Tandoori Salmon with Cucumber Yogurt Sauce

Tandoori Salmon with Cucumber Yogurt Sauce

Make this quick and easy recipe for tandoori salmon with cucumber yogurt sauce! Tandoori is a delicious Indian spice that pairs perfectly with salmon. The cucumber yogurt sauce helps to cool it down a bit. Serve with grilled vegetables and cooked grains to make a complete balanced meal! 

Read More

Baked Green Falafel with Three Dipping Sauces

Baked Green Falafel with Three Dipping Sauces

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

Vegan Pumpkin Pie Parfait

Vegan Pumpkin Pie Parfait

In charge of dessert for Thanksgiving? Headed to a Friendsgiving potluck? Whip up this vegan pumpkin pie parfait! The bottom layer is a buttery whole grain crust, then topped with creamy pumpkin coconut filling, and served with a dollop of coconut yogurt, drizzle of maple syrup and crunchy toasted pecans! 

Read More

Pasta with Shredded Squash and Yogurt Sauced

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

Serves 4

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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:

Millet and Quinoa Crust Pizza with Grilled Squash and Pesto
Millet and Quinoa Crust Pizza with Grilled Squash and Pesto
Zucchini Fritters in Tomato Sauce
Zucchini Fritters in Tomato Sauce
Grilled Zucchini and Gruyere Panini
Grilled Zucchini and Gruyere Panini

Salmon Burgers with Creamy Yogurt-Dill Sauce

Canned salmon is one of those staples I always keep in the house. I try and get more fatty fish in my diet, but also wild salmon can get super expensive when you buy it fresh. Thank goodness for canned salmon as an affordable option!

These salmon burgers are one of my favorite ways to enjoy canned salmon. They are simple to make and really flavorful from the addition of lemon zest, grill seasoning, and capers. It’s a great basic salmon burger recipe that gets taken up a notch with the creamy yogurt-dill sauce.

Easy salmon patties with creamy yogurt-dill sauce! #salmon #cannedfish #easyrecipe #salmonburger #healthyrecipe
Salmon burgers with creamy yogurt dill sauce! #patty #burger #salmon #yogurt #healthyrecipe

I like to enjoy these on a bun with lettuce, tomato and red onion, or as a main with roasted veggies and potatoes.


Salmon Burgers with Creamy Yogurt-Dill Sauce

Serves 4

Ingredients:

  • 1 1/2 lbs canned wild salmon

  • 2 eggs

  • 1/2 cup whole grain panko

  • 1 lemon, zested

  • 2 tablespoons capers, chopped

  • 1 tablespoon grill seasoning

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon extra-virgin olive oil

Yogurt-Dill Sauce:

  • 1 cup plain full fat yogurt

  • 1/4 cup dijon mustard

  • 1/4 cup dill, chopped

  • 1/2 lemon, juiced

  • 1 tablespoon horseradish

Instructions:

  1. In a large bowl, mix salmon, eggs, panko, lemon zest, grill seasoning, capers, salt and pepper. 

  2. Heat olive oil in a large sided skillet.

  3. Form four patties with the salmon. Place patties in the skillet, press down with the back of a spatula, and cook about 5-7 minutes per side until browned and cooked through. 

  4. While burgers are cooking, whisk together yogurt, mustard, dill, lemon juice and horseradish. Season with salt and pepper.

  5. Serve patties with creamy mustard dill sauce.


More salmon recipes:

Nicoise Sandwich

Nicoise Sandwich

Everything Bagel Salmon Burger

Everything Bagel Salmon Burger

Mayoless Tuna Salad, Three Ways

Mayoless Tuna Salad, Three Ways


Easy salmon burgers served with a creamy yogurt-dill sauce! It’s a budget friendly way to enjoy fatty fish! #cannedsalmon #cannedfish #burger #salmon #healthyrecipe #easyrecipe

Scallion Cornbread Waffles with Spicy Chicken and Homemade Ranch

These scallion cornbread waffles with spicy chicken and homemade ranch are a fresh, healthier take on classic chicken and waffles! 

God bless the wonderful soul who decided fried chicken and waffles have a place together on the dinner table. Random, yes, but somehow the combination of crispy fried chicken and sweet waffles makes comfort food heaven. Food combinations can easily go wrong, as my little brother once discovered when he decided to float croutons in his chocolate milk. Chicken and waffles however, is unexpected magic.

Normally, I would leave a dish like this to the pros (aka Kiki's Chicken and Waffles or The Oak Table), but I was stuck with this idea for chicken and waffles with fresh flavors from bright, juicy tomatoes and a tangy buttermilk ranch dressing. Plus avocado for obvious reasons.

To make the crispy chicken, I did a classic triple dip method that yields a super crispy crust. First dip in flour spiked with lots of spices, then spicy buttermilk, and finally whole grain panko. You could make these crispier first by pan frying and finishing them off in the oven, but I skipped that step to save myself another dish to wash.

I first made this ranch dressing for my crispy barbecue cauliflower salad. I really don't love ranch dressing, but this mayoless version with a bright tangy flavor is pretty fabulous. Although pictured here, I used kefir instead of yogurt because that's what I had on hand and it turned out a little too thin for me. Lesson learned.

These cornmeal waffles are worth making on their own! I might make a batch and top with a fried egg, avocado and some hot sauce for breakfast. They freeze great too!

Scallion Cornbread Waffles with Spicy Chicken and Homemade Ranch

Serves 5-6

Ingredients

Ranch Dressing: 

  • 1 cup plain yogurt
  • 1/3 cup unsweetened almond milk, buttermilk or kefir
  • 1/4 teaspoon dried dill
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon honey

Chicken: 

  • 1/2 cup whole wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup buttermilk or kefir
  • 1 egg
  • 2 tablespoons sriracha
  • 1 cup whole wheat panko
  • 1 1/2 lb chicken tenders
  • Olive oil spray

Waffles: 

  • 1 cup whole wheat flour
  • 1 1/2 cup cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cup buttermilk or kefir
  • 2 eggs
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil or canola oil
  • 1 tablespoon honey
  • 2 scallions, chopped
  • 1 pint cherry tomatoes, halved
  • 1 avocado, peeled and sliced

Instructions

  1. First, whisk together ingredients for ranch dressing. Season with salt and pepper and refrigerate until ready to use.
  2. Preheat oven to 425 degrees.
  3. In a medium bowl, whisk together flour, garlic, cayenne, smoked paprika, salt and pepper. In another medium bowl, whisk together buttermilk/kefir, egg, sriracha. Place panko in another medium bowl.
  4. Spray baking sheet with olive oil spray. Dip chicken tenders in flour, then buttermilk mixture, then panko. Place on a baking sheet and repeat with remaining chicken. Spray chicken with olive oil spray. Bake 15 minutes until golden and cooked through, flipping halfway.
  5. Next, make waffles. Whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs, oil, honey. Whisk wet into dry. Whisk in scallions.
  6. Heat a waffle iron. Pour about 1/3 cup batter into the iron and cook until crispy and golden. Carefully remove from skillet and set aside.
  7. Top waffle with chicken, tomatoes, avocado and drizzle with ranch.

Comfort Food Makeovers: 

Vegetarian Hazelnut and Cremini Mushroom Loaf with Gravy
Vegetarian Hazelnut and Cremini Mushroom Loaf with Gravy
Spicy Spaghetti and Meatballs
Spicy Spaghetti and Meatballs
Dairy Free Mac and Cheese
Dairy Free Mac and Cheese

Balsamic Macerated Strawberry Yogurt Cups

Balsamic Macerated Strawberry Yogurt Cups

Balsamic macerated strawberry yogurt cups are an easy and elegant snack, dessert or breakfast! Top creamy full fat yogurt with juicy ripe strawberries macerated in a mixture of balsamic vinegar and honey, then sprinkle with crunchy toasted almonds! It’s a healthy way to fuel between meals!

Read More

Pita with Yogurt Chickpeas and Muhammara

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

Makes 4

Ingredients

Chickpeas:

  • 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

Pitas:

  • 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

Instructions

  1. 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.
  2. 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:

Zucchini Chickpea Balls
Zucchini Chickpea Balls
Lentil Veggie Balls
Lentil Veggie Balls
Baked Green Falafel with Three Dipping Sauces
Baked Green Falafel with Three Dipping Sauces

Strawberry Rhubarb Breakfast Crisp

Try this breakfast friendly take on the dessert crisp! This strawberry and rhubarb breakfast crisp is made with whole grains, frozen fruit and lightly sweetened! 

Y'all know how I feel about all the 'New Year, New You' craziness. If not, let me sum it up. There's no need for a new you because current you is pretty cool. Let's resolve to treat current you to an amazing year.

'Nuff said.

Now, here is one new thing for the new year that I can get down with and that's this month's Recipe Redux theme: A New Ingredient for the New Year. 

This one was actually surprisingly hard. Weird ingredients are kind of my thing. Short of picking up something for shock value (offal anyone? I bet a tripe recipe would bring in tons of blog traffic!), I was really having a hard time thinking of anything that was new to me.

So, I gave up and started thinking of breakfast. Per usual.

Last month I mentioned my goal of sharing more 'formula' meals versus set recipes. Breakfast crisp is one formula meal that's been getting a lot of airplay in our house. It's basically the same thing as a dessert crisp, but made with whole grains, less sugar and is served with plain yogurt instead of ice cream. I mean, muffins are basically socially acceptable breakfast cake, so why not breakfast crisp??

I know people say baking is a science. Usually that's true, but with crisp, I never measure ingredients. Well, except for this post. But please know this is a pretty intuitive 'recipe'. All I do is toss frozen fruit, a little lemon juice and/or zest, a sprinkle of sugar and a tablespoon of any kind of flour in a baking dish. Then I top it with a mixture of flour, oats, a tiny bit more sugar and enough coconut oil to form crumbles. Sprinkle it over the top and bake at 375 for 40ish minutes. Easy peasy, right?

You can use any fruit you like. About 4ish cups works great. I use frozen for convenience sake, but fresh obviously fresh works too. For flour, I used gluten free buckwheat flour because I've got two big bags on hand, and I love it's earthy flavor. Normally I use whole wheat or spelt flour, but you could also do almond meal or oat flour. No rules here! I usually mix a half cup or so of chopped nuts into the crumble and would have thrown some almonds in there if I had remembered.

So yeah, back to that new ingredient. When I was shopping for my crisp, I ran across frozen rhubarb, a fruit (or is it a vegetable) I've never cooked with or even tried before. I'd heard it has a sweet-tart flavor and I just love tart, so there we go. My new food conundrum was solved!

Hope this breakfast crisp becomes a regular in your house too!

Strawberry and Rhubarb Breakfast Crisp

Serves about 6

Ingredients

Filling: 

  • 1 1/2 cups chopped rhubarb, fresh or frozen
  • 3 cups strawberries, fresh or frozen
  • Juice of 1/2 lemon
  • 1 tablespoon buckwheat flour
  • 1 tablespoon brown sugar

Filling:

  • 1 cup oats
  • 1/2 cup buckwheat flour
  • 1/2 cup almonds, copped and toasted
  • 2 teaspoons brown sugar
  • Large pinch of salt
  • 1/3 cup coconut oil
  • Yogurt, for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large baking dish, combine fruit with lemon juice, buckwheat flour and sugar. In a medium bowl, mix oats, flour, sugar, and salt. Mix in coconut oil with fingers or a fork until it sticks together. Crumble over the top of the fruit and place in the oven. Bake 40-45 minutes until bubbly and golden. Serve warm, room temperature (or cold right out of the fridge!) with yogurt.

Strawberry Rhubarb Breakfast Crisp

Southwest Salad with Crispy Barbecue Cauliflower and Yogurt Ranch

Every time a cauliflower swap recipe makes the rounds on pinterest, I'm always skeptical at first. I mean, cauliflower as pizza? Cauliflower instead of rice? These people must be on something.

But eventually curiosity gets ahold of me. Because you know what, I just really like cauliflower. And guess what? I've never been disappointed. How my least favorite vegetable as a child has become a staple in our house is beyond me.

My latest cauliflower find is crispy baked cauliflower, which I first made in these crispy sriracha cauliflower tacos. They've quickly become a fan favorite amongst my group of friends (and hopefully you too!). Those nuggets of cauliflower goodness are back again, this time in this crispy barbecue cauliflower salad with creamy yogurt ranch.

Southwest Salad with Crispy Barbecue Cauliflower and Yogurt Ranch #salad #cauliflower #healthy #ranch

Just a friendly reminder for any cauliflower recipes - cauliflower is NOT a stand-in for carbs! Your body still needs carbs, which are perfectly healthy, and your body’s favorite source of fuel. That’s why in this recipe I also include black beans and corn for fiber-rich carbohydrate.


Southwestern Salad with Crispy Barbecue Cauliflower and Yogurt Ranch

Serves 4

Ingredients:

Dressing:

  • 1 cup plain yogurt

  • 1/3 cup unsweetened almond milk, buttermilk or regular milk

  • 1/4 teaspoon dried dill

  • 1 tablespoon chopped fresh parsley

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Salt and pepper, to taste

Cauliflower:

  • 1 head cauliflower, trimmed, cut into florets

  • 1 egg

  • 1/4 cup water

  • 1/2 cup whole wheat flour

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne

  • 1/2 cup barbecue sauce

Salad:

  • 1/4 red onion, thinly sliced

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon olive oil

  • 1 cup frozen corn

  • 1 14-ounce can black beans, rinsed

  • 1 avocado, diced

  • 4 radishes, thinly sliced

  • 2 roma tomatoes, chopped

  • 2 hearts of romaine, chopped

Directions:

  1. First, make the dressing by whisking together all the dressing ingredients and seasoning with salt and black pepper to taste.

  2. Next, make the pickled red onions. Place the red onion in a small bowl and toss with apple cider vinegar and salt. Let pickle for 10 minutes.

  3. Then, make the cauliflower. Preheat the oven to 400 degrees. Spray a baking sheet with olive oil. Beat egg together with water in a medium bowl. In another medium bowl, mix flour with garlic, onion, paprika and cayenne.

  4. Grab a handful of cauliflower florets and dip into egg. Remove with a slotted spoon and let egg wash drip off, then toss in flour mixture using your other clean hand. Shake off extra flour and place on baking sheet. Repeat with remaining cauliflower. Spray cauliflower with olive oil and place in oven. Bake 20-25 minutes, flipping halfway, until tender and crispy. Remove from oven, drizzle with barbecue sauce and toss evenly to coat. Place back in oven and bake 5 minutes to warm through and crisp a bit.

  5. While cauliflower is baking, heat the olive oil in a small skillet on medium-high heat. Add corn and cook until lightly charred. Remove from skillet to bowl and let cool.

  6. To prepare the salad, place the lettuce to a large bowl. Toss with pickled red onions, corn, black beans, avocado, radish, and tomato. Top with barbecue cauliflower then drizzle with ranch dressing.


More salad recipes:

Coconut Curry Crusted Chicken Salad with Mango and Homemade Honey Mustard

Coconut Curry Crusted Chicken Salad with Mango and Homemade Honey Mustard

Mexican Street Corn Chopped Salad

Mexican Street Corn Chopped Salad

Spicy Fish Taco Salad with Mango Salsa

Spicy Fish Taco Salad with Mango Salsa


Southwestern Salad with Crispy Barbecue Cauliflower and Yogurt Ranch #ranch #salad #cauliflower #vegetarian #healthy

Vegetarian Lasagna with Eggplant and Mushroom 'Meat' Sauce

This vegetarian lasagna uses meaty eggplants and mushrooms for a 'meat' sauce and swaps Greek yogurt for some of the cheese. 

Disclosure: This post was sponsored by #PastaFits through my participation in the Healthy Aperture Network, which is awesome, because I love pasta. Thanks for supporting the brands that make this blog possible! 

One thing I love about teaching people how to cook is showing them how to makeover their favorite comfort foods in a more nutritious and equally tasty way. Eating healthy doesn't feel restrictive when you're enjoying all your favorites on the reg.

Now, don't get me wrong. As all my long term readers know, restriction is the last thing I advocate for. And there's absolutely nothing wrong or 'bad' about eating rich foods. I am all about a mindful indulgence! Still, when you know how to prepare those traditionally not so nutritious foods in a more nutritious way, it's a game changer.

That said, there are a few foods I've always had a hard time messing with. Classic mac and cheese for one. Goodness knows I love my recipe for dairy free mac and cheese, but it's not the same as my famous pimento mac and cheese. If I'm in the mood for a rich, creamy, nourishing bowl of goodness, I'll whip up my dairy free mac and cheese in a snap. But on Thanksgiving, you better believe I'm making my mac with ALL the cheese.

Lasagna is another classic dish I was always scared to mess with. Are you sensing a cheese and pasta theme here? It wasn't until I made this recipe for the worlds greatest vegetarian lasagna (which is, in fact, appropriately named) that I realized it could be done.

Since then, I've had all sorts of fun playing with different takes on lasagna. I've made a vegan lasagna with cashew cheese sauce that I was even brave enough to bring to supper club (where it was happily devoured!). I've made this fall appropriate kale and butternut squash lasagna. Most recently, I came up with this vegetarian lasagna using a Greek yogurt in lieu of ricotta and a hearty eggplant and mushroom "meat" sauce. The new worlds greatest? I'll let you be the judge.

I want to circle back to the whole 'forbidden foods' thing. I frequently hear people refer to favorite foods as 'bad'. Besides the fact that I don't agree with moralizing food choices, often times, foods one might think of as 'bad' is actually quite nutritious.

Pasta is just one of those examples. It's a great source of energy sustaining complex carbohydrates and actually has a low glycemic index. This recipe uses 100% whole wheat pasta noodles, which are rich in fiber, protein, magnesium, iron and phosphorus. Most importantly, it tastes great! I find whole grain pasta is one of the easiest whole grains for people to adapt to as they switch over from refined grains.

Vegetarian Lasagna with Eggplant & Mushroom 'Meat' Sauce

serves 8

Ingredients

  • 1 lb 100% whole wheat lasagna noodles
  • 2 tablespoons extra virgin olive oil
  • 1 onion, peeled and diced
  • 2 garlic cloves, minced
  • 1 large eggplant, diced small
  • 8 ounces cremini mushroms, diced small
  • 1 25-ounce jar tomato sauce of choice
  • 2 cups plain Greek yogurt
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 8 ounce ball fresh mozzarella cheese, sliced
  • 1/2 cup grated parmesan cheese

Instructions

  1. Bring a large pot of water to a boil. Add lasagna noodles and cook according to package directions. Drain and set aside until ready to use.
  2. In a large skillet, heat olive oil on medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes. Add eggplant, season with salt and pepper and saute about 5 minutes until softened. Add mushrooms and cook until vegetables are tender, about 7 minutes. Pour in all but 3/4 cup tomato sauce and simmer 5 minutes.
  3. Meanwhile, mix yogurt, egg and Italian seasoning in a bowl and set aside until ready to use.
  4. Preheat oven to 350 degrees. Spray a large casserole dish with olive oil. Spread 1/4 cup reserved tomato sauce on the bottom of the dish. Spread a layer of lasagna noodles evenly on the bottom. Top with half the vegetable 'meat' sauce. Spread another layer of noodles over the sauce. Top with all of the yogurt sauce. Layer with more noodles and the other half of the tomato sauce. Top with another layer of noodles and half a cup of reserved tomato sauce. Top with mozzarella slices and parmesan cheese.
  5. Bake, covered, for 30 minutes. Remove cover and bake 30 more minutes until bubbly. Set aside to cool before slicing and serving.

More dishes that prove #PastaFits:

Pasta with Tempeh Sausage, Broccolini and Cremini Mushrooms
Pasta with Tempeh Sausage, Broccolini and Cremini Mushrooms
Gazpacho Pasta Salad
Gazpacho Pasta Salad
Dairy Free Mac and Cheese
Dairy Free Mac and Cheese

Grilled Corn, Four Ways

Grilled corn is a summer staple in our kitchen. You'll love these four variations - garlic browned butter, curry yogurt, sriracha lime and miso

Summer corn is a bit of a religion in our house. Like tomatoes, it's one of those vegetables that should really only be consumed in season. If you've tasted fresh summer corn, just picked and straight off the cob, then you understand. After corn is picked, the natural sugars start to convert to starch and the corn loses it's sweetness. My husband's long commute to work takes him past acres of cornfields and each summer, he gives me daily updates on it's progress. As soon as it's ready, we eat grilled corn at least once a week. Something about those lightly charred, sweet kernels gets me!

Have you tried Mexican street corn? It's my absolute favorite way to eat it! But slathered with cheese, mayonnaise and crema, it's not exactly the most nutritious. When I got a shipment of Amaize sweet corn, I decided to play around and come up with some healthier grilled corn toppings. Between the flavor packed garnishes and naturally sweet Amaize corn, we were in heaven! My South Carolina friends can find Amaize corn at Food Lion through August. (Disclosure: This post was not compensated. I received samples of Amaize sweet corn, loved it and wanted to share with you fabulous readers!).

Sriracha-Lime Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 1/4 cup plain yogurt
  • 1 tablespoon sriracha
  • Lime, for serving
  • Sliced green onion, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, mix yogurt and sriracha. Slater over corn. Garnish with lime and green onion.

Miso Butter Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • 1 tablespoon miso
  • Toasted sesame seeds, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter, sesame oil and miso in a small skillet. Whisk together until combined. Serve corn drizzled with warm butter and garnished with sesame seeds.

Curry Yogurt Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 1/3 cup plain yogurt
  • 1/2 teaspoon curry powder
  • Cilantro, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, whisk together yogurt and curry. When corn is done, slather with curry yogurt and garnish with cilantro.

Garlic Browned Butter Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 4 garlic cloves, minced
  • 2 tablespoons butter, preferably grassfed
  • Basil, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter and garlic together in a skillet on medium heat. When butter starts to smell nutty and garlicky, turn off heat and remove skillet from stove. Serve corn with garlic butter and sliced fresh basil.

Cure a Cold Gingery Green Soup

Give your immune system a boost to fight off that cold with a warm bowl of gingery green soup, packed with immune supporting ingredients like ginger, turmeric, green leafy veggies and garlic!

Does it seem like everyone is sick right now? We hosted supper club this Sunday and about half the people there were just getting over something, myself included. Of course, now the other half are probably currently sick from being in my germ infested house. Sorry guys. Hope the coq au vin was worth it!

Whenever I catch a cold, it usually runs it's course in a couple days, but this one has lingered almost a week. Yesterday morning I was fed up after I woke up feeling congested and groggy yet again. So, I decided to whip up a soup with all the immune supporting ingredients!

Although I do still believe in the curative powers of chicken noodle soup, I wanted to take this recipe in a different direction. I chose this recipe from 101 Cookbooks as a base, which I've had stashed in a binder for years only to stumble across it again last week. Perfect timing, no?

This soup basically has every food known to enhance immune function packed into each bowl. Okay, so maybe that's a slight exaggeration, but it's definitely has it's fair share of cold and flu fighters! Here's a look at what's inside:

Green leafy veggies // Citrus fruit is probably what comes to mind when you think of vitamin C, but green leafies are a pretty good source too. Green leafy vegetables have also been shown to help lymphocytes, a type of immune cell, function properly. 

Ginger // Ginger tea is one of my favorite tricks for a sore throat. I'm actually drinking it as I type! This gingery broth helps soothe a sore throat. Plus, ginger is an effective way to reduce nausea, so this light, brothy soup would be perfect if you've got a stomach flu.

Garlic // Garlic has been used medicinally for years to treat everything from gangrene to the plague. However, there's actual scientific evidence showing garlic's benefits for colds. One study found people who take garlic supplements were less likely to catch a cold, and those who did recovered faster.

Turmeric // Powerfully anti-inflammatory turmeric is fantastic for immune system support. It helps to boost a protein called CAMP, which helps the immune system fight bacteria and viruses.

Yogurt // Did you know the majority of your immune system is located in your gut? Beneficial probiotics from fermented foods like yogurt are a critical part of that system.

So, how do I feel now? My fingers may be permanently stained yellow from turmeric, but I feel much better! If you're feeling under the weather, I'm sending healing thoughts your way and a warm bowl of this soup!

Cure a Cold Gingery Green Soup

Serves 6

For a vegan version, simply mix the turmeric into the broth at the end of cooking. It will turn the broth quite yellow, but it will be delicious. Or, you could substitute a plain coconut milk yogurt, which I think would taste pretty great with the Asian flavors in this soup. Adapted from 101 Cookbooks. 

Ingredients

Soup:

  • 1 large yellow onions, halved and thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 large sweet potato, peeled and chopped small
  • 1 bunch kale, chopped
  • 1 large leek, white and pale green parts chopped
  • 3 tablespoons minced ginger
  • 4 garlic cloves, minced
  • 4 cups water
  • 2 cups vegetable broth
  • 1 bunch spinach, chopped
  • 1 tablespoon lemon juice
  • 1-2 tablespoons soy sauce

Turmeric yogurt:

  • 1/2 cup plain, organic yogurt
  • 1 small nub of fresh turmeric or
  • 1/2 teaspoon turmeric powder (optional for color)

Instructions

  1. First, make the turmeric yogurt. Using a microplane grater, grate the turmeric into the yogurt or whisk in turmeric powder. Season with salt. Refrigerate until ready to use.
  2. In a medium skillet, heat olive oil on medium-high heat. Add onion, a pinch of salt and saute until lightly browned and tender, about 5-7 minutes. Reduce heat to medium and saute 25 minutes until caramelized.
  3. Place sweet potato, kale, leek, ginger, and garlic in a pot with water, broth, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes until tender. Add spinach, cover and simmer another 5 minutes until wilted. Add lemon and soy sauce to taste.
  4. Serve topped with a dollop of yogurt.