SPRING EATING

I don't know about you, but when it's warm and sunny outside, the last thing I want to do after work is spend the remaining hours of sunlight in the kitchen. Instead I'd rather take a walk, go for a run, or enjoy a drink outside. With that said, I'd still like to be able to enjoy a homemade meal. With the below to recipes you can have the best of both worlds. Prepare an awesome, fresh, dinner + a dessert with just the right amount of sweetness. Both recipes can be made with less than twenty minutes of hands on time. It seems impossible - but I promise it's not. Give it a try!

SPRING PASTA SALA

(inspired by Julia's post)

here's what you'll need...

1 lb bowtie pasta

1 zucchini, chopped

1 head broccoli, chopped 

1 cup chopped heirloom tomatoes

1/4 cup chopped red onion

1 red pepper, chopped

1 cup fat free feta cheese

1/4 cup olive oil

1/4 cup vegetable oil

1/3 cup red wine vinegar

1/2 tablespoon dried oregano

2 garlic cloves, minced

1/2 tsp red pepper

here's what to do...

Cook pasta according to directions on package. While pasta is cooking, prepare all vegetables and set aside. Whisk together dressing ingredients and set aside. Strain pasta and allow to cool. Mix in vegetables, cheese, and dressing. Toss to coat. Refrigerate 30 minutes or longer. 

CHOCOLATE COVERED STRAWBERRIES

here's what you'll need...

15 strawberries

1 cup semi sweet chocolate

1 cup white chocolate

assorted sprinkles (optional)

here's what to do...

Melt milk chocolate in double broiler. Once melted, dip in strawberries and coat with chocolate. Set on plate prepared with parchment paper. Melt white chocolate and drizzle over chocolate covered strawberries. Top with sprinkles. Refrigerate 1 hour or until chocolate sets. 

yum.