Summer Sauce

All the summer vegetables and herbs that are in season rite now in Southern California inspire this “Sauce”.  The warmer weather has been leaving me cooking simple and light, but still filling to keep us satisfied with all the outdoors activities we have been doing.  Give this one a try.  The summer squash can be switched out for whatever you find at the market or local CSA.  Enjoy!

• 2 medium to large yellow squash or zucchini (get creative)

• ½ yellow onion

• ½ red onion

• 1 leek, white/yellow part only 

• 3-4 cloves garlic

• 1 pint of heirloom cherry tomatoes or 3-4 medium heirloom tomatoes

• 2 tbs Oregano

• 2 tbs parsley 

• Large handful of rough chopped Basil 

• Salt and Pepper to taste

Rough chop all the veggies to desired size.  Add 1-2 tablespoons EVOO to a large pot and turn heat to medium.  Start with onions, leeks, garlic salt and pepper in the pot. After a few minutes, slowly add the squash, tomatoes and herbs.  Add salt and pepper as you go.  Salt enhances flavor, don’t be afraid! Let pot simmer on low/medium heat for about 30-45 minutes.  Add this over any pasta you like and enjoy!  

**Doubling the batch makes prep-cooking simple and easy.  Stores in refrigerator up to 5 days or in freezer for 2 months.  

Vegan. Gluten Free. Chocolate Chip Cookies....

These cookies are amazing! I always make these when family and friends come to visit.  They don’t last long, and for good reason!  Give these a try! 

• 1 cup gluten free flour blend (Pamela’s artisan blend or Bob Red Mill’s)

• 1 cup gluten free organic oats

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup almond or peanut butter, or a combo of ½ and ½

• ¾ cup organic pure maple syrup

• 6 tablespoons melted then cooled coconut oil

• 1 teaspoon vanilla 

• 1 cup vegan dark chocolate

• ½ cup chopped walnuts

Start by pre-heating the oven to 350 F.  Mix the dry ingredients in a medium sized bowl and set aside.  Add wet ingredients into the mixer and blend well until fully incorporated. Slowly add the dry ingredients into the mixer and blend. Place medium sized dough balls on baking tray with parchment paper and place in the oven for 10-12 minutes.  Let the cookies cook for about 5-10 minutes before eating.  Enjoy! 

Spiralized Spring Salad

This salad is the perfect light salad for spring.  I finally got a spiralizer and was excited to cut up all the veggies for a simple dinner. This salad is perfect for lunch by its self or you can bulk it up with some protein like organic pasture raised chicken or tofu if keeping vegan/vegetarian.  Give this one a try.  The dressing is amazing!

Ingredients: 

·      2 cucumbers, chilled

·      2 large carrots

·      1 tsp. Kosher salt

·      2 TBSP rice vinegar

·      1 TBSP fresh lime juice (about half a lime)

·      1-2 TBSP honey, to taste

·      1 tsp. Toasted sesame oil

·      pinch of red pepper flakes, to taste

·      ½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)

·      1 scallion, sliced

·      2 TBSP fresh cilantro, chopped (optional)

Directions

1.    If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used a jullienne peeler instead -- if you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)

2.    Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

3.    Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

4.    Once the cucumber has drained for a bit add to large bowl with shredded carrots and slowly add dressing.  Enjoy rite away or can store up to 24 hours in airtight container.