I'd like to share two great recipes with you for using some of your garden delights, Pesto Chicken Quinoa Bowl and Garlic Basil Ratatouille.
The first dish I enjoyed at First Watch, a restaurant that specializes in truly healthy fare. The Pesto Chicken Quinoa Bowl was absolutely delicious. It consisted of cooked quinoa, kale, shredded carrots, house roasted tomatoes, lemon chicken breast, basil pesto sauce, Feta crumbles and fresh herbs. My waitress mentioned that she makes this dish at home because she can't get enough of it. Experiment and have some fun with this recipe.
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Garlic Basil Ratatouille
2 Tbsp of olive oil
1 yellow onion, diced
1 yellow or green pepper, diced
6-8 cloves of garlic, minced or pressed
1 zucchini, diced
1 yellow squash, diced
1 small eggplant, cubed
14 oz of crushed or diced tomatoes (fire roasted adds flavor)
1/3 cup chopped basil leaves
2 Tbsp pine nuts
Salt & Pepper
Heat oil in a large soup pot and add onion, peppers and garlic. Saute for a few minutes. Add squash, eggplant and tomatoes and simmer until vegetables are soft. Add basil leaves, pine nuts and season to taste.
Serve over cooked quinoa, whole grain noodles or brown rice. Delicious and hearty! Great for a cool fall day.
Do you have a favorite fall recipe? Do share.