Creamy Roasted Corn Soup {vegan}

Creamy Roasted Corn Soup

Creamy Roasted Corn Soup

Sweet summer corn is everywhere right now, and I can’t resist it! And today I am bringing you THIS delicious creamy roasted corn soup! Continue reading

Meal planner – Week 2

 

Weekly Meal Planner- Week2

Happy Friday! Its a beautiful day here is San Diego! Sunny and warm… My husband and I are taking advantage of it and going for a hike tomorrow, I can’t wait! Hopefully you all have exciting plans this weekend. I am sharing another weekly plan that is looking awfully tasty! I have two new one-pot dishes that are easy and ready in 30 minutes, and couple of dishes that i shared before, plus a couple of breakfast ideas! Enjoy!

If you make one of my recipes, take a picture and share on Instagram! Use hashtag #oceanviewkitchen

Have a nice weekend!

enjoy the little things:) olga

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Spaghetti Squash Patties with Creamy Mustard Sauce

Spaghetti Squash Patties with Creamy Mustard Sauce

Every now and again you see something in the grocery store and ask yourself “what would you do with that?” For me, a spaghetti squash was that something. For those of you that do not know what a spaghetti squash is, it is squash that when you rake it with a fork, comes out like noodles. In other words, a low-carb alternative to noodles. I started this dish by roasting the spaghetti squash in the oven. This step can be done a day in advance, so next day all you have to do is to assemble the patties and fry them in the pan. I roasted spaghetti squash with a little bit of thyme and nutmeg and then combined the squash noodles with garlic, green onions, parsley, a little bit of lemon juice and Pecorino Romano cheese. I served spaghetti squash patties with creamy mustard sauce and a side green salad. Perfect dish for lunch or light dinner.

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Black Lentil Salad with Zucchini, Tomatoes, and Pine Nuts

Black Lentil Salad with Zucchini, Tomatoes, and Pine Nuts

Much to the disappointment of my husband, I have been experimenting with some new vegetarian recipes. The good news for all of you that have carnivores in the family is that my husband rarely noticed that absence of meat. I started making vegetarian meals once a week, then after couple of weeks we were eating vegetarian meals 3 times a weeks. I have been creating new vegetarian recipes that are healthy, nutritious and delicious, but they best part is both me and my husband are embracing this way of eating as a new lifestyle now. By no means I consider myself a vegetarian, but you will see more vegetarian meals going forward from me. These black lentils are called beluga because of their resemblance to caviar. In this hearty dish, the little legumes are cooked with some thyme and bay leave and then combined with shallot, fresh parsley, capers and finished with lemon juice for a last-minute touch of brightness. Fresh zucchini, juicy cherry tomatoes, handful of freshly snipped basil are tossed with a little bit of olive oil and fresh lemon juice, then topped with pine nuts that goes perfectly with the lentil salad.

Black Lentil Salad with Zucchini, Tomatoes, and Pine Nuts

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Spinach and Chickpeas Soup with Pearl Couscous

Spinach and Chickpeas Soup with Pearl Couscous

Spinach and Chickpeas Soup with Pearl Couscous

 

Growing up my mother always made soup. She would make a big pot for us to eat for days. Regardless of the weather, I still love a bowl of soup, because it reminds me of home. This recipe is very simple but incredibly tasty, made with tomatoes, pearl couscous, chickpeas, spinach, and spices. I finished the soup with some lemon juice, fresh parsley and lemon zest which gives the soup an extra twist. This is a filling and comforting soup that is still suitable for a late spring/early summer meal. I really liked the results. It was filling but left me feeling nourished, not stuffed. I served it with the crusty bread and a smokey ham. Enjoy!

I am bringing a big pot of soup to Angie’s Fiesta Friday today!

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