Pasta with Broccoli & Olives

This is some good stuff right here. I’m crazy about the combination of broccoli and black olives, but then again I’m crazy about olives with practically everything; good olives just bring it. One thing that I’ve learned about broccoli is that peeling the stalks really well– as in right up to the florets– is key. This makes for both tastier broccoli and a more pleasant digestive experience. Because good food should make you feel good, too.

1 12-oz package of pasta
olive oil
5-6 cloves garlic, thinly sliced
1 bunch of broccoli, rough ends removed, stalks peeled well, chopped
1 cup vegetable broth
pinch of red pepper flakes
¼ cup sliced black olives, such as kalamata (if measuring whole, roughly ½ cup)
handful of basil, chopped at the last minute
salt and black pepper to taste

Cook pasta in salted water according to package directions.
In a lidded pan, cook garlic in a bit of olive oil over medium heat for a couple minutes (uncovered), watching closely and stirring as needed, just until fragrant and a little golden.
Stir in the broccoli and red pepper flakes, then pour in vegetable broth and cover. Cook over medium high heat for about 5 minutes, stirring now and then, until broccoli is just cooked but still has a little bite to it.
Stir in the olives, top with basil, and taste for salt and pepper. Because of the olives and broth, you might not need much salt. Drizzle with a tiny bit of olive oil and serve.

Yield: About 4 servings

Cherry Almond Coconut Pops

Here we are in the middle of summer. Markets are bursting with colorful fruits and vegetables, stereos are turned up high (this group‘s in mega heavy rotation at our place), nights are long, and days are hot. I’m so grateful to have working air conditioning– and am more than delighted to indulge in frozen treats such as these delicious cherry almond coconut pops.

1 (13.5 oz) can full fat coconut milk, room temperature
1 cup sweet cherries, pitted and chopped
¼ cup sugar
1 tsp arrowroot
2 tsp almond extract

Give the can of coconut milk a shake before opening, then pour into a saucepan with the other ingredients. Let simmer over medium heat for about 5 minutes, stirring frequently; don’t allow mixture to reach a full boil.
Let cool a bit, then pour into ice pop molds and freeze overnight.

Yield: 6-7 popsicles

Easy Peasy Cold Noodle Salad

Here, a summery cold noodle salad, with crunchy radish, creamy avocado, fragrant cilantro, and simple green peas. If you’re not keen on cilantro then just leave it out– it will still taste delicious.
*To toast the sesame seeds, heat in a dry skillet over medium heat for about a minute, watching closely, just until lightly browned and fragrant.

1 (8.8 oz) package of noodles (I used black rice)
1 heaping cup of frozen peas
2 tbsp toasted sesame seeds
a few small radishes, thinly sliced
1 avocado, diced
handful of cilantro, roughly chopped
sriracha for serving (optional)

For the dressing, whisk together:
3½ tbsp tamari
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil

Cook noodles according to package directions. At the last minute of cooking time, add the peas, cook for remaining minute, then drain and rinse with cold water.
Add dressing and toasted sesame seeds to the noodles and peas, mix to combine. Top with radish slices, avocado, and cilantro. Serve with sriracha.

Yield: About 3 servings

Peanut Noodles with Kale

Apparently I have a thing for kale. And noodles. Heaven knows my boyfriend and I have a thing for peanut butter— in fact I just ordered of 4 pack of our favorite kind online since our local natural foods store appears to have stopped carrying it. I probably eat so much kale because it’s so ubiquitous and is pretty much a mainstay at the farmers’ market; you can depend on kale even when those fair weather vegetables totally flake on you. It’s also really good, good for you, and incredibly versatile. I doubt I have to sell you on noodles.
*I use salted peanut butter here. If yours is unsalted, you might want to add a pinch of salt or a little extra tamari to the peanut sauce. Conversely, if you use super salty peanut butter (like some of the Whole Foods 365 brand varieties), you might want to use reduced sodium tamari.
*If your kale seems very tough, you might want to boil it first (before braising), for about 5 minutes.

1 (8.8 oz) package of soba noodles
drizzle of olive oil
½ small red onion, chopped
2 garlic cloves, minced
1 bunch kale, rough ends removed, chopped
salt
2 tbsp hemp seeds (optional)
sriracha for serving (optional)

For the Peanut Sauce, whisk together:
¼ cup smooth unsweetened peanut butter
1 tbsp tamari
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp agave
1 inch fresh ginger, peeled and minced
3 tbsp warm water

Drizzle some olive oil into a large pan and cook onion over medium heat for about 5 minutes, stirring fairly frequently.
Add garlic and cook another 2 minutes, watching closely and stirring as needed.
Stir in kale and a small pinch of salt, add a couple splashes of water, cover, and raise heat to medium high. Cook for about 6 to 10 minutes, stirring occasionally and adding more water if needed.
Meanwhile, cook noodles in lightly salted water according to package directions. Drain and rinse with cold water.
Toss noodles with kale and peanut sauce, and sprinkle on the hemp seeds, if using. Serve with sriracha if desired.

Yield: About 3 servings

Pasta with Snap Peas, Basil, & Olives

Here’s a dish filled with my favorite things: pasta, fresh vegetables, olives, basil, and hella garlic. Cooking the garlic slowly over low heat brings out all sorts of wonderful (and keeps it from getting bitter); the lemon zest keeps things bright. The hemp seeds aren’t entirely necessary, but are tasty and full of protein and essential fatty acids (EFAs). I keep a bag in my freezer for sprinkling on things like salad and avocado toast. If you can’t find snap peas, substitute frozen peas, preferably the petite kind. Simply add to the pasta water a minute or so before draining time.

12 oz pasta (I used this kind)
8 oz (about 2 cups) snap peas
6 garlic cloves, thinly sliced
2 tbsp olive oil, plus a bit more
zest from 1 lemon
2-3 tbsp shelled hemp seeds (optional)
heaping ¼ cup of olives, preferably kalamata, pitted and halved
generous handful of fresh basil leaves
salt and pepper, to taste

To make snap peas: Set a pot of salted water to boil. Prepare a bowl of ice water. Cook peas in boiling water for 2-3 minutes. Drain and immediately place in ice water to stop the cooking. Set aside.
Cook garlic in oil in small pan over very low heat, agitating now and then, for 10-15 minutes, til translucent and very fragrant.
Meanwhile, cook pasta in salted water according to package directions. When done (and drained), toss with garlic and oil, snap peas, lemon zest, and olives. Season with salt and pepper, sprinkle on hemp seeds, drizzle with a tiny bit more olive oil, and tear in the basil. Serve hot or at room temperature.

Yield: About 4 servings