It's Been A While...

... since I made this dish.
It's wonderful - you don't need to follow it exactly. You can use veggies of your choice (read: whatever needs to be used up in your veggie drawer).  I cut the veggies small and roast them. In the end, I bake the dish in the oven. Delicious and waist-line friendly!

Tomato Season

Being aware of the seasons, local produce helps bring the most fresh foods to the table.

I stumbled on an amazing (and simple) recipe:

I made it with just Parmesan cheese (and not a lot of it),  Rice and Amaranth Penne, a lovely green salad 

(Fatoush) and it was enjoyed by young and old:)

I have plans to make it as a topping for sandwiches, pizza (w. home-made pizza dough) and still thinking of other ideas... the taste, the smells are heavenly ...

Continuing

Seeing that I have not posted for a few days:

A very pleasant summer "recipe"
Beans and Grains Salad

Cook 1 cup Rice, Barley or Quinoa -  (or a mix of all 3). Put in a large bowl

Chop whatever salad veggies you have on hand:
cucumbers, tomatoes, celery, green or red onions, peppers, radishes - anything goes.

Add either cooked or roasted corn (amount is up to you).
Add 1 can or about 2 cups of cooked Black beans (or kidney beans, or other beans that you have).

Add extras like chopped Sundried Tomatoes, Pumpkin Seeds, a little bit of cheese cut into tiny bits.

Mix a dressing of  1 part Extra Virgin Olive Oil and 3 parts of Balsamic Vinegar (or other vinegar you enjoy)  - season with Garlic (or garlic powder), S&P - some cilantro or parsley would be nice with it.

Add dressing to your Salad and mix well.
Refrigerate - use within 3 days . (It won't last that long - very tasty and refreshing:) )

Enjoy!