Vegan Sunshine Linguine

SF Finished in PotThe last few days here in Pennsylvania have been cold, damp, rainy, and cloudy. It’s really putting a damper on my gardening plans and my ability to take the baby to the park. And after being stuck in the house for a few days I was starting to feel a little BLAH. So, I decided to make a fresh and colorful dinner that I hoped would cheer us all up. Well, it did!

This Vegan Sunshine Linguine recipe is not only delicious, but healthy and although it has a very “light” feeling, it’s quite filling! If you aren’t vegan/vegetarian, this would pair well with sautéed chicken or shrimp!

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Here’s what you’ll need to get started…

  • 3/4 lb. Linguine
  • 3 Tbsp. Olive Oil (plus a few extra tsp)
  • 2 Yellow Bell Peppers, sliced into strips
  • 2 Orange Bell Peppers, sliced into strips
  • 1 Red Bell Pepper, sliced into strips
  • 1 Cup Black Olives, sliced
  • 1 Red Onion, sliced into strips
  • 3 Garlic Cloves, thinly sliced
  • 2 Cups Yellow bite-sized Tomatoes
  • 3/4 cup Vegetable Stock
  • 2-3 Tbsp. Dried Parsley
  • Salt and Pepper

And here is how you prepare this delicious dinner… Continue reading

Warm Italian Veggie Bake

DSC01969.JPGToday is primary voting day here in Pennsylvania, and after having stressed over political and social issues and deciding who to cast my ballot for, I needed a comfort meal for dinner. This Warm Italian Veggie Bake was just that meal! Packed with savory, filling veggies, and flavored with robust Italian dressing, this meal is like a comforting hug for your taste buds! What’s even better is that it’s super easy to make and it can be prepared up to a day ahead of time and baked just before mealtime.

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Here’s what you’ll need:

  • 3/4 cup Italian Dressing
  • 1 large Onion, diced
  • 1 medium Zucchini, cubed
  • 1 small Eggplant, cubed
  • 1 medium Red Bell Pepper, diced
  • 8 oz. White Mushrooms, sliced
  • 1 14.5 oz. can Diced Tomatoes, drained (I use Hunts Fire-Roasted Tomatoes)
  • 1/2 cup (plus extra for sprinkling) Parmesan Cheese
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil

And here are the easy-peasy instructions…

Preheat oven to 350 degrees. Start with a very large skillet. You’ll want lots of room for all those veggies! Heat the Italian dressing on medium heat, until just warm and toss in the Continue reading

Open-Faced Zucchini & Red Pepper Melts

DSC01883.JPGOn this warm spring day I really wanted something that felt light for dinner, but needed it to be heavy enough to satisfy my husband after a long day’s work. This savory Open-Faced Zucchini and Red Pepper Melts recipe is perfect! It feels light but is as filling as any other dinner meal! It’s easy to make, but takes a little extra time, so plan ahead.

What you’ll need for this recipe:

  • 1 Loaf Ciabatta Bread
  • 2 Medium ZucchiniCookie Sheet Ad
  • 1 Large Red Pepper
  • 1 Cup Mayonnaise
  • 3 Cloves Garlic, Minced
  • 2 Cups Shredded Mozzarella Cheese
  • 1 tsp. Olive Oil
  • 1-2 tsp. Basil
  • 1-2 tsp. Oregano
  • 1 tsp. Pepper

Here’s how you make these delectable melts…

Preheat the oven to 375 degrees. Wash and dry the zucchini and pepper. Then slice the zucchini into uniform slices, about 1/4 inch thick. Continue reading