoy!

Recipe for Summer Pasta Dish with Zucchini, Yellow Squash, Corn & Basil

INGREDIENTS:
1 Tbsp. of Extra-virgin olive oil
1 large zucchini squash, chopped small
1 large yellow squash, chopped small
3 cups of fresh corn kernels (from about 6 ears of corn), divided
Salt
Freshly ground black pepper
1 clove of garlic, cut in half
3/4 cup of whole milk
3 ounces of cream cheese, softened at room temperature
1 1/3 cup of freshly grated Parmesan cheese, divided
Zest and juice from 1/2 large lemon
1 cup of fresh basil leaves, stems removed
16 ounces of pasta, such as Farfalle (bow-tie) or Penne
2/3 cup of part-skim ricotta cheese

DIRECTIONS:
Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with foil. Add the chopped zucchini squash, yellow squash, and 1 cup of the corn to the pan and toss with 1 Tbsp. of extra-virigin olive oil and a little salt and pepper.  Put in oven and cook for about 15 minutes.
While the vegetables are cooking, make the sauce. First put the corn and garlic in the bowl of a food processor fitted with a metal blade and pulse for several seconds. Add in the milk, cream cheese, 1 cup of Parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, and basil. Blend until smooth and all ingredients are well incorporated.
Bring a pot of water to boil. Cook pasta to al dente by following package directions. Drain pasta well. Mix the sauce and cooked pasta together. In a medium bowl, mix together the cooked vegetables and the ricotta cheese. Lightly oil a casserole dish. Layer half the pasta into the dish, then spread with 2/3 of the ricotta mixture. Add the rest of the pasta on top, and then spread with the remaining ricotta mixture. Top off with 1/3 cup of Parmesan cheese. Put in the oven and cook for 25 - 30 minutes. Let cool slightly before serving.

Makes 6 - 8 servings. 

Recipe Adapted from: The Fig Tree 

Lemon Basil Sorbet

Last week I broke out my ice cream maker, which I haven't used since last Fall. The last time I made ice cream was when I made pumpkin ice cream during the warmer days in October. I made strawberry ice cream last week, and since I made it, I've been dreaming up other fun ice cream recipes. When Greg and I went to St. Michaels this past weekend, we dined at a restaurant called 208 Talbot. The food we ate there was amazing! We must have been seated just around the same time as the tables next to us, because I practically had the dinner and dessert specials memorized. One dessert menu item was mojito sorbet, which peaked my interest. The server said it had no alcohol, it cleansed the palate, and that it was very refreshing. Although we didn't order any dessert, I couldn't stop thinking about that sorbet. I wanted to make a refreshing sorbet! Well, since I had an abundance of lemons for once and since we have basil growing in the garden, I made a lemon basil sorbet. I based the recipe on the bubbly basil lemonade that I made for the first time last summer. It was super delicious, and it was refreshing! It's tart and sweet and a little creamy and pretty incredible. I made it Wednesday afternoon and my friend, Greg, and I ate it so quickly that I had to make another batch again yesterday. I'm excited to share this recipe & I hope you enjoy it as much as we did. And I definitely will be trying to create a mojito sorbet recipe too in the coming weeks!

Recipe for Lemon Basil Sorbet

INGREDIENTS:

Basil Simple Syrup (recipe to follow)

10 ounces of freshly squeezed lemon juice (use a citrus squeezer)

1/3 cup of heavy cream

DIRECTIONS:

In a large bowl, mix together the lemon juice, basil simple syrup, and heavy cream. Mix well. Cover the bowl with a lid in put into the fridge for 30 - 45 minutes. 

Once mixture is cold, add it into an ice cream maker and make according to ice cream maker manufacturer directions (it should take about 20 - 25 minutes). For a softer sorbet, serve immediately. If you prefer a more frozen sorbet, put in an airtight container and store in freezer for a couple hours before serving. 

For the Basil Simple Syrup:

Add 1 cup sugar, 1 cup water, and 3/4 cup of fresh basil leaves (washed and stems removed) to a small saucepan. Put the saucepan over medium high heat. Stir mixture almost constantly until all the sugar is dissolved and bring to a heavy simmer. Allow it to simmer for about a minute, continuing to stir. Remove from heat and allow to cool slightly. When cool enough to handle, pour over a container into a fine mesh sieve. Press down on the basil leaves to try to extract the most flavor and then discard the basil leaves. Put lid on container and store in fridge for at least an hour before you make the sorbet.

Makes 4 - 6 servings

And remember, I'm also running a GIVEAWAY to celebrate my Blogiversary. Click here for your chance to win! 

My Favorite Summertime Recipes

Blackberry Limeade

Well, it's almost summer! I can't believe it's less than a month away. I'll be off of work for two months & I can't wait! Of course I will be taking 9 credits, but they are all online, so it shouldn't be too bad. At least I won't have to worry about having to write a paper at the end of a work day during the summer months!

So yes, I'm very excited about summer & I have been counting down the days for quite some time. Not only am I excited about having time off, I'm also excited about spending time out on the Chesapeake Bay AND I'm excited about all of the delicious summer foods I am going to make.

Here are some of my favorite summer-time meals, drinks, and desserts. What are your favorites?

FAVORITE SUMMERTIME MEALS

Tasty Turkey Burgers with Sundried Tomato, Basil & Parsley (I'm making these this weekend)
Double Tomato & Cheesy Pasta Salad
Sweet & Spicy Marinated Shrimp
Cherry Tomato Tart with a Basil Garlic Crust (one of my absolute faves)!
Three Tomato Pie
Maryland Lump Crab Cakes with a Lemon-Parsley Butter Sauce
Chilled Strawberry Soup
Grilled Lemon & Rosemary Chicken Skewers

Three Tomato Pie

FAVORITE SUMMERTIME DRINKS

Mango Lassi with Coconut
Bubbly Basil Lemonade (one of my absolute faves)!
Blackberry Limeade

Bubbly Basil Lemonade

FAVORITE SUMMERTIME DESSERTS
Strawberries Tossed in Vanilla Sugar
Strawberry Balsamic Sauce (serve over vanilla ice cream)
Basic Vanilla Ice Cream
Blueberry Buckle
Roasted Cherry Brownies
Key Lime Pie Tarts
Chocolate Mint Ice Cream with Cacao Nibs (one of my absolute faves)!
Blackberry Cobbler
Peach Kuchen 
Cantaloupe Sorbet

Peach Kuchen

Pasta with Shaved Asparagus, Tomatoes & Fresh Mozzarella

Last Friday I bought two beautiful mounds of fresh mozzarella cheese from the Italian Market in Annapolis. I planned to use it for the Asparagus & Arugula Pizza that I wanted to make for my mom on Sunday. While I was out Friday, my mom emailed me to let me know that she bought everything for her Mother's Day dinner. I never ended up making the pizza and instead I ate the meal my mom made - steak, shredded kale salad, corn on the cob, and bread. It was delicious, and as my mom likes to say, it was a true  "Costco" dinner. My mom really should be a spokesperson for Costco or something. She is in love with that place.

Well, I wanted to do something with my beautiful cheese that I had bought. I had also got other ingredients for the pizza that I had planned to make Sunday. I didn't have time to make the pizza this week, so I made a quick pasta dish instead with many of the ingredients I would have used in the pizza.  It was a very easy meal and Greg and I enjoyed it all week. I thought it tasted great warm for dinner, but I also really enjoyed it cold for lunches during the week. I'll add this meal to the list of vegetarian meals that are easy, filling, healthy, and full of flavor!

Recipe for Pasta with Shaved Asparagus & Cherry Tomatoes

INGREDIENTS:
16 ounces of penne pasta

3 Tbsp. of extra-virgin olive oil
2 1/2 tsp. of freshly squeezed lemon juice
Several grinds of freshly ground black pepper
1/4 tsp. of Kosher salt
16 pieces of green asparagus, tough ends removed
1 container of Boursin garlic and herbs cheese (5.2 ounces)
1 pint of cherry tomatoes (or grape tomatoes)
6 - 8 ounces of fresh mozzarella cheese, cubed

DIRECTIONS:
Bring a large pot of water to a boil. Add a generous amount of salt (about 1 Tbsp.) to the boiling water, then add in pasta and cook according to package directions. Cook about 1 minute past al dente style.
While the pasta is cooking, cut the asparagus. Cut the asparagus into 1 - 2 inch pieces, then cut lengthwise to make thin pieces of asparagus. Put the asparagus into a medium-sized bowl and add in the olive oil, lemon juice, salt, and pepper. Toss well to coat.
Drain the pasta in a colander, then return to the pot. Stir in the asparagus and olive oil mixture. Place over very low heat and mix well for several seconds. Remove pot from heat and stir in the Boursin cheese; mix well to incorporate. If desired, add in a little more lemon juice. Top with some extra salt and pepper. Stir in the tomatoes and then divide into serving dishes. Top each dish with several pieces of cubed mozzarella cheese.

Recipe makes approximately 8 servings. Inspired by the Asparagus & Arugula Pizza Recipe

NOTE: If you plan on having enough for leftovers, it is best not to add in all the tomatoes. Stir in the tomatoes when you serve again, because tomatoes do not save well in the fridge.