Month: August 2018

Pesto Veggie Farro

On By Taylor MavingIn Appetizers, Dinner, Lunch, Sides, Vegetarian2 Comments

I am a big fan of salty items. I’ve  never met an olive I didn’t like. I was aimlessly roaming the aisles of Trader Joe’s today trying to figure out what to make for dinner, and came up with this meal. I have been cooking with the 10 minute farro from Trader Joe’s for a while now and I really love it. Its a nice alternative to brown rice and has 10 grams of protein per serving. It makes a great base for any meal. If you want to make this meal vegan simply don’t add the feta and romano and if you wanted to add fish or meat to this meal I would recommend salmon, shrimp or steak and chicken. It stands all on it’s own as a vegetarian meal and is extremely hearty, between the farro and the butternut squash you will be stuffed!

Ingredients:

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  • 1 1/2 cup of farro (or one bag of Trader Joe’s farro– if you can get it)
  • 1 large red onion chopped
  • 2.5 cups of butternut squash cubed. (I buy these pre-cut 12 oz bags)
  • 2 cups of quartered Brussel sprouts
  • 2 cups diced orange peppers
  • 1 box  of mushrooms (around 1 cup)
  • Chives (to taste)
  • 1 cup of pitted marinated Kalmata olives
  • 1/2 cup of marinated artichoke hearts -chopped
  • Feta (to taste)
  • Grapeseed oil (drizzle)
  • Pepper (to taste)
  • 5-6 cloves fresh garlic pressed (if you don’t have fresh garlic about 1 tablespoon minced garlic)

For the Pesto: ( I used about 3 heaping tablespoons – you will have extra)

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  • 3 tablespoons pine nuts
  • 3 cups packed basil
  • 1/2 cup grape seed oil
  • 1/2 of lemon squeezed
  • 2 tablespoons of pecorino romano cheese
  • 1 avocado
  • 1/2 teaspoon garlic powder
  • 1/2 cup of filtered water

Steps:

  1. Start by preheating your oven to 350 degrees. Take a large baking sheet and line with foil. Add the brussel sprouts, peppers, onion, olives, artichokes, mushrooms, garlic, squash, peppers and drizzle with olive oil and sprinkle with pepper. Place in oven for about 20 minutes. (I have to cook my mushrooms separate because my hubby doesn’t care for them)While the veggies cook cook the farro according to package directions. I like to cook mine in veggie broth for added flavor, but water is just fine too. Drain and set asideIMG_1673IMG_1680
  2. If you decide to make the pesto (store bought pesto works just as well if your’e not feeling up for it!) start by adding the basil in a food processor or blender, then add the grape seed oil (olive oil is fine too), lemon, pine nuts and avocado. Blend and add the water in slowly until you reach a nice creamy consistency. Pour into a bowl and sprinkle with pepper and lemon zest.
  3. Take 3 heaping tablespoons of the pesto and mix with the cooked farro. Add chives and feta (the amount is up to you!)
  4. When the squash and veggies are fork tender I like to put the oven on a high broil for a few minutes to give everything a nice golden crisp.
  5. Mix the veggie squash mixture with the farro and ENJOY!
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*This dish is also really great to bring to a party and can be served cold.

Green Lentil Soup

On By Taylor MavingIn Dinner, Lunch, Sides, SoupLeave a comment

IMG_1632After finally getting my little man down for a nap I felt like I needed to regroup after having an overall defeating day. Having a toddler that refuses sleep can be one of the most frustrating things as a momma because you know they so badly need it! Plus let’t be honest we can use the break!! Anyways SOUP has always been a go to for me my entire life. I consider it a meal and love all soups. I find it so comforting to the soul and even when I am personally super sick I will still take the time and energy to make my own homemade soup, because there is something about the whole process of cooking it yourself that I find nourishing. I needed to find some comfort today during the stormy afternoon so I pulled everything I had out in my fridge and pantry and came up with this soup. It was simple, easy and delicious. I’ll drain the broth out for my son and let him eat this over brown rice for a heartier meal!

Ingredients:IMG_1619 (1)

  • 2 small zucchini
  • 2 small yellow squash
  • 2 small sweet onions (or 1 large)
  • 1 cup of small whole green lentils
  • 2 tablespoons of minced garlic (fresh would be better- didn’t have any)
  • 32 oz. box of organic vegetable broth
  • 2 cups of filtered water
  • 2 tablespoons Frank’s hot sauce  (add as little or as much as you’d like)
  • 1 cup of chopped celery
  • 1 cup of chopped carrots
  • 1/2 cup cup of chopped tomatoes
  • 1 red pepper -diced
  • Grapeseed oil (olive oil is fine too)
  • Pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon adobo
  • 1/2 teaspoon chili powder
  • 1 teaspoon parsley (spice trick- I like to pour the spice in my hand and rub together to awaken the flavor)

Steps:

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  1. Start by coating a medium to large sauce pan in oil and adding the diced onions over medium heat.  Saute onions for about 5 minutes or until they turn clear.
  2. Add the celery, carrots, red pepper, garlic and tomatoes. Add in the pepper, cumin, adobo, chili powder and parsley. Lower heat to medium low and cook for another 10 minutes, stirring occasionally.  Sprinkle with salt and pepper, cumin
  3. Add the vegetable broth, water, Frank’s (If you like spice) and lentils. Cover over low heat and let simmer for 25 minutes, stirring occasionally. If it starts boiling too much I like to leave a little crack in the lid for some airflow.
  4. Add in the diced zucchini and squash, stir and turn the heat up to medium- let cook for another 25 minutes or until zucchini and lentils are cooked through. IMG_1624IMG_1627

 

Vegetable Pasta

On By Taylor MavingIn Dinner, Lunch, Vegetarian3 Comments

55710473343__59EEA365-BA01-4554-9C97-8A569F8E8678Hello there! It has been a hot minute since I have blogged. My amazing and spirited toddler has kept me super busy and I just haven’t had the energy to share my recipes with everyone. It’s something I really miss doing and decided it was time to get back at it! I’ll be moving into a new home soon and I’m looking forward to having a new kitchen and work space to inspire me. This recipe was exactly what our family needed after a few sleepless nights…comfort food at its finest. I hope you enjoy!

Ingredients:
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  • One bag of cauliflower (washed, ready to go…because “mom life”)
  • One bag of broccoli
  • 1 large white onion
  • 1 tablespoon minced garlic
  • 1 tablespoon capers
  • 1 cup of fresh torn basil
  • Herb and garlic goat cheese (to taste)
  • Shredded mozzarella cheese (to taste)
  • Romano cheese (to taste)
  • 1 cup of chopped campari tomatoes
  • 1 jar of arrabiata sauce
  • 16 oz of mezze rigate pasta
  • Olive oil
  • Salt and pepper
Steps:
  1. Start by taking a large baking sheet and line with foil. Place the broccoli, cauliflower, basil, onions, garlic, capers and tomatoes on the pan and drizzle with olive oil, salt and pepper, mix together. (I like to tear apart the cauliflower and broccoli if the pieces are too big.)
  2. Place in oven at 400 degrees for about 25 minutes or until fork tender and veggies have a nice golden crisp.
  3. While the veggies are cooking cook the pasta according to package directions.
  4. When the pasta and veggies are done combine together in a large saucepan and add the arrabiata sauce.
  5. Add a few chunks of goat cheese and mix together in the saucepan.
  6. Place the pasta mixture back on the baking sheet and lay flat sprinkle with mozzarella cheese and bake in the oven for 5 minutes or until cheese has melted.
  7. Sprinkle with fresh basil, romano cheese and red pepper flakes!