Creamy Green Pasta Sauce

I was pleasantly surprised by how well this recipe turned out! I honestly wanted to just eat the whole batch of sauce with a spoon! It’s a rich and creamy pasta sauce that is quick to make and packed with flavor and nutrients. The cashews create a nice, creamy texture and the spinach and basil add vibrancy and color. Toss this with a pasta of your choice — you can even use zucchini noodles for an extra green and nutritious option. I serve this with some simple roasted tomatoes (roast cherry tomatoes whole with olive oil and salt at 400 degrees for 25 minutes or until bursting) and ricotta (or parmesan) cheese. To keep it vegan, skip the cheese!

Ingredients:

• 1 yellow onion, diced

• 3 gloves garlic, minced

• 1 cup raw cashews

• 5 oz baby spinach

• 1 cup fresh basil leaves

• 1 tbsp olive oil

• 1/2 tsp salt

• 3/4 cup boiling water

Directions:

• Heat a skillet with olive oil over medium heat. Add the onion and salt and sauté for 6-8 minutes until onions are soft and translucent. While you start on the sauce, be sure to prepare your pasta.

• Add in garlic and continue cooking for about a minute, until fragrant.

• Add in spinach and cook until wilted (about 3-5 minutes)

• In a blender, add in cashews and boiling water and blend until smooth on a high speed. Then add in the spinach and onion mixture and basil. Blend until smooth and creamy. Taste and add salt if needed.

• Toss with hot pasta and serve on its own or with roasted tomatoes, ricotta cheese, a drizzle of fresh olive oil, and a pinch of sea salt.

Grilled Eggplant Parm with Tomato Bruschetta

This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.

Ingredients:

(serves 4)

• 2 large eggplants, cut lengthwise into 1-inch pieces

• 4 medium heirloom tomatoes, diced into ½-inch pieces

• 1 clove of garlic, minced or grated 

• ¼ cup extra virgin olive oil

• 2 tbsp chopped basil leaves

• 8 oz fresh mozzarella, sliced into rounds

• Salt and pepper to taste

Directions:

• Heat the grill to medium-high heat.

• In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.

• Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.

• Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)

• Plate eggplants and top with the tomato bruschetta mixture

Pan Seared Halibut with Lemon Basil Sauce

Served here with ricotta, garlic, and rosemary mashed potatoes and sautéed spinach

This is a VERY quick and simple dish to make, yet it feels elegant. The lemon and basil combination are a perfect pairing for a simple pan-seared white fish. Feel free to choose any white fish when using this sauce!

Ingredients:

(serves 3-4)

• 1 pound halibut

• 1 tbsp ghee or butter

• Salt and pepper to taste

For the sauce:

• ¾ cup fresh basil, packed

• Juice and zest from 1/2 lemon

• 3 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp of water

Directions:

• Begin by making the lemon basil sauce by blending all ingredients together in a blender or food processor until smooth. Taste and adjust seasonings if needed.

• Take halibut out of the refrigerator 15 minutes before cooking. Dry with paper towels and season with salt and pepper.

• Heat a pan over medium high heat. Add ghee or butter and once it’s shimmering, add the halibut. Press the halibut down to ensure that golden crust.

• Cook for 5 minutes or until golden brown.

• Flip the fish and continue cooking for 2-3 minutes or until cooked through.

• Plate the halibut on top of the lemon basil sauce

Health Benefits of Basil:

• Basil has anti-inflammatory properties, and since inflammation is the cause for most chronic disease, this is a powerful quality!

• This herb also has antibacterial and antimicrobial properties and is great to incorporate when boosting your immune system and fighting infection.

• Basil can act as an adaptogen to help with balancing stress levels.

• It can help create balanced pH levels within the body, helping with digestion and keeping healthy bacteria alive and thriving.

Sources and Additional Reading:

• https://www.purplecarrot.com/blog/5-health-benefits-basil-never-knew/

• https://www.precisionnutrition.com/healthy-basil

• https://draxe.com/nutrition/benefits-of-basil/

Cantaloupe and Cucumber Salad

This summer salad is so incredibly refreshing because both cucumber and cantaloupe have high water contents and are super hydrating. Additionally, while this dish is incredibly simple and only has a small handful of ingredients, it packs a flavorful punch. The cantaloupe (make sure it’s ripe!) is so delicate and sweet, the cucumber is crisp and earthy, and the simple dressing brings a bit of tang with the acidity. I also love the fresh basil (I used baby basil from the garden, but regular basil or even mint would be great too), which I feel brings it all together. This salad would also be great with some high quality, salty feta crumbled on top. Paired with a cool, crisp glass of wine, and you have yourself a popular starter or side dish this summer/early fall!

Ingredients:

(serves 6)

• 1 medium sized ripe cantaloupe

• 4 small/medium sized cucumbers

• 1 tbsp fresh chopped basil

• Juice from 1 lime

• 2 tbsp olive oil

• 1 tbsp white wine vinegar

• Salt and pepper to taste

Directions:

• Cut the melon in half and scoop out the seeds. Cut the rind away and chop melon into thin 2 inch long slices

• Cut cucumbers on a diagonal to create similarly sized pieces.

• Whisk lime juice, olive oil, vinegar, salt and pepper until combined.

• Arrange cantaloupe pieces on the bottom layer of a serving dish. Top with cucumber slices and basil. Drizzle the dressing on top and serve!
  

Health Benefits of Cantaloupe:

• Cantaloupe is one of the highest fruit sources of beta-carotene, an antioxidant that converts into vitamin A in the body

• They are an excellent source of vitamin C, which boosts your immune system and protects against damage from free radicals

• They are super hydrating with their high water and electrolyte content, so they make a great snack or post-workout treat

• Their high percentage of water helps keep things moving in the digestive tract and detoxify the body by helping to remove toxins and waste.

• They are an alkaline food, which can help balance the PH levels in the body, and that can prevent inflammation and disease formation.

Sources and additional reading:

• https://www.medicalnewstoday.com/articles/279176.php

• https://draxe.com/nutrition/fruit/cantaloupe-nutrition/

• https://www.wellandgood.com/good-food/benefits-of-cantaloupe/

Peach, Avocado, Corn, and Tomato Salad

Here it is with the lime basil vinaigrette on the side. I encourage heaping amounts of the dressing :)

This dish is so fresh and flavorful, and it features so many tasty and summery ingredients. While it’s a simple dish to create, the flavors are complex, with the sweetness from the peaches and corn mixed with the tang of the vinaigrette and onions and the earthiness from the mint and basil. So good and so fresh! Pair this with grilled lamb chops or grilled salmon for an easy crowd-pleasing dinner.

Ingredients (Serves 4 as a side)

• 3 ears of fresh corn on the cob, husked

• 2 ripe peaches, sliced into ½ inch wedges

• 1 ½ avocados, diced or sliced into wedges

• 2 medium heirloom tomatoes, sliced into 1 inch wedges

• 1/4 a red onion, finely sliced

• ¼ cup of torn mint leaves 

For the lime basil vinaigrette

• 2 cups packed basil leaves

• 1 garlic clove

• Juice from 1 ½ limes (about 3 tbsp)

• 2 tablespoons apple cider vinegar

• ⅓ cup of olive oil

• ½  teaspoon of salt

• ¼ teaspoon of pepper

Directions

• Boil the corn for 2-3 minutes. Let cool and then slice kernels off the cob.

• Assemble remaining salad ingredients in a large bowl or serving dish. Squeeze some fresh lime juice on top if not serving immediately.

• In a blender, combine all ingredients for the basil vinaigrette. To thin it out, use some water or additional olive oil. Taste and adjust for seasoning. Drizzle on top of salad ingredients or serve on the side.

Notes: You can use cherry tomatoes or beefsteak tomatoes too. Use whatever is fresh! Also, feel free to splash some olive oil, apple cider vinegar, lime juice, and sea salt on top in place of the vinaigrette if you’re short on time!

Corn was this week’s “Ingredient of the Week.” love sweet summer corn. It brings back so many childhood memories of sitting out on our porch after a day of swimming and being in the sun. We had fresh Jersey corn all the time with a simple grilled dinner most nights in the summer, and I couldn’t get enough of it. I still can’t! Corn gets a bad rep these days. It is true that it can be an inflammatory food for many people, but what’s important to note is that 92% of corn grown in the United States is grown with genetically modified organisms (GMOs). While there is little research on the long term effects of GMOs on the human body, studies show that there is a strong correlation between GMOs and inflammation and intestinal damage. Therefore, when buying corn, it is essential to make sure you’re buying organic corn! Final note: corn is high in starchy carbohydrates, so I suggest avoiding having other carbs, like grains, potatoes, and legumes with your meal. Keep in mind that when you get fresh locally grown corn, the taste is noticeably so much better.

Health Benefits of Corn:

• Corn is a good source of antioxidants, which supports healthy immune function

• It is a good source of fiber, aiding in digestion and helping to relieve constipation

• Corn is a complex carbohydrate and the fiber in it slows down the rate in which glucose enters the bloodstream (helping to balance blood sugar levels)

• It contains some essential nutrients like phosphorus, magnesium, zinc, iron, and copper 

For more recipe inspiration for cooking with corn, check out this link!

Sources and additional reading:

• https://www.amymyersmd.com/2017/08/3-reasons-to-avoid-gmos-if-you-have-an-autoimmune-disease/

• https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html

• https://draxe.com/nutrition/vegetables/nutritional-value-of-corn/