Yummy non-cook, veggie-filled recipes

I probably should have done this post during our most recent heat wave, but still these are some things I've been making lately when it's too hot to turn on the oven.  And they are all super-healthy recipes and use a lot of the things you may be growing in your plot at the garden.

Pasta a la Meg
I call this Pasta a la Meg because my friend Meg shared the recipe with me.  It's so incredibly easy and good--and is made mostly with things most of us grow in our gardens.

Cut up about 1 1/2 cups of cherry tomatoes.  I have yellow and red ones in my plot, which makes this nice and colorful. Slice about 3 to 4 tablespoons of basil leaves and add to the tomatoes.  Add about 6 tablespoons olive oil and a teaspoon of sea salt and let sit.

Boil some whole wheat spaghetti per directions and then top with tomato mixture and a healthy handful of grated pecorino cheese.  Yummy!

Raw Beet, Carrot, and Apple Salad
This is so delicious.  I confess I don't even like beets and I LOVE this.  It comes from the blog Allergy-Free Alaska http://www.allergyfreealaska.com/2013/01/22/raw-beet-carrot-apple-salad-with-ginger-lime-dressing/ 

Ingredients

3 – 4 tablespoons lime juice, fresh squeezed (or lemon)

1 tablespoons honey (or coconut nectar if you are vegan)

1 tablespoon fresh ginger root, finely grated

3 tablespoons extra virgin olive oil

1 3/4 cup beet roots, grated

1 3/4 cup carrots, peeled and grated

1 3/4 cup Braeburn apple, peeled and grated

Instructions

To make the ginger lime dressing, combine the lime juice, honey, and ginger in a small mixing bowl. Whisk in the olive oil and set aside.

In a large bowl, combine the grated beets, carrots, and apple.

Toss in the dressing and refrigerate until ready to serve.

Gazpacho

This recipe came from the Garden of Eve CSA that our family belongs to.  It's easy and you definitely get your full servings of veggies for the day.

3 lbs tomatoes (about 7 large), seeded and diced

2 cloves garlic

1 large onion, diced

1 large cucumber, seeded and cut

1 yello pepper, sliced

1 teaspoon lemon juice
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Chop up the garlic cloves and then mix all the ingredients together in a food processor and chop in short pulses.  The gazpacho should have a chunky consistency but if it's too thick, add cold water.