Quick & Easy!

This is a double-header blog. Yes, that means TWO recipes! And this time there’s a theme: Quick & Easy. My regular recipes tend to involve loads of ingredients, especially spices. I do get the grabsies in the kitchen, snatching up any nearby seasonings to see what they do to my dishes. But not everyone desires to grab & shake, grab & measure, grab & pinch with so many different spices to achieve deliciousness. If that describes you, my black bean corn salad and down-n-dilly pasta fill the bill. Each contain only 6-8 ingredients (even less if you don’t count “pinch of sea salt”).

[Note: I usually cook for one, so my serving sizes are smallish. Double the pasta recipe if you have a guest, but you might want to test it on yourself first.]

Black Bean Corn Salad
1 can black beans, rinsed & drained
1 cup frozen corn (don’t thaw)
1 small onion, chopped
1/2 cup cilantro, chopped
Juice from 2-3 limes
Pinch of sea salt

Add all ingredients together in a medium bowl. Stir gently so that beans don’t get smushed. Cover and refrigerate so flavors blend and corn defrosts but stays firm. You can add chopped red peppers for a pop of prettier color. Serve cold. It’s so good and great at a summer party.
----------------------------------------------------------------------------------Down-n-Dilly Pasta
Rice fettuccini (may use wheat-based pasta, any variety)
2-3 T. olive oil
1 T. dill powder
1 tsp. garlic powder
Pinch of sea salt
Pinch of feta cheese (about 1-2 tsp.)
Sprinkle of dry-roasted sunflower seeds
Optional: 1 spritz liquid aminos

Boil one fistful of pasta (broken in half) ‘til al dente and drain. Return noodles to pot over low heat, add oil, stir. Mix in spices, seeds, and feta. Remove from heat and serve. Quick and tasty!

Experiment by substituting a sprinkle of wheat-free tamari for the aminos, if you’re using them. Vegans can remove the feta and try a pinch of nutritional yeast (or go without it).

Enjoy and Veg Appetit!