Saturday, September 11, 2010

Adventures in Cooking: Vol. 9

Here are a few recipes I have made lately using up the last remnants of this summer's gardening bounty. 

First up, Black Bean Tostadas with Cucumber Corn Salsa. I dreamt these up when I was trying to find a way to use up some of the cucumbers I had grown.  The lime flavored salsa provides a fresh and healthy compliment to the home made tostada shells which are ten times better then any store bought tostada shells.  Overall this is a very light but satisfying meal!  Serve along side some beans or rice and you are good to go.

Next up, a taco salad I made with Marinated Veggies.  This is a very versatile recipe feel free to use any veggies you like.  I cooked the veggies and served over some mixed greens with fresh made refried beans, jack cheese, sour cream, corn salsa from Trader Joe's and avocado. 

Last but not least, Skillet White Beans, Spinach and Tomatoes over LInguine.  This is a quick meal that packs a flavorful punch.  I used fresh tomatoes instead of canned, added extra garlic and subbed feta cheese for the parmesan.  Whole wheat spaghetti was my base and I served this along with some garlic cheese toast, yum!

No comments:

Post a Comment