My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. Cheers to making meals that are both healthy and convenient.
Ingredients: ½ pound whole wheat or brown rice spaghetti noodles 1 tablespoon olive oil 3 cloves garlic, minced 1 (15 ounce) can Great Northern Beans, rinsed and drained 2 large tomatoes, diced 1 tablespoon concentrated tomato paste ¼ cup red or white wine ¼ teaspoon salt ¼ teaspoon fresh ground pepper Fresh basil, cut into ribbons Parmesan cheese, grated
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
Serve over spaghetti noodles and top with basil and Parmesan cheese.
Move over lettuce, sautéed kale is a new match for crispy bacon and juicy tomato slices. Served over toasted baguette slices, my BKT Bites make a hardy appetizer or light dinner. It’s an easy dish to make with two summer favorites from your farm share or local Farmers’ Market. This dish pairs well with an earthy Pinot Noir from Willamette Valley Oregon. Just make this simple recipe, open a bottle of vino and you are ready to entertain.
Ingredients: 1 bunch kale 1 tablespoon olive oil 2 tablespoons water ¼ teaspoon salt, plus more for serving ¼ teaspoon ground black pepper ½ whole grain baguette, cut into ¼ inch slices 3 tablespoons mayonnaise 2 teaspoons balsamic vinegar 2 medium tomatoes, sliced 10 slices bacon, cooked to desired level of crispy
Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper.
Preheat broiler to high. Broil for about one to two minutes per side, until lightly browned on the edges.
In a small bowl, mix mayonnaise and balsamic vinegar. Spread balsamic mayonnaise on baguette slices and top with bacon, kale and tomatoes. Sprinkle a pinch of salt on top of the tomato slices and serve.
This low-carb take on nachos is a perfect way to use your late season bell peppers and tomatoes. Leave out the chicken and add another type of bean, like pinto, for a vegetarian version. I love to serve this delicious and nutritious meal on game days. Cheer on your team with this healthy dish and hopefully you can celebrate a win.
4 large bell peppers
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup cooked chicken, shredded
1 (15 ounce) can, no-salt-added black beans
2 tomatoes, diced
¾ cup shredded cheddar cheese
1 avocado, cubed
Sour cream for serving
Preheat oven to broil on high heat. Slice bell peppers into thin strips and place them in a baking dish. Broil for 5 minutes, flipping halfway through the cook time.
Combine chili powder, cumin, salt and pepper in a small bowl. Place chicken in a medium bowl and add seasoning mix. Drain and rinse beans, and add them to the bowl of chicken, stirring to combine.
Remove bell peppers from the oven and top with chicken and beans, tomatoes and cheddar cheese. Broil for about 4 more minutes, until cheese is melted.
Remove nachos from the oven, top with avocado and serve with dollops of sour cream.
When I think of summer, watermelon and tomatoes immediately come to mind. They are two of my favorite seasonal foods and they compliment each other nicely in this appetizer with creamy and decadent burrata cheese. The outer layer of this cheese is fresh mozzarella, and when you slice it in half you will discover a luscious, creamy center made of mozzarella soaked in cream. It is the perfect cheese to pair with this summertime appetizer. This is a great last-minute dish for entertaining guests or taking to a potluck. Cheers to fresh and easy dishes and enjoying the final days of summer!
Ingredients: burrata cheese ½ seedless watermelon, sliced 2 tomatoes, sliced ¼ teaspoon sea salt 1 tablespoon balsamic glaze
Place burrata on a large serving platter, layering slices of watermelon and tomatoes around the cheese.
Sprinkle with salt and drizzle with balsamic glaze. Serve immediately.