recipe – Kacey Tess

Summer Veggie Fry

I get so excited for summer. There is nothing better than being able to stop by a fruit stand and buy local produce. I get so excited being able to grow some of my own veggies too, I look forward to having a big garden next year! You can add any fresh veggies you want to this recipe, the tomato pesto goes well with almost anything. If you want your pesto to have more of a kick replace the basil with arugula.

Ingredient List:

Stir Fry

2 large carrots chopped finely

1 C spinach

1 tbsp olive oil

2 large leeks chopped finely and washed (white and light green part only)

1 garlic clove minced

Sea salt

Black pepper

1 head broccoli cut into florets

1 bunch asparagus (tough part of stem removed)

Sun Dried Tomato Pesto

1 8 oz container of sun dried tomatoes in oil

1/2 C parmesan cheese

1/4 C fresh basil

1/4 pine nuts (or any type of nut you have on hand)

Exta virgin olive oil (if needed)

Method:

Combine all ingredients for pesto in a food processor until smooth

Add olive oil 1 tsp at a time if too thick until you get a smooth texture

In a large skillet heat oil over medium

Add leeks and garlic and cook until leeks are translucent about 10 minutes

Season with sea salt and pepper

Add broccoli, and asparagus and cook for an additional 5-6 minutes until asparagus is tender

Serve the veggie mixture on top of raw carrots and spinach

Top with tomato pesto

Enjoy!

Hashbrown Casserole

Breakfast Casserole

I saw this recipe on Buzzfed and immediately knew I wanted to make it. It makes a hearty 9×13 casserole so you will have leftovers and this is one leftover I wanted to eat! Use any fresh herbs to have on hand to make this recipe even better.

Ingredient list:

1 can crescent roll dough

1 bag shredded potatoes

3 large avocados diced

3 large tomatoes diced

1 small red onion diced

1 C mozerella cheese

4 eggs

1/4 C flax seed milk

Any fresh herbs you have on hand, I used green onions + parsley

Sea salt

Chili powder

Black pepper

Method:

Heat oven to 350

Grease a 9×13 glass casserole dish

Push the dough into the bottom of the dish

Sprinkle the dough with sea salt, chili powder and pepper

Put a layer of hash browns on the dough

Sprinkle a layer avocado, tomato and onion

Continue to layer until casserole dish is 3/4 full

Beat eggs in a small dish and stir in milk

Pour mixture over casserole

Sprinkle an even layer of cheese over the casserole

Cover with foil and bake for 30 minutes

Remove foil and continue cooking until cheese is bubbling and eggs are cooked about 10 minutes

Sprinkle with additional salt if wanted and top with fresh herbs

Enjoy!!

Bandito

What you’ll need:

Whole wheat flat bread/pita

Refried or black beans

Pepper jack/cheddar mix shredded cheese

Mixed greens

Vine ripened tomatoes chopped

Guacamole (see previous blog post for recipe)

Sour cream

Green onions chopped

Jalapeño chopped (optional)

Sea salt

What you’ll do:

Preheat oven to 400

On a lined baking sheet place flat bread, add beans, cheese and sliced jalapeños if using on top of the pita

Bake for about 5 minutes until cheese is bubbling

Add greens, tomatoes, guacamole, sour cream and any other veggies you like

Sprinkle with salt

Serve immediately

Enjoy!!

Taco salad with fried egg

I used leftovers from my precious post “veggie burritos” to help make this salad and I loved it! All I needed besides the leftovers was an egg and an orange bell pepper

I used a wheat tortilla then topped it with the guacamole I made yesterday

Then I placed a couple of scoops of the black bean mixture

I then added diced cherry tomatoes and orange bell pepper

I topped that with a cilantro-tomatillo dressing

Then I fried an egg, seasoned it with salt and pepper and places it on the salad

I garnished it with a piece of cilantro and then enjoyed it!! I love when I can get two dinners out of one.

5 ingredient roasted beet salad

What you’ll need:

3-4 large red beets
2 Tbsp olive oil
2 Tbsp red wine vinegar
Goat cheese (I like one mixed with garlic or herbs)
Fresh basil leaves 2-3

What you’ll do:
Heat oven to 375

Wash the beets

Place the beets in aluminum foil and add the olive oil and vinegar

Wrap them in the aluminum

Place on a cookie sheet

Bake for 75-80 minutes (until skin peels off easily)

Remove from oven and let cool

Remove skins and chop beets

Place on your serving plate add goat cheese and basil

Enjoy!!