Crispy Parmesan Japanese Eggplant Slices

Japanese eggplants aren’t as popular as globe eggplants (hello, eggplant Parmesan!) and they have less seeds, are thinner, and cook more quickly. I am loving them, and since I’m also always looking for entertaining ideas in the summer, I figured I’d share an appetizer recipe.

The air fryer turns those panko breadcrumbs into crunchy delights and the Parmesan gives the eggplant slices a little nutty and salty flavor. Serve these with a tomato basil marinara sauce, basil, and your guests will have you asking, “what’s the recipe?!” Oh – and for a little spice, garnish with some red pepper flakes.

What seasonal summer produce would you like to see next in this series?

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Summer Chopped Veggie Orzo with Parmesan

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Pesto and Brussels Sprouts Cavatappi with Shrimp

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Pesto and Brussels Sprouts Cavatappi with Shrimp

Servings 4 people

Ingredients

• 18 ounces shredded Brussels sprouts
• extra virgin olive oil
• 3/4 teaspoon garlic powder
• salt and pepper
• 12-18 ounces shrimp defrosted, deveined, cleaned (12 ounces for 4 servings, 18 ounces for 6 servings)
• 8 ounce box cavatappi or preferred pasta
• 1/4 cup pesto sauce
• red pepper flakes

Instructions

• Preheat the oven to 400 degrees. Lay the Brussels sprouts out on a rimmed baking sheet and drizzle with olive oil. Season with 1/2 teaspoon of the garlic powder, salt, and pepper and toss to coat. Roast for 25 minutes, tossing every 5-10 minutes to avoid burning.
• Meanwhile, toss the shrimp in a large bowl with a large drizzle of olive oil and season with salt and pepper and the remaining garlic powder. Set aside.
• Bring a pot filled halfway with salted water to a boil. Once boiling, add in pasta and cook according to package directions until al dente. Drain and rinse in a colander. Add the pesto sauce into the pot used to cook the pasta and add in the pasta and cooked Brussels sprouts. Stir to combine. Cover the pot to keep warm.
• Heat a large skillet over medium high heat. Once skillet is heated, add the shrimp and cook for 3 minutes, flip, and cook another 3-5 minutes or until opaque. Using kitchen shears or a sharp knife, cut the shrimp up into bite-size pieces.
• Divide the pasta into bowls and top with shrimp. If desired, sprinkle with red pepper flakes.

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Caprese Zucchini and Quinoa Skillet with Chicken

If you love caprese salads and chicken, you’ll love this skillet version! Skillet meals are easy cleanup, quick to make, and pack in so much flavor, texture, and nutrition.

First off, what is a caprese salad? A caprese salad is an Italian salad made of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil.

So obviously, I’m turning it into a family-friendly meal, still preserving that nostalgic flavor from my Italian grandparents’ table.

How to make this recipe without a spiralizer

You can use a mandolin or a knife to simply slice the zucchini into thin round slices.

How to serve this to a vegetarian

As someone who doesn’t eat chicken, I simply spoon out my portion and set it aside before adding in the kitchen. I’ll put it in a separate skillet, sprinkle with cheese, cover, and let melt. It’s a little extra time, but it’s not complicated and then you can eat with the family without making an entirely separate meal.

Additional recipe tips

• Drizzle with a balsamic glaze
• Add some extra red pepper flakes for a spicy kick
• Use roasted tofu instead of chicken OR omit the chicken entirely
• Make the dish heartier with farro instead of quinoa
• Top with toasted pine nuts for a little crunch and nutty flavor

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Caprese Zucchini and Quinoa Skillet with Chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup cherry tomatoes
• 1 medium to large zucchini Blade A, noodles trimmed
• ½ 15oz can cannellini beans, drained and rinsed
• ¼ teaspoon garlic powder
• salt and pepper
• 1 cup shredded rotisserie chicken
• ¼ cup chicken broth
• 1.5 cups cooked quinoa
• 2/3 cup shredded mozzarella cheese
• to garnish: chopped basil

Instructions

• Heat the olive oil in a 10” skillet over medium-high heat. Once oil is shimmering, add the tomatoes and let cook for 2-3 minutes. Add the zucchini, white beans, and season with garlic powder, salt and pepper. Cook for 5-7 minutes or until zucchini is al dente and tomatoes are about to burst. Add the chicken and broth and cook for 2-3 more minutes to heat the chicken through. Add in the quinoa and stir well to combine. Sprinkle with mozzarella cheese, cover, and let melt. Sprinkle with basil and serve.

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Parmesan Couscous with Zucchini and Air Fryer Salmon

I love a good salmon recipe. During the week at home, I cook salmon for my family once a week. It’s usually a variation of a teriyaki salmon with rice, lemon garlic salmon with pasta, or a BBQ salmon with potatoes.

After getting tired of the rotation, I took the time to come up with a new salmon recipe and it has now become our family’s go-to! What I love about this recipe is that the zucchini can be swapped for a more seasonal vegetable so you can make it all year long – try some cauliflower, broccoli, string beans, or even roasted beets.

It’s the Parmesan, garlic, and lemon that bring the whole dish together – the couscous is fluffy and absorbs all of the flavors, becoming zesty and light.

A total weeknight summer recipe that you’ll make on those days where we just “don’t know what to make for dinner.”

And if you’re not into salmon, try some grilled shrimp, halibut, or even some grilled chicken. Make this dish your own, as always. I hope it finds its place in your weekly rotation like it has ours.

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Parmesan Couscous with Zucchini and Air Fryer Salmon

Servings 4 people

Ingredients

• 1 cup dry pearl couscous
• 4 skinless filets of salmon (about 3-4oz each)
• 1 lemon
• salt and pepper
• 1 tablespoon extra virgin olive oil 
• 2 garlic cloves, minced
• 2 medium zucchinis, cubed
• 3/4 cup grated Parmesan cheese
• to garnish: sliced basil and red pepper flakes

Instructions

• Place 1.5 cups of water in a medium pot over high heat and bring to a boil. Once water is boiling, add the couscous, stir, and reduce heat to medium-low simmer. Cook for 12-14 minutes or until couscous is fluffy and has tripled in volume, adding water if needed.
• Meanwhile, place the salmon in a bowl and squeeze over the lemon. Season generously with salt and pepper, stir well to coat, and add to the air fryer in a single layer. Cook for 12-15 minutes (depending on thickness of salmon) until cooked through.
• While salmon and couscous cook, heat the oil over medium-high heat. Once oil is shimmering, add the garlic, cook for 30 seconds or until fragrant, and then add the zucchini, stirring often, until zucchini is softened to your preference. Once couscous is done cooking, add to the zucchini along with the Parmesan cheese and remove from heat. Stir until combined. 
• Divide the couscous into bowls, top with salmon, and garnish with basil and red pepper flakes. Serve.

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Coconut Shrimp Tacos

No chopping up of pineapple and mango, no mincing of cilantro or mashing of avocados, and certainly no pureeing of chipotles and juicing of limes. Easy cleanup and tacos in under 20 minutes.

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Coconut Shrimp Tacos

Ingredients

• 1 cup panko breadcrumbs
• 1.25 cups shredded coconut (sweetened or unsweetened, depending on your preference) 
• salt and pepper
• 2 large eggs 
• 2 pounds peeled and deveined shrimp
• 6 tortillas 
• 3/4 cup guacamole 
• 1/2-3/4 cup pineapple mango salsa 
• Sir Kensington's chile lime crema sauce (or similar) 
• cilantro to garnish 
• 1 lime, quartered

Instructions

• Preheat the air fryer to 400 degrees. 
• In a shallow bowl or dish with edges, toss the panko breadcrumbs with shredded coconut, salt, and pepper. 
• In another dish, whisk the eggs. Set the two dishes side by side. 
• Dredge the shrimp in the egg and dip in the panko mixture. Add to a plate. Place all of the coated shrimp in a single layer in the air fryer and cook for about 8 minutes, flipping halfway through (they’re done when C-shaped and coconut starts to brown.) 
• While the shrimp cooks, prepare the tacos. Warm the tortillas up (I like to place mine in a pan over medium-high heat and toss until heated.) On each tortilla, smear some guacamole. When shrimp is ready, place atop the prepped tortillas, top with salsa, drizzle with crema sauce, and garnish with cilantro. Serve with quartered limes. 

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Black Bean and Zucchini Enchilada Skillet with Rice

I always crave those ‘throw together’ meals that have it all: carbs, flavor, vegetables, and ooey gooey cheesy goodness. And most importantly, cleanup is a breeze because it’s a one pot meal! Once you get through the chopping prep, it’s easy sailing!

I have made variations of this meal over and over again, but I think I cracked the code on the perfect rice skillet. The ratio of rice to vegetables to cheese and beans is just right. Using microwavable rice makes it that much easier, but you could definitely switch up the types of rice – even a Spanish rice would be nice here and add another dimension of flavor.

If you want to make this into a meat eater’s dish, use ground turkey, chicken, or beef. And of course, to make it entirely vegan, substitute vegan cheese or omit it. I love this topped with some jarred or fresh jalapenos, tons of cilantro and sliced avocado, but it’s up to the cook!

You can winterize this a bit more and use some cauliflower here instead of zucchini, but I love the texture of the zucchini here and how it absorbs all of the seasonings and flavors of the dish. Overall, you’ll love this rice skillet and the secret to it all is the enchilada sauce! So approachable, you’ll love this for busy weeknights.

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Black Bean and Zucchini Enchilada Skillet with Rice

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon  extra virgin olive oil 
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 2/3 cup frozen corn 
• 2 zucchinis, diced
• 1 teaspoon taco seasoning
• salt and pepper
• 1 15oz can black beans, drained and rinsed
• 2 cups cooked brown rice
• 1 15oz can enchilada sauce (I like Hatch Mild)
• 1/2 cup shredded Mexican cheese blend
• 2 ripe avocados, peeled and diced or sliced
• for garnish: chopped cilantro, sliced jalapenos

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and onions, and cook until onions are translucent, about 3 minutes. Add the bell peppers, carrots, corn, and zucchini and stir well. Season with taco seasoning, salt, pepper, and stir well. Let cook for 10 minutes or until veggies are softened to your preference. Add the black beans, cooked rice, enchilada sauce, and stir well. Let cook for 5 minutes to heat up the sauce and beans. 
• Remove the skillet from heat, stir in the cheese, and once melted, divide into bowls and serve topped with avocado, cilantro and sliced jalapenos, if using. 

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Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

If you’re ever been worried you’ll overcook shrimp, you’re going to love this recipe. Anything in a cream sauce has enough moisture to canvas any overcooking!

This shrimp dish is a 30 minute weeknight wonder kind of meal, made with a coconut milk and vegetable broth-based cream sauce, so it’s dairy-free and light on the stomach (no discomfort from heavy cream!) The garlic, oregano, and lemon are all you need to create a sumptuous, delectable sauce.

Arrowroot is a thickening agent, but if you can’t access it, you can replace with cornstarch! But do yourself a favor and purchase arrowroot – it’s a less processed version of cornstarch, and gluten-free, so even less likely to cause blood sugar spikes.

Regardless, you’ve got tomatoes, spinach, and onions with this quickly simmered shrimp, all served over pillowy couscous. I’m having a moment with pearl couscous – it’s just too good!

Build this into your weeknight rotation – and frankly, you can make this with a flaky cod as well (you’ll need to cook cod a bit longer.)

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Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 cup dry pearl couscous
• 1 tablespoon extra virgin olive oil 
• 1/2 onion, diced
• 2 garlic cloves, minced 
• 1 cup vegetable broth
• 1/2 (15oz) can lite coconut milk
• 1 pinch dried oregano (about 1/4 teaspoon) 
• salt and pepper
• 1 teaspoon arrowroot powder
• 1/2 pint cherry tomatoes, halved
• 1.5 - 2 pounds deveined, cleaned shrimp (tails on or off)
• 2 handfuls baby spinach
• 1 lemon
• red pepper flakes to garnish

Instructions

• Cook the couscous according to package directions. Cover to keep warm.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions soften, about 2 minutes. Add the broth and coconut milk, oregano, and stir. Season with salt and pepper. Let cook for 2 minutes for flavors to develop and add in the arrowroot powder, whisking until sauce is slightly thickened. Add the tomatoes stir, and let cook for 5 minutes or until tomatoes are just about fork tender. Meanwhile, season the shrimp with salt and pepper. Once tomatoes are just about fork tender, add the spinach, stir well, and then add in the shrimp, nestling into the sauce. Cook for 2 minutes, flip, and cook another 2 to 3 minutes or until shrimp are opaque. Squeeze over the lemon and give a big stir. Garnish with red pepper flakes.
• Divide the cooked couscous into two bowls and top evenly with shrimp mixture. 

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Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

I used to think grilled peaches were overrated until I had them in a salad recently and they were done so perfectly (and on ripe peaches.) Slightly sweet, warmed, and fork tender, they were like a delicacy. I knew I had to recreate them in a bowl meal, and since I’ve been on a couscous kick lately (have you tried my Mediterranean Couscous Salad?), here we are.

Feta is salty, arugula soaks up the dressing, and the avocado is the proverbial cherry on top. This is a nutrient-packed meal with tons of flavor and comes together so quickly, it’s an under 30 minute kind of meal, so make it on those busy summer nights. You’ll be happy you did!

If you don’t have a grill or a grill pan, you can also just cook the shrimp in an air fryer or sauté them in a pan – they won’t have those picturesque grill marks, but they’ll be just as flavorful.

Happy summer!

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Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Ingredients

• 1 cup dry couscous
• 2 peaches, pitted and sliced into ¼-inch thick pieces
• 6 tablespoons extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• ½ teaspoon garlic powder
• salt and pepper
• 3 tablespoons red wine vinegar
• ¼ teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• 1.5 teaspoons honey (or more, if you like a sweeter dressing)
• 3 packed cups baby arugula
• 1/2 cup crumbled feta cheese
• 2 peeled and pitted avocadoes, cubed

Instructions

• Cook the couscous according to package directions.
• Brush the peach slices with olive oil. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil and season with garlic powder, salt, and pepper.
• Meanwhile, heat a grill pan over medium-high heat. Once hot, add the peaches and grill for 2 minutes per side. Set aside. Add the shrimp and cook for 3 minutes, flip and cook another 2 minutes or until C-shaped and opaque.Remove from heat and set aside. Set the peaches on a cutting board and chop into ½-inch pieces and set aside (this is optional, but I prefer my peaches chopped in salads so each bite has a little bit of peach!)
• In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, red wine vinegar, red pepper flakes, Dijon mustard, honey, and season with salt and pepper. Taste and if too tangy, add more honey and whisk again. Add the cooked couscous, arugula, half of the feta, and toss to combine.  Divide the salads into bowls, top with cooked shrimp, peach slices, avocado, and remaining feta. Serve.

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Who doesn’t love a creamy pasta? And what better way to enjoy it than with a plant based cream sauce? Using cashews that have been soaked, garlic, and nutritional yeast, you can get a creamy, dairy-tasting sauce without the dairy.

With tender roasted broccoli and smoky tempeh bacon (I love the Lightlife brand, but use any you like!), it’s a perfect pasta dish with every forkful offering a nutritious boost.

Switch it up by using tofu, beans, or any other protein on top – and yes, if you’re a meat eater, this is still a great recipe to make (rotisserie chicken would work well, too!)

Bookmark this recipe if not for the entire dish, but for the cream sauce – this makes a lot of extra cream sauce, so save the rest for other meals!

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Servings 4 people

Ingredients

• 12 ounces broccoli florets
• 1 tablespoon extra virgin olive oil + more to drizzle
• ¼ teaspoon garlic powder
• ½ teaspoon salt + more to taste
• pepper
• 1 cup raw cashews, soaked at least 6 hours (preferably overnight)
• 1 package Lightlife Tempeh Bacon slices
• 3 garlic cloves, sliced
• 1 small red onion, diced
• 1 teaspoon dried oregano
• ½ lemon, juiced
• 1 tablespoon nutritional yeast
• 1 8-ounce box rotini or penne
• red pepper flakes to garnish

Instructions

• Preheat the oven to 400 degrees.Line a baking sheet with parchment paper and add the broccoli. Drizzle with some olive oil and season with garlic powder, salt, and pepper. Toss well to coat and lay out in the baking sheet. Roast for 30 minutes or until fork tender, shaking the pan every 10 minutes so the broccoli doesn’t burn.
• While broccoli cooks, drain and rinse the cashews and place in a high-speed blender. Set aside.
• Bring a medium pot filled halfway with water to a boil. Once water is boiling, cook your pasta according to package directions. Drain into a colander.
• As you wait for the water to boil, place a large skillet over medium-high heat and add in the tempeh slices. Cook for 3to 5 minutes, flip, and cook another 3 to 5 minutes or until crispy. Using tongs, set aside on a plate. You may have to cook in batches. Immediately add the oil to the skillet and reduce heat to medium. Once the oil is shimmering, add the garlic and onion and cook for 5 minutes or until the vegetables are softened. Turn off the heat, stir in the oregano, and transfer to the blender along with ¾ cup of water and the lemon juice, salt, and nutritional yeast.Season with pepper, blend until smooth, uncover, taste, and adjust with more salt if needed. Set aside.
• After draining the pasta, add it back to the pot used to boil it. Add half of the cashew cream sauce, broccoli, and half of the bacon, breaking it up into pieces with your fingers (or scissors) as you add it to the pot. Stir the pasta well to combine. Reserve the cream sauce for future use or add more if you like more creaminess.
• Divide the pasta into bowls and top with remaining bacon, breaking into pieces with your fingers. Garnish with red pepper flakes and serve.

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Pesto Couscous Bowls with Shrimp and Zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 medium zucchinis, halved lengthwise and sliced cross wise into ¼-inch thick half moons
• olive oil
• 1 ½ teaspoons garlic powder, to season
• salt and pepper
• 1 cup pearl couscous
• 1/3 cup pesto (or more)
• 2 packed cups baby arugula
• 1 pound medium to small shrimp, peeled and deveined
• red pepper flakes to garnish

Instructions

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and add the zucchini. Drizzle with olive oil and season with½ teaspoon of garlic powder, salt, and pepper. Toss to coat and lay out in an even layer. Bake for 15-20 minutes or until zucchini is tender.
• Meanwhile, prepare the couscous. Boil 4 cups of water in a medium pot. Once boiling, add the couscous and cook for 10 minutes. Drain and rinse with cold water. Pour the couscous into a large mixing bowl, add the pesto and stir to coat. Set aside. Once zucchini is done, add the zucchini and arugula.
• Once couscous is done cooking, begin the shrimp. In a small bowl, add the shrimp and drizzle with olive oil. Toss to coat. Season with the remaining garlic powder, salt, and pepper. Stir to coat. Heat a large skillet over medium-high heat. Once pan is hot, add the shrimp and cook 2-3 minutes per side or until C-shaped and opaque. Remove from heat.
• Divide the couscous mixture into bowls, top with shrimp, and serve, garnished with red pepper flakes.

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Everyone needs a chili recipe. Whether that’s a meat packed chili, a veggie chili, or a combo – chilis are always in style and a crowd pleaser.

I’ve been making this quinoa chili for years, and it’s always filling, flavorful, and fridge friendly. Meal plan the week with this chili, made with all the greats – zucchini, peppers, carrots, and onions.

When I’m making this for my kids, I halve the chili powder and add red pepper flakes to the adults’ portions for that extra spice kick. It has a Mexican-inspired flavor, but if you prefer an Italian-style chili, opt for an Italian seasoning and a bit more garlic!

The best part of chilis? The fixings! Top with your favorites or eat this chili “neat” without any toppings, if that’s your jam!

Recipe

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Pressure Cooker Vegetarian Quinoa Chili

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves minced
• 1 small onion diced
• 2 loose carrots, diced
• 1 medium zucchini, diced
• 2 red bell peppers diced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper
• 4 cups low sodium vegetable broth
• 1 cup uncooked quinoa
• 1 8-ounce can tomato sauce
• 1 15.5-ounce can diced tomatoes, no sodium added
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1 cup frozen corn
• to serve: lime wedges avocado, cilantro, tortilla crisps

Instructions

• Set the pressure cooker to "Saute" function. Once water flicked into the pot sizzles, add the oil, garlic, onion, carrots, zucchini, bell pepper, and cook for 5 minutes or until vegetables begin to soften. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
• Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa, tomato sauce, and tomatoes. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
• Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.

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Broccoli Parm Sandwiches

You all know by now that I’m not afraid of a vegetable. Do you remember the carrot hot dogs? I love transforming vegetables into dishes that are crave worthy and that’s exactly what these broccoli Parm sandwiches are: craveable!

These sandwiches are basically like an eggplant Parm sandwich – a vegetable version of a chicken parm! The difference between this and a traditional Parm sandwich is that the broccoli is not breaded. You can go ahead and bread the broccoli, but I don’t think it’s necessary and it makes the recipe come together more quickly.

You’ll never think of broccoli the same way again. And if you want an extra boost of protein, you could definitely make this into a broccoli chicken Parm, just sayin’.

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Broccoli Parm Sandwiches

Servings 4 sandwiches

Ingredients

• 1 large head broccoli
• extra virgin olive oil
• ¼ teaspoon garlic powder
• salt and pepper
• 4 ciabatta rolls
• 1 cup prepared tomato basil or marinara sauce
• 2/3 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• red pepper flakes to garnish
• ¼ cup shredded fresh basil leaves

Instructions

• Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
• Trim off and discard the dried, tough part of the broccoli stem. Working from the stem end, slice the broccoli lengthwise into 4 slabs.
• Arrange the broccoli slabs in a single layer and brush on all slides with olive oil and season with garlic powder, salt, and pepper. Roast for 10 minutes, flip, and roast another 10minutes.
• Meanwhile, spread a thin layer of marinara sauce on the bottom pieces of the ciabatta rolls. Spread more marinara on the top piece of the roll, making a thicker layer of sauce. Once broccoli is done roasting, place the broccoli slab on top of that bottom piece and top with mozzarella slices to cover. Place all of the ciabatta pieces in the oven and cook for 5 to 8 minutes or until mozzarella melts and top slices are warmed. Garnish melted mozzarella with Parmesan cheese, red pepper flakes, and basil.
• Once cheese is melted, close the sandwiches and serve.

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Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas

I feel like I’ve been talking about my new favorite tahini sauce lately, but that’s because I really have been pouring it over everything and if, like me, you also made a batch, you may be looking for more ways to use it.

I whipped this dish up on one of those clean-out-your-fridge nights when I had no idea what I was going to have for dinner the hour prior. Roast a bunch of vegetables, throw your chickpeas in an air fryer to get this crispy, and then pour it all over some rice and drizzle with the herbed tahini sauce.

Sounds simple, right? Well, it is! I especially love the crispy chickpeas here – it diversifies the textures of this meal and amps up the protein.

You can switch up the vegetables here and use whatever you have when you’re clearing out your fridge. As for the rice, you could use quinoa or even cooked lentils. This is more of a build-your-own bowl kind of meal, and I hope you love it as much as we did.

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Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 10-ounce bag broccoli florets
• 2 red bell peppers, chopped
• 1 large red onion, chopped
• 4 carrots, sliced into ¼-inch thick rounds
• olive oil to drizzle
• salt and pepper
• ½ teaspoon garlic powder
• 1 (15.5-ounce can) chickpeas, drained and rinsed
• 2 large garlic cloves, chopped
• ¼ cup cilantro
• ¼ cup parsley
• ¼ cup basil
• 2 tablespoons freshly squeezed lemon juice
• ½ cup tahini
• 2-3 uncooked pouches microwavable rice (welove Seeds of Change Organic Seven Whole Grains here)
• ½ cup crumbled feta cheese (or less, depending on your preference)

Instructions

• Preheat the oven to 425 degrees. Lay the broccoli, peppers, onions, and carrots out on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season generously with salt and pepper and the garlic powder. Bake for 25 minutes or until vegetables are fork tender, tossing the broccoli halfway through so it doesn’t burn.
• Meanwhile, preheat the air fryer to 400 degrees. In a small bowl, add the chickpeas, drizzle lightly with olive oil, season with salt and pepper, and air fry for 10minutes or until chickpeas are crispy.
• While vegetables and chickpeas are cooking, prepare the tahini sauce. In a food processor, pulse together the garlic, cilantro, parsley, basil, lemon juice, olive oil, and 1/3 cup water until combined. Add the tahini, ¼ teaspoon of salt, and season with pepper and blend until creamy and smooth. Taste and adjust with more salt, if needed.
• Once vegetables are about to be done, prepare your rice. Divide the cooked rice into bowls. When ready, assemble your bowls. Top the rice with vegetables and chickpeas and drizzle with tahini dressing. Sprinkle with feta and serve.

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Broccoli and Carrot Couscous Soup

I feel like our family has been sick the past month, and thus, I’ve been making tons of soups! I love to experiment making soups, kind of working off the same recipe, just changing up the vegetables or herbs.

This broccoli and carrot couscous soup is flavorful, filling, full of texture, and with every spoonful, you feel like you’re curing whatever illness may be lurking! It saves well so works great for meal prep – I always recommending salting when you’re reheating soups, as some of them get diluted from vegetables releasing their moisture.

This soup would be great with orzo instead of couscous or even sub in a macaroni pasta. It’s great even with a little pesto mixed in! If you want to switch up the broccoli, you could simply use a green bean here!

Can’t wait for you to try out this soup!

Recipeᐧ

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Broccoli and Carrot Couscous Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion diced
• 2 large garlic cloves minced
• 2 cups small broccoli florets
• 1.5 cups carrot rounds 1/4-inch sliced rounds
• 1 tablespoon tomato paste
• 4 cups vegetable broth or use chicken broth if not vegetarian
• ¾ cup pearl couscous
• 1 15.5- ounce can cannellini beans drained and rinsed
• 1.5 teaspoons Italian seasoning
• ½ teaspoon salt + more to taste
• pepper to taste
• 1 tablespoon freshly squeezed lemon juice
• optional: grated Parmesan cheese

Instructions

• Heat the oil in a large pot over medium-high heat.
• Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
• Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
• Add the broth, 2 cups of water, and bring to a boil.
• Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
• Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
• Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.

The post Broccoli and Carrot Couscous Soup appeared first on Inspiralized.

Thai Lentil Curry Soup with Kale and Sweet Potatoes

Thai curry paste isn’t just for curries and noodle dishes, Thai flavor from curry paste is delicious in a soup, with some coconut milk to balance out the heat and plenty of veggies to soak up the flavor.

This soup is a very loose interpretation of a Thai-inspired lentil soup! Kale soaks up the curry broth, sweet potatoes soften and add a little sweetness, and altogether, it’s a protein and veggie packed meal you may not have thought to make.

The spice level here is perfect, and it makes for the kind of soup you wanted to savor every spoonful! It’s also one pot, which is ideal, and saves well! I even love this heated up with a cup of white rice.

If you’d like to switch it up, you can use butternut squash instead of sweet potatoes or make this a more summer-friendly version with spinach and green beans! However you enjoy it, I hope it makes it into your soup rotation all year long!

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Thai Lentil Curry Soup with Kale and Sweet Potatoes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 13.5 ounce can unsweetened full-fat coconut milk, shaken well
• 1 tablespoon extra-virgin olive oil
• 1 small onion diced
• 2 garlic cloves minced
• 1 large sweet potato diced
• 1-1.5 tablespoons red curry paste 1.5 is pretty spicy, but if you love spice, it’s perfect!
• 4 cups vegetable broth
• ¾ cup lentils
• salt and pepper
• 2 cups finely chopped curly kale
• handful of cilantro for garnish
• 1 lime quartered for serving

Instructions

• Set aside 4 tablespoons of the coconut milk (it will be used as a drizzle on top at the end.)
• Ina large pot, heat the oil over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions are translucent, about 3 minutes.Add the sweet potatoes and curry paste and stir until vegetables are coated in the paste and fold in the lentils. Add coconut milk, broth, lentils, season with salt and pepper, and stir well. Bring mixture to a boil and once boiling, reduce heat to medium and let simmer for 20 minutes or until lentils and sweet potatoes are tender. Stir in the kale and let wilt for about 2 minutes.
• Divide the soup into bowls and top with cilantro, a tablespoon drizzle of reserved coconut milk per bowl, and serve with lime wedges.

The post Thai Lentil Curry Soup with Kale and Sweet Potatoes appeared first on Inspiralized.