Zucchini and Red Pepper Sautee

I love doing this for lunch.

It's faster than making an epic sandwich (because sandwiches need to be epic) and leaves me full.

Sometimes I have crackers or a nice piece of bread with it.

Zucchini and Red Pepper Sautee
Serves 1 person lunch.

1/2 medium zucchini, sliced
1/2 red pepper, sliced
1-2 tsp Olive oil
3 fresh basil leaves, torn
1/2 tsp lemon zest
1-2 tsp lemon juice
salt, pepper
1 Tbsp grated parmesan cheese

In a medium fry pan over medium, heat oil.  Sautee zucchini and peppers, sprinkled with a pinch of salt and pepper, for a few minutes, or until barely softened. Stir in basil, lemon zest and lemon juice.  Cook another minute.  Grate parmesan cheese over the vegetables and serve.

Black Bean and Lentil Salad with Curry Viniagrette

When I opened the front door this morning, it was like a wall of heat hit me in the face.

To me heat means salad and smoothies for lunch and dinner.

This salad is really easy to make if you have a few cans of beans in your pantry.

I used two cans of black beans and one of green lentils but you could surely use almost any sturdy bean.

Feel free to use any vegetable you have. Grated carrot, thinly sliced celery, green peppers, chives or cucumber would be great in there.

The vinaigrette is a bright combination of ginger, lemon and curry.

I like to serve this as a side to sausage, cheese and crackers or boiled eggs.

A perfect meal for a day when you don't want to heat up the house by using the oven.

Black Bean and Lentil Salad with Curry Viniagrette

(101cookbooks.com)

3 cups cooked beans (I used 2 cans Black beans)

1 cup cooked black or green lentils

1 cup cooked brown rice (optional)

1/2 medium red onion, thinly sliced into crescents (optional)

1 cup vegetables, chopped or grated (I used a combination of zucchini, carrot and tomato)

1 clove garlic, minced

1/2 teaspoon of fine-grain sea salt

1 1/2 teaspoons curry powder

1-2 teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)

juice of 1/2 a lemon

1/3 cup olive oil

2 tablespoons cilantro, chopped

In a large bowl toss the beans, black lentils, red onion, and vegetables.

In a bowl or jar whisk together this garlic, salt, the curry powder, fresh ginger, lemon juice, and olive oil.

Whisk well, taste, and add adjust flavors/salt if needed.

Pour about half of the dressing over the beans and give it all a toss.

Add more dressing a bit at a time until it is to your liking.

Serves about 4 - 6 as a side.

A Very Fragrant Butternut Squash and Zucchini Chili

I have a very pretty little row of butternut squash in my kitchen that keeps getting longer. I thought I had a bumper crop of chard but my squash shocked me even more. Last night, I held a zucchini in one hand and a squash in the other and was trying to decide what to do with them. With a few simple ingredients and about 10 minutes of chopping and peeling I had a very delicious smelling chili simmering.

With the nights starting to get a little cooler and a large crop of squash and zucchini, I know this chili will be making several more appearances at our supper table.

Fragrant Butternut Squash and Zucchini Chili

(adapted from Mollie Katzen's Vegetable Haven)

1T Olive oil

1.5C Chopped onion

1 t Salt

1 t cumin

1/4t cinnamon

4-5 cloves garlic, crushed

1T Chili powder

1C Vegetable stock

1 Butternut squash, peeled and chopped 1 inch dice or so

1-2 Zucchini, chopped 1 inch dice or so

-2 limes, juiced

1 28oz can beans (I used red kidney but I imagine any would be delicious)

1.Heat oil in a dutch oven or pot. Add onion, salt, cumin, cinnamon and chili powder. Cook over low heat until onions are soft. About 10 minutes. Stirring frequently.

2. Stir in garlic and cook another 5 mins.

3. Add stock and squash. Cook 15 mins covered at med low heat.

4. Add zucchini, lime juice, and beans. Cook for 5-10 more mins.

5. Taste and season to your liking with more salt and pepper.

*top with pumpkin seeds, marinated tofu, minced cilantro or whatever else sounds good.