Summer is here, and you will have access to fresh garden vegetables galore! One one hand, yay! On the other hand, you’re continually trying to find ways to enjoy the same ole-vegetables in a new way. Here is a simple sauté that kicks the flavor of your standard summer vegetables up a notice with a few seasonings.

The star ingredient in this simple sauté is the Better Than Bouillon Seasoned Vegetable Base. This blog is not an ad. I came across it and had been enjoying using it in different ways in the kitchen. Adding it to sautéed vegetables is just the latest experiment. You can find it with the cooking broths.

Seasoning ingredients:

1 Tablespoon White Wine Vinegar

1 Tablespoon Olive Oil*

1 teaspoon Better Than Bouillon Base

1 teaspoon minced garlic

1/2 tsp (or more to taste) Italian Seasoning

(not shown) a Salt and Pepper to taste.

*Robust olive oils are my favorite for flavoring vegetables. You can play with all types of infused olive oils.

Seasoning Directions

Whisk all of these ingredients into a bowl.

You can get creative with your vegetable selection. I happened to have an onion, red bell pepper, and some zucchini in the refrigerator. You can use zucchini and yellow squash, mushrooms, asparagus, sliced Brussel sprouts, or any other vegetable combination you can imagine. I would recommend always using at least half an onion, something about the caramelizing and flavor that makes it all tie together deliciously.

Whatever vegetable combination you choose, cut them up into sauté sized pieces. Not too big, but not too small. Just right for a bite.

Combine the seasoning with the cut vegetables well.

Next stop, the stove.

Cook seasoned vegetables in a skillet over medium heat till done. You can’t walk away from this one too long. Keep sautéing and turning the vegetables often. When you need more liquid, add a dash of white wine vinegar to the pan. Count them done when you can easily cut your thickest vegetable with your spatula.

Enjoy as a side, over pasta, or straight out of the skillet.

They rate as a vegetable and a healthy fat (if you eat a large enough portion).

It’s rich, and it’s creamy, it’s easy to make.

There is no reason not have a homemade hummus recipe on rotation at your house. Sure, the store bought kinds are convenient and enjoyable, but nothing beats the satisfaction of creating your hummus. Depending on how hummus is made (store-bought or homemade) it can pack a pretty caloric punch, especially if it is oil or tahini-based. Don't shy away from eating this nutrient-dense dip. Just enjoy with portion size caution. A serving of hummus is about 2 Tablespoons from the store or out at a restaurant. I know not a very big serving size, it is similar to your favorite full-fat salad dressings. The truth hurts, I’m sorry.

While this recipe is not calorie free, it is reduced fat. That is one of the benefits of making your favorite foods at home. You'll find less oil and tahini in this homemade hummus recipe, without losing any of the flavors. The good news is you can enjoy an extra tablespoon or two (or three if you aren’t pairing it with a dense protein).

Try it! Enjoy it! Share it!

Ingredients

• 15 ounce can of chickpeas, well drained

• 1 - 2 tsp of garlic, minced

• 2 Tablespoons of Tannin

• 1 Tablespoon of Olive Oil*

• 1/2 tsp ground cumin

• 1/2 tsp of salt & pepper

• 1/4 cup of water

• 1 large lemon juiced

*You can get fancy with the olive oil and used infused for different flavors. I’m a big fan of the robust shown, not an add.

Directions

• Toss it all into a food processor and mix well.

• It’s that easy!

Enjoy it! Use it as a dip, a spread, or even a salad dressing with extra lemon wedges. It will rate as your healthy fat, while hummus offers some bonus protein because of the chickpeas, you shouldn’t eat a serving size large enough to equal a serving of protein. You would over do the fat, quick! Keep it to 1/4 - 1/3 cup serving size.

Don’t tell me you don’t like meatloaf! It is still one of my favorite dishes my mom makes. Something about ground meat, spices, and ketchup reminds me of home. Usually, no two meatloaves are the same, and maybe your memories aren’t as pleasant as mine. That is okay. I still want you to promise me you will give this one a try. I swear, it is NOT your mama’s meatloaf.

As you can see, this meatloaf sneaks in not one, not two, but three different vegetables! Don’t get skeptical, remember you promised me you would give it a try. Here is what you will need…

• 1 pound ground meat

• 1 zucchini

• 1 bell pepper (any color)

• 1/2 onion

• 1/2 cup bread crumbs

• 1 egg

• 1 Tablespoon dijon mustard

• 2 Tablespoons Worcestershire sauce

• 1/2 cup BBQ

There is no reason wasting time dicing vegetables if you have a food processor and it is all getting mix together anyway. At least that is how I see it. I keep it simple, cut up my vegetables and let the food processor do the heavy lifting.

BOOM! Look how pretty and tiny those vegetables are all together. Makes it less likely your picky family will pick them out of your meatloaf. Next, you will mix all the ingredients except the BBQ sauce into a big bowl.

Spray a 6 x 9 or one size larger with non-stick spray and add in like a traditional meatloaf. Then top with the BBQ sauce. Bake at 350F for 30-40 minutes. You wan the internal temperature to be around 155F.

How you serve it is up to you. The meatloaf rates as your protein, but doesn’t have enough vegetables in it to be a serving. Get creative with your sides. Tonight the Turners had air fired potatoes. Sadly, there was no other vegetable on my plate. Not every meal rates 100. Ha!