Spicy Golden Corn Soup with Quesadillas

The recipe was super easy, so I kept it simple and just made some cheese and veggie quesadillas to go along with it. Yum!

1 can creamed corn
1 can vegetable broth
Salsa verde
White wine vinegar
Cilantro
Sour cream

Simmer a can of creamed corn with the broth and a scoop of salsa verde (I added a few scoops because I like more spiciness and wanted to thicken it up a little bit). Once warmed through, sprinkle in a few drops of white wine vinegar and top with chopped cilantro and sour cream.

Source: Rachael Ray website

Orecchiette with Roasted Broccoli and Walnuts

This was super easy and so good--definitely recommend it!

12 oz. orecchiette or some other short pasta
1 bunch broccoli, cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
Salt and pepper
2 tablespoons unsalted butter (I only used 1)
1/4 cup grated Parmesan

Heat oven to 400. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return to the pot. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18-20 minutes. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Source: Real Simple

Potato, Chicken, and Fresh Pea Salad

This was kind of a different mix of veggies. It was actually really easy to make and made good leftovers.

1 lb. fingerling potatoes, cut crosswise into 1 inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast (I just cooked 2 chicken breasts and chopped those up)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon (I skipped this)
salt and pepper
1 garlic clove, minced

Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

Source: Cooking Light