Double Broccoli Quinoa- My All Time Fav Recipe!

I can't believe that I haven't posted this recipe yet-- I found it a few years ago and it is easily my all time favorite dinner dish to make. In the past, I've made it for roommates, friends, my family, and Jase- and it's unanimously loved. Warm and full of yummy things, it's the perfect meal. 

Picture and recipe via

Ingredients: 

3 cups cooked quinoa*

5 cups raw broccoli, cut into small florets and stems
2 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: sliced avocado, crumbled feta cheese

Heat the quinoa and set aside (*instructions for cooking quinoa at the end of the recipe) 

Then, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Top with the remaining almonds, some sliced avocado, feta, or any of the other toppings!

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

Roasted Carrots

Another winner from Pioneer Woman. Actually, from her friend, Pastor Ryan. Anyway, this recipe is magic. It takes about 3 minutes to get ready, and then for the next 40 minutes your home will be filled with the most lovely aromas...When the carrots are done, you'll be amazed at how sweet they are and you will dream of carrots this way...promise!

photo from here

Ingredients

• 12 carrots
• 1 handful of fresh thyme 
• 1/4 Cup Olive Oil

First, preheat your oven to 400 degrees. Cut the ends off of your carrots, then cut them in half lengthwise. It's important to try and make the carrots uniform size, because if they're not, some will be too crunchy and some too soft. 


Next, lay the carrots on a baking sheet and drizzle with olive oil. Toss them around so they all get coated. Next, sprinkle the thyme on them, as well as a generous amount of salt and pepper. Arrange them on a baking sheet and cook for 35-40 minutes.

Sauteed Zucchini!

I have been on a huge veggie kick lately (it's Spring and produce is fresh again!) 

Jase and I made this as a side for my birthday dinner. Neither of us could remember the last time we ate zucchini but I saw this recipe somewhere and thought it looked lovely. It did not disappoint! It was superbly easy to make (under 10 minutes) and is for sure one of our favorite veggie recipes EVER.

photo from here

Sauteed Zucchini

• Zucchini
• 1 tbsp (more or less, to your taste) olive oil
• oregano or other Italian herbs
• 1 glove garlic, crushed
• salt and fresh pepper
• lemon juice

Cut zucchinis in half, and then cut lengthwise until you have pretty thin 3-4 inch strips. Season with salt and pepper. In a large saute pan, heat olive oil on medium-high heat. Add zucchini to pan, add oregano and sauté about 2 minutes on each side. Add garlic and cook another few minutes, until tender. At the last minute, I added some fresh lemon juice and it was perfect! Enjoy :)

Baby Pasta Shells with Asparagus

photo from here

 Jase had his tonsils out two weeks ago, so I didn't post any recipes during that time because our meals mostly consisted of mashed potatoes and jello and popsicles. 

Yesterday, I found this recipe here and loved it immediately. I am a sucker for anything asparagus, and Jase loves pasta, so I thought it would be fitting for his first "real food" meal since the surgery. It was so so so so delicious- I think it's safe to say it was our favorite pasta dish yet. 

Enjoy!

 Baby Pasta Shells with Asparagus *

*I modified the recipe slightly from the original by using Trader Joe's 3 Cheese Pasta Sauce instead of homemade marinara. Because that Trader Joe's sauce is addicting and wonderful and we love it.

Ingredients

• 8 oz baby pasta shells (gluten free use brown rice pasta)
• 1 bunch thin asparagus, tough ends removed
• 1 1/2 cups homemade marinara sauce (recipe follows)
• 1/4 cup Pecorino Romano
• salt and fresh pepper to taste

Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Lemon Broiled Asparagus!

Spring has (almost) sprung and with that means... asparagus is in season! 

I love asparagus so much. Jase and I have eaten it with dinner at least three times in the past week. My favorite (simple) way to make it:

Wash and pat dry asparagus. Cut off the bottom inch or so and place in a single layer on a tin-foil covered cooking sheet.

Drizzle some (I used less than a TBS) olive oil over the asparagus and roll them all around in it so they're equally covered. I have also seen some people simply spray it with cooking spray... but I think that's gross. Go for the olive oil.

Squeeze the juice of half of a lemon over asparagus, then sprinkle lots of salt and pepper on it. Finally, cover with desired amount of grated Parmesan cheese.

Broil on High for about 5 minutes, until the cheese starts to brown and the asparagus is tender. 

Enjoy!