Heart Happy Mediterranean Pasta Salad

The season for fresh garbanzo beans can be so short you don’t notice it at all. Most of us will resort to cans. But if you happen to catch this late summer/early autumn bean, your heart and taste buds will thank you.

Ingredients

  • 1 head of lettuce
  • 1 bunch of basil
  • 1 cup of red carrots
  • 2 steams of celery
  • 1⁄2 red onion
  • 1 cup of artichoke hearts
  • 1⁄2 cup Greek olives
  • 1 pound of steamed, fresh garbanzo beans (or 1 can rinsed and drained)
  • 1 package of gluten-free penne pasta (we use the ancient harvest quinoa pasta)
  • 1⁄2 cup balsamic vinegar
  • 1⁄4 cup Dijon mustard
  • 2 Tbsp. sweet relish

Directions

  • Cook pasta according to package directions.
  • Rinse and set aside.
  • Next chop lettuce, basil, carrots, celery, red onion,artichoke hearts and olives and place them in a very large bowl.
  • Top with garbanzo beans and cooked pasta.
  • Next mix together the balsamic, Dijon and sweet relish.
  • Stir well.
  • Pour dressing over salad and mix everything together.

Cool Cucumber Pasta Salad

In the heat of summer, nothing cools the body faster than cucumbers. Combine them with carrots, fresh arugula or basil, beans and pasta for a hearty salad or delicious potluck dish. There is no dairy in this dish so it can sit out safely at a summer party.

Ingredients:

  • 1 package Spiral pasta (we used quinoa pasta)
  • 1 large cucumber
  • 4 small carrots
  • 1 spring onion
  • 2 Tbsp. Fresh arugula or basil
  • 1 cup cooked white beans
  • 1 lemon
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Rinse cooked pasta in cold water and place in large bowl.
  3. Chop all vegetables and herbs (reserving the lemon).
  4. Place chopped vegetables in large bowl with pasta.
  5. Add white beans, olive oil, juice of 1 lemon and salt and pepper to taste.
  6. Eat or place in fridge for flavors to marinate.

Eggplant Parmesan Mac and Cheese

Summer eggplants are starting to come in, and blending them into mac-and-chsee makes a delicious and satisfying dish, even when served cold at a picnic.

Recipes and photo first appeared on Familystylefood.com .

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.

Spinach Basil Penne

Mid-June is when late spring spinach meets early summer basil. The tomatoes aren’t in yet to direct the show, and this pasta dish makes the most of the meeting of the greens.

Recipe and Photo by Sarah O’Toole of Cooking with CSA.

Ingredients:

  • 1 package penne (“ancient harvest” brand is a gluten-free option that cooks to an al dente texture)
  • 2 cups spinach
  • 2 cups basil
  • 3 Tbsp. tahini
  • 1 Tbsp. miso paste
  • 1⁄4 cup nutritional yeast
  • 2-4 Tbsp. water
  • 1 Tsp. garlic minced
  • salt and pepper to taste

Directions:

  1. Cook penne according to package directions.
  2. Meanwhile, add all other ingredients into food processor.
  3. Add water to reach desired consistency.
  4. Drain pasta and pour sauce on top.
  5. Serve hot or cold.