Summer Pasta with Tomatoes and Brie

It's been a hot summer here and I find myself avoiding the oven! I love this because you just have to chop up the ingredients, let them sit awhile and then boil some pasta. (from my mom)

4 large ripe tomatoes, cubed

1 lb Brie cheese; remove the rind and then cut into cubes

1 cup fresh basil, shredded

3 cloves minced garlic

3/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 lbs linguini or other pasta

Parmesan cheese for serving

Combine all ingredients except pasta in a large serving bowl. Let sit out on the counter for 1-2 hours, stirring occasionally. Cook pasta until al dente, then toss with mixture until very well combined.

*Nice enough for company! My favorite kind of recipe—do all the prep ahead of time, and then you can sit out on the porch with a drink. Serve crusty bread and good butter on the side. 

Weeknight Tacos

Put your kids to work—mine love to sprinkle the tacos with the toppings before serving. My spouse prefers burritos to tacos, so he gets his in a flour tortilla instead. (from Real Simple)

1 1/2 lbs ground beef or ground turkey
1 teaspoon ground cumin
1 cup jarred salsa; I'm a big fan of Green Mountain Gringo
kosher salt or Lawry's seasoned salt
8 taco shells
diced avocado
chopped cilantro
shredded cheese
sour cream
extra salsa
chopped cherry tomatoes
sliced olives
shredded lettuce

Heat a large skillet over medium-high heat. Add meat and cook until browned, about 6-8 minutes, then drain if necessary. Stir in cumin, salsa, and 3/4 teaspoon salt and simmer for a few more minutes. Fill taco shells with mixture and your preferred toppings. Fast!

*I like to add lots of shredded lettuce to mine which kind of makes it like taco salad. I also create "pink sauce" by mixing sour cream and salsa and drizzle it over the top. Sometimes I use a can of black beans in place of half the ground beef to make it healthier. Adapt as you will...

Pudding Pops

Fun to make and easy, too! Use a popsicle mold or small paper cups with wooden sticks. We sometimes like to add rainbow or chocolate sprinkles to the mix. (from Family Fun)

1 package of instant pudding—chocolate, vanilla or whatever sound good
2 cups milk
1/2 cup cream
1/2 cup sugar

Whisk together ingredients in a large bowl until well combined—kids love to do this part. Pour into popsicle molds or paper cups (cover tops with foil), then insert sticks. Freeze until set.

*You can add other mix-ins like cut-up fruit, crushed cookies, mini-marshmallows etc. Go wild!

Pecan-Maple Green Bean Salad

It's potluck season again! This recipe comes together quickly and will go well with pretty much anything at the barbeque. (from Real Simple)

3/4 cup pecans
kosher salt and black pepper
2 lbs fresh green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon real maple syrup

Preheat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake for about 6-8 minutes, tossing halfway through. Let cool, then roughly chop.

While the nuts are toasting, bring a large pot of salted water to a boil. Cook green beans until just tender, about 4-5 minutes, then drain and rinse with cool water. Whisk together the oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the green beans and pecans with the dressing and serve.

*You can make this one ahead of time. Toast the pecans and set aside, cook the beans and make the dressing (these should go in fridge) and toss together when ready to serve.

Pesto Pizza Hearts

This is a favorite lunch at our house—my kids love that the pizzas are shaped like hearts. Buy good pesto or make your own (recipe here); it keeps well in the freezer. From Parents magazine.

2 cups shredded mozzarella cheese
4 tablespoons grated parmesan
8 naan breads (the smaller, rectangular ones)
about 1/2 cup pesto, or more as needed

Preheat oven to 450 degrees. Combine cheese in a small bowl and set aside. Slice each naan bread in half at an angle. Flip one half over and put next to the other half to make a heart shape, and place on baking sheet. Repeat with other pieces, then spread the naan with pesto and sprinkle with cheese mixture. Bake for about 10 minutes.

*Naan makes super quick personal pizzas, so I always try to keep some in the freezer. This would also work well for cheese pizza hearts or whatever kind of pizza is popular in your house.

Ratatouille

Roasted vegetable ratatouille is hearty and satisfying, making it a great dinner for vegetarians and meat-eaters alike. You can make it a few days ahead; reheat before tossing with pasta. (recipe from my sister Liz)

2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving

Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.

While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.

Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.

*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.

Quick Nutella Brownie Bites

For fellow Nutella lovers, a quick-fix recipe for those times when you simply must have something chocolatey. This one-bowl wonder comes together in a flash. (Tasty Kitchen)

1 cup Nutella

2 eggs

1/2 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 cup chocolate chips

Preheat oven to 350 degrees. Fill a 12-cup muffin tin with paper liners. Warm the Nutella for 10-15 seconds in a microwaveable bowl. Stir in eggs and mix until smooth. Add flour and stir until just combined. Spoon into muffin cups (will only fill the cups about 1/4 of the way. Sprinkle with chocolate chips. Bake for 12 minutes and serve warm, if possible. Great with vanilla ice cream. 

*I used a handful of leftover mini chocolate bars, chopped up, for the topping. You really could use anything that you happen to have on hand.