Pasta with Zucchini and Beans

One of my favorite things about summer is the bounty of available fresh vegetables at low prices. Our farmers' markets are full of zucchini and yellow squash. The beans and pasta in this recipe make a complete protein and a cheap, delicious meal.

1/2 pound of dried Great Northern beans
6 cups sliced zucchini
2 T olive oil
1 medium onion, chopped (any color)
1 large garlic clove, smashed
1 29 oz can of tomato puree
3/4 cup water or vegetable broth
Salt and pepper
4-5 fresh basil leaves OR 1/2 tsp dried basil
Dash of crushed red pepper flakes (more if you like extra kick)
1 pound elbow macaroni or other small pasta
Grated Romano or Parmesan cheese (optional)

Prep: Soak beans overnight
1. Cook beans according to package directions. Drain, reserving 3/4 cup of the cooking liquid.
2. Start heating heavily salted water for pasta.
3. In a large pan, on medium heat, cook the onion in the olive oil until it begins to soften. Add garlic and red pepper flakes. Cook until the garlic becomes fragrant (about 30 seconds). Add zucchini and saute, until slightly softened.
4. Add tomato puree, water or broth, reserved bean broth, salt and pepper. Bring to bubbling. Simmer for 10 minutes.
5. Add beans and basil. Cook 5 more minutes. If it is too thick, add water.
6. Place cooked and drained macaroni into a serving bowl. Spoon 3/4 of the sauce over the pasta and mix. Pour remaining sauce over the top and sprinkle with grated cheese, if using.

Slightly Spicy Couscous Stuffed Tomatoes

This dish came from Hallee the Homemaker. I would have never thought up this flavor combination. It's delicious. If you don't like it spicy, omit or reduce the Tabasco sauce. I ate this all the time when I was pregnant with Banana Boy.

Slightly Spicy Couscous Stuffed Tomatoes
This dish works great as a side dish or a lunch entrée.
1 cup regular couscous
6 large firm ripe red tomatoes
dash Kosher or Sea salt
1 tablespoon cold pressed extra virgin olive oil
¼ teaspoon hot sauce (Tabasco or similar)
1 clove garlic — peeled and minced

Filling:
¼ cup finely chopped green bell pepper
¼ cup finely chopped orange bell pepper
¼ cup finely chopped red bell pepper
6 green onions — finely chopped
1 cup finely chopped fresh Italian parsley
⅓ cup finely chopped fresh mint
3 tablespoons cold pressed extra virgin olive oil
¼ cup fresh lemon juice (fresh squeezed is best)
Kosher or Sea Salt
Fresh ground black pepper

Prep:
(Can all be done while couscous is boiling and cooling)
Chop, slice, dice vegetables
Top and carefully scoop out tomatoes
Brush the inside of the tomatoes with hot sauce

Directions:
Bring to a boil 2 cups water in a medium-size saucepan. Add couscous and stir. Boil again, lower beat and cover. Simmer until all water has been absorbed. Stir to fluff, remove from heat and allow to stand 5 minutes. Cool in refrigerator.
Cut a ½ inch slice off the top of each tomato from the stem end. Discard seeds, remove pulp with a spoon, and chop pulp into small pieces. Set pulp aside for the filling. Lightly sprinkle tomato shell with salt and place upside down on a cookie sheet for approximately 10 minutes to drain its liquid. Mix together olive oil, hot sauce, and garlic. Turn tomato shells upright and drizzle them with olive oil mixture.
When couscous is cold, toss green, orange and red peppers, green onions, parsley, and mint together with couscous. Add reserved tomato pulp, olive oil, lemon juice, and salt and pepper to taste. Toss again and taste for seasoning. Cut a thin slice off the bottom of each tomato to keep them from rolling.
Spoon filling into each prepared tomato shell. Garnish with a sprig of parsley and serve

Slow Cooker Chili Wheat

Chili Wheat

4 cups water

1 onion, chopped

½ Tbsp molasses

½ tsp cumin

16 oz. tomato sauce

1 bay leaf

1 ½ whole wheat berries

1 tsp chili powder

½ tsp dried basil

Pinch of cayenne

Place ingredients in a slow cooker, stir, and cook on high 6-8 hours.

You can also add kidney beans to make it more chili-like.

Cucumber and Tomato Salad

When I was growing up, my family ate this at least 2 nights a week in the summer. My grandfather grew the best tomatoes ever! Lucky for me, I married a guy that grows awesome tomatoes AND cucumbers.

Cucumber and tomato salad

1 cucumber, peeled and sliced into 1/4 inch rounds or half-moons
2 plum tomatoes cut into 1/2 inch half-moons
1 & 1/2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar ... add an extra tsp if you love vinegar like I do :)
1/8 tsp black pepper (fresh ground is best)
Pinch of salt

Stir together all ingredients and chill in the fridge for at least 10 minutes.