Loaded zucchini hummus is a fun way to use up summer’s surplus of seasonal zucchini! Blend chargrilled zucchini into a garlicky hummus recipe, and top with a chopped Mediterranean salad of cucumbers, radishes, tomatoes, Kalamata olives and dill in a lemon-olive oil dressing! Perfect served with toasted pita.Read More
This mustard greens Greek salad is the perfect fueling salad, packed with satisfying fats, carbs and protein! Toss mustard greens with a lemony dressing, pita chips and roasted chickpeas for crunch, juicy ripe tomatoes, crisp cucumbers and radish and plenty of feta cheese!Read More
The BEST spring lemon-herb orzo salad! It’s so easy to make and packed with fresh flavors from tons of herbs, lemon juice, feta cheese and crunchy peppery radish! I love to make this for potlucks, tailgating and make ahead lunches. It’s a vegetarian pasta salad everyone will love!Read More
Homemade veggie burgers can be hit or miss. This recipe for vegan peanut ginger cauliflower veggie burgers are a hit! Made with a combination of quinoa, oats, chickpeas and rice cauliflower seasoned with ginger, soy sauce, peanut butter and fresh herbs. Enjoy over a salad on in a bun with an easy sriracha mayo!Read More
Chard stuffed acorn squash with za’atar and tahini drizzle is a show stopper, but is surprisingly weeknight friendly! You could serve this as a vegetarian main for holiday entertaining! Simply roast acorn squash halves seasoned with za’atar, a Middle Eastern seasoning mix, and stuff with chard, feta, chickpeas, pistachio and top with a quick tahini drizzle!Read More
Would you believe you can have this bowl of creamy goat cheese polenta with chickpea mushroom ragu on the table in less than 30 minutes! Made with instant polenta and an easy protein packed vegetarian ragu, this is some serious Italian comfort food!Read More
This smoky and spicy harissa hummus is made extra smooth using a quick trick that makes the most deliciously creamy hummus! Perfect paired with Simple Mills sprouted seed crackers and raw vegetables for snacking!Read More
This one dish vegetarian Greek rice casserole is so easy to make! Just bake rice with chickpeas, spinach, sauteed garlic and onions, tons of fresh herbs and lemon! Top it off with feta cheese and bake until the rice is tender and crispy on the bottom of the pan! Easy to make with shelf stable ingredients so it makes the perfect pantry meal.Read More
This vegetarian babaganoush bowl is loaded with tons of delicious Mediterranean flavors - creamy babaganoush, chickpeas, kalamata olives, pickled red onions and roasted broccoli! It’s the perfect grab and go meal prep lunch!Read More
This spring Caesar salad is packed with seasonal produce like sauteed asparagus, crispy cucumbers and peppery radish mixed with arugula! Crunchy roasted chickpeas and za’atar seasoned croutons balance out the meal with protein and carbohydrate. One of those salads that will be on repeat all season!Read More
Make this easy baked green falafel, packed with tons of herbs and pistachios! I serve them with three different dipping sauces for you indecisive folks - a spicy harissa tomato sauce, a creamy tahini yogurt, and a green herb chutney, along with pita bread. Vegan and gluten free too.Read More
If you love sweet and spicy, make this harissa roasted butternut, cauliflower and chickpea bowl immediately! It's really simple to throw together. Just roast fall vegetables and chickpeas in a glaze of harissa paste and pure maple syrup and serve over quinoa with feta, pomegranate and herbs for garnish. A totally nourishing vegetarian meal for winter or fall!Read More
Use up your bounty of summer squash with this pasta with shredded squash and yogurt sauce! Trust me on the yogurt sauce, it's delicious!
Are you swimming in squash right now?
We're not....because we managed to kill our squash plants yet again. Womp womp. We've spent an ungodly amount of money on plants and seeds at the Hartley household, only to watch them wither up and die. Still, every spring we set out to have a garden plot any doomsday prepper would be proud of. When will we ever learn?
If you're better at keeping plants alive than we are, or at least know someone else who is, then maybe you'll appreciate this pasta with shredded squash and yogurt sauce. It's the perfect way to use up lots of summer squash or zucchini, which melds right into the yogurt sauce.
I know the yogurt sauce sounds kinda weird, but trust me on this one. It's takes on a rich and almost sweet flavor mixed with the caramelized squash and parmesan cheese. Plus, it's a heck of a lot easier than whipping up a cream sauce from scratch! Do be sure to use full fat yogurt. Not only does the fat help keep you satisfied but it tastes a heck of a lot better too.
Pasta with Shredded Squash and Yogurt Sauce
- 8 ounces whole grain pasta
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 medium-large squash, shredded on the large grates of a cheese grater
- 1 cup plain, full fat yogurt
- 3/4 cup grated parmesan
- Pinch of nutmeg
- 1 14-ounce can chickpeas, drained and rinsed
- 1/4 cup slivered almonds, toasted
- 2 scallions, sliced
- More parmesan, for serving
- Heat a large pot of salted water to a boil. Cook pasta according to directions. Reserve 1 cup of starchy cooking liquid then drain pasta.
- While pasta is cooking, heat butter and olive oil in a large sided skillet on medium-high heat. When butter is melted, add squash, season with salt and pepper and saute until tender, about 10 minutes.
- Decrease to medium heat and stir in yogurt, parmesan, nutmeg and a little reserved pasta water (start with about 1/3 cup). Season with salt and pepper. Stir in chickpeas and pasta and warm through a couple minutes. Pour into a serving bowl and serve garnished with almonds, scallions and more parmesan cheese.
More tasty ways to use up summer squash:
A tub of hummus, a seasonal veggie and pasta is all you need to make this spicy hummus with roasted eggplant! Tastes like baba ganoush in pasta form!
Hum. MUS. What is it good for? Absolutely everything
But really, it is. And I think this hummus pasta proves it.
Do you have pasta in your house? Of course. What about hummus? Duh, always. Some kind of seasonal veggie that likes to hang out in a hot oven and get all sweet and tender and caramelized? Darn it, you should! Because that’s really all you need to create this crazy delish and crazy easy dinner.
This pasta was the result of one of those days you come home, realize you didn’t plan anything for dinner and just can’t seem to drag yourself to the grocery store. Although my unreasonable fear of throwing away food has made me a pro at meal planning, sometimes I think my best creations come from days like this.
To make the sauce, I used Sabra's supremely spicy hummus. It creates a creamy, spicy and flavorful sauce that perfectly coats the pasta. Roasted eggplant takes on this buttery, melt in your mouth consistency. When the two combine, it kind of tastes like baba ganoush pasta! Not a bad thing as all my fellow baba ganoush lovers can surely attest.
What’s cool about this dish is that you can easily switch it up with different flavors of hummus and vegetables. Here’s some ideas:
Lemon hummus + roasted asparagus + peas + goat cheese
Jalapeno hummus + halved cherry tomatoes + roasted zucchini rounds
Horseradish hummus + smoked salmon + tomatoes + capers
Roasted garlic hummus + roasted zucchini + sun dried tomatoes
Olive hummus + spinach + oven roasted tomatoes
Possibilities = endless
Spicy Hummus Pasta with Roasted Eggplant
- 1 medium eggplant, chopped
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 medium zucchini, grated on the large holes of a cheese grater
- 12 ounces whole grain spaghetti
- 1 10-ounce tub of spicy hummus
- 2 tablespoons cilantro, chopped
- 1 scallion, chopped
- 2 tablespoons basil, chopped
- Preheat oven to 400 degrees. Toss eggplant with olive oil and spread evenly on a baking sheet. Place in the oven and roast 25-30 minutes until tender and lightly browned.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve 1/3 cup salty cooking water. Drain and set aside.
- While pasta is cooking, heat remaining teaspoon of olive oil in a large skillet. Add shredded zucchini and saute until tender and lightly golden, about 7 minutes.
- Toss pasta with hummus, thinning with reserved cooking water. Toss in zucchini and eggplant. Serve garnished with cilantro, scallion and basil.
More hummus friendly recipes:
Creamy sweet potato hummus is perfect for dipping raw veggies or with crunchy whole grain crackers!
I love this summer.
If you've been following my adventures on instagram, then you know I just got back from a long weekend in Asheville. Before that, it was Tybee Island, Greenville and a week and a half in the northeast. Coming up, we've got Charleston, NYC, and Charlotte. With my practice, I've been running our first group of Joyful Eaters, working with a pretty full load of clients and wrapping up a few other big projects. Phew!
Even though the past few months have been packed to the brim with work and play, there's still been a leisurely feel to this season. After focusing on work and growing my practice, now that I'm finally settled and stable, I've really tried to prioritize rest, relaxation and self care...err, at least try to fit it in!
One of my favorite ways to do that is with reading. I'm pretty proud of myself for slowing chipping away at the pile of books by my bed! My latest read - My Fat Dad, which I'm participating in a blog tour for today.
My Fat Dad is part cookbook, part memoir. It hilarious and poignantly tells the story of Dawn Lerman's youth, growing up, hungry for pleasure and nourishment in a household with her yo-yo dieting father and a mother who couldn't care less about food or cooking. An incredibly successful marketing exec, her father was unable to replicate his work success in his attempts to lose weight. As he jumped from diet to diet, everything from Atkins to the grapefruit diet to a stay at an adult fat camp, she was essentially forced to live off his diet foods. She compassionately shares her dad's dieting stories, which was fascinating to read with an intuitive eating filter. With no family meals, eating was chaotic. It could have easily set the stage for developing eating issues of her own.
Thankfully, she had her grandmother, Beauty, who would spend hours with her, teaching her how to cook, instilling a love of real food and cooking, as well as an appreciation of her Jewish heritage and how food can connect you to it. This influence served as a protection against developing eating issues herself, and now Dawn is a nutritionist and columnist at The New York Times.
I usually don't do book reviews on the blog, simply because it's hard for me to commit to reading a book by a certain time. But I've been such a huge fan of Dawn Lerman's Fat Dad column at the Times, so I was thrilled to have the opportunity to participate! Being half Jewish, growing up (partly) in New York, with a marketing exec father who yo-yo dieted himself (although not NEARLY on the scale as this book!), there was so much I related to. Although really, I think any food lover would relate to the story of falling in love with food and learning that it is so much more than fuel.
Reading Fat Dad got me thinking about all the things in my life that could have triggered eating issues. It gave me new appreciation for the love of food my family instilled, because I think that was my saving grace in becoming the intuitive eater I am today.
Also a cookbook, Fat Dad is peppered with recipes from her youth, everything from rich and decadent flourless peanut butter blondies to traditional Jewish dishes like kugel to recipes from her dad's diet adventures, like gazpacho and Pritkin-approved lentil stew. I chose to share her sweet potato hummus, since hummus was one of the first dishes I learned to make myself!
Connect with the author: Dawn Lerman, MA, C.H.H.C, LCAT, AADP
Sweet Potato Hummus
Makes about 2 1/2 cups
Reprinted from MY FAT DAD: A Memoir of Food, Love, Family, and Recipes By Dawn Lerman Berkley Books/2015
- 1 large sweet potato
- 1 can chickpeas, drained and rinsed
- 4 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, peeled and minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Pinch of nutmeg
- Prick a sweet potato all over with the prongs of a fork. Wrap in a paper towel and microwave for 5-10 minutes until tender. Set aside to cool slightly.
- Place chickpeas, olive oil, tahini, lemon juice, cumin, coriander and nutmeg in a food processor. Cut sweet potato in half and scoop the flesh into the food processor. Blend until pureed, about 2 minutes. Season with salt and black pepper to taste. Serve with fresh vegetables and whole grain crackers.
For a twist on the traditional Cobb salad, try this Mediterranean Cobb salad with roasted asparagus, roasted red peppers and crispy chickpea croutons!
Time for another round of Recipe Redux! This month's theme:
Limping Along for Lunch
Do you ever find yourself in a lunchtime rut? I quickly get bored of eating the same thing again and again. Packing leftovers from dinner for the next day's lunch has been my method for preventing lunchtime boredom for years! It works well for us since most recipes serve four, there's always enough for our lunch.
Last month the hubs got a promotion that means a lot more travel the leftovers routine that I had down pat. If it's just me, I don't want to cook something and eat it for lunch and dinner, two days straight
For lunch, as stereotypical as it is, I love salads. They're bright, refreshing and don't leave me feeling groggy when I've got a ton to do the rest of the afternoon. But I also like tasty salads - no boring 'berg lettuce with ranch and cheese!
Last week I tried something new and planned a 'fancy' lunch salad then used some of the ingredients in making dinner the rest of the week. It was basically the reverse of my usual plan of using leftovers for lunch! This Mediterranean Cobb salad topped with roasted red peppers, crispy chickpeas, hard boiled eggs and roasted asparagus is what I came up with.
Here's how I extended my salad to dinner:
Asparagus: Roasted up two bunches and used the rest as a side dish with lemon and garlic chicken kebabs, roasted carrots and skillet potatoes.
Hard boiled eggs: One of my favorite snacks! I sliced them up over rye crispbreads with spicy mustard (one of my clients turned me onto this mustard and it's my favorite!)
Crispy Chickpeas: Roasted 2 cans and enjoyed the rest as a crunchy, salty snack!
Dressing: Leftover dressing is great drizzled over roasted vegetables for bright flavor, or over a side salad at dinner. I had this drizzled on roasted broccoli and it was heaven!
Here's some more ideas with some of my favorite salads:
Asian Tempeh Quinoa Salad with Wild Greens // Make extra tempeh-quinoa salad to serve with brown rice crackers as a snack.
Brussels Sprout Salad with Apples and Tempeh Bacon // Make an extra batch of tempeh bacon to scramble with eggs in the morning, or stuff into a vegan quesadilla with refried beans and guacamole. Use extra lemon dressing over roasted or sauteed veggies.
Roasted Carrot and Quinoa Salad with Soy-Miso Dressing // Double the batch of quinoa and use the rest to make a grain bowl or quinoa tahini bars. Make extra ginger orange carrots and swap for the plain carrots in my creamy carrot coconut soup! The dressing is also great over roasted salmon or a simple bowl of brown rice, roasted broccoli and chickpeas.
One note, there are anchovies in this dressing but PLEASE don't let it deter you! I've got a recipe in the que that will talk all about anchovy goodness, but until then, please give this a try! Know that they're a totally sustainable and delicious source of omega 3s that also packs a nutty, briny flavor into dishes. You can try it in my roasted cauliflower pasta with browned butter (and secret anchovy) sauce ;)
Mediterranean Cobb Salad
- 1 can chickpeas, drained, rinsed and patted dry
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 bunch asparagus, woody ends removed
- 1 jar roasted red peppers, drained and chopped
- 1/4 red onion, thinly sliced
- 1/3 cup walnuts, toasted
- 4 hard boiled eggs
- 8 cups arugula
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dijon
- 3 anchovy filets, very finely chopped
- Preheat oven to 400 degrees.
- Toss chickpeas with 1 teaspoon olive oil, cumin, salt and pepper, Roast for 20 minutes, toss with a spatula, continue roasting 15 minutes more until crunchy and toasted.
- Toss asparagus with 2 teaspoons olive oil, season with salt and pepper. Spread evenly on another baking sheet and roasted under the chickpeas for 10-20 minutes until browned and tender. Thinner asparagus will cook faster and thicker will take longer.
- While vegetables are roasting, make the dressing. Mix all dressing ingredients together and whisk until combined. Season with pepper (it'll have enough salt from the anchovy)
- If serving individually, divide arugula between plates then divide chopped asparagus, chickpea croutons, halved hard boiled eggs, walnuts, and red onion down in lines.
This whole grain pita with yogurt chickpeas and muhammara is packed with fresh Middle Eastern flavors!
Don't get me wrong. I love hummus. But sometimes it's necessary to switch things up. A few months ago, I stumbled on muhammara at Trader Joe's. I'd seen recipes for the Middle Eastern red pepper and walnut dip, but never tried it. It's deep red color and pretty package were calling me, so in my cart it went!
Holy smokes guys. Go out and grab some muhammara immediately! It's got a rich, deep and slightly smoky flavor that's enhanced with a bit of tart sweetness from pomegranate molasses. Spread on a piece of warm whole grain pita, it's pretty much perfect.
Actually, I take that back. Spooned into a warm whole grain pita along with creamy chickpeas with yogurt and crunchy vegetables, now that's perfect!
If you're packing this for lunch, you might want to pack the chickpeas and yogurt separately because the yogurt might make the pita soggy. The pita and muhammara would also make a great base for my green falafel or bulgur and lamb kofte.
If you don't have a Trader Joe's or other store that sells muhammara, this recipe from The New York Times looks pretty simple.
Chickpea and Yogurt Salad Pita with Muhammara
- 1 can chickpeas, drained and rinsed
- 1/3 cup finely chopped red onion
- 1/3 cup plain yogurt
- 1 tablespoon dijon
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice, plus zest from 1 lemon
- 1/2 teaspoon smoked paprika
- 4 100% whole grain pitas
- 8 ounces prepared muhammara, or 1 cup homemade
- 1 carrot, shredded
- 1/2 cucumber, halved lengthwise and cut into thin half moons
- 4 cups salad greens
- 2-3 ounces crumbled goat cheese
- In a large bowl, mix together chickpeas and red onion, Add yogurt, dijon, parsley, lemon juice, zest, and smoked paprika. Season with salt and pepper to taste.
- Warm pitas in a toaster until lightly toasted, or microwave 20 seconds. Cut pitas in half and open each half to make a pocket. Spoon 2 tablespoons muhammara into each pita half and spread evenly. Stuff with salad greens, carrot, cucumber and spoon in 1/8th of the chickpea mixture. Sprinkle in goat cheese and serve.
More pita friendly recipes: