Goat Cheese Zucchini Rolls

Ingredients:

2 oz goat cheese w/herbs (chevre w/ herbs)

1/2 tsp lemon juice

1 tbsp chopped Italian parsley

2 medium zucchini, thinly sliced, lengthwise

10-20 small basil leaves

10-20 baby spinach leaves

1 tsp oil

salt & pepper

Directions:

In a small bowl, mix cheese, lemon juice and Italian parsley. Set aside. Slice zucchini lengthwise. Brush both sides with olive oil and sprinkle with salt and pepper. Grill for 2 minutes on each side. Place teaspoon size amount of cheese at the top of the zucchini, place 1-2 leaves of basil and 1/2 leaves of spinach on the cheese and roll.

video found here

Empty the Fridge Pasta Salad (vegan)

I've been working crazy hours at work so I haven't been able to cook as much as I like. The produce I purchased 4th of July weekend really needed to be used, so, inspired by my friend Becki's pasta salad, I made this:

(sorry for the ghetto picture, this is 2nd day pasta salad I had for lunch at work today)

Really, you could use any vegetables you have on hand - the most important veggies are the onions and garlic since they give the most flavor.

Ingredients:

1/2 package of twirly brown rice pasta

1 tbsp olive oil

1 clove chopped garlic

1 pkg asparagus

1/2 package crimini mushrooms

1 small onion diced

3 zucchinis

1 cube vegetable bullion

Dressing:

1/4 tsp seasoning (lemon pepper, Spike, or TJ's Everyday Seasoning)

1/2 tsp rice vinegar (or more to taste)

1 tsp olive oil (or more to taste)

Boil rice pasta for 7 minutes, drain and set aside in a medium bowl. Add olive oil, garlic, and asparagus to frying pan, saute for 3 minutes on medium heat. Add remaining vegetables and bullion to pan and saute until onions are translucent and vegetables are tender (about 3 minutes). Stir vegetables and seasoning into pasta. Add 1/4 tsp rice vinegar and 1/2 tsp olive oil to bowl and stir. Taste pasta and add remaining olive oil and vinegar (or more) if needed.