Rotinis with Seared Zucchini & Tri-Color Pepper Sauce Topped with Ricotta Salata (Kite Hill Artisanal Cheese)


Seared zucchini. Or a fancy way of saying, “Throw some diced zucchini into a dry sauté pan and cook until the bottom side is browning.” Tossed with this fantastic bell pepper sauce and topped with “ricotta salata,” this pasta makes for a really perfectly light summer evening meal.

This sauce was inspired by my sister-in-law Donna. We were comparing recipes and she mentioned this deliciousness. But she said, almost dismissively, as if I would not be able to handle it, that the most important aspect of this recipe is the Foley Food Mill. When I said, “I have a Foley Mill!” we hugged each other danced around the kitchen together like crazy kids. I have been raving about my Foley Mill for years on this blog – applesauce, tomato sauce and gnocchi – and it is one of my top 5 kitchen gadgets. I am not sure this recipe will work if you don’t have one. The food mill gives this sauce the perfect texture. It’s not pureed like baby food or blended too thin.


Tri-Color Pepper Sauce
1 small onion
1/2 each red pepper, orange pepper, and yellow pepper
2 to 3 garlic cloves depending on size and desired level of garlickyness
Filtered water, for sautéing *
Salt, a few pinches

* I like to make this sauce with water to keep it free of oil. Keep a small measuring cup filled with filtered water next to the stove and use it when the water dries out. You can’t really go wrong here! Just be sure not to char the peppers as the sauce will not turn out as bright.

Cut the onion and peppers in a big dice. Cut the garlic into chunks.

Heat a nonstick skillet and toss the onions in. When they start to brown and stick, add some water to deglaze the pan. Next, add the garlic and peppers and a pinch of salt. Let it cook down. When the pan seems dry, add some more water. Keep going until the vegetables are completely soft.

Run through the Foley Mill and set aside. If making ahead, store in an airtight container in the refrigerator.

Pasta, enough for 2
Zucchini, about a cup
Kite Hill Soft Fresh Original

Cook your pasta according to the directions. Dice a zucchini and sear it in a dry nonstick skillet until it starts browning. Toss it around a few times. Press the Kite Hill cheese with the back of a fork to break it up.

Toss the pasta and zucchini with the sauce. Top with ricotta salata. Enjoy!

Fran Costigan’s Coconut Macaroons


Just in time for Passover. Macaroons! When we were little, my mother bought those macaroons in the can. I loved them. Today, I made Fran Costigan’s macaroons which are reminiscent, but better than, those old faves.

The original recipe is actually for chocolate-dipped macaroons but we opted for plain. If you are into that, go to Fran’s website and find the recipe here. You can also get her amazing book Vegan Chocolate which is unbelievably beautiful and full of amazing (and easier than you might think) chocolate recipes.

My son and I made these macaroons just now, kind of on a whim, so we had to use what we had on hand. I hope Fran, or as we affectionately call her, Grandma Fran, doesn’t mind! We used coconut palm sugar instead of granulated sugar and flax instead of chia. They came out great!

Note: These are gluten-free and oil free!

makes 12 macaroons

1/2 cup + 2 tablespoons shredded coconut, divided
1 flax egg (1 tablespoon ground flax + 3 tablespoons room temperature water)
1/4 cup coconut flour
7 tablespoons + 2 teaspoons coconut palm sugar, divided
3 tablespoons coconut milk
1/2 teaspoon vanilla extract

Spread the coconut on a baking sheet and toast in a 350 oven for 3 to 5 minutes or until golden. Pour off the coconut, line the baking sheet with parchment and keep the oven on.

Place the ground flax in a bowl and cover with water. Whisk together.

In a mixing bowl, combine the coconut flour, 7 tablespoons of sugar and 1/2 cup of the toasted coconut.

Whisk the flax egg well and then mix in the vanilla and coconut milk. Pour the liquid into the coconut flour mixture and mix to combine very well.

Press the dough together using your hands.

In a small bowl, combine the extra sugar and coconut.

Use a 1 tablespoon ice cream scooper to make each macaroon and squeeze it into a ball making sure the dough sticks together. Roll each macaroon in the coconut/sugar mixture and then press it onto the baking sheet flattening it just a bit.

Bake for 15 minutes or until the bottoms are lightly browned.

Let cool. Enjoy!

Daily Buckwheat Pancakes (Gluten-free, Oil Free)


My son is on a pancake rampage this week. I think it is because he has been at soccer camp and can’t eat enough! I love making these pancakes because buckwheat is naturally gluten-free, energizing, and packs a nutritious punch! It is full of flavonoids, magnesium, has a deeply rich flavor and is a great source of easily digestible protein.

This batter makes about 24 silver dollar size pancakes. Refrigerate any leftover batter and make pancakes daily!

1 cup buckwheat flour
2 cups fresh almond milk
1/4 cup fresh almond pulp
2 tablespoons maple syrup
1 tablespoon maple sugar
1/2 tablespoon baking powder
1/2 teaspoon vanilla powder
1/4 teaspoon cinnamon
1/8 tsp salt

Mix ingredients together with a whisk. Heat a non-stick skillet. Drop pancakes into the pan with a tablespoon measure. When bubbles appear, flip them over. Cook for another minute on the second side. Enjoy with maple syrup and any fruit you like!

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Almond Chocolate Chunk Cookies (Gluten-free)


There is a great store near my house called Strictly Gluten Free where I found my favorite gluten-free pasta and a great selection of vegan products. I buy Shiloh GF Almond Flour for my MIllion Dollar Fudge and the rest for a veganized version of the cookies on the back of the bag. They are so good, sort of like a macaroon, crispy on the outside and soft on the inside. And they go quick in my house!

makes 12 cookies

1 1/2 cups almond flour
1/2 cup vegan chocolate chunks
1/4 cup + 1 tablespoon vegan cane sugar
1/2 teaspoon vanilla powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sunflower oil
2 flax eggs (1 flax egg = 1 tablespoon of ground flax + 3 tablespoons water)

Make the flax eggs. Line a baking sheet with parchment paper and preheat the oven to 375.

Add the dry ingredients into a mixing bowl. Mix together with a fork. Add the oil and flax eggs. Mix until combined.

Using an ice cream scooper (mine is about 3 tablespoons), drop the batter onto the baking sheet. Bake for 12 to 15 minutes until the edges are brown. Let cool. Enjoy!