*happy friday, friends! today i’ve invited the most lovely mary beth from annapolis and company to come share a yummy summer recipe with us.

mary beth is a foodie, natural light photographer, crafster and all around sweetheart. i have especially been wanting to try my hand at making some of these tile coasters and this recipe for peanut butter honey granola! i know you’re going to fall in love with her and her beautiful blog and this yummy recipe. enjoy! xo, bonnie

Hi roost readers! I’m Mary Beth. A wife, a mother, a photographer, a lover of all things creative…finding beauty in the everyday. I blog about our life of two artsy parents and 3 crazy schooners at Annapolis & Company. I hope you’ll come say hello!

I’m really excited to collaborate with Bonnie today and bring you one of my favorite tried and true recipes. It’s one of those healthy, but crowd-pleasing dishes that smells like a mix of fresh summer and roasted garlic….

I make this summer linguine so often I have it memorized. Seriously. It is really easy and fast to put together. I usually start by washing/chopping up all of the fresh veggies and having them ready to go. There are only a handful of ingredients, so make the ones listed count. Be liberal with your olive oil so that it will thoroughly coat all of your linguine at the end, keeping it from being too dry. Sprinkle generously with sea salt, as it is pretty much the only seasoning. And whatever you do, don’t skimp on the fresh basil. It makes the natural vegetable flavors pop. And you really don’t want to miss that!

I so hope you enjoy!

//GARLIC LINGUINE WITH SUMMER VEGETABLES

Ingredients:

- 1.5 lbs linguine
- 1/2 cup olive oil – be generous!
- 6-8 cloves of garlic, chopped
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1/2 cup cherry tomatoes, halved
- large handful of fresh basil
- sea salt
- optional: pecorino romano cheese, freshly grated

Process:

Heat olive oil over medium heat in a large cooking pan. Add your chopped garlic and sauté for roughly 5 minutes until the oil is flavored really well. (Be careful not to burn the garlic.) Get a separate pot of boiling water going for your linguine and cook linguine according to package directions.Meanwhile, add the chopped squash to your garlic-flavored olive oil and sauté on medium to medium low heat for about 10 minutes. Add in the cherry tomatoes for the last few minutes and they’ll get all wrinkly, juicy, and flavorful. Liberally sprinkle with freshly grated sea salt. Remove from heat and add torn basil. Drain your cooked linguine and pour it into your vegetable mixture. Toss till coated evenly with the flavored olive oil and veggies are distributed throughout. Top with freshly grated pecorino romano.

Voila! A fresh and healthy meal in under 30 minutes!

Source: Tales of Me and The Husband

Thanks for having me, Bonnie!

Xoxoxo, Mary Beth

wrap up: {garlic} {linguine} {pasta} {recipe} {seasonal} {summer} {vegan} {vegetarian}

this past weekend i ran across some local organic kabocha squash (my favorite!) and some spaghetti squash, so i snatched them up and incorporated them into our meals this week. they’ve been so yummy! our favorite meal this week was possibly the flatbreads, the perfect light dinner for a warm spring night!

monday: vegan mac and cheese served with sauteed kale
tuesday: warm butternut squash toss with a salad and homemade bread*
wednesday: black bean butternut squash burritos*
thursday: spaghetti squash stir fry
friday: flatbreads with creamy red pepper scallion spread

*substituted my kabocha squash for the butternut squash, yum!

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}

well the produce shelves at our local health food store are beginning to look a lot more colorful (finally!). i’m happy to welcome the first few warm days of the year and am counting down the days until our local farm begins it’s csa share (sometime in may). until then, i’m savoring the last few flavors of winter and welcoming some additions like strawberries and snap peas. oh how i’ve missed them!

monday: spinach spanakopita
tuesday: baked penne with roasted vegetables and creamy smoked cheeze sauce
wednesday: spring salad topped with baked tofu
thursday: stuffed portobellos (sub tofutti herbs and chives for goat cheese)
friday: tempeh with peas and carrots with almond miso sauce

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}

goodbye march, hello april! to celebrate the sunshine, sprouting buds and blooming fields is this new set of desktop and iphone backgrounds. i hope they will brighten your day!

to download aprils’s backgrounds: click on the coordinating link above, then select your preferred size (most likely, ‘original’). right click and select ‘save as desktop background’ or download to your phone.

to download the backgrounds + seasonal veggie guide: click on the coordinating link above, then select your preferred size (most likely, ‘original’). right click and select ‘save as desktop background’ or download to your phone.

for more information on what’s in season in your town, check out this seasonal ingredient map!

please note: all images and elements © bonnie christine, going home to roost. you may not reproduce, re-create or sell in any way, but please feel free to download for your own personal use. if you share on your own blog (i’d be flattered!) please direct your readers to this post to download the file. thank you!

wrap up: {2013} {april} {background} {calendar} {desktop} {grow} {iphone} {seasonal} {veggies}

happy friday lovelies! here are the recipes that have nourished us this week. though it’s technically spring, it’s still cold here (it snowed this morning!) so many of these dishes are hearty and warm. we’re hosting a cycling team training camp at our house this weekend, so a few of them are also great for large groups, like the sweet potato chili and lasagna. speaking of, it’s time for me to sign off and get in the kitchen, i have 12 hungry cyclists to feed! hope you each have a great weekend, see you monday! xo

monday: sweet potato chili with homemade bread and a big salad
tuesday:  veggie burgers with sweet potato fries (comfort food!)
wednesday: my favorite lasagna
thursday: masala bhinidi okra vegetable curry (been craving indian food lately)
friday: tofu & green bean stir fry with peanut sauce

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}

happy friday lovelies! here are the recipes that i’ve enjoyed making and eating this week. i can’t tell you how ready i am for spring veggies. i’ve been researching local CSA farms and am really excited to have found an amazing organic farmer right in our town. they promise a variety of over 40 veggies from may through thanksgiving- i can hardly wait!

monday: vegan jumbo stuffed shells served with homemade bread and a spinach salad
tuesday: sichuan chinese green beans served with tofu and brown rice
wednesday: homemade biscuits with ‘sausage’ gravy and fresh sliced tomatoes (i added field roast’s apple sage sausage)
thursday: bhindi masala (i’ve been on an indian food kick lately)
friday: homemade sweet potato, coconut milk, roasted chili ravioli

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}

happy march, lovelies! you can probably tell by this month’s desktop & iphone backgrounds that i’m sooo ready for spring. i’ve been daydreaming about warmer weather, blossoming buds and butterflies. are you ready for spring, or are you still hibernating?

to download march’s backgrounds: click on the coordinating link above, then select your preferred size (most likely, ‘original’). right click and select ‘save as desktop background’ or download to your phone.

to download the backgrounds + seasonal veggie guide: click on the coordinating link above, then select your preferred size (most likely, ‘original’). right click and select ‘save as desktop background’ or download to your phone.

please note: all images and elements © bonnie christine, going home to roost. you may not reproduce, re-create or sell in any way, but please feel free to download for your own personal use. if you share on your own blog (i’d be flattered!) please direct your readers to this post to download the file. thank you!

wrap up: {2013} {background} {calendar} {desktop} {grow} {iphone} {march} {seasonal} {veggies}

hey everyone! this has been kind of a light week here on ghtr. i’ve been getting over a cold, so i appreciate you hanging in there with me as i start to feel better! this week’s meals were punched full of flavor, a welcome addition after loosing my taste for over a week. simple soups, crunchy biscuits and really yummy main courses filled us up and nourished us this week.

monday: vegan pesto pizzas served with a spinach salad
tuesday: white bean and vegetable stew topped with field roast’s apple sage sausage
wednesday: simple tomato soup served with ‘cheddar’ chive biscuits
thursday: went out to dinner!
friday: mutter paneer

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}