Green Goddess Pasta

02 Jun 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , ,

I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!

pastaGreen Goddess Pasta

Adapted from Skinny Bitch in the Kitch

serves 6

Ingredients

4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts

Preparation

  1. In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
  2. Remove from the heat, add the butter,  swirling until it melts and set aside.
  3. In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
  4. Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
  5. Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
  6. Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging  teaspoon of salt, garlic and onion pepper.
  7. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve

Chicken Breasts Provençal with Roasted Garlic & Red Pepper Broccoli

01 Jun 2009 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!

I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.

The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!

chicken and brocChicken Breasts Provençal

 Adapted from The Culinary Institute of America, Hyde Park, New York

Makes 4 servings

Ingredients

  • 1 pound ripe plum tomatoes
  • 4 (6- to 8-ounce) skinless boneless chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons anchovy paste
  • 1/2 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 10 pitted brine-cured black olives, thinly sliced lengthwise
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon finely shredded basil
Preparation
  1. Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
  2. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
  3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered. (I have a wonderful warming drawer that is so perfect for this!)
  4. Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
  5. Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Roasted Garlic & Red Pepper Broccoli

Makes 4 – 6 servings

Ingredients
  • 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
  • 3 1/2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)
Preparation

Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing

25 May 2009 2 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , ,

This was fun to make and super good! Plus don’t they look like little hearts! This is such a romantic and heart healthy meal!

I used regular quinoa because I could not find organic red quinoa (and I had regular quinoa in the house 🙂 ), but I am sure this came out just as Delicious! You could always substitute the butter for oil to make this vegan and I doubt it would change a thing as the butter is just used to sauté the veggies. I did not have currants so I put more cranberries and apricots in then the recipe called for. You will also have some of the quinoa left over, but it makes a great leftover side dish.

lots of squash

2 heart squashBaked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing

Recipe adapted from The Flexitarian Table.

SERVINGS 8

INGREDIENTS
2 cups quinoa
4 tablespoons Earth Balance or olive oil
1 1/2 cups diced onion
sea salt or Kosher salt
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced fresh ginger
1 tablespoon chopped fresh sage
1/2 cup dried cranberries
1/3 cup dried apricots, chopped the size of raisins
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
freshly ground black pepper
4 medium Delicata squash, halved lengthwise, seeds and membranes removed
extra-virgin olive oil, for brushing

PREPARATION

  1. Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F.
  2. Simmer the quinoa in 4 cups of water until fluffy, 15 to 20 minutes.
  3. While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.
  4. Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes (add a tablespoon of water, if necessary, to prevent scorching.)
  5. In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, pumpkin seeds, nutmeg, and cinnamon, season with salt and pepper.
  6. Brush the skin of the squash lightly with oil. Place the squash, cut side down, in a baking pan large enough to hold them in a snug single layer.
  7. Pour 1/2-inch of boiling water into the pan and bake for 20 minutes (you want the squash to have softened slightly, but not completely). Transfer the squash to a plate and let rest until cool enough to handle.
  8. Stuff the squash halves with the quinoa mixture, return them, stuffing-up, to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife, 20 to 30 minutes more.

Raw Eggplant Pizzas and BBQ Chicken with Collard Greens and Crushed Sweet Potato

18 May 2009 1 Comment

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

So not only do I have the best husband but he is also so supportive of all my experimenting in the kitchen and my raw food diet. Only a few short weeks ago he bought me the best dehydrator ever, the Excalibur!!! We have been having so much fun! We dehydrated 2 different kind of mangoes, bananas, kiwis, pineapple, apples and strawberries. I even made fruit roll ups, sweet potato chips (BBQ and regular!) and kale chips (my favorite!!) last week, so Delicious and fun! So here is my first attempt at dinner in the Excalibur and it was super yummy!

Raw Eggplant Pizzas/Bruchetta eggplant pizza

  • 1 large eggpant  sliced 1/4″ thick (I did not peal it, but think I should have)
  • 1/2 cup nut cheese*
  • tomato slices 1/4″ thick
  • oregano and paprika

Spread tablespoon of cheese on each eggplant slice and then top with the tomato slices. Sprinkle oregano and paprika on top.
Place them in the dehydrator for 10 hours on until dry (most likely 8-10 hours), but still pliable.

* For the cheese I used the Pignoli “Ricotta” from the Zucchini-and-Green-Zebra-Tomato Lasagna with Basil-Pistachio Pesto Recipe from Pure Food and Wine

  • 2 cups raw pignoli nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast (optional; available in health food stores)
  • 1 teaspoon sea salt
  • 6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined, Gradually add the water and process until the texture becomes fluffy, like ricotta

BBQ Chicken with Collard Greens and Crushed Sweet Potatobbq chicken

This recipe is adapted from the The Hearst Corporation’s Cafe57 off the The Daily Green website. This was pretty much the worst written recipe I have ever seen so I had to rewrite it for you! haha  I liked the take on a healthy southern recipe. It is great comfort food without all the grease and dairy! Enjoy!

SERVINGS
6-8

INGREDIENTS
6-4 ounce pieces of chicken breast
1 onion, diced
2 cloves garlic, chopped
1/2 cup ketchup
1/4 tablespoon cayenne pepper
1/2 teaspoon chili pepper
1/4 cup red wine vinegar
1/2 cup molasses
2 bunches collard greens, washed and rough chopped
1/2 cup white wine vinegar
5 medium sweet potatoes, peeled and diced
1 cup nonfat milk (I used plain soymilk instead)
1 tablespoon honey (I used around 4-5 tablespoons)
Salt and pepper

PREPARATION

  1. Preheat oven to 375 degrees Fahrenheit
  2. In a 4 quart saucepot, saute half of the onion and garlic for 2-3 minutes. Add the cayenne, chili powder (I used crushed red pepper instead), ketchup, red wine vinegar and molasses and whisk to incorporate. Simmer for 10 minutes and cool. (by accident I dumped the entire crushed red pepper jar into the pot! I am not one to measure exact, unless baking. So I added much more of everything so it was not too overwhelming, but it was still a SPICY BBQ Sauce!)
  3. Boil the diced sweet potatoes until tender. Drain the potatoes and return to pan. Pour the non-fat milk/soymilk into the pan and mash the potatoes, but keep some texture. Add the honey and season with salt and pepper.
  4. Lay the chicken pieces on a baking sheet in a flat layer. Brush with the BBQ sauce on both sides and place in a 375 degree Fahrenheit oven for 20-25 minutes or until done.
  5. While the chicken is baking, saute the remaining onion and garlic in a 12″ pan for 2-3 minutes. Add the collard greens and cook for 2-3 minutes. Add the white wine vinegar and season with salt and pepper to taste. I also added a little lemon juice.

Pumpkin Pie in a Bowl Revisited by Natalia Rose

14 May 2009 2 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

More from Natalia Rose! In her book Raw Food Life Force Energy  she has a great recipe called Pumpkin Pie in a Bowl. In her new book Detox for Women  which concentrates on limiting the intake of sweets to starve out Candida, which can wreak havoc all over your body if not properly handled! So she updates her recipe and calls it Pumpkin Pie in a Bowl Revisited. The basic difference is that in the original you use 4 dates* and in the revisited recipe you use stevia. If you are not familiar with stevia it is something great to check out. It is a natural plant that has sweet leaves. It has been used in the health and diabetic communities for years. My favorite brand (courtesy of Natalia Rose!) is NuNaturals.

I would not suggest this recipe if you are not a carrot fan or like carrot juice. But since I love both carrots and their juice this was a great one for me. Plus the gorgeous bright color is so appealing!!

Blended foods are so great for you and digestion. It is a perfect way to receive optimum nutrition that is simple for your body to digest. The most recognizable blended food item to picture is a smoothie. When we make smoothies in my house we always add greens to them to make sure we are getting the most nutritious meal we can. This soup is very similar, raw soups generally are just vegetable smoothies. They can be delicious and are really great for your body! I even drank my soup last night in a glass, so fun! You can make all sorts of recipes or try things out on your own. Blended foods are so incredibly easy! Take veggies, put in blender, enjoy! I don’t think it gets any easier!

* Dates are such a perfect food and nature’s sugar, but when trying to starve out Candida they should be avoided.

pumpkin pie in a bowl revisited

Pumpkin Pie in a Bowl Revisited

  • 32 ounce carrot juice
  • 1 cup sweet potato peeled cubed (I used 2 small sweet potatoes)
  •  1 or 2 packet stevia or drops
  • 1/2 Avocado
  • 1/2 teaspoon pumpkin pie spice

Blend to perfection 🙂

Curries from around the World May 2009

13 May 2009 Leave a comment

by marisashealthykitchen in Vegetarian Recipes Tags: , ,

 

The Curries from around the World May 2009 issue of the The Vegan Culinary Experience is now available for download. This issue concentrates on curries from places like Thailand, Indonesia, Africa, and the Caribbean! This is really cool and has such great information and recipes in it. To download the issue, go to www.veganculinaryexperience.com/VCEMay09.pdf

Strawberry Heaven: RAW Strawberry Shortcake & Avocado and Strawberries with Honey Vinaigrette

12 May 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , , ,

I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂

The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.

RAW Strawberry Shortcake

top of cake

sede of cake

sliced cake

 RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Avocado and Strawberries with Honey Vinaigrette

I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!

Recipe from The Daily Green

strawberry avocado salad

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION

  1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
  2. Arrange the avocados and strawberries on 6 salad plates.
  3. Drizzle the vinaigrette over the fruit salad. Serve immediately.

Pasta Night

06 May 2009 3 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , ,

Last night was Pasta Night at our house. There is nothing quite as comforting as a big plate of spaghetti as far as I am concerned.

We made cooked Vegan Summer Garden Pasta and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes. My husband and I were both really happy with the turnout.

raw-noodles-and-pesto1

Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes

Noodles:

  • Zucchini (count on 1 per person)

You can use a spiralizer or veggie peeler to make long strands of zucchini for your noodles.

Basil-Pistachio Pesto:

I love the Zucchini and Green Zebra Tomato Lasagna featured in Raw Food Real World It is pretty much my favorite raw food recipe ever! For my pasta last night I used the Basil-Pistachio Pesto from the lasagna recipe.

  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • pinch of freshly ground pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

I then cut up some sun-dried tomatoes. I took the tomatoes and the pesto and poured over my pasta. I then enjoyed it very much 🙂

vegan-pasta

Vegan Summer Garden Pasta

This recipe was adapted from Skinny Bitch in the Kitch (a super fun vegan cookbook by the authors of Skinny Bitch) It is a gorgeous and colorful nutritious take on pasta. And as if there was not enough veggies in the pasta dish, I served this with steamed asparagus. If you are going to eat something like pasta, the best thing to do is load up on the veggies too.  I also made a point to serve whole wheat pasta for a more nutritious meal.

Serves 4 (or 3 servings for my husband)

  • 3 quarts of water
  • 5 teaspoons fine sea salt
  • 8 ounces whole wheat linguine, spaghetti or fettuccine
  • ¼ cup refined coconut oil
  • 6 shallots, thinly sliced
  • 1 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 4 cloves of garlic, thinly sliced
  • ¼ teaspoon pepper
  • 28 ounce can of Organic diced tomatoes
  • ½ cup thinly slices fresh basil
  • 2 tablespoons chopped fresh oregano
  • ¼ cup extra virgin olive oil

In a 4-6 quart stockpot over high heat, combine water and about 1 ½ tablespoons of salt. Bring the water to boil, add the pasta, and cook according to the package directions

Meanwhile, heat coconut oil in a 10-12 inch skillet over medium high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper and the remaining ½ teaspoon of salt and cook stirring occasionally, until the vegetables are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil and oregano, stirring until the tomatoes are heated through, about 2 minutes.

When the pasta is done, drain it and transfer to plates or platter and top with tomato mixture and serve.

Add salt to taste.

Sun-Dried Tomato Pesto

23 Apr 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.

img_17711

Zucchini Noodles with Sun-Dried Tomato Pesto

img_17731

Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil

Sun-Dried Tomato Pesto

quick and simple, this should take 20 minutes
recipe yield 2.5 cups

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
  3. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
  4. Stir in olive oil and Parmesan cheese.
  5. Season with salt to taste.
  6. Enjoy!

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

21 Apr 2009 1 Comment

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , ,

This is an amazing cooked veggie side dish! The vegetables are cooked until just tender to retain their fresh-from-the-market flavor. I love the use of all the fresh vegetables; how good they taste and how the colorful they are. The onions and the corn give off such a nice sweetness! mmm So good!!!

img_176811Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

recipe from Bon Appetit October 2008

Makes 6 servings

  • 2 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1 1/2 pounds)
  • 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

Previous Older Entries Next Newer Entries