Slow Living: Summer Pasta Salad

You may have already guessed this, but I am not a summer person! The crisp winter weather is much more my style. However, one thing I do like about this blessedly short season of summer is all the fresh vegetables.

We signed up for the summer CSA program through Grey Arrow Farms this year, and the veggies have been amazing. Beets, carrots, lettuce, micro-greens, radishes, swiss chard, and more have been filling our fridge, With the little heat we’ve had, my itty bitty garden has finally started to grow, so I have an abundance of thyme, rosemary, & basil. The hot weather also comes with the staggering urge to avoid turning on the oven at all.

veggies + pasta

Life is not worth living if I cannot have pasta or bread again.
— Monica Seles

The solution to all the summer cooking woes is pasta salad. That’s right. Pasta. Salad. You can make a gigantic pot of pasta and throw in all your veggies & herbs and live off sweet, delicious carbs for the next week. Here’s how to make it:

  • Start off by cooking as much pasta as humanly possible. Use whatever variety speaks to you - fusilli, spaghetti, orzo, macaroni…the possibilities are endless.

  • Cut up a ton of veggies & throw them in a bowl with the noodles. Add some fresh herbs. Toss in some cubed cheese (or meat, if that’s your jam). Go crazy.

  • Think about what sort of sauce you love. Put that sauce on your pasta salad.

It really is that simple. I’ve posted three of my fav combos below - try them all, or make up your own!


Tasty Tahini (like the sauce)

  • Pasta: Rotini

  • Add-ins: peppers, zucchini, cherry tomatoes, sliced cucumber, corn, edamame or peas

  • Sauce: 1/2 cup tahini, 1/2 cup apple cider vinegar, 1/4 cup nutritional yeast, 1 garlic clove, salt & pepper to taste. Whiz it all up in the food processor and drizzle over pasta. Top with fresh basil (or cilantro, if you’re gross)


Mediterranean Blend

  • Pasta: Spaghetti

  • Add-ins: kalamata olives, capers, cherry tomatoes, sun-dried tomatoes, grated Parmesan cheese, dill or basil. You can also sub out the Parm for bits of mozzarella or bocconcini)

  • Sauce: 1/2 cup olive oil, 1/2 cup balsamic vinegar, salt & pepper to taste

Oh the Pesto-bilities

  • Pasta: Orzo or macaroni

  • Add-ins: micro-greens, chopped kale, broccoli, peppers

  • Sauce: all the pesto - basil pesto is a big hit in our house

Happy carb-loading!

- Aims

Cookbook Club

A few months ago I read an article about book clubs. More specifically, Cookbook clubs. Simply put, a cookbook club is a group of people who all decide to read the same cookbook, pick a recipe, make said recipe, and then get together to enjoy the results. The idea immediately grabbed me because a) I love cookbooks, and, b) I love eating. 

After pitching the idea to my friends (and some friends of friends), we had our first meeting on May 13th to pick a cookbook. We decided on "Oh She Glows" by Angela Liddon. "Oh She Glows" is a fantastic cookbook, blog, and app. I'm not a full-time vegan, but if Angela was my personal chef I could be. The recipes are simple to make and I honestly have enjoyed every one I've tried.

My contribution to the group was the Protein Power Goddess Bowl. It's a flavourful, veggie-filled bowl with a delicious Lemon-Tahini dressing. Barley & lentils make it really hearty, and it's even better heated up as leftovers for lunch! 

Some other memorable dishes from our get-together were the Crispy Smashed Potatoes with Avocado Garlic Aioli, One Bowl Chocolate Chip Cookies (gluten free!), and Golden Red Lentil Dahl (seriously, this dahl was off the hook, get the recipe here). 

It was a great night, and a lovely way to bring friends together to enjoy good food. If you're looking for the Oh She Glows cookbook, follow the link on the cover photo above. My personal copy was purchased from Chapters, but I've seen it stocked at Costco occasionally. Keep your eyes peeled!

- Amy