Roasted Asparagus and Tomato Penne Salad with Goat Cheese

I love the warm weather of Spring after a very long Winter. Not only does it feel so good to shed the bulky winter wear and finally have some sun on my skin, but my body also appreciates the fresh food that can now be prepared!

Wednesday evening was warm, enough so that the windows were closed and the air conditioner was on. Not only that, but my husband was out of town, so I did not want to prepare a large meal with lots of dishes to wash myself. Luckily I has the perfect dish for such a night!

This salad is super delicious and good for you. If you don't like goat cheese, try sprinkle a bit of feta cheese on the salad instead. Left over salad makes a great lunch the next day ... Enjoy!

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Modified slightly from Cooking Light May 2011

2 cups uncooked penne or other tube-shaped pasta

1 bunch asparagus spears

12 or more cherry tomatoes

4 TBS olive oil, divided

salt and pepper

1 TBS minced shallots

2 TBS fresh lemon juice

1 TBS Dijon mustard

1 tsp dried herbs de Provence

1 1/2 tsp honey

1/2 cup pitted kalamata olives, halved

2 cups or more baby arugula

1/2 cup crumbled goat cheese

1. Pre-heat oven to 400 degrees

2. Cook pasta according to package directions, drain and set aside.

3. Place asparagus and tomatoes on a jell-roll pan. Drizzle with 1 TBS olive oil, sprinkle with a bit of salt and pepper. Toss gently to coat. Arrange asparagus and tomato mixture in a single layer and bake at 400 degrees for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place back in oven and bake tomatoes an additional 4 minutes. Remove tomatoes from pan, let asparagus and tomatoes stand for 10 minutes. Cut asparagus into 1-inch lengths.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 TBS olive oil, stirring with a whisk. Stir in a sprinkle of salt and pepper.

5. Place pasta and asparagus/ tomato mixture in a large bowl. Add arugula and olives. Drizzle with dressing and gently toss to coat. Sprinkle with cheese.

Meatless Monday: Fingerling potatoes with swiss chard and eggs

Alright... the title does not sound terribly appealing but do not let that scare you from trying this amazingly tasty dish! Loaded with goodness and flavor, this is a great Meatless Monday meal. Give it a try ... I bet you will like it!

Fingerling Potato-leek hash with Swiss chard and eggs

(From cooking light)

2 TBS olive oil

2 cups sliced leeks, rinsed well (about 2 large)

12 oz. fingerling potatoes, cut lengthwise into quarters

2 cloves garlic, minced

1 1/4 tsp Spanish smoked paprika, divided

1/2 tsp salt

1/2 tsp ground pepper

4 cups thinly sliced trimmed Swiss chard

4 eggs

1/4 shredded Gruyere cheese (or more!)

1. Heat large skillet over medium heat. Add oil to pan. Add leeks, cook 6-8 minutes, stirring frequently. Add potatoes and garlic, cook 15 minutes or until potatoes are tender, stirring occasionally. Add small amount of water if needed to prevent burning. Can deglaze pan with water or small amount of wine.

2. Stir in 1 tsp. paprika, 1/4 tsp each salt and pepper. Add chard, cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle with remaining salt, pepper and paprika. Cover and cook 3 minutes. Sprinkle cheese over potato mixture. Cover and cook 2 more minutes or until egg yolks are lightly set.

Chicken tacos and confetti salad

Looking for an easy dinner that is also loaded with flavor and goodness? Here you go! We had this for dinner Wednesday evening and I used some of the leftovers for a salad on Thursday for lunch.

Chicken Tacos with Cilantro Slaw and Avocado Cream with a side Southwest Confetti Salad!

Tacos:

(adapted from Cooking Li.ght)

1 lb. skinless boneless chicken tenders, cut into 1/4 inch strips

3/4 tsp ancho chile powder (I used normal chili powder)

1/2 tsp garlic salt (I used 1/4 tsp or so of garlic powder)

1/4 tsp ground cumin

2 TBS fresh lime juice, divided

1/4 cup low fat sour cream

2 TBS 2% milk

1 ripe peeled avocado, sliced

2 cups packaged angel hair slaw

1/2 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1 TBS olive oil

8 (6 inch) corn or flour tortillas

1. Heat small amount of oil in a large skillet over med- high heat. Sprinkle chicken evenly with chile powder, garlic salt and cumin. Add chicken to pan and cook 4 - 6 minutes, stirring frequently. Remove chicken from pan.

2. Combine 1 TBS lime juice and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 TBS lime juice, slaw, onions, cilantro and olive oil, and a large dollop of the avocado cream; toss to coat. Add a small sprinkle of salt if you desire.

4. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas. Top each tortilla with some of the avocado cream and slaw mixture. Yum!

Confetti Salad:

1 cup can corn, drained

1 cup coarsely chopped zucchini

1 cup grated carrot

1 cup diced tomato

1 red bell pepper, seeded and diced

1/4 cup green onions, diced

2 TBS chopped fresh cilantro

1 TBS fresh lime juice

1 TBS olive oil

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 (15 oz.) can black beans, rinsed and drained

1. Combine all ingredients in a large bowl, stirring to combine.

Tuna and White Bean Salad

Yesterday was the warmest day of the year yet and I had a serious case of spring fever! Rather than cook a meal, I wanted something fresh and light and this dish fit the bill. We ate outside on the back deck, enjoying the amazing spring weather and savoring the deliciousness of this meal!

Tuna and White Bean Salad

1 bunch asparagus spears

1 TBS or less capers, drained

1/2 TBS or more chopped fresh flat-leaf parsley

2 TBS white wine vinegar

2 TBS fresh lemon juice

3 TBS extra-virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

1 pint cherry tomatoes, quartered

1 (15 oz) can white beans, rinsed and drained (any white beans you like)

4 - 6 cups of salad greens

2 (5 oz) cans solid white tuna packed in olive oil, drained and broken into chunks

1. Snap off tough ends of asparagus spears and cut into 2 inch pieces. Steam asparagus, covered for 3 - 5 minutes. Drain and rinse with cold water. Drain.

2. Combine capers and next 6 ingredients through pepper in a small bowl, stirring well with a whisk.

3. Place 1/4 cup juice mixture, cherry tomatoes and beans in a small bowl; toss gently to combine. Reserve remaining dressing.

4. Place asparagus and lettuce into a large bowl, gently toss. Sprinkle tuna chunks on top of lettuce.

5. Place some lettuce onto plate, drizzle with a bit of the reserved dressing, top with some of the tomato mixture.

Serve with a hearty dinner bread for a lovely spring or summer time meal!

Chipotle Bean Burritos

We had these burritos a couple of weeks ago and really enjoyed them. Sometimes bean burritos are exactly what we want ... no soy crumbles... no chicken... just beans. This recipe was really good and not bland as some bean burritos can be. Really good with homemade guacamole and chips!

Burritos

1 TBS oil

1 garlic clove, minced

1/2 tsp. chili powder

1 chipotle chili in adobo sauce, minced

1/8 tsp salt

1/3 cup water

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

3 TBS or more refrigerated fresh salsa

6 (10 in.) flour tortillas

1 cup or more shredded cheddar cheese or pepper jack cheese

chopped tomato

shredded lettuce

1/3 cup sliced green onions

sour cream

1. Heat oil in a non-stick skillet over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in chipotle chili and salt, stirring constantly. Add water and beans, bring to a boil.

2. Reduce heat and simmer 10 minutes. Remove from heat, stir in salsa. partially mash bean mixture with a fork.

3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of tortilla. Top with cheese, tomato, lettuce, green onion and sour cream.

Guacamole

1 ripe avocado, peeled

1 TBS onion, minced

1 TBS fresh cilantro, minced

1 TBS lime juice (or less to taste)

1/4 tsp. salt

1 small garlic clove, minced

1/2 jalapeno pepper, seeded and minced

1. Place avocado in a bowl, mash with a fork. Add onion and remaining ingredients, stirring until well blended.

Lentil salad with dried apricots and pistachios

I made this dish for February book club and it was a hit. This salad is easy to make and tastes delicious... and bonus, it's healthy too!

1 cup dried French lentils, rinsed

1 tsp. veggie bouillon

1/4 tsp salt

3 TBS or more shelled pistachios, roasted (I bought pre-shelled, roasted salted)

2 TBS olive oil

2 TBS fresh lemon juice

2 tsp honey

1/2 tsp ground coriander

1/2 tsp grated peeled fresh ginger

1/2 cup dried apricots, diced

1/4 cup thinly sliced green onion

2 TBS fresh cilantro, chopped

1/2 cup crumbled goat cheese (optional)

1. Place rinsed lentils in a medium sauce pan and cover with water to 2 inches above lentils. Stir in veggie bouillion. Bring to a boil, then reduce heat to medium and simmer 15 - 20 minutes until lentils are chewy-tender. Drain any remaining liquid, set aside to cool.

2. Combine oil, juice, honey, coriander, ginger and salt. Stir with a whisk until combined. Pour over lentils, gently stirring until coated. Let sit 20 minutes or until cooled to room temperature.

3. Add nuts, green onions and cilantro to lentil mixture. Transfer to a serving dish, top with goat cheese if desired and enjoy!

Scallops with spinach and olives

I love eating and cooking scallops because they taste delicious and cook up FAST! If you need a fast yet good for you meal, this is a great one to try. I buy frozen scallops for menu planning convenience but fresh would be super tasty and make the meal even fast to prepare.

Scallops with spinach and olives (modified from cooking light magazine)

1 1/2 pounds seas scallops, rinsed

1/2 tsp salt (or less)

1/4 tsp freshly ground black pepper

olive oil

1 garlic clove, chopped

1/2 cup dry vermouth

2 TBS fresh chopped parsley

2 TBS fresh lemon juice

2 - 3 TBS butter

1/4 cup chopped green olives OR capers

1 pkg baby spinach

12 oz cooked spaghetti pasta

1. Heat large cast-iron skillet over med-high heat. Pat scallops dry with paper towels and sprinkle with salt and pepper. Add 1 TBS oil to skillet, swirl to coat. Add scallops and cook 2-1/2 minutes on each side until browned and done. Remove from pan, keep warm.

2. Reduce heat to medium. Add chopped garlic. Cook 10 seconds. Add vermouth, scraping pan to loosen browned bits. Cook 2 minutes until liquid is reduced by about half. Remove from heat. Add parsley, fresh lemon juice, butter and olives, stirring until butter melts. Add in scallops.

3. Heat small amount of oil in skillet over medium-high heat and add spinach. Saute 30 seconds or so until wilted. Serve scallops with sauce over pasta and spinach.