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roasted nectarines

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My Favorite Summer Ingredients

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I love summer because it means eating lots of fresh food. Whether it’s produce that came from the store, farmers market, CSA or berry farm, summertime produce is full of flavor and is generally super easy to prepare. If you want to get out of the kitchen, no problem — most summertime ingredients taste great either raw or grilled. Here are a few of my favorites. 

1. Berries

My family loves to go berry picking during the summer. Blueberries, blackberries, raspberries, strawberries: any berry, anytime, anywhere, and I’m happy. We are lucky to live in Oregon, where there is an abundance of U-pick farms. I love to eat berries plain, add them to a Greek yogurt parfait, mix them into scone batter, or enjoy them with ice cream. 

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2. Corn

Corn on the cob is such a perfect food because it’s fresh, flavorful, and fun to eat. I love corn when it’s boiled but I LOVE corn when it’s grilled. We recently grilled ours in the husk and found that it came off pretty easily after cooking, which is great because peeling away those corn “hairs” is often the one thing that makes an otherwise easy food seem like a bit of a pain to prepare. I like corn with a little bit of olive oil or butter and salt and pepper, but I also like it with no seasoning at all. Especially when it comes to sweeter corn, I think it’s just as good naked. 

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3. Tomatoes

It’s difficult to beat a garden-fresh tomato (or a handful of garden-fresh cherry tomatoes). I love them raw or in salads and I LOVE them roasted. I think roasted tomatoes make the perfect addition to pasta, sandwiches, eggs and more. 

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4. Peaches and Nectarines

I love peaches and nectarines. I think they have the perfect amount of sweetness to seem decadent enough on their own, but they’re also delicious when combined with ice cream, cobblers, or other desserts (especially if they're grilled). Blend a peach in a blender and throw it in a popsicle mold, add a layer of coconut milk, and you have yourself an amazing peaches ‘n cream pop (I learned this trick from Fit Girls Guide). 

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5. Zucchini

Zucchini is one of those foods that everyone always seems to have an abundance of in their gardens, and I for one do not complain when asked to take on some of the overfill. I love to spiralize zucchini and use either in conjunction with or as a replacement for pasta. I also love the taste of grilled zucchini. In my mind there are few things more perfect than a big platter of grilled veggies. If for whatever reason you’re getting sick of grilling things this summer, you can always slice zucchini up thin and bake in the oven for some delicious homemade zucchini chips. 

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Worth Mentioning:

watermelon, green beans, summer squash, pineapple. Yum!

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From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines

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Today I'm making another pasta recipe using Banza chickpea pasta. If you haven't been following my previous posts, here's a quick recap: Banza contains two times the protein, four times the fiber, and half the net carbs of traditional pasta. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza is made from chickpeas, tapioca, pea protein and xantham gum. Banza is not paying me to speak on their behalf, but they did send me six free boxes of pasta. I have been using this free pasta to experiment with different recipes. In all previous weeks I've followed a recipe, but this week I challenged myself to create my own. I was inspired by recipes I've tried in the past but decided to go completely off-book and create everything from scratch in the moment. The result was a dish that has a creamy pesto sauce with a slight kick mixed with perfectly roasted savory tomatoes and sweet nectarines. 

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To me this dish screams summertime. I ended up using about a third of the tomatoes pictured here, plus two of the nectarines. While the oven preheated to 325, I sliced everything up and placed on a baking sheet covered with tin foil. 

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I sprayed everything with a little spray oil and sprinkled with a touch of sea salt. I baked for 15 minutes on one side, flipped everything over, and baked for 10 more.

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While those roasted, I assembled my pesto ingredients. I used 1 cup of soaked cashews (which I started soaking a few hours prior), 1/4 cup nutritional yeast, 1/4 cup olive oil, 1/4 cup water, a package of basil, a clove of garlic, a sliced jalapeño, and salt and pepper to taste. If you're sensitive to spice, you could make this with either a deseeded jalapeño or leave the jalapeño out entirely. If you want to kick it up even more, add another jalapeño or choose a hotter style of pepper like habanero. For me, one jalapeño with all the seeds was perfect. 

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There are few things I love more than throwing a bunch of ingredients into a food processor and ending up with something tasty. Making this thick, creamy pesto could not have been simpler.

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From there I boiled a pot of water and threw my pasta in. One thing I love about Banza is that it cooks rapidly. (Did I mention I'm not paid by Banza? I swear I'm not paid by Banza. I just love their pasta.)

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I know I mention this every time I make a recipe with Banza, but I again want to reiterate that it has the taste, texture and appearance of regular pasta. If you're nervous about a pasta made from chickpeas, rest assured there is absolutely no chickpea flavor. This just tastes like straight-up delicious noodles. 

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Look at those beautiful shells, all drained and rinsed. (Do not skip rinsing. If you do, you'll notice a real starchiness and stickiness.)

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I loved the hint of green that came out when I folded the pesto into the pasta, but I couldn't wait for the bold pop of color I knew was coming with the next step. 

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I've been obsessed with roasted tomatoes all summer, but I think the real showstopper in this dish is the nectarines. A little sweetness in each bite makes this pasta refreshing and memorable. 

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The whole recipe took about 20 minutes to make. It is packed with healthy fruits and veggies but does not taste like "health food." This dish got the seal of approval from my husband, who I don't think immediately realized that I hadn't followed a recipe to make it. For a quick, light summertime meal, I think this pasta is perfect.

FROM KRIKE'S KITCHEN: BANZA RECIPE #4, SPICY PESTO PASTA WITH ROASTED TOMATOES AND NECTARINES

INGREDIENTS:
1 box Banza pasta
1/2-1 cup cherry and grape tomatoes
2 nectarines
1 cup soaked cashews
1 handful basil
1 jalapeno
1 garlic clove
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 cup water
Sea salt
Pepper
Spray oil

DIRECTIONS:
See above.

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