Fabulous Couscous Salad for Fabulous Hot August Nights!

Here is a quick easy go-to salad I've been making all summer. I probably need to make bigger batches of this because it is so yummy and healthy. I usually serve it with grilled chicken or salmon, and of course a glass of ice-cold Cakebread Chardonnay.

Couscous Salad

1 cup of whole wheat couscous prepared according to directions

1/2 cup of diced and peeled cucumber

1/2 cup diced tomatoes

1/4 cup diced red onion

1/4   cup of chopped basil

2 tablespoons of Orange Muscat Champaign Vinegar (Trader Joe's)

2 tablespoons of EVOO

Dash of sea salt and fresh ground pepper

Mix veggies then add the couscous once it is cooled down. Add vinegar and olive oil.
Chill for thirty minutes before serving.



Pop open your favorite glass of vino and enjoy!
 

Make Meatless Monday Fabulous For Picky Eaters!

I made this pasta the other night and my family gobbled it up. I decided to change up an old standby recipe. You can definitely add spinach, asparagus, garlic or any veggie your heart desires.  I choose to use broccoli a.k.a. "trees" in my house.

Bow Tie Bruschetta Pasta With Broccoli

-1lb of Bow Tie Pasta

-1 cup of Cherry Tomatoes cut in half

-1/2 cup of fresh Basil chopped

-2 cups of Broccoli

-A generous splash of olive oil (2-4 Tbsp.)

-Dash of Sea Salt

1/3 (give or take a few teaspoons) of grated Parmesan

Bring two pots of water to a boil, one for your pasta and one for the broccoli. Add pasta with a dash of salt to one and let it cook for about 8-10 minutes. Add your broccoli to the other pot for one to two minutes. Be sure it is still bright green when you remove it.

Strain the broccoli and put in a large bowl on top of chopped tomatoes and basil. Add a few tablespoons of EVOO and a dash of sea salt.

Once pasta is cooked and strained add it to the large bowl of veggies. Add Parmesan with another generous dash of EVOO and mix.

I like to add a little more basil to each plate as garnish and you can always add a dash more cheese and a sprinkle of fresh ground pepper.

Nom nom!