Quinoa with Sausage, Zucchini and Crimini Mushrooms

Ingredients:
3/4 cup quinoa
1 1/2 cup water
8 oz. sausage
1 red sweet onion
12 crimini mushrooms
1/4 cup sun-dried tomato
Olive oil

Steps:
1. In a large sauce pan, bring water to a boil. Add quinoa and let simmer for 12 minutes.
2. Dice zucchini, mushrooms, onion and sun-dried tomato.
3. In a saute pan, heat olive oil. Add sausage and cook until no longer pink. Add vegetables and saute for 5-7 minutes.
4. Add quinoa to pan and toss well. Add olive oil as needed if dry.

Serves 2-3

Ratatouille Inspired Pasta

Usually I go to the store with a plan -- a meal I saw in a magazine, in one of my numerous cookbooks or while perusing blogs online. But every once in a while I let spontaneity rule my shopping trip and yesterday, while at the market I couldn't help but be inspired by some colorful fresh vegetables. Immediately I thought of ratatouille. Since I wanted a light meal, instead of using it as a side dish, I decided to toss it over pasta. So much bright color and flavor, packed into a really simple dish. And what's even better about this dish, if you have leftover vegetables, they'll work great mixed into scrambled eggs or tossed with meat and soy sauce for a 2-minute stir fry.

Ingredients:
1 small onion
1 orange bell pepper
2 zucchini
7-10 baby bella mushrooms
1 large tomato
3 tbsp. olive oil
Italian seasoning
1 1/2 cups pasta

Steps:
1. Cook pasta according to package directions. When al dente, rinse and set aside. 
2. Dice onion, bell pepper, zucchini, mushrooms and tomatoes into roughly 1/4 in. pieces.
3. In a large skillet, heat 3 tbsp. olive oil, and add onion and bell pepper. Saute until onions are translucent.
4. Add zucchini and saute for about 5 minutes, tossing so all sides will lightly caramelize. 
5. Add Italian seasoning and mushrooms, cooking for an additional 2-3 minutes until mushrooms are soft. 
6. Lastly, add pasta and tomatoes, stirring until tomatoes are heated through, about 2 minutes. 

Serves 2-3

Summer Market Pasta

Ingredients
2/3 cup grape tomatoes
2 zucchinis
Parmesan cheese
Italian herbs
Olive oil
2 cups dry pasta

Steps
1. Boil pasta for 6-9 minutes, until al dente. Drain and set aside.
2. Dice zucchini into 1/4 in. pieces, and cut tomatoes in half.
3. In a large pan, saute zucchini in olive oil and until slightly browned. Add tomatoes and Italian herbs, and simmer for 5-7 minutes. 
4. Combine vegetables and pasta in pan, then toss well. 
5. Serve with Parmesan cheese.

Serves 2-3

Squash & Spinach Strata

Thank you to my loyal followers, and welcome new readers -- after a long hiatus, Chasing Crumbs returns! The past year has been one of transition for me, as I relocated to start a new job. As I adjusted to a new city, new schedule and new people, I failed to post new recipes and recommendations for all of you. But a new city brings new culinary adventures and I have so many to share, so keep reading.  Bon Appétit!

Ingredients
2 cups sourdough or french bread, diced
1 cup diced zucchini and yellow squash, frozen or fresh
1/2 cup diced spinach
1/4 cup mozzarella
5 eggs
3/4 cup milk
2 tbsp Italian seasoning

Steps
1. Preheat oven to 375 degrees.
2. Combine eggs, Italian seasoning and milk, and mix well.
3. In a baking pan, layer bread, zucchini, squash, spinach and mozzarella.
4. Pour egg mixture into pan, making sure that it distributes evenly throughout.
5. Let pan rest for 30 minutes to allow the egg mixture to soak into the bread.
6. Bake for 1 hour, and let stand for 15 minutes before serving.

Serves 3-4.

Italian Quinoa Pilaf

Ingredients

1/2 lb italian sausage

8-10 asparagus spears

1/2 cup olives

1 tomato

1 cup quinoa

2 cups chicken broth

1/2 cup onions

1 portabella mushroom

1 zucchini

1 eggplant

1 tsp garlic

Italian seasoning

3 tbsp olive oil

Steps

1. Combine quinoa and chicken broth in a rice cooker or pan and let steam for 20-25 minutes.

2. In a sauté pan, cook Italian sausage until it is no longer pink, breaking it apart as it cooks.

3. Meanwhile, dice onions, tomato, portabella, zucchini, eggplant and asparagus. Cut olives in half.

4. Add onion, zucchini, eggplant, portabella, garlic and olive oil to the sauté pan with the sausage. Sauté until vegetables are browned.

5. Add olives, tomatoes and cooked quinoa to the pan. Continue to cook for 4-5 minutes or until warmed throughout, stirring occasionally.

Serves 2-3

Grilled Cheese and Zucchini Sandwich

Ingredients:

1 zucchini or squash

Shredded mozzarella cheese

Sourdough roll or english muffin

Steps:

1. Peel and wash the zucchini. Slice into desired thickness, about a 1/4 inch

2. Drizzle olive oil and seasonings on slices.

3. Grill over medium to medium-high heat, turning occasionally until grill-marks, golden brown; take off heat.

4. Layer cheese and grilled zucchini in roll.

5. Grill over medium heat until golden brown and slightly crispy.

Serves 1

-- Thanks to my sister Chelsea who kindly let me share her recipe as a guest contributor!

Easy Minestrone

Ingredients:

4 1/2 cups chicken broth

1 can diced tomatoes

1 can white beans

1/3 cup tomato paste

5 cloves garlic

1 cup white wine

1 cup ground sausage

1 cup onion

1 cup chopped carrots

1 zucchini

1 potato

Olive oil

1 tbsp oregano

2 tbsp Italian seasoning

Steps:

1. Wash and peel potato and zucchini. Cut into small chunks.

2. Boil potato chunks until almost tender.

3. Chop garlic and brown garlic in olive oil in a stock pot.

4. Add onions and carrots to pot. Cook for 8 minutes.

5. Add seasonings, sausage, zucchini, tomato, beans, wine, and chicken broth. Boil and simmer 20 minutes.

6. Add potatoes and simmer for 10 minutes.

Serves 6-8