I’ve been making this dish fairly often recently, and I love it every time. You can switch up the veggies for your favorites, but I think the combination of onions, red bell pepper, and asparagus is perfect. You get the deliciousness of sautéed onions, the sweetness of the bell pepper, and the crunch of the asparagus. It all comes together to make this flavorful and filling dinner!
A few weeks ago, I bought a huge jar of minced garlic since I figured it would save time and energy of cutting up fresh garlic. I both love and hate it though and once it’s finished I’ll probably go back to buying the fresh stuff. I love it because it is waaaaay quicker than peeling and mincing cloves. But, the flavor just isn’t there and I end up using more garlic than I used to in order to get that same punch. That’s part of the reason I used two tablespoons of minced garlic in this dish. So if you want to use less garlic, please do so.
Fresh herbs are simply amazing and the easiest way to add some pizazz to any dish. I still have some fresh dill in my fridge, and I’ve been using it in everything. If you have any basil, I highly recommend adding it as well. My go to spices for this is the dill, garlic, salt, and pepper. That’s all you need to make this! One of these days I might start an herb garden. I always think about starting one, but I’m really bad a taking care of plants…which is why I haven’t tried to grow one yet.
Every time I eat this, I just feel good. Not only is it a great way to get in my daily dose of veggies, but I don’t feel like I’m missing meat. I know this dish will definitely be a staple during my yoga teacher training…and become one in my routine afterwards. You should definitely make this and keep it up your sleeve for those days when you’re tight on time.Add a comment
I am in love with this creamy and flavorful dinner! It’s crazy easy to put together, and you basically make it in one pot. Mmmm…creamy avocado and fresh herb goodness. This is one of the dishes that is perfect for those summer nights, even if those nights are getting shorter and it sometimes looks like fall outside. Sigh, where did those warm late nights go?
Anyways, this is definitely one for you if you like avocados. I added some fresh basil and dill to give some punch. Basil is best fresh, but if you need to you could use dried basil. It’s just not quite the same. I picked up some fresh basil after running out. Basil makes just about everything taste better. I will say that Bren who isn’t too crazy for avocados really enjoyed this! He was the one to suggest that we should make it again and share it with you guys.
Can you guys believe how fast this summer is flying by!? It’s crazy to think that we’re already in August. I’m seeing back to school signs everywhere (and I’m thankful every day that I don’t have to go back). I’m so looking forward to my family trip to San Diego! It’s not until the end of August/early September, but it’s always so much fun. I love just spending time relaxing on the beach. It’s the perfect vacation. Since we rent a house, we try to cook simple meals while we’re there. I’m thinking we’ll definitely have to slip this in one of the nights.
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We have finally had a weekend that felt like summer! I guess the Fourth was also warm, but this was one of the first weekends that I was outside catching some sun. Summer finally! On Saturday, I had a friend come over, and we enjoyed a party by the pool. My apartment complex put on a huge bash and music and food!
Then on Sunday, I met my parents and enjoyed an art fair in a neighboring city. There were a few clouds in the sky, but just enough to give some shade. There were so many amazing stalls, and I saw some pretty pieces that tempted me. Overall, coming away with a necklace and earring set was pretty good!
To combat those hot nights, this light dinner is perfect! It is also super quick to put together (which makes it a winner in my book). I finally decided to get some shrimp since I was not having chicken or beef one more time! It was definitely a time for a change and something new. I don’t usually cook shrimp, but there’s something about summer than just makes seafood that much more desirable.
I love the simple lemon flavor of this dish. All you need is a lemon, garlic, salt, and pepper. I began with sautéing the green beans and sweet pepper. It’s best to start with your veggies since the shrimp won’t take long. This allows the vegetables time to soften and absorb some of the garlic flavor. After the shrimp is added, I squeezed the lemon juice onto everything and lightly added some salt and pepper. You just need to mix everything together until the shrimp is warm. If you wait too long, the shrimp will get a bit overcooked and tough. You could add wild rice on the side instead of noodles if you’d like. I just love the shape of Cavatappi noodles. They’re just so much fun! We’ll definitely be making this again during the summer.Add a comment
These sandwiches definitely take me back to my childhood. We used to eat these just about once a week or more during the summer time. My parents usually had a decent sized garden, and we’d get tons of zucchini coming in. We tried to keep up with it by grilling the zucchini and topping it with some cheese. Usually, we’d eat it between toasted bread, but sometimes, just the filling was good enough.
I haven’t made a zucchini sandwich in a looong time. Mostly because I don’t have mayo in the house. You don’t really need the mayo, but it does add a nice zing and some extra flavor. All you really need is some seasoning and cheese and you’re all set to go. We always had a bottle of Spike in our cupboard, but it’s been getting harder to find lately. I used Lawry’s seasoning salt and dill for the flavoring in these sandwiches.
Between the mayo and the cheese, I wouldn’t exactly call this a healthy sandwich. But it is packed full of zucchini, so it can’t be too bad…or at least that’s what I tell myself. You can use whatever bread is your favorite, but I decided to treat myself to a very flaky almost pastry like bread when I made these. I’ve seen the loaves at my Japanese bakery and have always wanted to get them, but never got around to it. It’s a bit more expensive than the typical loaves I pick up there. It was the perfect combo with the grilled zucchini as the flaky pastry melted nicely together. I’ve forgotten how easy and filling these are on those warm summer nights.
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This is truly an indulgent dish! It’s full of cheese and noodles and comforting after a long week. While this is not a healthy dish by any means, it can be gluten free if you substitute the noodles for a gluten free version. We used cornstarch to thicken it instead of flour, and it worked perfectly.
We added some pepper jack cheese for a bit of spice. It added just enough that while you’re eating all you noticed was flavor, and then afterwards there was a bit of heat. If you really don’t like heat of any kind, you can substitute it for regular jack. There are enough spices that you really shouldn’t lose too much flavor.
I only make mac and cheese about once a year, so I’m not worrying about how many calories or anything else this has. I’ve also been running or doing yoga just about every day, which helps to balance out dinners like this. This made a lot of leftovers, and we’ve been heating it up for lunches. Tastes just as good the next day, if not better! Sometimes, nothing beats a classic comfort dish.
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