Posts Tagged ‘zucchini’

Tasty Tuesday: Black Bean and Rice Salad

Tuesday, September 11th, 2012

This Black Bean and Rice Salad is a favorite dish of ours to bring camping, on a picnic, or to a BBQ. I made it recently for a family gathering we had at our house and my sister asked me for the recipe. I told her “it’s on the blog”.  A few days later she informed me that it was actually NOT on the blog…WHAT?!? How could I have failed to share one of my top favorite recipes with you all? Seriously! Well here it is! Now next time someone asks me for the recipe I know FOR SURE they can find it here. 🙂


2 cups cold cooked basatimi rice

1.5 cups of cold cooked black beans, or 16oz can of black beans drained and rinsed

1 to 1.5 cups of corn (frozen is fine, fresh off the cob is better)

1 red pepper, diced

1 zucchini, diced

1 jalapeno, diced

1 avocado, diced

1/4 cup (or more to taste) chopped cilantro

3 green onions, chopped

4 tablespoons olive oil

1/2 tablespoon oregano

1/2 tablespoon cumin

juice of 1 lime

2 tablespoon white wine vinegar

1 tablespoon honey

salt and pepper to taste (you could also sprinkle a little garlic salt)


Mix all ingredients from rice to green onions in a bowl. Mix remaining dressing ingredients in a small bowl or cup. Pour dressing over rice mixtures and stir to evenly coat. Refrigerate about an hour before serving.

Enjoy!! 🙂

– Sarah

Tasty Tuesday: Quinoa Casserole

Tuesday, May 29th, 2012

It’s that season again when I have more zucchini than I know what to do with because it grows so effortlessly here this time of year. Thankfully it’s such a versatile vegetable that with a little creativity I can usually make use of the plentiful zucchini harvest from our garden. We enjoy it raw in a salad, with hummus, or even shredded as “noodles” with a raw marinara sauce. It’s delicious in stir-frys and veggie fajitas. It can even be baked into yummy treats such a muffins or quick breads. There truly are so many wonderful ways to enjoy zucchini. Here’s a new favorite recipe of mine for a simple quinoa zucchini casserole* …but don’t be fooled by it’s simpleness; it’s full of flavor and substance!


2 cups of vegetable broth or water

1 cup of quinoa

Olive oil

3 cloves of garlic, sliced

1 medium onion, chopped

1 red pepper chopped

2 medium zucchinis, chopped

3 carrots, peeled and sliced

1/2 cup cilantro, basil, or parsley (or any combination of the three), chopped

1/2 cup nutritional yeast

salt and pepper to taste


1. Bring broth or water to a boil. Add quinoa. Bring to a boil again, then lower heat. Cover and simmer gently for 15 minutes. Set aside.

2. Preheat oven to 350 degrees.

3. Saute onion and garlic for approx 5 minutes.

4. Add pepper, zucchini, and carrots. Saute for 5 more minutes.

5. Mix vegetables, quinoa, cilantro, nutritional yeast, salt and pepper together. Transfer mixture to a glass casserole dish coated with olive oil and bake for 20 minutes.

6. Optional, serve casserole with fresh herbs sprinkled on top.


*inspired by Vitality Ventures

What’s growing in your garden right now? What yummy dishes are inspired by the goodies growing right in your own backyard?


A Favorite Post Partum Recipe | Mexican Lasagna

Tuesday, October 18th, 2011

My favorite postpartum dish to bring to a new mom is a vegetarian, gluten-free Mexican Lasagna (it can also be dairy-free if needed). I like making this dish because not only is it super yummy, it’s easy and inexpensive to make. It also travels well, cooks quickly, re-heats well, and freezes well.






Olive oil
2-3 gloves of garlic, minced
1 onion, chopped
1 red pepper, chopped
1 jalapeno, seeds removed and diced
1 zucchini, chopped
1 bunch of spinach, washed and stems removed
2 teaspoons chili powder
1 teaspoons cumin
1 teaspoon oregano
2 ½ cups black beans (or 20oz)
28oz can diced tomatoes
1 ½ cups frozen corn
12 corn tortillas, cut in half
12 oz cheddar cheese (or dairy free cheese substitute, I prefer Daiya)

1. Heat olive oil in pot and sauté garlic and onion
2. Add red pepper, jalapeno, zucchini and sauté
3. Add spinach and sauté until it cooks down
4. Add seasonings and sauté with vegetables for one minute, stirring frequently
5. Add beans, tomatoes, and corn; simmer gently for 10 minutes
6. Coat bottom of pan with cooking spray and layer as follows: tortillas, bean mixture, tortillas, bean mixture, and a top layer of cheese

bottom layer of tortillas


Cooking Instructions:
Bake, uncovered for approximately 20 minutes at 400 degrees.

When I make Mexican Lasagna for a newly postpartum mommy, I usually include a side of Spanish Rice (here’s a basic recipe to try), washed and cut seasonal fruit, and lactation bars (recipe coming soon!). I typically double the recipe above resulting in two dishes, one to deliver to a new mom and one to feed my own family.

Ready to be delivered to a new mommy!

If you make this dish, let me know what you think! I would love to hear any creative modifications you try.

Check out tomorrow’s post about 5 postpartum surprises no one told you about!