Late Summer Pasta Salad

This pasta is best chilled, so make it ahead of time and enjoy it later. Great the next day too!

Salad


3 cups dried pasta, preferably tri-colored
salt, for pasta water
2 chicken breasts, cooked and diced
1 cup cooked garbonzo beans
2 zucchini, I used yellow crook neck, diced
1 cucumber, peeled, seeded and diced
1/4 cup red onion, minced fine
1 Tbsp fresh dill, minced
2 Tbsp fresh flat leaf parsley, minced
1/3 cup feta cheese
Cook pasta, add other ingredients. Toss to combine.
Dressing

1/3 c olive oil
1/4 c fresh lemon juice
kosher salt
fresh ground black pepper
whisk ingredients together to emulsify and toss into pasta salad

~Enjoy!

Cooking Class Prices

I will teach you how to create wholesome, fresh, simple food.
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Choose what you would like to learn about. Or have me choose.

This is a sliding scale, depending on how many people will be attending.

Rates are per hour(Classes are approx 1 1/2 to 2 hours)
One person ~ $35
Two people ~ $30 each
Three People ~ $25 each
Four People ~ $25 each
Five people ~ $20 each

I also offer menu planning classes, grocery shopping tours and pantry overhauls.

Contact me at blissfullnutrition@yahoo.com
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Blackberry and Stonefruit Galette

I am very inspired by my Aunt Laurel, whenever I visit her she always makes some delicious sweet treat. This is inspired by her and many of her delicious galettes I have enjoyed.

This is a somewhat tart dessert, which makes it taste so good with some vanilla ice cream.


Crust

1 cup whole wheat flour
1 cup brown rice flour
1 tsp salt
1 TBSP sugar
3/4 cup cold butter, (1 1/2 cubes)
ice water

Sift flours, salt and sugar together. Cut in cold butter until it is the size of peas.
Add water 1 Tbsp at a time (about 4-6 TBSP) just to hold dough together. Try not to work the dough to much. Form into a ball, flatten slightly and cover with saran wrap. Refrigerate at least one hour or overnight.


Filling

3 peaches, washed, pitted and sliced into 1/2 inch wedges
3 nectarines, washed, pitted and sliced into 1/2 inch wedges
1 1/2 cups blackberries, washed
1 TBSP arrowroot powder
1 TBSP lemon juice
2 TBSP sugar or maple syrup, plus 1 TBSP sugar
1 tsp cinnamon
4 TBSP butter
1 egg white

Toss all above ingredients except butter and egg white in a large bowl. Set aside.

Preheat oven to 350
Roll out pastry into a rough circle or rectangle.
You will be using a baking sheet lined with parchment paper to cook on.
Lay crust out on center of sheet, it is okay if it is bigger than the sheet.
Pour filling into the center of the crust. Allow a 1 inch border of crust.
Fold crust up and over galette.
Dot with butter. Using a pastry brush, brush egg white over crust and filling. Sprinkle with 1 Tbsp sugar.

Bake for 45-60 minutes.
Galette will be done when crust is a nice golden brown and fruit is bubbling.

~ Enjoy

Pesto

2 cups fresh basil leaves, washed and patted dry
4 garlic cloves
1/2 cup pine nuts
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
salt

In a food processor blend basil leaves and garlic, add pine nuts and parmesan.
Slowly add the olive oil to bind ingredients to a nice consistency.
Add salt to taste.


I like a lot of garlic, you can adjust to your taste.

For a reduced fat version you can use you can replace some of the olive oil for chiken or veggie stock.

Quiche

This recipe is from my Aunt Laurel. You can substitute any vegetable or cheese. Go crazy.

Preheat oven to 400

Crust
1/2 cup white flour
1/2 cup whole wheat pastry flour
pinch of salt
5 Tbsp cold butter
Cold buttermilk, just enough to bind the flour

Cut butter into flour, add buttermilk to bind flour. Chill and then roll out into 9" pie pan, set aside.

Filling
1 small onion, diced
1 garlic clove, minced
1 red bell pepper, cored and sliced into 1/4 inch pieces.

Saute in 1 Tbsp olive oil
season with black pepper and red pepper flakes
2 tsp fresh thyme leaves or 1 Tbsp dried

1 bunch spinach, swiss chard or kale
Steam until tender or leave fresh if leaves are young and tender

1 cup swiss cheese, grated
1/4 cup parmesan cheese, grated

4 eggs, beaten with
1 1/2 cups half and half
1/4 tsp dry mustard

Assembly
Cover crust with grated cheese, then cooked greens, then vegetables. Pour egg mixture over top and bake for 45 to 60 minutes or until knife comes out clean.

Tabouli Salad

Traditionally this is made with bulgur wheat, but I like to use quinoa. I think that it is a little lighter, especially for summer.

This version is vegan and gluten free, but you could easily add feta cheese, and some protein like chicken.


serves 4

2 cups quinoa, rinsed well
3 cups water
2 tomatoes, cored and diced
1/2 english cucumber, peeled, sliced and quartered
1/2 cup packed parsely, chopped
1/4 cup mint, minced
Juice of 1 lemon
1/4 cup olive oil
kosher salt
fresh ground black pepper


Bring water to a simmer, add quinoa. Reduce heat to low, cover and cook 30-35 minutes. Let sit 5 minutes and gently fluff. Set aside.

Add tomatoes through olive oil, season with salt and pepper to taste.

~ Enjoy

Burgers with Cucumber Tomato Salad and Baked New Potatoes and Yams

Serves 4

Burgers

1 lb ground beef, preferably grass fed
1/2 onion, minced
2 tsp garlic powder
1 tsp salt
1 Tbsp worchestershire sauce
2 tsp fresh ground black pepper
All the fixings

Mix all ingredients by hand and form into 4 patties, pat thinner in center for more even cooking. Grill for 6-8 minutes on each side, depending on how done you like your burger.



Baked New Potatoes and Yams

Preheat oven to 375
1 dozen yellow fin new potatoes(small, young potatoes) halved
1 large yam, scrubbed and cut into 1/4 inch rounds
1 Tbsp olive oil
kosher salt
fresh ground black pepper

Toss potatoes and yams with oil, salt and pepper in a shallow baking dish. Bake for 20 minutes until golden brown, stirring every 7 minutes.



Cucumber and tomato salad

1 large cucumber, peeled and sliced lengthwise and then into half moons 1/4 inch thick
8 cherry tomatoes, halved
1 Tbsp olive oil
2 tsp balsamic vinegar
fresh ground pepper
pinch kosher salt
1/4 cup feta cheese

Toss all ingredients in a medium bowl, top with feta.

~Enjoy