If I had to pick one food to have for the rest of my life, it would be ice cream.
Did you think it would be something healthy? 🙂
But a close second would be roasted vegetables. No offense to the raw and natural, but roasting transforms them in magical ways. They’re more earthy, nutty, and usually a little sweet. Some of my favorites to roast are peppers, carrots, broccoli, Brussels sprouts, squash…I could go on. Do you have a favorite?
I wanted to take this flavor beyond a typical side dish and add it to hummus. Here is my spicy roasted carrot hummus. Ready to be enjoyed with raw veggies, pita bread, spread on a sandwich, or however your taste buds desire.
Ready…set…Get your big heavy food processor out – it’s gonna be worth it.
Spicy Roasted Carrot Hummus
- 1.5 cups raw baby carrots (or 2 carrot sticks, chopped)
- 1 tsp chipotle chili powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1/4 cup olive oil, divided
- 1 can (15 oz) reduced sodium (drained and rinsed)
- 1 Tbsp apple cider vinegar
- 1 Tbsp cumin
- 1/2 tsp salt
- fresh oregano, small handful – (or 1 tsp dried oregano)
- Spread carrots evenly on a lined baking sheet and toss in 2 tsp olive oil. Sprinkle the chipotle chili powder, paprika, and cayenne pepper over the carrots and distribute evenly with your hands. Roast in a 400 degree F oven for 35 minutes.
- Add chick peas to food processor and pulse for a few seconds. Next, add the roasted carrots and do the same.
- With the food processor on, add 2-3 Tbsp of olive oil slowly through the pour spout. You can add more or less depending on the consistency you prefer.
- Add the apple cider vinegar slowly through the pour spout, again keeping consistency in mind.
- Remove the lid and add the remaining seasonings and herbs. Process until combined.
We’ve picked about 25 squash so far this summer – definitely more than we can eat! And it doesn’t look like they’re going to slow down anytime soon – therefore, I am making it a goal to try cooking it in new ways.
It has been so much fun to watch something grow. First was the arugula, now the squash, and our tomatoes are slowly starting to reveal themselves! I’m crossing my fingers that the sweet peppers will come in, but no signs yet. This was a fairly quick meal. It was intended to be vegetarian, but I did add a little ground turkey to satisfy my meat-loving husband. I think it’s safe to say the non-meat version of this dish would be sufficient with lentils providing protein and mushrooms lending a meaty flavor.
Veggie-Stuffed Summer Squash
- 3 medium-sized squash
- 1 cup dry lentils (cook in 3 cups water, covered, over medium heat for about 30 minutes or until tender – makes about 2.5-3 cups cooked lentils)
- olive oil
- 1 red pepper, diced
- 1/2 cup baby bella mushrooms, diced
- 2 medium carrot sticks, diced
- 1/2 – 1 cup frozen corn
- Grated parmesan cheese (I used about 1/4 cup)
- salt and pepper (optional)
- Get your lentils on the stove and cooking before you start chopping your vegetables.
- Slice your squash lengthwise. Scoop out insides of the bulb-shaped end so you have a nice hollow spot to add your veggies. Reserve the scooped squash in a bowl – set to the side.
- Pre-heat your oven to 375 degrees F. Place the squash cut side up on a lined baking sheet. Lightly coat the inside of the squash with olive oil or cooking spray.
- Heat 2 tsp of olive oil in a large pan over medium heat. Add diced peppers, mushrooms, reserved squash, carrots, and a dash of salt. Cook until soft (about 7-10 minutes).
- Add frozen corn and stir the vegetable mixture to combine. Turn off heat
- When the lentils are cooked, drain the remaining water and add them to the vegetable mixture. Stir to combine.
- Scoop about 1/4 – 1/2 cup of the vegetable mixture into each of the squash. Sprinkle with parmesan cheese and pepper.
- Bake for 20-25 minutes.
You will probably have lots of leftover veggie stuffing (I did). This made for a great side at later meals.
Serve squash with a tossed salad, pork, chicken, or anything you may have growing in your garden!
That’s what I like to call “yard-to-table”. Cheers!
I’m feeling very inspired by the Mediterranean diet as I’ve been prepping for an upcoming cooking demonstration.
These muffins are full of ingredients found in mediterranean cuisine. They make for a quick breakfast (or dinner) when cooked in advance, and even freeze well for lasting enjoyment! I don’t have kids, but I can imagine this would be a fun way for them to try vegetables in the morning.
Mediterranean Frittata Muffins
makes 12 (1 serving = 2 muffins)
(adapted from foodandnutrition.org)
- 1 tsp olive oil
- 1 medium zucchini, cut into 1/4 inch wedges
- 1/3 red onion, diced
- 1 cup baby bella mushrooms, chopped
- 2 cups spinach
- 1 cup chick peas, drained and rinsed if using canned
- 1/2 tsp dried oregano
- Black pepper to taste
- 6 eggs
- 1/2 cup milk (I used soy since I didn’t have cow’s milk)
- 1/2 cup feta cheese, crumbled
- Preheat oven to 350 degrees F. Lightly oil muffin pan with olive oil or cooking spray.
- Heat olive oil in a large skillet over medium heat. Add zucchini, onion and mushrooms and sauce for 4-5 minutes.
- Reduce heat to medium-low and add spinach, chick peas, and oregano. Stir to combine and allow to cook another 2 minutes or until the spinach is wilted.
- Remove pan from heat and allow the vegetables to cool.
- In a large bowl, whisk eggs, milk, and pepper. Add feta cheese and stir to combine.
- Scoop vegetable mixture evenly into muffin pan.
- Repeat step 6 with the egg and cheese mixture.
- Bake for 20 minutes or until eggs are set with no runny liquid on top. Allow to cool for 5 minutes before removing them from the pan.
- Enjoy now or store in an airtight container for 3 days. You can also freeze these and microwave one or two at a time.