Lemon Veggie Quinoa

Based on:

Garden veggie lemon quinoa

Cook quinoa as instructed (1.5 cups dry quinoa)

1 tsp salt

2tbsp lemon juice

4 taters:

Heat oven to 375

Cube taters, cover in olive oil and parsley, basil, rosemary, thyme, salt, pepper

Roast in oven for 45 min

Veggies (allow 45 min to cut and sauté veggies):

Lightly sauté: 1 bell pepper, 1 red onion, 1/2 cup broccoli, 1/2 cup green beans

Sauce with: sesame oil, salt, pepper, paprika, dried parsley, garlic powder

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Bexy's Seasoned Potato Wedges

2 large (or 4 small) potatoes Olive Oil Minced garlic 1 tsp smoked paprika 1 tsp parsley 1 tsp basil 1 tsp rosemary 1 tsp thyme 1 tsp salt 1/2 tsp pepper Heat oven to 425 degrees. Cut potatoes into wedges. Mix all the seasonings in the olive oil. Then, coat wedges in olive oil / seasonings mix. Place seasoned wedges on a baking sheet (on parchment paper) with the skins facing down. Bake wedges for 45-60 minutes (until appropriately crispy).

Bexy's Simple Penne Primavera

Based on: Penne primavera 5 cups vegetable broth (reserve 1/2 cup to 1 cup water if it gets too dry) 16 oz penne Olive oil Minced garlic 2 cups broccoli florets 1 cup shredded carrots 1 bell pepper 1/2 cup frozen peas (thawed) 1/2 cup frozen corn (thawed) 1 cup Parmesan cheese 2 cans whole black olives Mozzarella for topping (optional) [Allow 1.5 hours (including prep).] In a skillet, saute minced garlic in olive oil until golden. Then, add broccoli, carrots, and bell pepper and saute until soft. In a large sauce pot, bring veggie broth to a boil and add penne. Cook penne until almost al dente (~5 minutes). Then, transfer the partially cooked pasta and broth to the skillet. Cover skillet and continue cooking for 10-15 minutes over medium heat or until pasta is al dente. For just the last 5 minutes, mix in the peas, corn, and olives just to heat-through. Toss with the Parmesan cheese to serve. Top with mozzarella!

Spinach Lasagna

[Based on: Spinach Lasagna .] 12 lasagna noodles, cooked as directed 2 bags fresh spinach Olive oil Garlic 32 oz ricotta 2 cups mozzarella (divided in half) 1 egg Salt Pepper Parsley Basil Topping: Marinara sauce Other half of mozzarella (1 cup) Parmesan cheese Heat oil in large pot. Sauté garlic. Add in fresh spinach gradually until wilted. Add salt and pepper to taste. Set aside and chill in refrigerator. Mix egg, ricotta, 1 cup mozzarella, and seasonings (all to taste). Mix chilled spinach into cheese mixture. Heat oven to 400. Lay out noodles and spoon in the spinach-cheese mixture. Roll each noodle. Continue for all 12 noodles. Place roll-ups in 13x9 casserole. Cover in marinara sauce, second cup of mozzarella, and parmesan. Cover with foil. Bake covered lasagna for 30 minutes. Then, remove from oven and remove foil. Bake for another 20-30 minutes until the top is slightly brown and bubbling.

Adventures in a Small (but Adequate) Kitchen

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