Tri-Color Bean & Veggie Salad

 Tri-Color Bean & Veggie Salad (eVeggies)

4-5 cups spring greens or spinach mix (torn in small pieces)
2 cups fresh broccoli in bite-sized sprigs
2 handfuls of baby carrots, diced
1/4 red onion, sliced thin
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed

house dressing:
4 tbsp extra virgin olive oil
1-1/2 tbsp fresh lemon juice
1 garlic clove, crushed and minced
1 tsp tahini or (dry) grated Parmesan cheese
1 tbsp water
1 tsp dijon mustard
salt & pepper, to taste

Prep dressing and set aside. Combine all salad ingredients in a bowl. Add dressing and toss.

Creamy Vegetable Pasta

Creamy Vegetable Pasta (eVeggies*)

2 Tbsp olive oil
1 can Rotel
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1/2 sweet onion, diced
1 clove garlic, minced
2 tsp oregano (or Italian seasoning)
salt & pepper, to taste
1 cup ricotta cheese
3 tbsp fresh, grated Parmesan cheese
5-6 oz dried pasta, any variety, cooked & drained

Prepare pasta and set aside.

In a saute pan, heat olive oil--add zucchini, onion and garlic, saute until tender. Add Rotel and spices, let simmer for a few minutes. Add pasta and ricotta cheese, heat through for a couple of minutes. Sprinkle with Parmesan cheese to serve.

Add a tossed green salad on the side, just for fun.

Serves 2-3

*eVeggies are vegetarian recipes found online and tweaked by yours truly :-)