quick dinner – Kacey Tess

Watermelon Radish Salad

Ingredient list

Salad:

2 watermelon radishes sliced thinly with a mandolin

1 pear sliced thinly

1 nectarine cut into small slivers

1 fennel bulb cut thinly

2 cucumbers cut into matchsticks

1 tbsp fresh thyme chopped finely

Dressing:

1/4 C champagne vinegar

1 tbsp honey

1 tbsp dried shallots

1 tsp mustard

Salt and pepper to taste

1/3 C extra virgin olive oil

Method:

Combine all salad ingredients and set aside

Combine all ingredients for dressing minus the olive oil in a food processor, gradually poor in olive oil

Combine dressing and salad, enjoy!

This is a salad that will get better with time, so great the next day.

Shaved carrot + cucumber salad

What you’ll need:

2 tbsp honey

2 tbsp rice wine vinegar

1 tsp ginger

2 carrots shaved

1 English cucumber chopped into small pieces

1/2 C cilantro chopped roughly

Sea salt + pepper to taste

Method:

In a small bowl combine honey, rice wine vinegar and ginger, set aside

Shave carrots into ribbons, put in large bowl

Add cut cucumbers

Add honey sauce

Combine thoroughly

Let marinade for 1 hour if possible

Add cilantro + salt + pepper

Enjoy!

Baked Stomboli

Baked Stromboli

Ingredient List:

1 roll refrigerated whole wheat pizza dough

3 tomatoes ( I used celebrity tomatoes from my garden)

10 large pitted olives ( I used a mix of kalamata and green olives)

2 tbsp olive juice from jar

1 C fresh spinach

1 small package of sliced baby bella mushrooms

1 jalapeño sliced (deveined and seeded)

1 Red bell pepper sliced

10 slices of provolone cheese

Olive oil (to brush bread with)

Sea salt

Dried Thyme

Method:

Prepare and line baking sheet

Spray with non-stick spray

In a food processor mix tomatoes, olives and juice

On the baking sheet roll out the pizza dough

In the center of the dough spoon on the tomato-olive mixture, leaving a 2” border that will be folded over

Add spinach, mushrooms, jalapeno, bell pepper, and provolone cheese

Fold edges over so no cheese is showing (mine was not pretty, but that is okay!)

Brush with olive oil or spray olive oil

Sprinkle top with sea salt and thyme

Bake for 30-35 minutes until dough is browning and cooked all the way through. If dough is browning too quickly cover with foil

Enjoy!

Serves 4

Chili Relleno Casserole

What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half

1 bag (2 cups) pepper jack cheese shredded

1/4 white onion chopped

1 can of diced jalapeños (optional)

1 5 oz can of evaporated milk

1/2 C of milk

2 Tbsp unbleached all purpose flour

2 eggs

1 jar of salsa verde

1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian

What you’ll do:

Heat oven to 350

Grease a 9×13 glass baking dish

Place 1/2 of the peppers on greased baking dish

Sprinkle 1/2 of the pepper jack cheese

Sprinkle onions

Spread jalapeños out evenly over peppers

Mix milk, eggs and flour in a bowl

Pour milk mixture over peppers

Bake for 25 minutes

Take out of oven

Pour salsa verde over casserole

Sprinkle the rest of the cheese over casserole

Bake for an additional 20 minutes or until bubbly

Add fresh salsa to each serving

Enjoy!!!

Brussel sprout quinoa salad

What you’ll need:

1 Tbsp extra virgin olive oil

1 bunch of brussel sprouts with the stems cut off and halved

1 head of broccoli cut into bite size pieces

1 cup of quinoa cooked

1/4 C dried cranberries

10 yellow tomatoes halved

Sea salt

Black pepper

1 lemon

1 Tsp honey

What you’ll do:

Cook the quinoa according to the directions

Place in a bowl

Heat olive oil over medium in a medium skillet

Add brussel sprouts and juice from 1 lemon and the rhine(remove before serving)

Add sea salt and pepper to taste

Cook for about 5 minutes and add broccoli

Cook for another 2-3 minutes

Add to bile with quinoa

Add cherry tomatoes

Add dried cranberries

Add honey

Mix thoroughly

Enjoy!!!

Whole Wheat Pasta Salad

What you’ll need:

1 package of whole wheat penne pasta
1/4 C shredded Parmesan cheese
1/2 bottle of low fat Greek salad dressing (or Italian)

1/2 package of cherry tomatoes halved
1 cucumber peeled and chopped
1 can of black beans drained and rinsed

Sea salt
Black pepper
Onion powder
Red pepper flakes (optional)

What you’ll do:
Cook pasta according to directions
Strain pasta and rinse with cold water until cool

Add salad dressing and cheese
Mix thoroughly
Add tomatoes and cucumbers
Mix well
Add beans and stir well

Season to taste with sea salt, black pepper, onion powder and red pepper flakes (dried)

Enjoy!!!

Cold Undon Noodle Salad

What you’ll need:
1 package of dry Undon noodles
1 bottle of soy or miso dressing of choice

1 yellow tomato (if available, if not red) cut thinly

5 cherry tomatoes chopped
1 carrot chopped
1/4 package of bean sprouts
1/4 package of snap peas
Any other veggies you have in the fridge

What you’ll do:
Cook Undon noodles according to directions on the package (normally boil for 8 minutes)

Rinse noodles in cold water

Transfer the noodles into the serving dish

Combine miso dressing with noodles

Add all veggies and mix thoroughly

Refrigerate for at least 1 hour

Enjoy!!

1/2 container of cherry tomatoes
1 can diced tomatoes
1 TBSP olive oil
2 garlic cloves chopped
1/2 TBSP Italian seasoning or to taste
1/2 white onion
1/2 container of sliced mushrooms
2 Cups if broccoli florets
1 package of whole wheat linguine

What you do:

Heat olive oil over medium and add garlic and olives, cook for about 5 minutes until onions start turning translucent

Add diced tomatoes and Italian seasoning

Lower heat and simmer for 10-15 minutes

Cook pasta according to instructions on box (normally for al dente pasta boil for 7 minutes then drain)

Strain pasta, add a small amount of olive oil to noodles to prevent them from sticking

Add pasta sauce to pasta

Enjoy!!!

Greek Salad

What you’ll need:

Mixed greens
1/4 red onion sliced
Marinated artichoke hearts (3-4)
Olives (green, kalamata, ect)
Marinated peppers
Marinated white beans
1 tomato chopped

Dressing:
1/4 Cup Red wine vinegar
1/2 lemon (juiced)
1 TBSP olive oil
Sea salt to taste
Ground black pepper to taste

What you do:
Combine all salad ingredients

Combine all dressing ingredients

Pour on salad and enjoy!!!!!

Vegetable Soup with Vegan Sausage

What you’ll need:

1/4 C extra virgin olive oil
1 Leek chopped (only use the white and light green part of the leek, cut length wise then in
1/4 inch strips)
3 Celery stalks chpped
3 cans of beans, whatever you prefer (I used black, pinto and kidney) drained and rinsed
1 Box of vegetable stock
1 TBSP soy sauce
1 TSP red pepper flake
1 TSP cayenne pepper (you can leave out if you don’t like spice)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TSP ground coriander
Chives to garnish (fresh and chopped)
2 Links of vegan italian sausage cut into bite size pieces

What you do:
In a large pot heat olive oil over medium heat
Add chopped leeks and cook for about 5 minutes until soft
Add all spices and continue cooking for another 1-2 minutes
Add vegan sausage, brown both sides
Add vegetable stock, beans and soy sauce
Bring to a boil, reduce heat and simmer for about 10-15 minutes uncovered
Taste and adjust seasoning if needed
Add chopped celery and cook for an additional 5 minutes
Spoon into a bowl carefully and add chives on top
Chive muffin goes great with this, see my blog post for recipe

Enjoy!!

Tag: quick dinner

Watermelon Radish Salad

Shaved carrot + cucumber salad

Baked Stomboli

Chili Relleno Casserole

Brussel sprout quinoa salad

Whole Wheat Pasta Salad

Cold Undon Noodle Salad

Whole wheat pasta primavera

Greek Salad

Vegetable Soup with Vegan Sausage