Ronde de Nice Squash Loves to be Stuffed

Each year I like to try a different kind of squash in the food garden. And I am extremely pleased that ronde de nice squash made its way onto my list this year! It has the consistency of a summer squash like zucchini, yet it is hearty, with a soft center and tender seeds that can be eaten, similar to a winter squash. And it’s spherical shape lends itself to awesome stuffing potential! So it’s extremely versatile. This healthy vegan recipe for stuffed ronde de nice squash is a great summertime meal, as a warm-ish dinner entree or cold salad, or even at brunch.

stuffed ronde de nice squash with tuscan kale & cannellini bean salad

1 smaller ronde de nice squash (about 5″ in diameter)
1 cup cooked & rinsed cannellini beans
1 1/2 cups fresh tomato, diced
1 cup young Tuscan Kale leaves, finely julienned
1 avocado, diced
1 clove fresh garlic, minced
2 tbsp. fresh lemon juice
1 tbsp. fresh thyme leaves
1/2 tsp. sea salt
1/4 tsp. fresh ground pepper Read More


Swiss Chard Enchiladas Are What’s Up

swiss chard enchiladas

We have this gigantic Swiss chard “bush,” seriously taking hold in the food garden. The leaves kept beckoning me to wrap them up with something. So, here’s an idea for gluten-free and cornmeal-free Swiss chard enchiladas that came out pretty yummy! The fresh epazote adds a nice, earthy, Oaxacan nuance, but you can substitute something like fresh thyme and still get a great fresh herbal infusion. Epazote is really easy to grow but not so easy to find at the market. Feel free to play around with non-vegan variations using queso fresco, organic chicken, and-or ground meat. Enjoy!

vegan swiss chard enchiladas with quinoa, black beans & epazote

12 chard leaves- steamed for 1 1/2 minutes
2 cups cooked sprouted quinoa (easy to get this by cooking 1 cup dried quinoa and 2 cups water in a rice cooker)
2 cups grated zucchini (about 1 medium)
1 1/2 cups semi smashed black beans
1 tsp. sea salt to taste
1/4 tsp. chipotle chile powder
1/2 tsp. cumin
2 tbsp. fresh epazote (optional, or substitute fresh thyme or other pungent herb) Read More


Red Lentil Pasta Salad for Healthy Sunny Days

red lentil pasta

I am enjoying the new red lentil pasta varieties that have been popping up at the store. If you are going to have pasta, these are a good way to go, with just lentils, quinoa and water as ingredients, and packed with protein and other nutrients.

This recipe is a cold salad twist on linguine with tomato, basil & garlic. And it takes the nutrition density even a step further by eliminating the refined oil and instead getting it from whole foods like avocado. You can add other veggies to the asparagus or eliminate the asparagus for a more traditional version of a tomato, basil, garlic “TBG” pasta salad.

oil free red lentil pasta salad t.b.g.a.

1 box Pow red lentil linguine (8 oz.)
2 large heirloom tomatoes (about 2 cups), cut into 1/4 inch pieces, seeds and juice included
2-3 cloves garlic (depending on how much garlic you like)
1/4 cup fresh julienned basil
1 fresh lime, juiced
1 avocado, diced
3 tbsp. hulled hemp hearts
1/4 cup nutritional yeast Read More