Cappellini Giadenera

This is one of my favorite meals. I say that about everything, I know, but this really is one of my favorites. It's inspired by the cappellini giadenera dish at Pasta Lovers Trattoria in New York City. Don't be shy about adding other vegetables.

Cappellini Giadenera
cappellini pasta
2 carrots, cut into matchsticks
1/2 red pepper, cut into thin strips
1/2 yellow or orange pepper, cut into thin strips
1 head broccoli, cut the head into chunks and the ends into matchsticks
1 cup snow or sugar snap peas, or fresh green beans
1 cup frozen peas
1/2 cup cherry tomatoes, cut in half
fresh basil, cut into thin strips
4 cloves garlic, cut thinly
2 cups chicken broth
fresh Parmesan
salt and pepper

I like to cut the carrots, peppers and broccoli ends into matchsticks. You could definitely cut them into chunks, but I like them long and thin for this.

Cook pasta according to package directions. Meanwhile, stir fry garlic, carrots and peppers for a few minutes, seasoning with salt and pepper as you go. Add broccoli and cook for another 2-3 minutes. Add chicken broth and cook until veggies are just about done. Add both kinds of peas and tomatoes. Add pasta, basil and fresh Parmesan. Serve immediately.

Garden Vegetable Soup

We had this soup (and rosemary focaccia) for dinner a few nights ago and it was delicious! The zucchini, tomatoes and basil were all from our garden, which I think made it taste even better. The recipe is from My Kitchen Cafe (www.melskitchencafe.com), and other than adding 1/2 cup chopped basil, omitting the onion and adding 1 can of canned corn, I followed the recipe exactly (I think). The great thing is, it tasted even better the next (and the next and the next) day.

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil, chopped (I added 1/2 cup)
2 Tbsp. butter
1 medium onion, chopped
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups low-sodium chicken broth
1 tsp. lemon juice
1 (12 oz.) can evaporated milk
1 1/2 cups frozen, fresh or canned corn kernels
1/4 cup freshly grated parmesan cheese

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and cook for one minutes. Gradually add the chicken broth, stirring constantly. Add the lemon juice. Mix well. Simmer, stirring often, for 2-3 minutes, until the zucchini is tender but still has some bite. Add the tomatoes, evaporated milk and corn. Bring to a boil and reduce heat to medium-low. Cover and simmer until corn and zucchini are tender. Stir in the cheese just before serving.

California Pizzas

This was one of my favorite meals growing up. It is easy to put together and perfect for those days when you just don't feel like cooking (or eating) meat. Plus, it's super easy to adapt this recipe based on the veggies in your fridge.

My mom used to categorize her meals according to seasons. This was definitely a summer meal. I didn't completely understand her logic as a kid, but now I do. Of course it makes sense to have lots of fresh veggies in the summer when they're cheap and plentiful, and hot, heavy meals in the winter when it's cold outside. I try to do the same thing now and it really makes meal planning that much easier.

California Pizzas

tortillas (plan on one per person; Mission flour tortillas (or something similar)-and not the kind you cook yourself-work best)
pizza sauce
italian seasoning
mozzarella cheese, grated
veggies, raw and cut into bite-sized pieces (my favorites include carrots, broccoli, peppers, mushrooms, asparagus, zucchini, beans)
tomatoes, diced

Preheat oven to 400 degrees. Spread tortillas on a cookie sheet (you don't want them touching) and bake, turning frequently, until golden brown and firm (don't over cook; if the tortillas are dark brown, they're overcooked). Meanwhile, steam veggies (layer veggies with those that take the longest to cook on the bottom) on the stove just until done. Drain. Top tortillas with a generous slathering of pizza sauce. Add veggies--enough to form a heaping mound. Sprinkle with Italian seasoning and top with cheese. Bake just until cheese melts. Top with fresh tomatoes just before serving.