Roasted Summer Veggies with Gnocchi

*From @uncomplicatedchef on Pinterest.

PREP: 30 minutes + 30 minutes cooking

SERVES: 4-6

INGREDIENTS:

1 12-oz pkg of gnocchi
1/2 cup olive oil
1 tsp dry oregano
1 tsp dry basil
1 Tbsp salt
1/2 tsp black pepper
2 garlic cloves, minced
3-4 medium fresh tomatoes, diced (or 1 cup of grape tomatoes, sliced in half)
2 medium zucchinis, diced into large pieces
1 red onion, cut into wedges
1 ball of mozzarella cheese
fresh basil
parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees. Add veggies in a baking sheet pan with gnocchi.

2. In a jar, add olive oil, salt, black pepper, garlic, oregano, and basil. Shake well.

3. Pour the marinade over the veggies and gnocchi. Combine well so that veggies and gnocchi are well coated.

4. Bake at 400 degrees for 30 minutes. 

5. Tear mozzarella pieces and distribute over the veggies and gnocchi. Spread some parmesan cheese over the top. Roast for another 5-10 minutes or until cheese is bubbly and golden brown. 

6. Serve with fresh basil, chopped.

Roasted Summer Squash and Zucchini

*Adapted from eatingbirdfood.com.

PREP: 30 min
SERVES: 4

INGREDIENTS
1 cup carrots, chopped into 1/2" pieces
2 small or 1 large yellow summer squash, chopped into 1/2" pieces
2 small or 1 large zucchini, chopped into 1/2" pieces
1/2 cup red onion, roughly chopped
1 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried parsley
salt & pepper to taste

DIRECTIONS
1. Preheat oven to 425 degrees before chopping vegetables.
2. Cover a large rimmed baking sheet with foil. Spread carrots on the baking sheet and place in preheated oven for 5 minutes, then remove before roasting with the rest of the vegetables. (This is to slightly soften the carrots so they cook more evenly with the other vegetables.)
3. Place all ingredients in a large bowl, including the carrots. Toss until the veggies are coated.
4. Spread mixture out onto the baking sheet and roast for 15-20 minutes, or until veggies are starting to turn golden brown and are crisp tender.

Mexican Roasted Zucchini

From Bowl of Delicious.

Prep: 30 min
Serves: 4

INGREDIENTS
3-4 medium zucchini, diced
2 Tbsp olive oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
kosher salt, to taste
black pepper, to taste
4 oz cotija cheese, crumbled
1 lime, juiced
2 Tbsp fresh cilantro, chopped

DIRECTIONS
1. Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, mix the diced zucchini, olive oil, chili powder, cayenne pepper, salt/pepper, until well coated.
3. Spread evenly on baking sheet in single layer, making sure pieces are separated, and roast for 25 minutes, or until zucchini is browned.
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.

Optional: roast other ingredients with zucchini including chickpeas, corn, or yellow squash.

Martha Stewart's Glazed Carrots

From MarthaStewart.com.

Prep: 25 min
Serves: 6

INGREDIENTS
9 carrots (1 1/2 lbs)
1 Tbsp sugar
2 Tbsp butter
1/2 tsp salt
pepper, to taste

DIRECTIONS
1. Quarter and cut carrots into 2-inch lengths.
2. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil.
3. Reduce heat, simmer, partly covered, for 6 minutes.
4. Cook uncovered, over high, tossing often until tender, for 3-4 minutes. Season with pepper.

Best Baked Potatoes Ever!

INGREDIENTS
russet baking potatoes
olive oil
Kosher salt

DIRECTIONS
Scrub potatoes clean. Rub olive oil and salt all over potatoes and place on a pan. Bake at 400 degrees for 40 minutes or until internal temperature is 210 degrees.

Favorite toppings:
pulled pork or chopped beef brisket
sour cream
shredded cheese
diced avocados

Note: Use this same method for the best baked sweet potatoes! Serve with butter and salt.

Honey Balsamic Green Beans

*Adapted from Paula Deen via foodnetwork.com.

Prep: 20 minutes
Serves: 4-6

INGREDIENTS
16 oz green beans
1 Tbsp olive oil
1 clove garlic, minced
1 Tbsp balsamic vinegar
1 tsp honey
1 tsp onion powder
salt & pepper

DIRECTIONS
1. Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 4 minutes. Immediately remove the beans from the water and drain.
2. In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 4 minutes, stirring occasionally. Uncover, then stir in vinegar, honey, onion powder, and salt and pepper, to taste. Cook until crisp tender.

Oven Roasted Corn on the Cob

*From here.

Prep: 35 minutes

INGREDIENTS
corn in the husk

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Snip off long silks or dried leaves hanging off of husks to prevent burning. Lay corn, unhusked, on a cookie sheet (cookie sheet optional, but that makes them easier to remove).
3. Bake for 30 minutes, then remove from oven. Leave corn in the husks until ready to serve the meal.
4. Cut off the tip of the corn, unhusked, about an inch from the base of the cob. Peel back the husks and remove the silks, which should easily come off the corn. Season however you like--my favorite is butter and salt and pepper.

Southwestern Corn & Black Bean Salad

*Adapted from skinnytaste.

Prep: 15 minutes
Serves: 12 (1/2-cup servings)

INGREDIENTS
15.5 oz can black beans, drained and rinsed
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, finely diced
1 1/2 - 2 limes, juice of
1 Tbsp olive oil
2 Tbsp fresh cilantro, minced
salt & pepper
1 medium hass avocado, diced
1 jalapeno, finely diced (optional)

DIRECTIONS
Combine all ingredients except avocado. Marinate in the refrigerator for at least 30 minutes. Add avocado right before serving.

Note: This would also be good with a seeded and diced cucumber.

Simple Roasted Butternut Squash

*From allrecipes.com.

INGREDIENTS
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 Tbsp olive oil
2 cloves garlic
salt & pepper, to taste

DIRECTIONS
Toss all ingredients in a large bowl. Spread onto a baking sheet. Bake at 400 degrees for 25-30 minutes, until squash is tender and lightly browned.

Suzanne's Sauteed Zucchini

Prep: 15 minutes
Serves: 6

INGREDIENTS
1/4 cup diced onion
2 tsp garlic
4 zucchini, sliced
1 can petite chopped tomatoes
oregano, to taste
basil, to taste
salt & pepper, to taste

DIRECTIONS
Saute onions and garlic in olive oil on medium high heat for 3-5 minutes or until onions are translucent. Add zucchini, can of tomatoes, salt, pepper, oregano and basil. Cook until zucchini is crisp tender, about 5 minutes.

Grilled Chicken with Vegetables

*Adapted from Better Homes and Gardens magazine, April 2008. View the original recipe here.

SERVES: 4
PREP: 45 minutes

INGREDIENTS:
1/4 cup ketchup
3 Tbsp. hoisin sauce
4 chicken breasts (or 8 boneless chicken thighs)
4 slices bacon
12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

DIRECTIONS:
1. For sauce, in small bowl stir together the ketchup and hoisin sauce; set aside.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450 degrees in a baking dish for 15 minutes. Turn chicken and brush with sauce. Bake another 15 minutes or until meat is no longer pink. (Reduce time for chicken thighs.)

3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken.

Homemade Creamed Corn

*Adapted from Real Simple magazine, August 2010.

SERVES: 4-5

PREP: 30 minutes (prepping the fresh corn kernels takes longer than the actual cooking)

INGREDIENTS:

2 Tbsp unsalted butter

1/2 cup diced onion

4 cups fresh corn kernels (from 8 ears)

1 cup half-and-half
3/4 cup low-fat sour cream
1 tsp. sugar

Kosher salt and black pepper

DIRECTIONS:

Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add the corn, half-and-half, sour cream, sugar, 1/2 tsp salt, and 1/4 tsp pepper and simmer until the corn is tender, 5 to 8 minutes.

TIPS:

Fresh corn is the best, but thawed frozen kernels also work in this recipe. To achieve a similar creamy consistency, add 1 Tbsp of flour to the softened onions and cook for 1 minute before adding the frozen corn and half-and-half.

When cutting corn kernels from ears, keep the kernels from going everywhere by laying down a dishtowel around/under a small cutting board. This will keep the kernels from bouncing as far.

SUGGESTION:

Serve with Cajun skirt steak and a simple salad of mixed greens with tomatoes and balsamic vinaigrette.