The Foodie Fights results are not up yet, but I will update when they come in.
Jim and I are working on a bunch of stuff for the cooking show. We’ve got some exciting plans up our sleeves, so expect a new episode in a few days and some surprises this summer.
Well, summer is truly here. It’s supposed to hit 95 today and I’ve got produce coming out of my ears! Between the farmer’s market, stores and friends, I can barely keep up with the bounties of summer. If you’ve managed to avoid eating well and getting in shape before summer rolled out, there is no time like the present. Plus, it couldn’t be easier when the weather is great and fresh food is abundant.
My lovely friend, Sandy, gave us some goodies from her garden, including these beautiful flowers.
With some fresh lettuce from her garden and berries from the farmer’s market, we made an awesome salad including walnuts, chickpeas, mandarin oranges and a raspberry vinagrette.
Sandy also gave us some basil and arugula, which I turned into a yummy pesto.
I cooked up some tricolored shell pasta and sauteed some veggies– asparagus, zucchini (leftover from the challenge), bell pepper, Walla Walla onion, garlic and chickpeas. Yummy…
Tossed together with the pasta and pesto, this made a wonderful dinner after a long workout. Plus, leftovers never hurt. I also had some leftover raw crackers from Blossoming Lotus, which topped off our dishes perfectly.
Paired with our new nightly ritual– a Vita-Mix smoothie. This one was kind of sickly colorwise, but tasted great. It included a whole apple (including the core), strawberries, kale, spinach, Very Green powder, raspberries and almond milk. Yum! I’m really loving having Edgar around. We’ve gotten into the habit of having smaller dinners and giant smoothies– perfect for warm summer nights. Or post-workout I throw in a big scoop of hemp protien powder and call it good. All hail the Vita-Mix!
I’m on a new nut kick with pistachios. So underutilized are these delicious nuts! They cannot simply be confined to holiday nut bowls. They are so fragrant and beautiful. I am working on a bundt recipe some ground up pistacios in it. I tossed in some fresh raspberries for good measure.
It was pretty darn good, but still needs some tweaking.
Have a Happy 4th and I’ll be back with episode three of the cooking show early next week!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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