Zucchini Ribbon Pasta

Ingredients 3/4 pound whole-wheat fettuccini 2 medium green zucchini (about 1 pound) 2 medium yellow zucchini (about 1 pound) 3 tablespoons olive oil 4 cloves garlic, chopped 1 cup low-sodium chicken broth 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons 1/3 cup finely minced parsley leaves, plus more for garnish 1 cup thinly sliced basil leaves, plus more for garnish 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepperSalt Directions In a large pasta...Read more...

Marinated Heirloom Tomato Salad

Ingredients 3 tablespoons balsamic or red wine vinegar 2 tablespoons extra-virgin olive oil 3 pounds mixed firm-ripe heirloom or other tomatoes 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh basil leaves Salt and cracked black pepper How to Make It Step 1 In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint,...Read more...

Black Bean + Sweet Potato Tacos

Ingredients 8 corn tortillas 2 15-ounce cans organic black beans (look for cans that are BPA-free) or 1½ cups cooked black beans 1 large sweet potato, diced pinch of red chili flakes 2 tablespoons olive oil (you can also use 1 tablespoon of raw coconut oil) salt + pepper Preparation 1. Heat olive oil in a large frying pan over medium-high heat. Add a pinch of red chili flakes and let heat for a few seconds in the oil. Add the sweet potatoes and season with salt and pepper. Turn the heat down...Read more...