Summertime brings with it an abundance of beautiful veggies, and zucchini is one of those that grows prolific at this time of year with a large harvest from every plant. Here is a recipe that uses up at least 5-6 zucchinis in a delicious Mexican enchilada. Mildly spiced, veggie-packed, light and delicious these enchiladas are, making them the perfect summertime dish. These enchiladas are on the lighter side as I only stuffed them with zucchini and mushrooms and a light dusting of cheese. Since zucchini is mostly water one doesn’t feel weighed down after having these delectable enchiladas, so go ahead have two helpings if you like! Continue reading Mushroom Zucchini Enchiladas
Hope you had a great weekend!
Our weekend was busy prepping for the start of school for our twins, which starts later this week. We also had our annual dinner celebratingRakshabandan – the Indian sibling festival celebrating the bond between brothers and sisters. For this festival I usually mail my Rakhi (the thread bracelet that the sister ties on her brother’s wrist) to my brother who lives in Dallas, but this year I was in Dallas for my brother’s big birthday bashand got to tie it on his wrist in person, just a few days early. Continue reading Spain Inspired Vegetarian Dinner for our 2019 Rakshabandan Festival
How is your summer going? Staying cool? Ready for school to start?
For many kids summertime means hanging out at the pool and heading to pool parties around town. Well, if you are like me and would like to offer something healthier than chips and salsa and other such snack foods for all those ravenous pool swimmers, then these delicious and healthy sliders is your answer. These goat cheese and tomato sliders are cool, tasty, and everyone will love them adults AND kids! Continue reading Pool Party Sliders with Goat Cheese and Tomato
This is a sweet refreshing salad with the cheesy tang of fresh feta and a mustardy vinaigrette. Cantaloupe adds not only a fruity flavor in this salad but also gives the salad some heft. Then add in thinly sliced sugar snap peas, thinly sliced onions and cucumber and this becomes a delicious salad that is sweet, fruity, crunchy and tangy. Served with some crusty bread and a chilled glass of anything drink, this makes for a wonderful light Sunday salad dinner on any hot sweltering summer evening. Continue reading Cantaloupe and Sugar Snap Peas Salad with Feta and Pistachios
I was assigned to make sandwiches for a picnic I was going on with a few friends and I just couldn’t find my favorite artichoke and jalapeño spread at the grocery store that I usually use for my sandwiches. Out of a need to make something similar to my favorite spread with the same delicious results I came up with this artichoke pesto sandwich. Continue reading Artichoke Pesto Sandwich
The inspiration for this wonderful spring salad came to me when I made a spring veggie paella in which I had lightly stir fried sugar snap peas with shallots. These veggies looked so good with the bright green sugar snap peas and caramelized shallots that I was tempted to just serve the veggies as a side dish or even as a salad. Continue reading Shallot and Sugar Snap Peas Stir Fry Salad with Dijon Honey Mustard Vinaigrette
I had this filling and nutrient packed salad for lunch at a Stanford Women’s Health Luncheon a month ago and this quinoa salad was the vegetarian option on the menu. It was served with a delicious balsamic vinaigrette, crusty bread with olive oil and balsamic, and tiramisu for dessert. But truth be told, the salad was so filling I had a hard time having more than a bite or two of the tiramisu. This was such a great salad and so easy to put together that I wanted to make it back home for the family. Continue reading Quinoa Salad with Burrata Cheese Inspired by the Stanford Women’s Health Luncheon
Super Greens are a blend of leafy green vegetables that are a mix of baby kale, spinach, Swiss chard and turnip greens. What makes this combination of greens so delicious in this curry is that the greens themselves have a distinct flavor of their own making this a very flavorful dish. Lightly browned shallots and spices such as coriander and turmeric add just the right amount of seasoning to turn these greens into a delicious curry perfect to have as a side with chicken or fish, or serve it with naan, rice or chapati. Continue reading Caramelized Shallots and Super Greens Curry
Quick and easy to make with ingredients you probably already have in the kitchen, spinach and bell pepper quiches make for an awesome appetizer or for a light lunch served with a side salad. These litte bites are flavor-packed egg based bites with baked cheesy goodness. Made with wilted spinach and chunks of bell peppers and lots of yummy Swiss cheese, these mini quiches are so flavorful that it’s hard to stop at just one. Continue reading Spinach and Bell Pepper Quiche
A spring veggie pizza full of delicious spring green veggies that you don’t even require a salad to go with it, and the best part is that it’s easy and tastes great. I made this pizza for my daughter Anjali over the weekend as an alternative to another pizza I made with mushrooms, which Anjali absolutely does not like. Rather than have her feel left out of the pizza party, I made a spring veggie pizza with a variety of veggies that are in peak season right now such as spring onions, leeks, kale, and mache leaves. Add in salty gorgonzola cheese and a blend of parmesan and gruyere, toss in some marinated artichokes and even sundried tomatoes or olives if you like, and you have a delicious spring inspired pizza that tastes great as an appetizer or for a light lunch or dinner. This pizza is so packed with green veggies and made with whole wheat pizza dough that it feels just a little guilt free eating pizza 😋😊. Give it a try! Continue reading Spring Onion Pizza with Kale Leeks and Gorgonzola