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Summer Fresh Pasta Salad

pastasalad3 pastasalad5This is one of those magical dishes created entirely by leftovers and odds and ends we had in the fridge. Came together perfectly and so simply the first time we made it. This is by far my boyfriend’s favorite meal (and he is a tough critic)! Not to mention this is my go to for dinner parties. It serves several people as a side dish and you can make it ahead of time. Honestly though, the leftovers are the best part! I’ve found that the next day this dish is much more flavorful. Also this dressing has become a staple in my house, used for just about anything but especially great in a light salad or with fish.

Summer Fresh Pasta Salad

*Takes about 45 minutes

1 bag of short grain pasta

2 sliced red bell peppers

2 ears of fresh corn

1 1/2 cups of halved cherry tomatoes

1/2 a small red onion

1/2 cup of kalamata and or green olives

1/2 cup of toasted sunflower seeds

1/2 cup of fresh basil

4 tablespoons white wine vinegar

7 tablespoons of olive oil

1/2 a lemon

  • Cook pasta as instructed on the bag
  • While the past is cooking, combine the bell peppers, fresh corn, cherry tomatoes, red onion, olives and sunflower seeds in a large bowl.  Set aside.
  • Prepare your dressing. In a blender combine the fresh basil, white wine vinegar and olive oil until smooth. Add the juice of 1/2 a lemon. I tend to like it more acidic and add the juice of an entire lemon but that is your call.
  • Add the cooked pasta to the bowl of veggies. Stir in the dressing. Add salt and pepper to taste. Refrigerate until cold. Enjoy!


Vegan Mediterranean Socca Flatbread

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I am a pescatarian (no meat, just fish!), and I have to admit, sometimes it can be difficult to find a main course that is filling. Behold the beauty of these vegan flatbreads. Socca is a dough made out of chickpea flour, olive oil and water. It just doesn’t get more simple and wholesome than that. Topped with homemade hummus and farmers market roasted veggies. I have to say, homemade hummus is infinitely better than store bought, I’ll post my recipe soon!

Vegan Mediterranean Socca Flatbread

*Makes 5 mini flatbreads or two larger ones. Takes about 45 minutes

2 1/4 cups of chickpea flour

2 tablespoons of olive oil, plus extra for frying


hummus, homemade or store bought

1 zucchini, sliced thinly

1/2 red onion, sliced thinly

1 large tomato, sliced

fresh arugula for topping

  • Preheat oven to 400F. Place the vegetables of baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Pop in the oven and set the time for 30 minutes.
  • While the veggies are cooking, prepare the batter for the socca flatbread. Whisk together the chickpea flour, olive oil, water and two big pinches of salt. Put a non stick pan on the stove at medium-high heat. Add 2 table spoons of olive oil. Pour the batter in the size you would like your flatbread, about 1/4 inch think. Cook for 5 minutes until you can see the tip off the flatbread start to set and the sides look crisp. Flip and cook for 1 more minute. Transfer to your serving plate.
  • Spread your hummus on the flatbread. Top with the cooked veggies from the oven. Sprinkle with salt and pepper. Add some fresh arugula to the top. Enjoy!