Summer Succotash Pesto Orzo

I love a recipe that is just as delicious cold for leftovers as it was when it was first cooked, especially in the summer when I try to avoid heating up the kitchen as much as possible. This recipe combines so many delicious flavors. Sweet corn, zesty garlic pesto, lots of fresh summer veggies, lemon to brighten things up and a bit of Parmesan for a hearty touch. This is not your typical Succotash but includes a lot of the same flavors that makes for a substantial meatless meal when combined with Orzo. Everyone in my family dove in for seconds and we still had leftovers for lunch the next day!

Serves 6-8



1 medium onion, diced small

4 ears corn, cut off cob

1 large zucchini, diced small

1 large yellow squash, diced small

16 oz fresh shelled peas

1/2 C carrot, diced small

4 cloves garlic, minced

4 T butter, divided

2 T olive oil

1 box orzo pasta

1 C pesto sauce (store bought -or- this is a great Pesto recipe)

1 handful basil leaves, rough chopped

1/4 C chopped chives

Juice of 1 lemon

Shaved Parmesan for topping



Place a large pot filled with salted water on stove and bring to a boil. Cook orzo to box directions. Drain and return to cooled pot and add 2T olive oil. Stir to combine and let cool. Add pesto and stir through.

Sauté the onion and carrots on medium high heat in 2 T butter, 5-6 minutes. Add corn a  little salt and pepper and sauté 3-4 minutes. Remove corn mix from the pan and set aside. Put remaining butter in sauté pan and cook zucchini, squash and peas 5-6 minutes, stirring occasionally but not continuously so the veggies brown a bit. Add garlic, a little more salt and pepper, stir and sauté 2-3 more minutes.

Mix all veggies with the pesto orzo, add the chopped basil and chives and squeeze lemon over top. Mix everything together and top with shaved Parmesan.


Veggie Coconut Curry

This is a great, healthy weeknight meal that can be thrown together pretty quickly. If you have limited time buy pre-cut mushrooms, carrots, cabbage and broccoli for less prep and cleanup. I like to use veggie or chicken stock as the cooking liquid in the rice for a little more flavor. This is one of those dishes that is endlessly riffable (I know that’s not a real word, but aca-scuse me). Hate mushrooms? Change them up for diced zucchini. For a little protein add chicken, use shredded rotisserie if you’re short on time. Curry is a go to at our house because it is one of those dishes that is excellent re-heated for an easy work lunch the next day. Enjoy!


Serves 4


2T butter

2T Olive Oil

1 medium yellow onion, medium dice

1C Sliced baby Bella mushrooms

1C broccoli florets

1 jalapeño, sliced thin (less if you’re sensitive to spice)

1C Sliced carrots

2 garlic cloves, minced

1/2C shredded cabbage

2T tomato paste

3T red curry paste

1T sriracha sauce

2C Chicken or veggie stock

1 can coconut milk (lite can be substituted)

Salt and Pepper TT

Basmati or Jasmine Rice prepared according to package directions


Heat a large skillet over medium high heat. Add 1T oil and 1T butter followed by the diced onion. Season with a little salt and pepper and sauté 2-3 minutes. Add mushrooms and stir to coat, sauté 2-3 more minutes until mushrooms begin to brown. Add garlic and sauté 1-2 minutes, making sure not to burn the garlic. Remove the mushrooms and onion mix and set aside on a plate. Add remaining oil and butter to the pan followed by the carrots, jalapeños and broccoli. Stir and season with salt and pepper. Pour 1/3C of the chicken stock in the pan and allow to simmer 2-3 min while liquid reduces. Remove the carrot and broccoli mix and set aside with the mushrooms and onions. Add curry paste, tomato paste and sriracha to pan then whisk in chicken stock a little at a time until combined. Pour coconut milk into the curry and stock mixture and whisk until blended. Season TT with salt and pepper. Simmer 4-5 minutes to reduce a bit. Add all sautéed veggies and shredded cabbage to the skillet of sauce and combine. Simmer 3-4 minutes to let all flavors combine. Serve over rice. Enjoy!

Tip: Serve this over sautéed riced cauliflower or zoodles for a low carb option.

Spaghetti Squash Taco Bake

img_0574-1Serves 4-6


1 large spaghetti squash

1 lb grass fed ground beef (I like 90/10)

1/4C chopped white onion

2 garlic cloves, chopped

1 1/2C roasted corn cut off cob (or 1 can corn drained)

1 14oz can fire roasted tomatoes

1 can black beans, drained and rinsed

1 1/2C shredded cheese (Mexican or Pepper Jack)

1 T olive oil

2T chopped cilantro

2 T taco seasoning


Avocado for garnish

Lime wedges to garnish

Salsa to top


Preheat oven to 400*. Cut spaghetti squash and scoop out seeds. Season with Salt and place face down on baking sheet. Bake 45 minutes to 1 hour at 400* depending on size.

While squash bakes: Preheat a heavy bottom skillet on medium high heat. Pour oil into pan and then add beef. Break up beef while browning. When beef is about half way through cooking add taco seasoning, onion, garlic, salt and pepper. Cook through and then move browned meat to a plate. Turn pan down to medium heat and add in beans, roasted tomatoes, corn, S&P to taste. Sauté until liquid from tomatoes cooks off (6-8 min). Turn off heat.

When squash is done remove from oven and use fork to scrape across the short side of each half to shred into long strands. Scoop one half of squash into 8 x 8 baking dish. Next top with layer of half the bean and corn mix. Follow with half the beef and then half the cheese. Repeat the layers (squash -> corn/beans -> beef -> cheese). Sprinkle top with cilantro and place back in 400* oven for 8-10 minutes.

Serve with lime wedge, avocado slices, salsa and a sprinkle of cilantro (if you like the stuff).