Lemon Vegetable Risotto

Thanks to my friend Elisa I was inspired to make Risotto last night for supper. I got this recipe from Cooking Light, I absolutely love their magazine! Next time I make this I would definitely do it on a weekend, it’s a lot of work. You have to constantly stir the risotto, and its about an hour of hands-on time, but it is so worth it! My boyfriend literally licked his plate. I also think this dish would be amazing with some lobster and scallops!!


  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • 8 ounces sugar snap peas, trimmed and cut in half
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
  • 1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
  • 4 3/4 cups organic vegetable broth
  • 1/2 cup finely chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
  • 1/4 cup chopped fresh chives
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt


1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

4. Heat remaining 1 tablespoon olive oil in a Dutch oven (I used a large pot) over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Beans and Greens Soup

This is my go-to soup. I make it at least once a month, I think the reason I crave it so much is because it has all of my favorite ingredients in it and it has the most incredible flavor. I hope you enjoy this soup as much as I do! I always keep the noodles separate when I am making soup so they never get soggy!


  • 3 tablespoons of canola oil
  • 3 fresh bay leaves
  • 4 fresh thyme leaves
  • 3 fresh rosemary leaves
  • 1 large white onion chopped
  • 4 garlic cloves chopped
  • 1 24 oz can of diced tomatoes
  • 2 cans of northern beans
  • 1 can of small white beans
  • 2 vegetable bullion cubes
  • 3 32 oz boxes of organic veggie broth (you can also use Chicken broth)
  • 1 box of your preferred noodles
  • 1 bunch of kale, rinsed and cut into small pieces
  • 1 bunch of collard greens, rinsed and cut into small pieces
  • 1 tablespoon of dried basil
  • 1/2 tablespoon of oregano
  • Salt and pepper to taste


  1. Start by grabbing a large soup pot! Put in the canola oil, bay leaves, thyme and rosemary. Cook over medium to low heat for about 5 minutes to let the flavors infuse into the oil.
  2. Add the onion and stir frequently for about 10 minutes until they have softened, add the garlic and cook for 5 more minutes.
  3. Pour in the rinsed beans, tomatoes, broth, collard greens, and kale. Add the oregano, basil and salt and pepper.
  4. Put the lid on and let cook for about 45 minutes to an hour stirring occasionally. Feel free to add more herbs, salt and pepper to get the desired flavor!
  5. In the meantime cook your desired noodles according to the directions on the package. Shock with cold water once they are done and set aside.
  6. Once the soup is finished pour into a bowl and add the noodles!

Quinoa Salad

I am a HUGE fan of quinoa. It is such an adaptable ingredient. This salad is super simple and works as a great leftover!


  • 1 cup cooked quinoa
  • ¼ cup fresh corn, cut off the cob
  • ¼ cup cooked black beans
  • ¼ cup red or green bell pepper, chopped
  • ¼ cup chopped red onion
  • 1 lime squeezed
  • Salt and pepper to taste


  1. Cook the quinoa according to the package instructions. (*Cook with vegetable broth for extra flavor)
  2. Meanwhile combine the corn, (I use real corn on the cob but canned is fine) black beans, pepper and red onion in a bowl. Toss to combine
  3. Add the cooked quinoa into the mixture, and add the lime juice and salt and pepper to taste.

Cucumber, Tomato and Onion Salad

I could live on salads like this during the summertime. I love to drink the juice from it! I had this last night for dinner and it is the perfect amount of food- refreshing and delicious!


  • 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper


  1. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste.
  2. Let the salad stand for 10 minutes before serving.

Lentil Veggies

Hey friends! It has been some quite some time since my last blog and for some reason or another I have been inspired to start back up! So this is a go to meal for my man and I- we make it about once a week, mainly because it is so cheap, healthy and easy!


  • 2 cans of organic lentils
  • 1 bag of frozen peppers and onions
  • 2 tablespoons of olive/canola oil
  • 2 tablespoons of veggie paste
  • 1 teaspoon of cumin
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste


  1. Put olive/canola oil in a skillet over medium heat and add frozen veggies, stir frequently.
  2. Once veggies have started to thaw add veggie paste and stir around so that it “melts.”
  3. Add the lentils and stir.
  4. Add the cumin, garlic powder, cayenne pepper and salt and pepper.
  5. Stir well and let simmer over low heat for about 5-10 minutes to let the flavors combine!

Side note: As far as spices go, I have never been one to actually measure out spices, make sure to continuously taste your food as you go.

Rule of thumb: You can always add more but you can’t take back!