Roasted Vegetables Hummus Wraps

I made these roasted vegetables hummus wraps for a picnic with friends at the National Gallery of Art's Jazz in the Garden series on Fridays.  The weather was just perfect yesterday for Jazz in the Garden.  If you are in the DC area, you should try to go one Friday but try to get there by 5pm, because the places gets packed!  It is also a free event and fun to go with a group.  Be sure to bring a blanket or old sheet to stake out your spot early.  It is best to take the metro (Archives exit) and the sculpture garden is about a block or 2 away.  The roasted vegetables hummus wraps were a hit with my friends!  I already had roasted cauliflower and beets in the fridge so I only had to roast the broccoli, zucchini, and yellow squash (which I got this week at the farmers market).  I also made my own hummus this week but you can also use store bought hummus if you are short on time.  These wraps are simple, healthy, and delicious - you can't go wrong with them.

Roasted Vegetables Hummus Wraps

Printable Recipe

 

Ingredients

hummus (homemade hummus recipe here)

tortillas, medium sized

roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

zest of 1 lemon (optional)

juice of ½ lemon (optional)

olive oil, extra virgin

salt and pepper

Directions

Preheat oven to 400 degrees F. 

Cut vegetables into bite-sized pieces.  

 

Drizzle with olive oil and season with salt and pepper. 

 

Add in lemon zest and lemon juice.  Toss to coat vegetable evenly.  (You can do this in a bowl or on the baking sheet.)

Roast vegetables for 20 to 25 minutes, and turn vegetables halfway though.

 

Let vegetables cool to room temperature.

Spread hummus on tortilla.   

Top with vegetables.  

Roll up and enjoy!

Mushroom Artichoke Pasta

Here is another meatless Monday dish that is great for lunch or dinner.  This pasta dish is creamy and delicious with a nice tang due to the artichoke hearts, lemon flavor, and sour cream.  What is so versatile about this dish is that if you want less tang, you can omit the lemon and/or artichokes, and it would probably still be good.  You could also substitute asparagus for the artichokes too.  I might even add a little half and half or heavy cream instead of sour cream if you don't have one or the other.  I also somewhat cheated on the meatless part because I used chicken stock since I didn't have any vegetable stock on hand.  Oops! 

Mushroom Artichoke Pasta

Printable Recipe

Ingredients

2 tablespoons butter

½ onion, diced

8 ounces sliced mushrooms

2 garlic cloves, minced

½ cup artichoke hearts, chopped

½ pound pasta (I used campanelle pasta, which is shaped like a small bell or flower.)

½ to ¾ cup chicken stock or vegetable stock

2 teaspoons freshly grated lemon zest

2 tablespoons fresh lemon juice

¼ to ½ cup parmesan cheese, grated

½ cup sour cream

salt and pepper to taste

Directions

In a large pot, bring lightly salted water to a boil for pasta. Cook pasta, stirring occasionally, until just tender, 10 minutes or according to package directions.  Drain.

In large pan over medium-low heat, add 2 tablespoons butter. 

 

Add onions and garlic; cook until lightly browned for about 5 minutes.   

Add mushrooms and cook until tender and lightly browned for about 5 minutes. 

Add in artichokes.  Stir in chicken stock, lemon juice, and lemon zest.  Season with salt and pepper.  Stir in sour cream.   

Add in cooked pasta and parmesan cheese.  Toss to coat pasta well.  

Serve immediately.  Garnish with additional grated parmesean cheese if desired.  Enjoy!

Roasted Lemon Garlic Broccoli

OMG, I love this broccoli dish!  The crispy garlic and lemon flavor really come together with the broccoli.  I could eat the entire bowl on my own.  It is so flavorful!  I adapted this recipe from Ina Garten aka Barefoot Contessa's parmesan-roasted broccoli.  Also, I know I just posted a recipe on broccolini yesterday but I bought 2 small bunches of broccoli today at the farmers market and I had to try Ina's roasted broccoli recipe.  It turned out fantastic!  You need to make this broccoli dish ASAP and you will not regret it!

  

Ingredients

2 small bunches of broccoli

2 garlic cloves, roughly sliced or minced

1 lemon

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon ground black pepper

parmesan cheese, grated (optional)

 

Directions

Preheat oven to 400 degrees F.

Cut broccoli into florets.  Place broccoli florets onto a baking sheet.  (I cover my baking sheet with foil to make it easier to cleanup.) Toss with olive oil, salt, pepper, and garlic.

 

Bake in oven for about 25 minutes, until lightly browned.  When done, next zest the lemon over the broccoli.  I only used the zest of about ½ the lemon. 

Cut lemon in half and squeeze juice of ½ lemon over the broccoli.  (Feel free to add more zest and/or lemon juice if you really like the flavor of lemon.)

Top with grated parmesan cheese if you want.  Serves 2-3.