Now that summer is in full swing, and the little ones are pretty much out of school, we want to spend most of our days at the pool or outside having fun!  This simple pasta recipe is a perfect dinner to throw together last minute, and it takes about as long as it takes to cook the noodles to throw together!  The mix of white beans, pasta, pine nuts gives it a nice tuscan flavor with not a lot of hassle.

Pasta with kale, spinach, mushroom, and pine nuts

Olive oil

One package Spaghetti noodles, cooked according to package instructions

1 tablespoon olive oil

1/2 large red onion sliced thin
1 cup mushrooms, sliced

2 cups chopped spinach

2 cups chopped kale

3 cloves garlic, minced

1/4 cup pine nuts

1   14 oz can great northern beans, drained and rinsed

Top with:

fresh basil

olive oil

balsamic vinegar

salt and pepper

Red pepper flakes

Pecorino roman cheese or parmesan, shredded

Cook noodles according to package directions.

While noodles are cooking, heat olive oil in a large skillet over medium heat.  Add onions, mushrooms, and sauté for 5 minutes, next add spinach, kale, garlic, and pine nuts, and sauté for an additional 3-5 minutes.  Add drained white beans to the skillet.

Place noodles onto your plate, and top with bean, mushroom, pine nut, and kale mixture.  Top with fresh basil, a drizzle of olive oil, balsamic vinegar, salt and pepper, or red pepper flakes, and pecorino romano or parmesan cheese on top!

Enjoy!

Sometimes it seems difficult to eat healthy, but really some simple vegetables thrown together to make vegetable lettuce wraps are simple to make, and very healthy for your paired with a little brown rice inside.

{Vegetable Lettuce Wraps}

You can put any vegetable you like in them, it really is up to you.  This is what I put in it.

Lettuce
Brown Rice
Red Onion Slices
Cucumber
Red Peppers
Garbanzo beans
Avocado
Shredded carrots
Radishes

Add a drizzle of my favorite vinaigrette:

Makes 1 cup (8 ounces)

1/4 cup white wine vinegar
1 tablespoon grainy dijon mustard
1/2 tsp sea salt
1/4 tsp fresh ground pepper
2 teaspoons agave nectar
3/4 cup extra virgin olive oil

In a small bowl, whisk together the first five ingredients.  Slowly whisk in olive oils.

Enjoy!

Banh Mi Vietnamese sandwiches are SO good!!  So, I decided to try my hand at making a burger version of the popular Banh Mi sandwich.  And, I believe I have succeeded.  With BBQ season underway, these twist on the traditional burger might just be the next thing to cook up at your next cook out!

{Banh Mi Burgers}

Makes 8 Burgers

2 pounds ground pork
1-2 tablespoons fish sauce
1/4 cup shredded carrots
2 shallots, minced
2-3 cloves garlic, minced
1 tablespoon soy sauce
2 teaspoons sugar
1-2 tablespoons lemongrass minced (I like to buy this pre-minced in the freezer section at an Asian market)
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 egg whites

Spicy Mayo

Mix 1/4 cup mayo with a few squirts of hot spiracha sauce for some spicy mayo, set aside.

In a medium bowl, combine all the ingredients well, and form into patties.  Grilled over the barbecue or pan fry about 2-3 minutes per side, or until the pork patty is cooked all the way through.

Serve over kaiser roll buns, spread with spicy mayo, and add shredded carrots to the top, sliced cucumber and fresh cilantro.

Enjoy!