Some nights all you want to do is throw stuff into a pot and call it dinner; this recipe fits the bill. Fresh, early summer snap peas don’t need much tinkering.  Here they are just lightly blanched in the same pot as the noodles, then everything is tossed in a silky sesame-tamari sauce. The result is a light and healthful, yet totally satisfying meal– pronto!

1 (8.8 oz) package of noodles (I used black rice)
1-1½ cups fresh snap peas, cleaned and trimmed
1 scallion, thinly sliced
2-3 tbsp hemp seeds
handful of fresh basil, roughly chopped

For the sauce, whisk together/shake in a jar:
3½ tbsp tamari
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil
small squirt of agave

• Cook noodles in salted water according to package directions. At the last minute of cooking time, add the snap peas, cook for remaining minute, then drain and rinse with cold water.
• Add sauce and toasted sesame seeds to the noodles and snap peas, mix to combine. Sprinkle on the hemp seeds and garnish with fresh basil.

Yield: About 3 servings

While the nights are still cool, I give you another warm and homey beans and spinach bowl recipe, one of my favorite easy, pantry-friendly meals. It’s a family dish– one which I learned from my mom, who got the recipe from my sister Norah. Norah likes it with couscous, my mom with pasta, and I love it best over quinoa with a dollop of hummus on top. All three ways are delicious.

olive oil
½ smallish onion, chopped
3-4 cloves garlic, thinly sliced
10 oz spinach, thawed if using frozen
1 14 oz can diced tomatoes (and their juices)
1 cup cooked/14 oz can chickpeas, drained and rinsed
juice from ½-1 lemon, or to taste
salt and pepper, to taste
hummus, lemon wedges, hot sauce for serving (optional)

• Cook the onion in a bit of olive oil in a large wok/pan/skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another 1 to 2 minutes, watching closely, until fragrant.
• Add the tomatoes and let cook for another couple minutes, letting reduce just slightly.
• Stir in the spinach and then the chickpeas. Season with salt, pepper, and lemon juice, and cook for just another couple minutes. Turn off heat and let sit for a few minutes for best flavor.

Yield: 3-4 servings

This is my go-to recipe for black beans and rice: easy to throw together, lightly fragrant but not too spicy, tasty in its own right but straight up delicious when topped with salsa and avocado. Steamed spinach further ups both the nutritional content and the coziness, making this one very nourishing meal.
*For best time management, start the rice first.  When it’s about halfway done, start chopping and prepping the other ingredients.
*Or skip the rice and use the beans as a filling for tacos.  Phil and I really dig these sprouted corn tortillas.

¾ cup brown rice (dry measure) (I like basmati)
olive oil
½ small yellow onion, chopped
2 garlic cloves, finely chopped
¼ tsp ground cumin
¼ tsp dried Mexican oregano, crumbled with your fingers (optional)
1/8 tsp ground chipotle
salt
1 cup cooked/1 14-oz can black beans, drained and rinsed
splash of red wine vinegar
steamed spinach
diced avocado or guacamole
salsa
lime wedges (optional)

• Cook rice according to preference.
• Cook onion in a bit of olive oil over medium heat for about 5-6 minutes, stirring occasionally, until softened and starting to brown.
• Add garlic and cook for another 1-2 minutes, stirring frequently.
• Add cumin, oregano, and chipotle, and stir to evenly coat onions and garlic.
• Stir in black beans and some salt, lower heat, and cook for a minute or two. Turn off heat, splash with a little vinegar, and let sit a few minutes before mixing with rice.
• For each bowl, scoop in some beans and rice, spinach, and toppings of choice.

Yield: 3-4 servings