Spicy chick peas & zucchini noodles

I’ve been all about farmer’s markets this summer. There are a few that run weekly fairly close by, and I’ve been making it a point to go and load up on freshly grown produce (among other things).

I prefer to eat a bit lighter during the summertime. Maybe it’s because it’s hot out, or that I’m sweaty, or not as hungry – who knows. But I always see summer as the opportune time to start taking healthy eating a little more seriously and to add a hefty amount of fruits & veggies to my diet.

I have been buying a ton of zucchini. It’s pretty versatile, and can be prepared in a lot of different ways – all of them delicious, and all of them super filling.

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Fresh herb pasta salad

As of late, the heat and humidity in New York has been unbearable. I usually eat hot food for dinner, but over the past two weeks I’ve been making a lot of different side salads to avoid heating up my house with the oven on. This version of pasta salad uses fresh basil and lemon thyme from the garden, which is a complete game changer. You just don’t get the same punch of flavor from dried herbs as you do with fresh ones.

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Lemony black bean salad

Cilantro has been growing like a weed lately out in the backyard. Since I don’t use it too often in my cooking, I tried giving some of it away. A friend of mine agreed to take some, but then forgot to grab it on her way out the door. Now I have handfuls of cilantro that I need to use.

The humidity has been so overwhelming. I still don’t want to have to turn on the oven, or stand over a hot stove. So this cilantro needed┬áto find its way into a salad.

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