Whole Bowls by Allison Day

Whole Bowls (3 of 4)

I will honestly admit when I see cookbooks that focus on diet specific topics I generally pass them by.  I am the furthest from vegetarian there is and fortunately I don’t have a gluten sensitivity.  However when I had a chance to check out fellow blogger Allison Day’s (from Yummy Beet) new book Whole Bowls I took a moment to really think about why I should ( instead of should not) cook from it. Three things came to mind:

Whole Bowls (2 of 4)

Radicchio with Beets, Sweets and Classic Balsamic Dressing

First reason is the idea of recipes designed to be assembled tidily in your favorite bowl or plate. Each and everyone of Allison’s recipes are stunning to look at.  And she tells you how you can personalize them , adding or subtracting things or making parts ahead of time if you are super busy like I am. My slightly OCD personality loves these things.

Eat your Greens Salad With Chickpea Croutons and Green Goddess Dressing.

Eat your Greens Salad With Chickpea Croutons and Green Goddess Dressing.

As the title of the above recipe states and my second reason to opening this book is that I do in fact need to eat more greens. Reds. Oranges. Yellows. You get the picture.  I had planned on a weekly salads and veggies project for the New Year that has failed epicly so I was pleasantly surprised that simple recipes like this can help me along. And this dressing is outstanding.  The recipe makes much more than you need so it was perfect for veggies stick at lunch the next day and (sorry vegetarian friends) the best hot wings dip.

Double Grain Wild Mushrooms Risotto

Double Grain Wild Mushrooms Risotto

And the final reason is all about supporting my fellow writers and cooks.  It’s a tough world out there and any help we can give each other makes our community brighter. And by pushing aside my bias towards vegetarian based dishes and realizing I can still enjoy meat and the recipes in the book I have added healthy recipes to my repertoire. Delicious, gorgeous recipes.

I’m not the only one placing this cookbook front and center on my shelf. Check out what my friends are saying. And thank you Skyhorse Publishing for my wonderful copy.

Aimee (Simple Bites)

Charmian (The Messy Baker)

Jenny (The Brunette Baker)

Louisa (Living Lou)

Kelly (kellyneil.com)

Mardi (eat. live. travel. write)

Mairlyn (mairlynsmith.com)

Jan (Family Bites)

 

Summer Vegetable Pasta

It’s nice to have a meatless main dish every once in awhile.  This one is packed full of healthy and delicious vegetables. For those who can not live without meat serve this as a side dish to grilled chicken or beef.

Serves 1/4

Summer Vegetable Pasta
Save RecipeSave Recipe

Ingredients

  • 4 oz cooked pasta, any shape
  • 1 tbsp olive oil
  • 2 cups yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1/2 cup onion, chopped
  • 2 cups tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/4 cup ricotta cheese
  • 1 egg, beaten

Instructions

  1. Preheat oven to 400 degrees F. Coat a 8" casserole dish with cooking spray.
  2. In a large skillet over med-high heat the oil. Add the zucchini, squash and onion. Saute for 5 minutes.
  3. Add the tomatoes and garlic and cook for 3 mintues.
  4. Remove from heat and stir in the cooked pasta, 1/2 the mozzarella, basil, oregano, 1/2 tsp salt and the pepper flakes.
  5. In a small bowl combine remaining salt, ricotta and egg.
  6. Stir the ricotta mixture into the pasta.
  7. Pour into the prepared pan.
  8. Sprinkle with remaining cheese.
  9. Bake in preheated oven for 15 minutes or bubbly and browned.
Recipe Type: Main Dishes
7.6.4
169

Preheat oven to 400 degrees F. Coat a 8″ casserole dish with cooking spray.
In a large skillet over med-high heat the oil. Add the zucchini, squash and onion. Saute for 5 minutes.

Add the tomatoes and garlic and cook for 3 mintues.

Remove from heat and stir in the cooked pasta, 1/2 the mozzarella, basil, oregano, 1/2 tsp salt and the pepper flakes.

In a small bowl combine remaining salt, ricotta and egg.

Stir the ricotta mixture into the pasta.

Pour into the prepared pan.

Sprinkle with remaining cheese.

Bake in preheated oven for 15 minutes or bubbly and browned.