Also making me happy right now? Baby clothes!

Everything in her wardrobe has now been washed and hung up in the closet. Hurry up, kid, there are some really cute outfits waiting for you!

And finally, I started a new book and I’m already completely obsessed.

I’m only about 30 pages in (I started right before bed last night but am planning on doing a LOT more reading today) but the story is fascinating and I can’t wait to read more.

The HUGE bunch of basil I bought at the farmers market last week still had plenty of leaves on it even after my numerous caprese salads, so I decided it was time to make pesto. But not just any pesto…

A lot of the time, Mike and I are on the same page when I make dinner: either we both like it, or we both don’t. This dinner, however, appealed much more to me than it did to Mike. It definitely isn’t as creamy as if it had been a pesto cream sauce, but white beans (to me, at least) are a great stand in, plus I love that they provide some extra fiber and protein. When I make it again, I might add some pine nuts (I completely forgot to) to up the richness just a little bit, but I thought the basil, lemon, and garlic provided plenty of flavor.

Recipe:
1 pound pasta (I used brown rice pasta)
2 cups white (navy) beans (drain but reserve the liquid)
2 cups fresh basil leaves
3 cloves garlic, chopped
juice of 1/2 lemon
1/4 cup olive oil
salt and pepper
3 cups broccoli florets, steamed (optional)

To make the pesto, combine the white beans, basil, garlic, lemon juice, salt and pepper in a food processor and pulse until smooth. Add reserved bean liquid as needed to get a creamy sauce, then add olive oil. Season to taste with salt and pepper.

Cook the pasta according to package directions, and drain.

Toss the pasta with some of the pesto sauce (you probably won’t need all of it) and broccoli, and heat over low heat, stirring often, to warm through.

Mary’s Gone Crackers brought crackers (which are fantastic)…

and cookies (which are not so fantastic)

I’m already familiar with Nutiva because I buy their Chia seeds, but now I really want to start getting their hemp seeds too.

There were quite a few fair-trade chocolate vendors. My favorite sample had orange zest and candied ginger.

Artisana had a whole bunch of nut butters to try… (and they weren’t the only ones. Apparently nut butters are a huge deal these days)

I tried some Earth Balance soy milk, and although I’ll probably stay loyal to almond milk, their chocolate flavor was amazing!

One of my favorite booths was selling fair trade products from Palestine.

Their olive oil was awesome, and apparently they will be carrying it at Rainbow Grocery soon!

A table full of vegan cookbooks completely sucked me in, and I ended up buying a signed copy of Color me Vegan by Colleen Patrick-Gourdreau (and got a picture with the author!)

I am SO excited to try the recipes in it!

There were tons of non-food vendors too, like Bon Ami (I’m excited to try their samples!)

A bunch of booths were selling body care products but Green Girl was far and away my favorite.

I COMPLETELY agree with everything this booth was saying…(even if there’s a misplaced apostrophe on the banner)

I didn’t end up seeing any of the speakers because i was loving chatting with the all the vendors, but it looked like there were some GREAT presentations on multiple stages covering everything from human rights to urban farming. If you live in Chicago, LA, New York, or Seattle, the festival will be coming to your city in the next couple months, and it’s definitely fun to check out.

Aaaaand now for the amazing quinoa cakes.

I made the recipe almost exactly as written, but I subbed basil for the chives. They are definitely a little crumbly when you first put them in the pan, but making sure you have enough oil helps keep them together. I can’t wait to try other variations (and the rest of the recipes in this AMAZING book)!

Recipe:
(adapted from Super Natural Every Day)

2 1/2 cups cooked quinoa
4 eggs, beaten
1/2 tsp sea salt
1/4 cup chopped fresh basil
1 white onion, finely chopped (yellow would be fine too)
1/3 cup freshly grated parmesan cheese
3 cloves garlic, finely chopped
1 cup bread crumbs (plus a few extra tablespoons if needed)
1-3 tbsp olive oil

Stir the quinoa, eggs, and salt together in a medium bowl. Add the basil, cheese, garlic, and onion.

Stir in the bread crumbs and let stand so the crumbs can absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple tablespoons of breadcrumbs and let stand a few minutes more.

Heat the olive oil (enough to coat the bottom of the pan – the exact amount will depend on the size of the pan you use) in a skillet or wide frying pan over medium. Pat the mixture into patties and cook in batches, about 10 minutes on each side, flattening so they’re about 1/2″ thick. Flip carefully! They should be browned on one side after 10 minutes – if not, adjust the heat.
Repeat with remaining quinoa mixture.

This wasn’t supposed to be a couscous-based recipe, but when you’re on the phone with your sister and you’re groping around in the dark, far reaches of the cupboard where you keep your grains (in jars that are all the same size) you may just happen to mistake couscous for quinoa and not realize it until after it’s in the boiling water. Honestly, I think either of them would work wonderfully here, and someday I might even try it with another of my favorite grains, pearl barley.

Those grain-based salads (like this one with quinoa and this one with barley) make such amazing dinners, because they’re healthy and filling, and the leftovers are so convenient for lunch.

Originally, this recipe called for grilling the vegetables, but when it’s 8:00 PM, 55 degrees, and foggy, standing around a grill isn’t the most appealing proposition. So I roasted the vegetables instead, tossed them with couscous and basil, and dinner was served.

Recipe:
(adapted from Veggie Belly)

balsamic dressing
1/4 cup balsamic vinegar
3 tablespoons olive oil
2-3 cloves garlic minced
salt and pepper

roasted vegetables
1 medium Japanese eggplant, cut into 1″ cubes
1 medium zucchini, cut into 1″ cubes
1 small red onion, cut into wedges
3/4 cup cherry tomatoes
10 button mushrooms, halved

salad
1 3/4 cups water
1 cup couscous
1/4 cup basil leaves, cut chiffonade

Preheat the oven to 475 F.
Whisk the dressing ingredients together.
Toss all the vegetables in a large bowl, and add half the dressing. Mix so that all the vegetables are coated, then spread onto a rimmed sheet pan and roast for 25-30 minutes, or until everything is tender.
While the vegetables are roasting, bring the water to a boil in a medium covered saucepan. When it boils, turn off the heat and stir in the couscous. Let stand, covered, for about ten minutes. Transfer the couscous to a large bowl and fluff with a fork.
Add the roasted vegetables, remaining dressing, and basil, and mix well before serving.

I think I was in about 4th grade when a new gourmet pizza place opened in our neighborhood. I was kind of shocked when our family looked over the menu. Potatoes on pizza? Pizza with olive oil and garlic instead of red sauce? What were they thinking?

Fortunately my taste in pizza has changed a lot since I was ten. This is a ridiculously simple, red sauce-free pizza that makes the most of summer’s perfect tomatoes and basil. Now that we have a basil plant thriving on our porch and beautiful heirloom tomatoes are cheap and plentiful at the farmers market, we’ve been eating this pizza at least once a week for the past month.

The crust comes from The Big Sur Bakery Cookbook and I’m not sure that I’ll ever make a different one. You need to plan at least a day in advance, as it’s best when it’s had at least 24 hours in the fridge (but I’ve also let it rest for as few as eight hours and it’s still pretty good). If you’ve got a stand mixer, it comes together in less than 10 minutes!

Recipe:
(adapted from The Big Sur Bakery Cookbook)

crust
3/4 cup warm water
1/2 tsp active dry yeast
1 2/3 cups bread flour
1 tsp salt
cornmeal

pizza
2 cloves garlic, finely minced
2 tbsp olive oil
2-3 freshly picked heirloom tomatoes, thinly sliced
8-10 thin slices mozzarella
3 tbsp fresh basil, sliced into thin ribbons

Dissolve the yeast in water and let stand 5 minutes. Pour into the bowl of a stand mixer and add the flour and salt. With the dough hook, mix on low for 2 minutes, medium for 2 minutes, then high for 2 minutes. If the dough is too sticky, add a little flour. Divide into two equal balls and place on a plate, then cover with plastic wrap and refrigerate for at least ten hours. Remove from the fridge about 45 minutes before you plan to bake pizza.

Preheat a the oven (with a pizza stone if you have one) to 475 F. Sprinkle a cookie sheet or pizza peel generously with cornmeal. Carefully stretch the dough into a circle and place on the peel. Brush with 1 tbsp of olive oil, and sprinkle with half the garlic. Layer slices of tomato and mozzarella over that.

Slide the pizza carefully onto the pizza stone.Bake for about 12 minutes, or until the cheese is brown and bubbly. Remove from the oven and sprinkle with half the fresh basil. Repeat with remaining dough and toppings. Let pizza stand for about 5 minutes before cutting into slices

Normally I can take or leave pasta, but for some reason, I usually make an exception for spaghetti. I wanted to make a more seasonally appropriate stand in for the usual spaghetti with marinara, and this is what I came up with.

With absolutely BEAUTIFUL tomatoes and basil all over the place at the farmers markets right now, I wanted to make a pasta that would feature them prominently, and this simple dish definitely does.  I drew inspiration from caprese salad, but left out the cheese to keep it light (and vegan).  I’m sure, though, if you wanted to put some fresh mozzarella in here, it would be really good.

Mashing up garlic with salt is a technique I learned from a friend who makes the best salads I’ve ever had.  Now it forms the base of pretty much any salad dressing I make.  Here, I just add olive oil, balsamic, salt and pepper.  That gets tossed with some cooked, drained whole wheat pasta and fresh tomatoes and basil  making this a light, fresh dinner in under 20 minutes!

Recipe:

8 ounces whole wheat spaghetti (or whatever pasta you choose)
2 cloves garlic, peeled
1/2 tsp salt
3 tbsp olive oil
2 tbsp balsamic vinegar
black pepper
1/4 cup basil, cut into thin ribbons
3 ripe tomatoes, diced

Boil the pasta as directed.

While the pasta is cooking, make the dressing: smash the salt and garlic into a smooth paste with a mortar and pestle. Combine with oil, balsamic, and a pinch or two of black pepper and whisk to make a dressing.

Once the pasta is cooked, drain and rinse it. Put in a large bowl and toss with the tomatoes, basil, and dressing to taste.

Mike and I may not be ready for kids yet, but we just brought 3 precious living things into our home: a Thai chili plant, a basil plant, and a mint plant. These three fabulous additions live in terra cotta pots on a ledge in front of our living room window, and I’m already madly in love with them. When you do cost benefit analysis of buying those little plastic containers of fresh herbs versus keeping pots of your own, there’s a clear winner (and it doesn’t come in plastic).

This fabulous recipe from Kelsey’s blog features both mint and basil, and it really is a perfect, light summer dinner. I loved the rich flavor that comes from cooking the orzo in broth instead of water, and now that we’re coming into tomato season, this is a great way to use those adorable little bite-sized tomatoes. I cut back on the oil in the dressing and only poured about half of it over the orzo, which I thought provided plenty of flavor. I also topped each serving with a dusting of crumbled feta. This recipe is definitely a keeper!

Recipe:
(adapted from Apple A Day)

salad
4 cups vegetable broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
salt and freshly ground black pepper
a few tbsp crumbled feta

dressing
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tsp honey
1 tsp salt
a few pinches freshly ground black pepper

Bring the broth to a boil in a medium saucepan. Add the orzo and cook until tender, stirring frequently, about 9 minutes. Drain then transfer to a large bowl and cool completely.
Add the onion, beans, tomato, mint, and basil, toss well, and season with a pinch or two of salt and pepper.

Whisk the dressing ingredients and pour about half the dressing over the orzo, tossing well to combine. Serve with a little feta sprinkled over the top, and pass the remaining dressing at the table.

Our Jamie Oliver cookbooks have been getting a lot of use lately, and with good reason. He’s got such a great approach to food, particularly pasta! I used to think I was tired of Italian food, but his recipes just keep proving me wrong. Sometimes he can be a little heavy-handed with the butter and cream, but it’s easy to scale those back a little bit.

I was a little skeptical about baking ricotta cheese, but it makes it firm and creamy and a little more solid than it is right out of the container. I made fresh pasta for this because I’m now completely obsessed with it, but of course you can use dried if you want to. Taste your sauce before you add any sugar, because some brands of canned tomatoes already taste pretty sweet.

Recipe:
1 15-ounce container ricotta (I used part-skim), drained in a cheesecloth-lined strainer for a few hours
2 tbsp olive oil, divided
salt and pepper
1 tsp dried oregano
1 onion, finely chopped
2 cloves garlic, finely chopped
1 28-ounce can whole tomatoes in juice
3 tbsp balsamic vinegar
1/2 tsp sugar (if needed)
1 pound wide pasta, such as pappardelle
a handful of fresh basil, torn
1/2 cup freshly grated parmesan

After you’ve drained the ricotta, preheat the oven to 400F. Put a piece of parchment on a baking sheet and put the ricotta in the center. Flatten it so you have a 1″ thick disk.
Rub all over with 1 tbsp olive oil, then sprinkle with oregano, salt and pepper. Bake for about 15 minutes, then remove and set aside.
Bring a large pot of salted water to a boil to cook the pasta.
Heat the other tablespoon of olive oil in a large saucepan. Add the onion and garlic and cook over medium until soft, 3 or 4 minutes.
Add the tomatoes and simmer for about 15 minutes, then crush the tomatoes with a spoon. Taste and add sugar (optional), salt, pepper, and balsamic vinegar.
When the pasta is cooked, drain and reserve some of the pasta water.
Toss the cooked with the sauce and a tablespoon or two of pasta water and the tomato sauce, and basil. Crumble up the ricotta and add to the pasta with the parmesan cheese.

As tempted as I was to eat all my homemade ricotta by the spoonful, I wanted to figure out a recipe that would really let it shine. I’ve made ricotta-stuffed tomatoes before, but this time I decided to make them a little heartier by mixing cooked millet and ricotta in a one to one ratio, with some garlic and basil for flavor.

If you’re trying to eat more whole grains but can’t stomach a big plate of them, this is a great way to sneak them in. Millet is really easy to cook (just boil 2.5 cups of water with a pinch of salt, stir in 1 cup of rinsed millet, and simmer for about 25 minutes with the lid on, then fluff with a fork), and is a good source of some key nutrients, including magnesium.

I used dried herbs because I can’t find fresh, but I think the flavor would be a lot brighter using fresh basil and oregano. This is a great place to use sub-par tomatoes, because the time in the oven helps concentrate their flavor, so even if they’re slightly under-ripe (like most tomatoes I find in Korea are), they’ll taste pretty good!

Recipe:
9 medium tomatoes
1 cup ricotta
1 cup cooked millet
3 garlic cloves, finely chopped
1 egg
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
black pepper

Preheat the oven to 375 F.
Using a small, sharp knife, cut the top off each tomato. Carefully scrape out the flesh and seeds, so you’re left with a hollow cup.

In a medium bowl, mix together the remaining ingredients. Scoop a some of the filling into each tomato so it is full but not over-flowing.

Bake for about 25-30 minutes, or until the tops are golden.