Zucchini are sauteed with shallots and garlic, seasoned with herbamare and cooked in water or vegetable broth and then pureed with mint to deliver this refreshing cooling summer soup that is best eaten at room temperature. It can also be eaten warm or cold depending on your preferences.
Farro makes a great alternative to pasta or rice in this wholesome summer salad. It’s naturally low fat and is a good source of protein, fiber, and vitamin B complex among other things. Here it is mixed with carrots, zucchini, sundried tomatoes, shallots and edamame beans and topped with my go to Lemon Basil Dressing.
This green bean pesto pizza is light, tasty and easy to digest. The low fat pesto is made with green beans, fresh basil and sauteed onions and only one teaspoon of oil, making it a healthier alternative to traditional pesto. Grilled zucchini, caramelized red onions and a savoury almond topping round out this delicious creation, perfect for pizza, any night of the week.
Looking for a way to use up leftover grains? These patties/cakes are the perfect solution. Go ahead, click for the recipe, and I’ll throw in a bonus recipe for a Creamy Basil Sauce to accompany them.
Light green zucchini meet fresh mint for a light and delicate yet flavourful and creamy pasta dish.
The other day, I was all caught up in updating the blog and figuring out how to add custom code to my WordPress theme (a challenge to say the least […]