Even with fall quickly approaching, I’m not concerned. Temperatures in the San Francisco Bay Area are still hitting the 80s (don’t hate!), so I’m carrying on as if summer was in full swing. One of my new favorite recipes–and one I’ve made nearly every week this summer–is Southwest Quinoa. It’s got a bunch of yummy “Southwest” ingredients that give the overall dish both interest and loads of flavor. It’s also a great make-ahead lunch idea, since it can be eaten straight out of the fridge. No microwaving necessary!
After a few weeks of chillier summer weather for California, we were back up to the low 80s today. Which unfortunately made my plan for cabbage soup tonight a no-go. Well, as luck would have it, I picked up a bunch of tomatoes this past week at the local farmer’s market.
One of my favorite go-to recipes this summer has been a modification of Martha Stewart’s Pasta with Fresh Tomato Sauce. (Surprise, I found it on Pinterest!) I love that it’s super light and refreshing, really quick to make, and approved by my Italian husband–which means it must be good! Here’s my version of it, which offers a just-as-yummy modification for our son’s allergies and for our personal taste. Enjoy!