crispy quinoa cakes with peas and parmesan

Now that it's officially fall, there are more amazing cookbooks coming out than I can possibly keep up with. I've got wayyy too many on my wish list (this and this at the top!). My first fall cookbook purchase was Easy Gourmet - and what a good buy it was! The photography and design are gorgeous, and the recipes are simple yet fresh and original.

These crispy quinoa cakes are from the breakfast section of the book, but we enjoyed these for dinner and many subsequent snacks. They are nutty and crispy and even better with a fried egg and sriracha on top (because, really, what isn't?).

Crispy Quinoa Cakes with Peas (adapted from Easy Gourmet)

serves 2-4

you'll need:

1 cup cooked quinoa

1 cup frozen peas, thawed

1/3 grated pecorino

1/2 teaspoon dried dill

1/4 cup panko bread crumbs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

pinch of cayenne

3 large eggs

olive oil

optional for topping: fried eggs, sriracha

In a large bowl, combine the quinoa, peas, pecorino, dill, bread crumbs, salt, pepper, cayenne and eggs. Form mixture into 

Heat a bit of olive oil in a large pan over medium heat. Use a 1/4 cup measuring cup to scoop mixture onto the pan and cook until browned and crispy on each side, 6-8 minutes.

Serve with a fried egg on top and sriracha, if desired.

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crunchy quinoa salad with peanut vinaigrette

It's the beginning of the school year, so to say things are busy right now is a bit of an understatement. Meals like this one - which can be enjoyed hot, room temp, or cold, and can be eaten all week long - are just perfect right now. 

This quinoa is a new favorite, with its crunchy texture, gorgeous colors, and un.real. dressing. I hope you'll give it a go!

Crunchy Quinoa Salad with Peanut Vinaigrette (just barely adapted from In the Loop)
serves 4-6

for the vinaigrette, you'll need:
1/4 cup creamy peanut butter
1 teaspoon grated fresh ginger
3 tablespoons soy sauce
1 tablespoon raw honey
1 tablespoon toasted sesame seeds
1 tablespoon apple cider vinegar
1 teaspoon toasted sesame oil
1 teaspoon olive oil

for the salad, you'll need:
3 cups cooked quinoa
juice of 2 limes
3 cups shredded cabbage
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup roasted, salted peanuts
2 cups cooked, shelled edamame
for serving: lime wedges, avocado, sriracha

Whisk together all of the vinaigrette ingredients until well combined. (You may have to microwave it a bit to thin the peanut butter and honey.)

In a large bowl, stir all of the salad ingredients together. Fold in desired amount of dressing. Taste for seasoning and add salt, pepper, and/or more dressing as necessary.

Serve in bowls with slices of avocado on top and drizzled with as much sriracha as you like.

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whole wheat corn zucchini pancakes

How I'm spending my last day of June:

-as many hours by the pool as possible
-while finishing this book
-and eating these
-getting my nails done-did
-furiously doing laundry/packing for our vacation (!!)
-finishing up the last of these savory, cheesy, summery pancakes.

What about you?!

Whole Wheat Corn Zucchini Pancakes

yields a dozen pancakes

you'll need:
4 eggs
3 tablespoons olive oil, plus extra for frying
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1 large zucchini, grated
3 cups fresh corn kernels (about 4 ears)
1/2 cup freshly grated pecorino romano
1 1/2 cups whole wheat flour

Preheat oven to 200 degrees F.

Whisk together eggs, 3 tablespoons olive oil, salt, red pepper, basil, and dill in a large bowl. Stir in the grated zucchini, corn kernels, and pecorino. Add the flour and stir until everything is well-combined.

Heat a bit of olive oil in a large skillet over medium heat. Use a 1/4 cup measuring cup to scoop batter onto the skillet (I did 3 or 4 at a time). Cook 3-4 minutes per side. Transfer the cooked pancakes to a baking sheet and keep in the oven so that they stay warm until serving. Repeat with remaining batter.

Serve warm with a squeeze of lemon on top - hot sauce and/or sour cream are also delicious!

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spring vegetable pot pie

I knowwwww. I've been jumping the gun on summer more than any of us. But, just for now, let's hang on to springtime for a little bit longer... at least long enough to make this?

Yes, I know pot pies are a lot of work. But YES, this is totally worth it. Normally I would say you can use any veggies and this will be great... and that's true. But - all I can say is this combo is FAB. SO good. The cooked radishes taste like new potatoes and balance out everything else perfectly. The asparagus is like woah. It's all just too good.

Comfort food in the springtime... yep indeed!

Double Crust Spring Vegetable Pot Pie

yields one 9-inch pie

you'll need:

2 whole unbaked pie crusts (I used the recipe from The Smitten Kitchen Cookbook)

3 tablespoons butter

1/3 cup AP flour

1 1/4 cups vegetable stock

3/4 cup milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1 tablespoon olive oil

1 diced onion

2 minced garlic cloves

1 cup diced asparagus

1 cup diced green beans

1 cup frozen peas, thawed

1 cup diced carrots

1 cup quartered radishes

1 egg, beaten

Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute. Turn the heat to low and add chicken stock. Whisk until there are no more flour bits. Whisk in the milk and heat, stirring constantly, until the mixture has thickened. (The sauce should be thick enough to coat a spoon without sliding right off.) Add salt, pepper, and paprika. Taste and adjust seasoning as desired. Transfer mixture to a large bowl and set aside to cool.

Heat olive oil in a large skillet over medium heat. Add the onions and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the rest of the vegetables and cook for 4-5 minutes. Transfer the vegetables to the bowl with the sauce and stir to combine.

Roll one of the pie crusts onto a lightly floured surface to roughly a 12-inch round. Gently lift the crust and press it into a deep 9-inch pie dish. Place in the fridge while you roll out the second pie crust.

Remove pie dish from the fridge and spoon in the vegetable mixture. Place the second crust over the top, then use your hands to tuck it under the bottom crust to press the two together. Cut 4 or 5 slits in the top of the crust to vent. Brush lightly with the beaten egg and place in the fridge.

Preheat the oven to 375 degrees.

Remove pie from the fridge and bake for 25-30 minutes, until the crust is golden brown. Allow to cool slightly on a wire rack before serving.

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spicy baked falafel

Y'all know how much I love falafel. I ate it more times than is remotely acceptable on our trip to Paris last summer, and ever since then I get it whenever possible. I hesitated to make it at home because 1) my fear of frying and 2) my fear that I wouldn't be able to replicate its goodness.

But! I saw this baked recipe that sounded fabulous, so I had to go ahead and try it out. And y'all -- it was soooo good. The spices are just perfect, it couldn't be easier to make, and it totally exceeded my expectations.

Serve it on its own, over a salad, in a pita... try it out!

Spicy Baked Falafel (adapted from How Sweet Eats)
serves 2-4

you'll need:
2 (14 oz.) cans chickpeas, drained and rinsed
4 garlic cloves, chopped
4 green onions, sliced
1 egg
juice of 1 lemon
1/2 cup chopped Italian parsley, plus more for serving
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes, plus more for serving
dash of cayenne pepper
1/4 cup all-purpose flour
tzatziki, for serving

Preheat oven to 400 degrees F.

Combine all ingredients (except tzatziki) in a food processor or blender. Pulse until crumbly and combined.

Scoop about 2 tablespoons worth and form a small patty with your hands. Place falafel on a greased baking sheet and bake for 20-25 minutes, until slightly crisp on top. Serve with tzatziki sprinkled with parsley and red pepper flakes.

You can also pan-fry these if you'd like! Just heat a bit of olive oil in a skillet and cook each patty until browned on both sides.

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beet pesto pasta

This color, y'all. Right?!

This gorgeous pink pasta is in honor of sweet Georgia of The Comfort of Cooking for her surprise baby shower!

Georgia is expecting a sweet baby girl next month, and since she has some far-away food blogger friends who would love to celebrate with her, we're doing a surprise virtual shower for her today!

You probably already know Georgia and her beautiful site where she shares pretty, fresh, simple food like Herb & Citrus Roasted Chicken and Mini Caprese Pizzas. I adore her bright approach to food, but even more than that - her encouraging, warm personality. I know she is going to be the best mama to her sweet daughter, who will no doubt inherit her charm and good taste in cookies.

When we decided on a pink theme for Georgia's shower, I knew immediately that I wanted to make this pasta. The flavors scream springtime, and the color is almost too pretty to eat.... almost.

Happy shower, dear Georgia! xo

Beet Pesto Pasta (from Heather Christo's Generous Table)
serves 4-6

you'll need:
1 lb. bowtie pasta
3 large purple beets, tops trimmed
3 cloves garlic
1/2 cup shelled pistachios
1/4 cup lemon juice
1/4 cup olive oil
1 cup grated parmesan cheese, plus more for serving
kosher salt, to taste

Bring a medium pot of water to a boil. Add the beets. Boil for 30 minutes, or until fork tender. Drain and rinse the beets with cold water. Skin, slice in quarters, and add to a food processor or blender. Add the garlic, pistachios, lemon juice, olive oil, and Parmsean and pulse until you reach the desired consistency.

Bring a large pot of water to a boil. Salt well, then add the pasta and cook to al dente according to the package directions. Drain and toss with the pesto. Serve immediately with extra parmesan. Enjoy!

Check out all the other yums that bloggers made to celebrate Georgia!

• Strawberry Cheesecake Mousse from Texanerin Baking
• Chocolate Covered Strawberry Petit Fours from Chocolate & Carrots
• Strawberry Lemonade Cupcakes from Grandbaby Cakes
• Beet Pesto Pasta from Little Kitchie
• Strawberry Almond Cream Tart from Jeanette's Healthy Living
• Mini Lemon-Rhubarb Bundt Cakes from Girl Versus Dough
• Lightened Up No Bake Strawberry Cheesecake Parfaits from Steph's Bite by Bite
• Strawberry Swirl Sour Cream Bars from Crunchy Creamy Sweet
• Lemon Raspberry Poppy Seed Cookie Cups from Cookie Monster Cooking
• Rhubarb Cream Cheese Hand Pies from Eats Well With Others
• Kale Salad with Strawberries, Goat cheese, and Strawberry Vinaigrette from The Roasted Root
• Roasted Asparagus and Goat Cheese Frittata from The Lemon Bowl
• Roasted Strawberry Greek Yogurt Cheesecake from Baker by Nature
• Strawberry Lemonade Frosted Sugar Cookie Bars from A Kitchen Addiction
• Strawberry Lemonade Bars from Culinary Couture
• White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream from Wicked Good Kitchen
• Lemon Cupcakes with Lemon Glaze from The Messy Baker

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tomato artichoke penne

I'm officially in the last month of school for this year (what?!), which means I am running around like a crazy person pretty much at all times. It's just what we do at the end of school -- final projects, field trips, programs... it's all happening. It's fun but exhausting!

During this super busy time of year, dinners like this are total lifesavers. I saw this recipe a while ago on Shutterbean and knew just from reading the ingredient list that I would LOVE it. And it turned out even better than I was expecting! It has awesome textures and flavors and - best of all for this time of year - the leftovers are maybe even better, which means I can pack it for my lunches all week long! Like I said... life. saver.

Tomato Artichoke Penne (slightly adapted from Shutterbean)

serves 4-6

you'll need:

1/3 cup pine nuts

1 tablespoon olive oil

1 yellow onion, chopped

5 cloves garlic, minced

1 (28 oz.) can diced tomatoes

1 (12 oz.) jar marinated artichokes, drained and roughly chopped

1 tablespoon dried basil

10 oz. brown rice penne pasta

salt & pepper to taste

1/2 cup shredded parmesan cheese, plus more for serving

In a medium saucepan, toast pine nuts over medium heat for about 3 minutes, until fragrant and lightly browned. Remove from pan and set aside.

Wipe saucepan clean, then add olive oil to the pan. Saute onion over medium-high heat for 3-4 minutes, until translucent. Add garlic and saute for 1 more minute. Add the tomatoes, artichokes, and basil and stir. Continue to cook over medium-high heat for about 20 minutes, until sauce is reduced and thick.

While sauce is cooking, bring a large pot of water to a boil. Salt well, then add pasta and cook according to the package directions.

When pasta is done cooking and sauce is ready, add the pasta and pine nuts to the sauce and stir. Stir in 1/2 cup parmesan. Taste and add seasoning as desired.

Serve in bowls with more parmesan on top. YUM!

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farro risotto with kale and sundried tomatoes

Mondays are better with a meal like this one. While at the end of a long Monday I'm tempted to call our favorite Thai takeout, I always feel so much better if I make a tasty, healthy, hearty dinner like this one. Not to mention the therapy that is stirring a pot of risotto. The best.

I love the bright, springy flavors in this risotto. It's bound to make Monday a lovely day!

Farro Risotto with Kale and Sundried Tomatoes (adapted from Foxes Loves Lemons)
serves 2-4

you'll need:
5 cups vegetable broth
2 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 cup farro
1/2 cup dry white wine
1/2 bunch kale, stems removed and chopped
1/4 cup sundried tomatoes, chopped and excess oil blotted
1/2 cup grated Pecorino Romano, plus more for servings
1 tablespoon Worcestershire
fresh lemon zest, for serving

In a medium covered pot, heat broth to a simmer over medium heat. Once simmering, turn heat to low.

In a large skillet, heat olive oil over medium heat. Add onion, salt, red pepper, and pepper. Cook 4-5 minutes, stirring frequently. Add farro and toast for 1 minute, stirring constantly. Stir in wine and cook for 1-2 minutes, until wine is absorbed.

Add 1/2 cup of the warm broth and cook until almost absorbed, stirring frequently. Continue adding broth 1/2 cup at a time, stirring, for 45 minutes, or until the farro is tender. Stir in kale, sundried tomatoes, Pecorino, and Worcestershire. Stir until the kale is wilted, adding more broth if necessary. Top with a bit more Pecorino and lemon zest and serve immediately!

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kohlrabi carrot fritters with avocado yogurt

Last week we had a bunch of kohlrabi in our CSA share, which made me happy because I love getting surprised with veggies I don't normally seek out. I'd never eaten it any other way except as a raw salad, and I know my husband well enough to know he probably wouldn't be down with that for lunch. No big. He loves any and every veggie in fritter form (who doesn't?).

These were so light, crispy, and flavorful! The kicker is, of course, that yummy avocado yogurt on top. The recipe below will give you some extra for another use... or eating with a spoon.

Kohlrabi Carrot Fritters with Avocado Yogurt (slightly adapted from A Couple Cooks)
makes 4 large fritters

you'll need:
2 kohlrabi
1 carrot
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1-2 tablespoons vegetable oil
1/2 avocado
1/4 cup plain Greek yogurt
juice of 1/2 lemon
1/4 teaspoon kosher salt
1 scallion, sliced, for garnish

Cut the leaves off of the kohlrabi and peel the bulb. Peel the carrot. Use a food processor or grater to shred the vegetables. Squeeze in a tea cloth or paper towel to get rid of excess moisture. In a large bowl, stir vegetables, egg, salt, and cayenne together.

Heat 1 tablespoon of vegetable oil in a large skillet, swirling to coat, over medium-high heat. Use your hands to form balls of the fritter mixture and place in the skillet. Make sure not to crowd them (I fried 2 at a time). Cook until browned on both sides, about 3-4 minutes each. Transfer to a paper towel-lined plate to drain excess oil. (Fritters can be kept warm in a 200 degree oven if making ahead.)

To make the avocado sauce: blend avocado, yogurt, lemon juice, and salt in a blender or food processor.

Serve fritters warm and garnished with avocado yogurt and scallions.

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black bean and corn enchilada stack

Happy Monday, y'all! I'm home again today from school (not complaining) because of this crazy, icy weather we've been having. I know that those of you who live up north are probably laughing at us right now, but just remember that here in Texas we get over 50 days of 100+ degree weather every year... so we get a pass when the cold finally hits. :)

As promised, here's another fast, easy supper for you guys. This one is a total no-brainer that I just made up on the fly as I was trying to use up what's left in our pantry and fridge. I knew I'd like it because I love all the ingredients, but it turned out even better than I expected! We absolutely loved this, and it made great leftovers for dinner the next day as well. During this hectic season, doesn't a delicious, no-brainer dinner sound just right?

Black Bean and Corn Enchilada Stack
4-6 servings

you'll need:
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can of red enchilada sauce
1 cup frozen corn
4 jalapenos, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of cayenne pepper
1 cup shredded pepper jack cheese
12 corn tortillas
sliced green onions, for garnish

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray.

In a large bowl, combine black beans, 1 cup enchilada sauce, corn, jalapenos, salt, chili powder, garlic powder, cayenne, and 1/2 cup cheese.

Pour a bit of enchilada sauce into the bottom of your baking dish, swirling to coat. Place a layer of 4 corn tortillas on top. Add 1/2 of the black bean and corn mixture on top. Repeat. Add a final layer of tortillas, then top with remaining enchilada sauce and cheese.

Bake for 20-25 minutes, until hot and bubbly. Allow to stand for about 5 minutes before serving. Garnish with green onions if desired.

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crockpot vegetarian quinoa chili

As the weather cools down and the holidays start approaching, there's a bounty of comfort food and dessert recipes. And while I am not one to mind that at all, I find that I need some inspiration for lighter, healthier meals this time of year. If you're feeling the same way, this dish is for you; and even if you're not feeling the same way, this dish is for you!

This is honestly one of my favorite chilis I've ever made, plus it's vegetarian, healthy, and so easy you'll think you forgot to do something. The directions go something like this: put everything in your crockpot, walk away for as long as you want, ladle into bowls and top however you like. How great does that sound? And if you're worried about serving this to any carnivores in your home, don't be; my meat-loving husband devoured two bowls of this with nothing but high praise. :)

Crockpot Vegetarian Quinoa Chili
serves 6

you'll need:
3 cloves garlic, minced
1 onion, diced
1 cup uncooked quinoa, rinsed
2 (14.5 oz.) cans diced tomatoes with green chiles
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups vegetable stock
for garnish: shredded cheddar cheese, sour cream, cilantro, avocado

Place all ingredients (except garnishes) in slow cooker and stir together. Cook on low for 6-8 hours or on high for 3-4 hours.

To serve, ladle into bowls and garnish as desired. Enjoy!

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mushroom bourguignon

Here's another cozy meal for chilly fall nights, and this one's a keeper. One of my all-time favorite meals is this delicious beef bourguignon, and it's definitely hard to beat when it comes to comfort food. However, with all that time the meat needs to braise to get tender and yummy, it's not realistic for a weeknight. Which is what makes this so great- it's just as flavorful and wonderful, but so much easier for a weeknight.

Enjoy, my dears!

Mushroom Bourguignon (just barely tweaked from The Smitten Kitchen Cookbook)
serves 4-6

you'll need:
2 tablespoons olive oil, divided
2 tablespoons butter, softened and divided
2 lbs. cremini mushrooms, sliced
1 cup pearl onions, thawed if frozen
1/2 carrot, grated
1 small yellow onion, diced
1 teaspoon fresh thyme leaves, plus more for garnish
4 cloves garlic, minced
1 cup red wine
2 cups beef broth (or vegetable broth to make this a vegetarian meal)
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
pasta of your choice, for serving
sour cream, for serving

Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a Dutch oven or large, heavy pot. Sear the mushrooms and pearl onions for 3-4 minutes (mushrooms should get some color on them, but not release any liquid yet). Remove from the pan.

Lower heat to medium and add 1 tablespoon olive oil. Add onions, carrots, and thyme to the pot with some salt and pepper. Cook for 10 minutes, stirring occasionally. Add garlic and cook 1 more minute.

Add the wine to the pot, scraping the bottom to release any bits. Turn the heat to high and reduce the wine by half. Stir in the tomato paste and broth. Add back mushrooms and pearl onions, along with any juices they've collected. Bring to a boil, then lower the heat and simmer for 15-20 minutes.

Combine remaining butter and the flour with a fork; stir it into the stew. Simmer for 10 more minutes, or until sauce thickens to desired consistency.

To serve, spoon the stew over pasta of your choice. Add a dollop of sour cream and garnish with thyme leaves.

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spicy peanut mushroom kale rice bowl

If your weekend looked anything like mine (pizza, Chinese takeout, Tex-Mex... yeesh), this might be the perfect dinner for you tonight!

I've had this recipe pinned forever, and finally decided to try it last week. Holy smokes. This is SO good! We devoured this for dinner, and I ate the leftovers for breakfast and lunch the next day. And then I got really sad that I didn't have it for dinner all over again.

This will definitely be going into the regular rotation in our home, and I hope it will find it way into yours too!

*note: I made the kale salad component of this meal a day ahead of time to allow to flavors to absorb and the kale to soften a bit. Since I followed the recipe for the salad and dressing exactly, I've included the link for you to follow.

Spicy Peanut Mushroom Kale Rice Bowl (slightly adapted from Healthy Happy Life)
serves 4

you'll need:
4 cups cooked brown rice
4 cups Spicy Peanut Ginger Kale Salad
1 lb. mushrooms, sliced (I used cremini - use what you like!)
kosher salt and freshly ground black pepper
1/2 cup red onion, diced
1 teaspoon soy sauce
2 teaspoons olive oil
salt and pepper
2 tablespoons roasted peanuts
for garnish: toasted sesame seeds (I used black and white for color!), chopped scallions

Prepare the kale salad according to the recipe above. As I mentioned, I did this a day ahead of time, but this isn't necessary.

Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the mushrooms, onions, and a bit of salt and pepper. Saute until tender. Once the mushrooms have cooked down and the onion is translucent, add soy sauce. Add about 1 cup of the kale salad to the skillet and toss gently. Remove from heat and let sit.

To serve, top brown rice with a bit of kale salad, then the kale mushroom skillet mixture. Garnish with chopped peanuts, sesame seeds, and scallions. Grab a fork, and enjoy!

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late-night pasta

From the comments and emails I've been getting from y'all, it looks like we all need more quick and easy dinners for the always-busy fall months. So here we are!

This is not only quick and easy, it's also one of my absolute favorite dinners. The simplicity is what makes it so good. It's totally family-friendly, but also feels a little special (the egg addition really makes it). Chances are you have these ingredients lying around already, so you can whip it up in no time at all (hence the name). So what are you waiting for?

Late-Night Pasta (adapted from Martha Stewart)
serves 2

you'll need:
6 oz. spaghetti or tagliolini
olive oil
1 1/2 teaspoons coarsely cracked black pepper, plus more for serving
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup freshly grated Pecorino Romano (or sub Parmesan, if you prefer)
4 tablespoons unsalted butter
2 large eggs
1 tablespoon chopped Italian parsley
Kosher salt

Bring a large pot of water to a boil. Salt well, add pasta and cook according to package directions.

Meanwhile, heat a  tablespoon of olive oil over medium heat. Add onion and 1/2 teaspoon black pepper. Cook for 2-3 minutes, until onion begins to soften.

While onion is cooking, heat 1 tablespoon butter in a small skillet over low heat. Crack eggs into skillet and cook until whites are just set, about 5 minutes.

Add garlic and red pepper flakes to skillet with and onion and stir to combine. Add 1/4 cup pasta water to the skillet. Drain pasta and add to skillet. Add 3 tablespoons butter and reduce heat to low. Add cheese and toss until well-combined.

Divide pasta between 2 bowls. Top with egg and parsley. Add some cracked black pepper, and devour!

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creamy avocado and corn quinoa salad

As promised... more corn!

With the official start of school next week, I'm going back to packing my lunch every day. While this can sometimes get a little monotonous, it's salads like this one that get my through the whole week without boring me one bit.

In fact, I've been making this salad all summer long and haven't tired of it yet. The creaminess comes from a dressing of avocado and lime, and the raw corn and green onions give it a great crunch. With a little cheese and quinoa to bulk it up, this is a pretty perfect meal all around.

This is a fantastic meal on its own, and we've also enjoyed it as a side for dinner with tequila-lime chicken - also great!

Creamy Avocado and Corn Quinoa Salad (adapted from What's Gaby Cooking)
makes 4-6 servings

you'll need:
1 cup cooked red quinoa
4 ears of corn, kernels removed (about 3 cups if you're using frozen)
1 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
2 limes, juiced
2 tablespoons feta, crumbled
1/2 teaspoon chili powder
1/2 cup shredded pepper jack cheese
1 avocado
salt and pepper

In a large bowl, mix together the quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, feta, chili powder, and pepper jack.

Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender with the remaining lime juice. Blend until smooth. If necessary, add 1-2 tablespoons of water to thin it out to the consistency of mayonnaise.

Pour the avocado dressing into the bowl and toss until well combined. Taste for seasoning and add salt and pepper as necessary. If desired, garnish with a bit more feta and cilantro. Enjoy!

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blue corn black bean burgers

I consider myself somewhat of a black bean burger connoisseur. If there's one on a menu, I'm probably getting it.

Y'all. These are the BEST black bean burgers!

These are so easy to make, you can prepare them ahead of time, and they're absolutely delicious! The key is the crushed blue corn tortilla chips and lots of sharp cheddar cheese. I mean, how can that be bad?!

This would be fabulous for a Fourth of July cookout if you wanna make them on the grill instead of the stovetop! I'd recommend putting them on a pan on top of the grill, since black bean burgers can sometimes fall apart. That will make them easy to flip and keep them together.

Blue Corn Black Bean Burgers (slightly adapted from Fitness Magazine)
yields 4 burgers

you'll need:
1 (15 oz.) can black beans, drained and rinsed
1/2 cup finely crushed blue corn tortilla chips (I'm obsessed with the ones from Garden of Eatin')
1/3 cup salsa, plus more for serving
1/2 sharp cheddar cheese, shredded
1 large egg, beaten
1 scallion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
olive oil
4 toasted hamburger buns (store-bought or homemade: I used this beloved recipe)
1 avocado, for serving

In a large bowl, use a potato masher or the back of a fork to mash beans until chunky, leaving some partially whole. Stir in crushed chips, salsa, cheese, egg, scallion, salt, and pepper. Allow mixture to sit for at 10 minutes.

Use your hands to form 4 patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 45 minutes and up to overnight.

Heat a bit of olive oil in a large skillet over medium heat. Add patties to pan and cook for 4-5 minutes. Flip and cook the other side for another 4-5 minutes.

Serve burgers on toasted buns topped with slices of avocado and as much salsa as you'd like. Enjoy!

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sweet corn zucchini lime pizza

Tomorrow is the first official day of summer! What's on your summer to-do list?

I've got one thing for you already: make. this. pizza. This pizza just screams summer with zucchini, corn, cilantro, lime... total summer perfection. If you have a grill, make it on the grill and make it that much more summery. 

Since we don't have a grill, I fired up our oven to an ungodly temperature in the Texas heat. But it was SO worth it for this pizza! I'm seriously in love with it, and already can't wait to make it again.

Make this to kick off the official start of summer - you won't be sorry!!

Corn Zucchini Lime Pizza (dough from this no-knead recipe; pizza recipe from Shutterbean)

you'll need:

1 whole wheat pizza dough

cornmeal, for sprinkling

1 zucchini, very thinly sliced

1 cup fresh sweet corn

1 tablespoon olive oil

1/2 cup sliced red onion

1 jalapeno, seeded and thinly sliced

1/2 cup feta

1/2 grated parmesan

1/2 bunch cilantro, roughly chopped

red pepper flakes

salt and pepper

2 limes

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

Toss zucchini and corn in a bowl with olive oil.

Sprinkle a bit of cornmeal on parchment paper, then top with pizza dough and press out to a thin pizza (if it springs back, simply allow it to rest for 5 minutes and come back to it). Brush the crust lightly with olive oil (I used a garlic-infused olive oil). Top with zucchini, corn, red onion, jalapeno, feta, parmesan, and cilantro. Sprinkle with a bit of salt and pepper, then squeeze the juice of 1 lime over the entire thing.

Carefully(!) remove the preheated pizza stone from the oven and slide the pizza on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is beginning to brown and bubbly.

Allow to cool for at least 5 minutes before slicing. Serve with an extra sprinkling of feta and cilantro with lime wedges on the side. Now devour.

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vegan coconut muffins

Time for another Leftovers Club post! This month, I was paired with Joanne from Eats Well With Others, whose site is full of amazing recipes (how gorgeous is this strawberry-rhubarb tart?!). I was lucky enough to get some delicious rosemary shortbread from Joanne in the mail - be sure to pop over there for the recipe!

I sent Joanne these super easy, super yummy vegan coconut muffins. These are incredibly moist and tender (and seemed to get more so day after day). They make a perfect breakfast or snack for any time! And, unlike many vegan baking recipes, no fancy pants ingredients here - these are as simple as it gets!

Vegan Coconut Muffins
yields 12 muffins

you'll need:
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/4 cup light brown sugar
1/2 sugar (I used coconut sugar, but regular is fine)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/3 cup coconut oil (can substitute vegetable oil)
1 large banana, mashed
1/3 cup coconut milk (or any non-dairy milk you like)
1 tablespoon lime zest
1 cup flaked coconut, plus more for topping

Preheat oven to 400 degrees F. Grease 12 muffins cups or line with liners.

Mix together flours, sugars, salt, cinnamon, nutmeg, and baking powder. Add coconut oil, banana, coconut milk and stir until just combined. Fold in lime zest and flaked coconut.

Fill muffin cups about 3/4 of the way full and top with flaked coconut. Bake for 25 minutes, or until a toothpick comes out clean. Muffins will keep up to a week well-covered. Enjoy!!

Check out all of the recipes from The Leftovers Club this month!

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japanese veggie pancakes {okonomiyaki}

Happy Sunday, friends! The past couple of weeks have been crazy busy wrapping up the school year, but I'm happily almost officially to summer break now!

It's tempting to simply order in every night when life gets busy, but I find that, for me, getting in the kitchen after a long day is almost a necessity if I'm going to really unwind from the day. Even if it means eating dinner a little later, spending just a bit of time chopping, measuring, and mixing is like therapy for me. On that kind of day, I generally stick with very familiar recipes, ones I've made so many times that it's almost like muscle memory (peanut noodles and enchiladas are a couple that fall into this category).

This recipe does not fall under the "muscle memory recipe" label, but when I spotted it on Smitten Kitchen a couple weeks ago, I knew that it must be made as soon as possible. And let me encourage you -- please do the same. Make them as soon as possible. Because we loved, loved, loved these. The crunchy veggies form the perfect little fritter, and the tangy sauce is just to die for. This gem of a recipe is destined for repeat on the busy weeknight rotation.

Japanese Veggie Pancakes {Okonomiyaki} (slightly adapted from Smitten Kitchen)
makes 12 small pancakes (but make them as large or small as you like!)

for the pancakes, you'll need:
1/2 small head cabbage, thinly sliced (ends up to about 5 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed and cut into thin strips
4 scallions, thinly sliced
1/4 cup sliced almonds
1 teaspoon salt
1/2 cup AP flour
6 large eggs, lightly beaten
Canola oil

for the sauce, you'll need:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (Note: This recipe is vegetarian apart from this ingredient. For a vegetarian option, Annie's makes a vegan worcestershire sauce, or you can make your own at home.)
1/4 teaspoon dijon mustard
1 tablespoon mirin (Japanese rice wine)
1 teaspoon soy sauce
1 tablespoon honey
1/8 teaspoon ground ginger

Mix cabbage, carrots, kale, almonds, scallions and salt together in a large bowl. Add flour and toss well until it lightly coats all the vegetables. Stir in the beaten eggs.

Heat a bit of canola oil (enough to coat the bottom) in a large skillet over medium high heat. To make the pancakes, use your hands to grab a bit, lightly form it into a loose ball, and add it to the skillet. Press down gently with a spatula to flatten only slightly. Add as many small pancakes as you like to the skillet to cook at once (I cooked 3 at a time). Cook each pancake about 3 minutes per side, or until the edges brown. Transfer cooked pancakes to a tray while you cook the remaining veggie mixture. (Note: If you'd like to keep them warm while you cook the rest and make the sauce, simply keep them on a tray in a 200 F oven for as long as you need to.)

To make the sauce, combine all the ingredients in a small saucepan and let simmer over low heat for about 5 minutes, until thickened and smooth.

Serve pancakes with a bit of sauce drizzled on top and a sprinkling of scallions and almonds (or whatever you like!). Enjoy!

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fiesta quinoa bowl

Life right now... it's a little insane.

As a teacher, May is always the craziest month. It's full of programs, field trips, final tests and, of course, the anticipation of summer ahead.

It's easy, no fuss dishes like this one that help me out in May. This Mexican-inspired vegan dish is simple and delicious, and perfect for healthy lunches all week long.

Here's to feel-good food and powering through!

Fiesta Quinoa Bowl
serves 4

you'll need:
2 tablespoons olive oil
1 chopped small onion
1 chopped red bell pepper
1 seeded and chopped jalapeno
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
dash of cayenne
1 (15 oz.) can of black beans, drained and rinsed
1/2 cup frozen corn
1 cup quinoa
2 cups vegetable broth
salt and pepper to taste
for serving: lime wedges, cilantro, sliced jalapenos (optional)

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper, jalapeno, and spices. Cook for 3-4 minutes, until onions and peppers are softening. Add black beans, corn, quinoa, and vegetable broth and turn the heat up to high. Bring to a boil, then reduce to low heat to simmer. Cook uncovered until the broth is absorbed and the quinoa is cooked, about 20 minutes. Check for seasoning and add salt and pepper to taste. Serve with lime wedges, cilantro, and sliced jalapenos, and enjoy!

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