Cook pasta according to directions, using 1 T. salt in the water for boiling. This will add flavor to your pasta. Important: when pasta is al dente, immediately drain it and rinse in cold water. This will improve the texture immensely!
Wash and cut your produce into bite-size pieces. Put pasta and veggies into a large bowl. In a separate bowl, mix mayonnaise, vinegar & spices. Toss well with veggies and refrigerate at least one hour before serving.
Wash all produce, remove the ends and cut into bite-sized pieces. Use as many vegetables as you need to fill up your Crock Pot 3/4 of the way. Then, add the tomatoes and as much water as needed to fill to the fill line. Add bouillon and spices to taste (I just use black pepper). Cook on low for 6-8 hours.
This delicious soup is an easy way to use up any leftover produce. My favorite produce to use is: cabbage, carrots, onions, leeks, broccoli, cauliflower, corn, and summer squash - but any of it is delicious! The best part: make a huge batch, then freeze it for a quick and easy meal during those cold winter months! Stir in a dollop of hot chili paste for a little kick - also great for helping cold & flu symptoms! All around, this is a great recipe to have on hand!
Remove the tops from the green beans and snap into 2-3" pieces. Heat the olive oil in a pan over medium-high heat. Toss to coat, cook for 2 to 3 minutes, stirring occasionally. Meanwhile, chop or crush the garlic (I prefer crushing in a mortar & pestle with a little sea salt). Add into green beans and toss to coat. Continue to saute until garlic is starting to get lightly brown. Then, add in the Parmesan cheese and toss to coat. Cook 2 to 3 more minutes, until the garlic and Parmesan cheese resemble Texas toast crumbs.
Ready for the prep instructions? Just throw it all in a blender and blend! And voila - fresh, delicious pesto, ready for sandwiches, pizza, or anything else you can imagine! I add a little to my homemade ranch dressing for a little kick!
Cut all vegetables into bite-sized pieces and place in a medium-sized bowl. Add olives & feta cheese. In a small bowl, whisk together the olive oil & vinegar, then add salt and pepper to taste. Pour over the salad and toss. Chill about 1 hour before serving. This simple salad is delicious with just about anything, but I would recommend it with the Summer Spaghetti!
Dump cut potatoes into a large bowl with a lid (or a large Ziploc bag can work in a pinch). Pour in the olive oil and garlic and your choice of seasoning, and shake till coated. Bake in a 425 degree oven for 30 minutes, or till browned, stirring once halfway.
*I've tried curry, Asian 5-spice, regular Paprika, smoked Paprika, or just plain old salt & pepper, and it's always delicious!
In a large pot, boil spaghetti according to the directions until al dente. Drain the spaghetti, then pour it back in the pot.
In a separate pan, heat 2 T. of the olive oil, then add the squashes. Saute on high heat until just tender, then add the garlic. Keep cooking (turning down the heat if needed) until squash is browned and garlic is slightly crispy.
Add the squash and garlic to the cooked spaghetti. Pour in the remaining 2 T. olive oil, butter, and fresh grated Parmesan cheese. Season with salt and pepper to taste.
Optional: add fresh sliced tomatoes and basil before serving for a fresh taste, or serve as is.