Baked Parmesan Tomatoes

Baked Parmesan Tomatoes
Source: Eating Well (LINK)
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Total Time: 20 minutes
Makes: 4 servings

Ingredients:
4 tomatoes, cut in half horizontally
1/4 cup freshly grated parmesan cheese
1 tsp fresh chopped oregano
1/4 tsp salt
freshly ground pepper, to taste
4 tsp olive oil

Instructions:
1. Preheat oven to 450 degrees. 
2. Place tomatoes cut side up on a baking sheet. Sprinkle each with Parmesan, oregano, salt, and pepper.
3. Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

Baked Parmesan Tomatoes

Barley and Marinated Tomatoes

A super simple, fresh, healthy, and summery side dish!
Barley and Marinated Tomatoes
Source: Adapted form Kate Sherwood's recipe in the Nutrition Action Healthletter (July/Aug '13)
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Total Time: 30 minutes
Makes: 6 servings
Calories: 170 calories per 1 cup serving

Ingredients:
1 cup peral barley
1 lb tomatoes, chopped
1 tsp dried basil
2 tbs extra-virgin olive oil
2 tbs rice vinegar
1 tsp lemon juice
1 tsp lemon pepper
1 small clove garlic, finely minced
1/2 tsp kosher salt

Instructions:
1. In a large pot of water, boil barley until tender, about 20 minutes. Drain and rinse under cold water.
2. While the barley is cooking, toss the tomatoes with the remaining ingredients and set aside.
3. When the barley is done, mix with the marinated tomatoes.

Barley and Marinated Tomatoes

Lemon Spaghetti

I got this idea from my friend Katy's blog, Katy's Kitchen. I figured this would be a good dish to start ending the summer with since it is fresh and light.

Lemon Spaghetti
Source: Giada De Laurentiis (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 10 min

Ingredients:
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
salt and pepper
1 tablespoon lemon zest
1/3 cup fresh basil leaves, chopped

Instructions:
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bit, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
2. Brain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. 

I also added dried oregano to the sauce instead of garnishing with basil.

Lemon Spaghetti

Marinara Sauce

Marinara Sauce
Source: Tyler Florence (LINK)
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Makes: 4 servings
Prep Time: 10 min
Cook Time: 30 min

Ingredients:
2 tablespoons olive oil
medium onion, chopped
2 tsp garlic, minced
1 (28 ounce) can of crushed tomatoes 
1 tsp oregano, dried
1 tsp basil, dried
1 whole bay leaf
1/2 tsp sugar
salt and pepper to taste
(I also added 2 stalks of celery)

Instructions:
1. Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs bay leaf, sugar, salt, and pepper. Also, add celery if desired.
2. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
3. Serve over pasta and sprinkle with Parmesan cheese.

Marinara Sauce

Crispy Roasted Snap Peas

These are similar to the roasted chickpea recipe I posted in May - a healthy easy snack!

Crispy Roasted Snap Peas
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Makes: 3 cups
Total Time: 25-30 min

Ingredients:
3 cups whole sugar snap peas
1 cup Parmesan cheese
1/2 cup panko bread crumbs
olive oil to coat
1 tsp salt
1/2 tsp pepper

Instructions:
1. Mix all ingredients in a large bowl. Spread over a baking sheet and bake for about 20 minutes or until lightly browned and just tender at 400 degrees.

Crispy Roasted Snap Peas

Bacon and Egg Spaghetti

Breakfast for dinner - bacon, eggs, and toast!

Bacon and Egg Spaghetti
Source: Recipe.com (LINK) 
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Makes: 4 servings
Calories: 470 calories/serving
Total Time: 30 minutes
   
Ingredients:
1 slice white or whole grain bread, cut into pieces
1/2 cup grated Parmesan cheese
2 1/2 tbsp extra-virgin olive oil
8 oz dried spaghetti
6 slices of bacon
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper
4 eggs

Instructions:
1. Preheat oven to 350 degrees. In a food processor, combine bread, 1 tablespoon of the Parmesan, and 1 1/2 teaspoon of the oil. Cover and process until coarse crumbs form. Spread in a 15 X 10 X 1- inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
2. In a large pot, cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
3. Meanwhile, in a large skillet cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm, reserving 1 to 2 tablespoons of drippings in the skillet.
4. In the same large pot used for the pasta cook garlic in remaining 2 tablespoons of oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta water to desired consistency; toss to coat.
5. In the large skillet, heat bacon drippings over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until desired doneness.
6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs.

Bacon and Egg Spaghetti

Whipped Feta Dip

I was going to make hummus but we didn't have any tahini at home so this is another delicious Greek dip I tried instead! My dad says it's "dynamite" and I agree!

Whipped Feta Dip
Source: Redbook Magazine (LINK) Philip Krajeck
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Makes: 1 cup
Calories: 157 per 1/4 cup
   
Ingredients:
5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp chopped fresh oregano
1/4 tsp crushed red pepper flakes

Instructions:
1. Using an electric of hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. 
2. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute.
3. Transfer mixture into a serving bowl, drizzle with a little more olive oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette) or vegetables.

Whipped Feta Dip