Three Herb and Red Onion Salad


  • ¼ red onion, very thinly sliced
  • 1/2 cup dill sprigs
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup fresh mint leaves
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • Kosher salt and freshly ground black pepper

Toss onion, dill, parsley, mint, oil, and vinegar in a medium bowl; season with salt and pepper. (Original Recipe)

Lemon Vegetable Pasta


  • 4 ounces linguine pasta
  • 1/2 stick unsalted butter
  • 2 cloves garlic, minced
  • 1/2 medium summer squash, halved lengthwise and sliced
  • 1 bell pepper, julienned
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons lemon juice
  • zest of 1/2 lemon
  • 2 tablespoons heavy cream
  • 3 tablespoons reserved pasta water
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Basil and flat-leaf parsley, for garnish

Cook pasta according to package instructions, reserving 3 tbsp of the pasta liquid.

While the pasta is cooking, prepare the vegetable and the sauce. Melt the butter in a medium skillet over medium heat. Add the garlic to the pan. Cook, stirring occasionally for 2 minutes until the garlic is softened and fragrant. Add the zucchini and bell pepper to the pan and cook until slightly softened about 5 mins. Add in the cherry tomatoes.

Stir in the lemon juice, lemon zest, heavy cream, and reserved pasta liquid. Allow the mixture to simmer for 2 minutes

Drain the cooked pasta and add it to the skillet; stir to combine. Cook for an additional minute to allow the pasta to soak up the sauce. Stir in Parmesan cheese and season with salt and pepper.

Remove the pan from the heat and allow the paste to sit for 5 minutes to thicken. Serve with extra Parmesan cheese, if desired, and garnish with basil and pasta. (Original Recipe)

You can also roast your spaghetti squash and add some of it to this recipe!