Tag Archives: SaladXpress

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

Although summer’s end is slowly approaching, I do love the bounty of late summer vegetables stacked high in the markets right now. The bright greens, reds, yellows and purples are calling my name every time I go shopping. I can’t help but center more meals around zucchini, squash, tomatoes and herbs while I still have the chance.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

The love for these gorgeous veggies is what inspired this spicy pasta. I love that it lets me eat tons of delicious healthy foods – without feeling like I didn’t get enough to eat. The warm pasta, the bright cheese and the colorful vegetables are filling but not heavy, so it’s perfect for dinner on a summer evening.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

In fact, this pasta works great for potlucks and parties, or when you have so much zucchini and squash you almost feel buried by it. (Just me?) I’m always looking for new ways to use zucchini since it’s so inexpensive this time of year. This recipe makes a lot of pasta. Take leftovers for lunch or send them to school with your kids.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeachSpicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach


Spicy Summer Vegetable Pasta
SERVES: 6

Ingredients
1 package (16 oz.) ruffle pasta
3 Tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 package (6 oz.) crumbled feta, divided
2 cups arugula
1 cup pitted kalamata olives
1 package (0.75 oz.) fresh basil, sliced
Instructions
Cook pasta according to manufacturer's directions. Drain.
Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
Add yellow squash and zucchini and cook for 3 minutes.
Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
Add vegetable mixture to bowl and toss until well blended.
Garnish pasta with remaining feta.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach

A few weeks ago, we took a class at a local culinary school. The focus was healthy eating, and we were able to enjoy a few snacks when we arrived. Laid out in front of us were beautiful piles of bright green kale chips and crisp orange sweet potato chips. I thought to myself I’d just have a bite of each, but that turned into a handful. Everyone was obsessed with these healthy snack replacements, so we came up with our own recipe as soon as we got back.

Sweet Potato Chips Recipe from Everyday Good Thinking, the official blog of !HamiltonBeach

 

These oven-baked sweet potato chips can be sliced by hand, but we used the SaladXpress™ Food Processor to slice the chips directly into a large bowl. We then tossed them with olive oil and salt, and baked them until crisp. Waiting a few minutes for the chips to cool helped them become crunchy, and then it was time to dig in. Try these sweet potato chips at home as a healthy alternative to your usual bagged snacks.

 

Sweet Potato Chips Recipe from Everyday Good Thinking, the official blog of !HamiltonBeach

 

 


Sweet Potato Chips
SERVES: 6

Ingredients
1 small thin sweet potato, peeled
1 teaspoon olive oil
Salt
Ground cinnamon, optional
Instructions
Preheat oven to 425°F. Line two cookie sheets with parchment paper.
Using slicing cone of SaladXpress, add sweet potato to food chute. Process until sliced.
Toss sweet potatoes with olive oil. Arrange sweet potato slices in a single layer on cookie sheets; sprinkle with salt if desired.
Bake 10 minutes. Turn each sweet potato slice over; bake an additional 8 to 12 minutes or until sweet potatoes are lightly browned and crisp.
Sprinkle with cinnamon. if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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