Memorial Day Weekend Feast

Entertaining doesn't have to be tedious and time consuming. Here are some easy, delicious recipes I made over the past Holiday weekend both for my friend's BBQ and for my own family - with a special focus on grilling, since it's the perfect time of year to cook outdoors.

Many of these dishes can be made ahead and assembled the day of your party (or dinner at home). I always do as much I can ahead of time (including setting the table) so I can relax and enjoy the event.

Grilled Chicken with Raspberry Chipotle BBQ Sauce

6 pieces of organic chicken thighs, breasts, legs, etc. (or more depending on your company)

1 tsp. kosher salt or to taste

1/4 tsp. fresh ground pepper

BBQ Sauce

There may be extra depending how many chicken pieces you are using. Sauce can be made ahead and keeps for up to 2 weeks.

 

2 cups store bought all natural BBQ sauce of your choice (I used FunniBonz Original)

1/2 cup seedless raspberry or black raspberry jam

1/4 tsp. - 1/2 tsp. chipotle chili sauce depending on preferred spiciness (I used Bufalo brand)

1/4 tsp. garlic powder

1/2 tsp. onion powder

Pinch of salt if you prefer

Combine all sauce ingredients until well blended. Set aside.

Shortcut Version

You can also use 1/2 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce combined with 2 cups BBQ sauce of your choice.

Season chicken pieces with salt and pepper. Grill until done, then cover in BBQ sauce mixture. I like to pour some of the sauce into a large serving dish, add the chicken, and toss to coat. You can also coat the pieces in sauce before grilling, but I find that the sugars will caramelize and burn.

Italian Grilled (Or Roasted) Vegetable Platter

You can use more or fewer veggies (as well as different types) depending on the number of guests you are serving. The following served 6 people with some leftovers. I like to make extra veggies to use in other dishes, such as the Orzo Salad posted below.

3 zucchinis sliced lengthwise (not too thin)

6 assorted peppers (red, orange, green, and yellow) sliced in large pieces

2 medium red or vidalia onions sliced in rings so they won't fall through the grates

1-2 bunches of asparagus

4-6 slices of San Daniele Prosciutto (optional)

1/2 pound - 1 pound fresh mozzarella sliced into thin rounds

1 tbs. extra virgin olive oil (or enough to coat vegetables)

About 6 fresh basil leaves for garnish

Kosher salt to taste (for sprinkling on finished veggies)

1/4 cup pesto sauce (see recipe below or use fresh store bought)

Home Made Basil Pesto

2 cups fresh basil leaves - remove any tough thick stems

1 cup fresh Italian parsley 

2-3 fresh garlic cloves

1/4 cup pignola (pine nuts)

1/2 cup fresh grated Parmesan cheese

1/4 cup extra virgin olive oil

Salt and ground pepper to taste

Blend all ingredients in a food processor or blender until smooth. Can be made ahead and kept in an airtight container for about 2 weeks, or up to a month in the freezer (you can scoop out small amounts as needed for other recipes). 

*You can also freeze pesto in an ice cube tray and pop out cubes as needed for sauces, pizza, pasta, etc.

In a baggie or baking dish, coat vegetables lightly in olive oil. Grill or broil in the oven on both sides until the skins begin to char and they are tender. Keep an eye on everything, as the veggies cook at different rates depending on thickness.

To assemble

If you are using prosciutto, wrap slices around some of the grilled asparagus spears. Arrange veggies on a round platter in any way you like - I like to vary the colors for a nice presentation. Top with mozzarella slices. Brush veggies with pesto and sprinkle a tiny bit of kosher salt on top. Drizzle a touch of good quality extra virgin olive oil on top before serving and garnish with basil leaves.

Orzo Salad with Roasted Vegetables and Ricotta Salata

1 box orzo pasta prepared according to box directions (I like to substitute vegetable or chicken broth for water)

3-4 assorted roasted pepper slices

3 caramelized onion rings

2 slices grilled zucchini

4-5 fresh basil leaves, chiffonade

1 cup ricotta salata cheese cubes

1-2 tbs. extra virgin olive oil

1 tsp. kosher salt or to taste

1/2 tsp. fresh ground pepper to taste

In a large bowl, season prepared orzo with salt, pepper, and olive oil while it is still warm (it will absorb the flavors better). Chop roasted veggie slices into smaller, bite-sized pieces. Toss in veggies, ricotta salata, and basil. This can be made ahead and even tastes better after sitting over night. Can be served warm or cold.

Grilled Mahi-Mahi with Roasted Tomatillo Sauce

The following recipe is for two and can be doubled or tripled for company

1 pound Mahi-Mahi fillet or other thick fish such as Sea Bass or Swordfish.

Kosher salt and ground pepper to taste

Extra virgin olive oil to coat fish before grilling

Season fish with salt and pepper, coat lightly in olive oil, and grill until done (I used a grilling basket to prevent sticking). Top with tomatillo sauce - recipe below.

Roasted Tomatillo Sauce

About 6 medium tomatillos - remove outside papery skin 

1 medium poblano chili pepper

3/4 cup fresh cilantro

1/2 cup fresh parsley

1 tsp. kosher salt or to taste

1/4 tsp. ground pepper

Juice of 1 large lime

1 tbs. extra virgin olive oil

1/2 cup water

Grill or roast tomatillos and poblano until until skin becomes soft and charred. This can be done 1-2 days ahead (I did mine along with the assorted veggies for the platter). Put all ingredients in blender or food processor and blend until smooth. Adjust seasonings to taste. Add more water for thinner sauce.

*This can be used as a dip with chips, sauce for veggies, or topping for grilled fish, chicken, meat, or tofu. Sauce will keep in the fridge for at least a week and can be done ahead. 

Roasted Corn with Chipotle Butter and Lime

1 bag Trader Joe's defrosted roasted corn niblets or you can roast fresh corn on the cob until charred, then slice it off (regular frozen sweet corn would work as well, but you'll be missing a flavor layer)
2 tbs. chipotle butter (recipe follows)
Juice of one lime
1-2 cloves garlic, minced
1/4 cup chopped cilantro or more to taste
Kosher salt and fresh ground pepper to taste

Chipotle Butter

1/2 stick organic butter or Earth Balance Buttery Spread
3-4 drops - about 1/8 tsp. - chipotle chili sauce (or more if you like it spicier)
Pinch of smoked paprika - Pimenton
Additional salt to taste

Cream all ingredients together until smooth. Can be made ahead.

Melt chipotle butter in a saute pan. Add minced garlic and saute for 30 seconds - don't let the garlic get brown. Add defrosted corn. Add fresh lime juice and saute 3-4 minutes. Season with salt and pepper to taste. Finish with fresh cilantro and an extra tsp. of butter before serving if desired. 

Summer Berries with Quick Lemon "Mousse"

This tasty lemon topping isn't a traditional mousse, but has a similar consistency in less than half the time. 

1/2 - 1 pint each of organic raspberries, blueberries, blackberries, and strawberries washed 

1 tbs. organic sugar or agave syrup (optional if your berries aren't sweet enough)

1 jar all natural lemon curd of your choice (I used Barefoot Contessa brand, but Trader Joe's is also excellent and less expensive)

About 2 1/2 cups (or half a canister) of all natural store bought or home made whipped cream (I like Natural by Nature - use their Brown Sugar flavor for a sweeter mousse)

Granola or crushed Amaretti cookies for topping (optional) OR Pre-made buttermilk biscuits, sliced in half (optional)

Gently fold together lemon curd and whipped cream - this can be done ahead and refrigerated. Toss berries with sugar or agave syrup if you are using it. For a nice presentation without the biscuits, layered the berries and mousse in wine glasses and topped them with granola or crushed cookies. If you are using biscuits, spread "mousse" on each half and top with berries,

This "mousse" is also a nice topping or filling for a pound or bundt cake.

Melyssa's Version

Use the same ingredients as the above recipe, but mix in half a container of mascarpone cheese along with with lemon curd and whipped cream. She says hers is better, but you be the judge! Try both versions and let us know what you think.

 

Summer Brew Recommendations

Here's what I've been drinking this Memorial Day weekend.

Trader Joe's Bavarian Hefeweizen

Trader Joe's Dark Lager

Saranac Pale Ale   

Mexican Meatless Monday

Vegetarian Mexican Casserole

Serves 4-6

1 package organic corn tortillas (I used Whole Foods 365)

1 can organic black beans, rinsed and drained

Half jar of your favorite red salsa (I love Frontera Roasted Tomato salsa, smokey and flavorful but not spicy)

Half jar salsa verde/tomatillo salsa in your desired degree of spiciness

1 1/2 cups frozen corn kernals, preferably roasted (Trader Joe's brand is great)

1/2 - 1 cup shredded Mexican cheese blend (I used Horizon blend)

1 cup Queso Fresco (fresh Mexican cheese found in the ethnic refrigerated section of most markets)

1 tsp. olive oil to grease bottom of casserole dish

2 tbs. canola or olive oil to fry tortillas (optional)

1/4 cup fresh cilantro, roughly chopped

Preheat oven to 350 degrees.

Cover the bottom of a 10-inch casserole dish with a thin layer of red salsa.

This next step is optional, but adds a nice flavor: Heat oil in a pan over medium-high heat and warm the tortillas for no more than 30 seconds on each side to soften them.

Place a layer of tortillas on top of the salsa - about 4 will fit across the bottom. Cover with a layer of black beans, corn, salsas, and top with a sprinkling of both cheeses and some cilantro. Repeat the layering process (about 2 more times will usually fill the dish). The top layer should be of tortillas. Cover with the remaining salsas and cheeses. Bake for 25-30 minutes until heated through. Top with more fresh cilantro before serving.

Filling Variation

For heartier casserole, you can replace the black beans (or supplement them) with 1 package ground-beef style meatless crumbles - Melyssa suggets Yves or LightLife brand. Both companies offer Mexican-style crumbles, but if you use the original flavor, season with the following:

1/2 tsp. cumin

1/2 - 1 tsp. onion powder

1/2 tsp. - 1 tsp. garlic powder

1/2 tsp. chili powder

salt and pepper to taste

Chipotle Crema

1 cup traditional Mexican crema (I found mine in Shop Right) or 1/2 container low-fat organic sour cream

4-6 drops chipotle chili sauce (more if you like it hotter) (I used Bufalo brand)

Juice of 1/2 lime

Tiny pinch of salt

Mix all ingredients together and serve with Mexican Casserole. Can be made several days ahead - remember that chipotle flavor gets hotter the longer it sits in a recipe.

Topping variation

Mix 1/2 container low-fat organic sour cream with 1/4 cup red salsa

Photo taken before baking*

This dish pairs nicely with an organic mixed green salad with lime vinaigrette.

For the dressing, you can use my lemon vinaigrette and replace the lemon juice with lime juice and add about a teaspoon of tomatillo salsa. Sprinkle salad with tortilla strips for crunch.

Meatless Monday Special - Melyssa's Guide to Meat Substitutes

As a vegetarian, I don't really miss meat. But I do miss the sauces and toppings that come with it! Marsala, Parmesan, Picatta, Alfredo, Teriyaki, Stroganoff, Curry - these delicious dishes are always associated with meat, but they don't have to be. Tofu is always a great choice, but there are plenty of other meat alternatives with fairly accurate flavors and textures that hold up well during cooking and allow you to recreate your favorite dishes in a way that's better for your body and the planet. Here you'll find my take on some popular vegetarian/vegan brands and products so you can choose the perfect option for your own meatless meals.

Gardein - A fairly new addition to the fake-meat family. As far as nutrition goes, it's one of the healthiest meat substitutes - simple ingredients, low fat, and packed with protein. Plus it's vegan, so if you're looking to go eggless and dairy-free, it's a decent option. The downside is its rubbery texture, which makes it not only less realistic, but less enjoyable. The chewiness would be easy to overlook, but, unfortunately, the flavor also seems little off; honestly, I couldn't get through an entire Santa Fe Good Stuff chik'n cutlet thanks to its odd aftertaste.

Quorn - My absolute favorite as far as taste, texture, and versatility. I've been impressed with every product I've tried, from the Chik'n Nuggets to the Meatless Meatballs to the Turk'y Roast (which renders Tofurky obsolete on my Thanksgiving menu). You can use Quorn Naked Cutlets or Chik'n Tenders in just about any recipe and they hold up about as well as the real thing. I've even fooled meat eaters with their surprisingly realistic Chik'n Nuggets. Quorn products are also soy and gluten-free, for those chefs with those allergies. This may sound too good to be true, but there's a strange controversy behind one of the ingredients. Quorn has come under fire for its deceptive marketing - implying that their products are mushroom-based, when really they are made of "mycoprotein" which is, in simple terms, derived from fermenting some sort of fungus in a big vat. It's easy to understand why their PR department decided to play the mushroom card instead - but it isn't completely honest. As far as anyone knows, mycoprotein is totally safe to eat, and its production has much less of an impact on the environment than meat or even soy. I consume it in large amounts and would encourage others to do the same!

LightLife - With so many products to choose from, LightLife has a meatless substitution for almost any recipe you can dream up. And most of them are super tasty. I'm a huge fan of their Italian Style Smart Sausages, which make a great addition to pasta dishes or even crumbled on top of a pizza. Their Chick'n and Steak Style strips are among LightLife's weaker offerings, as they can break apart and stick to your pan while cooking. Quorn holds up much better in those situations - but LightLife strips are vegan while Quorn contains egg. The Smart Bacon is decent, but lacks the distinct smokey flavor that makes some other fake bacons great. As far as deli meat alternatives, the turkey style is the least accurate and least appealing, while the ham and bologna are great sandwich stuffers. Smart Ground protein crumbles are extremely versatile and a staple in my fridge, great for Bolognese, veggie shepherds pie, or adding to plain old mac and cheese).  And now, the darker side of Light: LightLife itself seems a responsible company, using their website to portray a "green" image, but they are owned by ConAgra Foods, a company with questionable ethics and practices.

Yves - While some health food brands are divisions of larger companies with unfortunate business practices, Yves is owned by Hain-Celestial Canada, a company dealing only in healthy, natural, organic, and specialty products. If you're looking for a more socially and environmentally responsible company, Yves is for you. Plus their fake-meats are tasty - and lots of them are vegan. Most of their products, such as the deli slices and Meatless Ground are comparable to LightLife's, and their veggie dogs are plump and delicious. I like to throw their Meatless Pepperoni slices onto store bought pizzas for an added kick, though they're a bit flimsy and don't taste too realistic. Yves Herb Chicken Skewers suffer from the same rubbery texture as Gardein's, but to a lesser extent.

Tofurky - Perhaps one of the most recognized names in fake meat, their product list extends far beyond their vegetarian Thanksgiving turkey substitutes. In fact, the Tofurky itself is probably this brand's weakest offering. I particularly enjoy their plump Franks and slightly spicy Kielbasa sausages, and I hear the Beer Brats are delicious. Their deli slices are great in sandwiches - as long as you load up on condiments - and they're vegan to boot. Tofurky is owned by Turtle Island Foods, a generally good and responsible company which strives to be environmentally friendly. They use organic ingredients whenever possible and oppose GMO's.

Morningstar Farms - With their frozen Chik'n Patties, burgers, and breakfast "meats" found in most grocery stores across the country, Morningstar is often one of the first brands a newly converted vegetarian reaches for in their quest for satisfying meat substitutes. But despite their fresh, healthy image, Morningstar products are really anything but. Most of their products, while tasty, contain artificial flavors and additives that healthy vegetarians ought to avoid. Though I admit their fake bacon is delicious (it even has imitation white marbling to mimic the look of the real thing), I rarely buy it because it doesn't suit a healthy, all-natural lifestyle. Considering all of the great alternatives listed above, I encourage chefs to avoid Morningstar.

- Melyssa Ahlborn

Shortcut Gourmet - Quick Citrus Soy Salmon

Soy Citrus Salmon

The following recipe serves two, but it can be doubled or tripled for company.

1 large wild or responsibly-farmed salmon fillet (about a pound)

1/2 cup soy sesame marinade such as Soy Vay Veri Teriyaki (one of my pantry staples)

2 tbs. sweet chili sauce

1/2 cup fresh orange juice

Orange slices and cilantro to garnish

1/2 - 1 tbs. olive oil to coat baking dish

Salt and fresh ground pepper to taste

Set oven to high broil. 

Season fish with salt and pepper. Combine soy marinade, chili sauce, orange juice. Place fish in oiled baking dish and cover with the sauce. Let marinate at least 5 minutes or up to an hour. Place orange slices on top. Broil for 6-7 minutes, depending on the thickness of your fillet. Garnish with fresh cilantro for color.

I served this with roasted asparagus and organic red quinoa from Trader Joe's - prepared according to box directions and finished with salt and pepper, Earth Balance Buttery Spread, a little extra virgin olive oil, and some of the orange-soy drippings from the fish if you want.

This meal pairs nicely with a Pinot Noir - I served BearBoat Russian River. Or, if you prefer white, Ironstone Vineyards Obsession Symphony is a good, inexpensive choice.

Naturally Gourmet's Foodie News and Views

Foodie Facts

According to Ron Tanner, VP of the National Association for the Specialty Food Trade (NASFT), and Mintel Research:

• Total sales of specialty foods in 2009 were $63.09 billion. 
• Cheese and cheese alternatives are the largest specialty food category, followed by condiments. 
• Yogurt and Kefir are the fastest growing specialty food categories
• Mediterranean, Latin, and Indian are the three trendiest cuisines

According to a study by the Organic Trade Association, despite the depressed economy, natural food consumption is on the rise, and the amount of money families spent on healthier cuisine rose 16% between 2009-2010 . More families are cooking at home and frequently using coupons and they continue to stay committed to healthy and natural eating.

Specialty Food Trends for 2010

Products that combine eclectic ingredients, especially those that blend sweet and heat. Also popular are jams, sauces, and marinades that contain wine, spirits, beer, and fruits. Coconut is also emerging as a star flavor. (Specialty Food Magazine).

Hot flavors and products for the summer grilling season feature cilantro, lime, ponzu (a citrus-based Asian sauce), blueberry, lemongrass, tamarind, chipotle, and artisanal honey.

Products containing super-fruits like açaí, goji berry, and pomegranate remain popular. 

Leslie's Picks

These products are the best of the best when it comes to this summer's hot flavors. 

• Earth and Vine Provisions - Chili Ponzu Marinade & Dip and Papaya Orange Habanero Preserve. I love everything from this company! Natural and organic products with outstanding flavors in beautiful packaging. 
• A Perfect Pear from Nappa Valley - Pear Chipotle Grill Sauce.
• Stonewall Kitchen - Pineapple Ginger Sauce. This is another one of my favorite companies. They are also the distributors of Barefoot Contessa products by Ina Garten. 
• Frontera Kitchen - Cilantro Lime Ceviche and Cocktail Sauce. All of Rick Bayless' products are authentic and delicious.
• Honey Ridge Farm - Ginger Lime Honey Glaze.
• Fischer and Weiser - Raspberry Chipotle Grilling Sauce and Raspberry Chipotle Vinaigrette. 

 
More picks to come! 

Local Food Finds

During a recent shopping trip to Whole Foods in Princeton, NJ, I tried out a delicious local coffee called One Village Coffee. The company is located in Souderton, PA, but they distribute their environmentally and socially conscious coffees to shops throughout the Northeast (with a heavy focus on New Jersey and Pennsylvania). According to Lead Sales Manager Rob Altieri, who I spoke with while he did a product demo, One Village Coffee is certified USDA Organic and the company is dedicated to responsible farming and fair-trade.

I tried the Evening Blend a dark roasted "half and half bledn of regular and water processed decaf coffee" with aromas of "honey, spice, and fresh roasted nuts." The coffee was smooth and mellow, not bitter at all, with a hint of cocoa flavor.

For those of you craving an all-natural ingulgence, try Simply Nic's shortbread cookies (I picked them up at Jamie Hollander Gourmet in New Hope, PA). Nic uses fresh, local ingredients like honey from Princeton, NJ and Lavender from Doylestown, PA to craft her tasty shortbread bars in sweet and savory flavors. My favorite is the rosemary - delicate and buttery with just a hint of herb. A perfect snack or dessert paired with a cup of slightly sweetened herb tea. Simply Nic's products are available at shops throughout Pennsylvania and New Jersey, but if you don't live in the area, you can order them online.

Tasty Spring/Summer Meatless Monday Dinner

In keeping with Meatless Mondays, here's what I'll be serving for dinner tonight. Please note that for these and all other recipes, I use only all-natural ingredients and organic whenever possible and urge you all to do the same!

Herb Goat Cheese Tart

10-oz log soft goat cheese, room temperature
1 8-oz container mascarpone cheese (can substitute full or low-fat cream cheese), room temperature
7 oz. part-skim ricotta cheese (optional - leave it out if you want a denser consistency)
3 large eggs
2 tsp. - 1 tbs assorted fresh herbs -  I used thyme, oregano, rosemary, dill, and basil
1 large clove garlic, minced
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. fresh grated lemon zest
1 store-bought all natural pie crust such as Wholly Wholesome (optional if you want a crust - this time I did not use one)
Butter or olive oil to grease the baking dish

Preheat oven to 325 degrees.
In a food processor, pulse garlic and herbs (if you don't have a food processor, pre-chop the garlic and herbs and use a hand mixer for the rest of the recipe). Add cheeses, salt, and pepper, and blend well. Add eggs one at a time and process until smooth. Pour into a 9-inch greased baking dish or pie crust if you are using one. Bake for 35 minutes or until top is lightly golden brown. It may be a little jiggly in the middle but will congeal as it cools. Tart can be made up to 2 days ahead.

I served the tart with the following side salad:

Arugula Blend Salad with Fresh Pear, Toasted Pecans, Gorgonzola, and Lemon Vinaigrette

1 container of arugula blend (I used EarthBound Farms organic Baby Arugula Blend)
1 large pear, sliced
1/2 cup toasted pecans (candied or spiced pecans are a nice touch)
1/4 - 1/2 cup crumbled Gorgonzola cheese

Dressing:

1/2 cup good extra virgin olive oil
Juice of 2 lemons
2 tsp. dijon mustard
1 clove garlic, minced
Sprinkle of salt
Sprinkle of ground pepper
1 tsp. sugar (optional or to taste)

Whisk all ingredients together in a bowl until emulsified

Wine Suggestion

This tart and salad pair excellently with a Chateau Routas 2007 or 2009 Rose - Light raspberry and mint with a crisp finish, wonderful for warm weather and usually $10 or less.

Or if you prefer a red, Old Moon {Old Vine} Zinfandel  - I got this at Trader Joe's for only $5.99/bottle. Dark and jammy, smokey chocolate and mocha notes.

Zucchini, Tomato, and Onion Made Versitile

Here is a delicious side dish I made over the weekend, followed by a vegetarian pasta entree I served last night for Meatless Monday.

Zucchini Tomato and Onion Medley

This is a wonderful, easy side dish, especially in the summer when zucchini, yellow squash, and tomatoes are plentiful. I make this for company often as a side for fish or chicken. All veggies should preferably be organic and/or locally grown. I paired this with a grilled, organic, grass-fed rib-eye steak (which my husband and I like to indulge in once every few months).

2 tbs. extra virgin olive oil
2-3 zucchinis, cut medium-sized rounds
1 yellow squash (optional) cut in medium-sized rounds
1 medium sized sweet onion (such as Vidalia or Texas Sweets) sliced thin
2 ripe vine tomatoes, sliced in rounds
4-5 basil leaves, chiffonade
1 tsp. salt or to taste
Fresh ground pepper to taste
1/2 cup shredded or grated fresh Parmesan or Whole Foods 365 Parmesan Blend

Preheat oven to 375 degrees.
In a large bowl or baggie, combine squash, zucchini, onion, basil, salt, pepper, about half of the grated cheese, and remaining olive oil. Mix thoroughly.
Sprinkle bottom of a casserole dish with 1 tbs. of oil. Add the above mixture. Top with a layer of fresh tomatoes and remaining cheese. Bake for about 30 minutes, until veggies are soft and cheese starts to get crispy.

note: this photo was taken before cooking

To make this dish into a Gratin, add about a cup of seasoned breadcrumbs and another sprinkling of cheese before baking. 

If you have leftover Medley, you can use it to make this healthy pasta entree the next night:

Whole Grain Pasta with Zucchini and Tomato

1-2 tbs. extra virgin olive oil
3 tbs. salt (for boiling water)
Leftover Zucchini Tomato and Onion Medley
2 cloves garlic, chopped
About 7 oz. (or half a box) whole grain Penne (I used Barilla)
1/2 cup dry white wine
1 cup vegetable or Imagine brand "No-Chicken" broth (or real chicken broth if you prefer)
1-2 fresh tomatoes, diced
1/4 cup grated Parmesan or 365 Parmesan Blend
Handful of fresh spinach leaves (if you have any)
Salt and ground pepper to taste
1/4 cup fresh chopped parsley
1-2 fresh chopped basil leaves

In a large pot, boil salted water and add pasta.
While the pasta is cooking, begin the sauce. In a saute pan with steep sides, heat olive oil over medium heat and add garlic. Saute about 30 seconds. Add diced tomato and cook 1-2 minutes, then add white wine and broth. Cook to reduce, about 3-4 minutes. Add in leftover zucchini/onion/tomato medley and spinach if you are using it. When the pasta is done, drain and add to saute pan with sauce. Season with salt and pepper to taste. Finish with Parmesan, basil, and parsley and mix gently. Add additional broth if you like a thinner sauce.

I served this with a fresh spring mix salad with toasted pecans, dried cherries, croutons, and balsamic vinaigrette. 

You can also use leftover zucchini medley to make a flavorful frittata or as a filling for quiche.

Wine Sips and Tips

This vegetable pasta dish pairs delightfully with a 2007 Luna Pinot Grigio - rated 90 points and $14.99 or less. I picked mine up at Trader Joe's for around 9 bucks.

For those who prefer red wine, try the Monte Antico 2006 Toscana - only around $9 a bottle. Full-bodied with juicy red raspberry and cherry notes and a smokey finish.