Kale Artichoke Tomato and Lemon One-Pot Pasta

I love artichokes, and kale, and tomatoes, and pasta... So I came up with this recipe and it was delicious! And easy!  After a 12 hour work day & 2 hours at the gym, the last thing I want to do is slave over a hot stove for a decent meal. This was quick, easy & satisfying!  Try it & enjoy!

Ingredients

• 400g your choice of pasta. I used Angel Hair, my favorite, but you can use spaghetti, linguini, etc.
• 400g organic tomatoes, diced. I used beefsteak variety.
• the zest of 2 large unwaxed organic lemons OR 2 tbsp. lemon juice
• 100ml organic extra virgin olive oil
• 2 heaped teaspoons of sea salt  OR if you are using fine-grain table salt, use a little less
• 1 × 400g bag of fresh organic kale or spinach
• Vegan Parmesan cheese (optional)
• 1/2 tsp garlic powder (optional)
• 1/2 cup of marinated artichoke hearts

This pasta is a complete time saver. The sauce is made from the pasta water and tomatoes as the pasta cooks all in one pan. No need to drain the water.
To some people, the words pasta or gluten may be taboo.  You can switch things up by trying a variety of different pastas.  Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual flavors and make a welcome change if pasta is a staple in your house.

Preparation

Serves 4 Generously.
The key to this recipe is to measure the water carefully and to use the right pan. You will need a large shallow sauté pan/wok/deep frying pan or a casserole dish large enough to fit the pasta lying down.

Cooking Instructions

• Start some water boiling in a pot (about 1.2 liters water) and get all your ingredients and equipment together. You need a large shallow pan with a lid.

• Put the pasta into the pan (not the pot with boiling water).

• Add the diced tomatoes and artichoke hearts into the pan.

• Add the lemon zest or lemon juice, then add the oil and salt. (If you'd like you can also add pepper, garlic powder, and/or onion powder.)

• Add 1 liter of boiling water, put a lid on the pan and bring everything to a boil. As soon as it comes to a boil, remove the lid and simmer on high for 6 minutes, using a pair of tongs or a fork to turn the pasta every 30 seconds or so as it cooks.

• Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.

• Once the pasta has had 6 minutes to cook, add the kale and continue to cook for 2 more minutes.

• Once almost all the water has evaporated, take the pan off the heat and serve into four bowls.

• If you like, top it with a little vegan Parmesan.

That's it!  Enjoy!
If you liked this recipe, take a look at my other cooking posts:
Easy Corn Salad Recipe
Vegan Recipe: Fresh Tomato, Avocado Garlic & Basil Pasta
Home-Made Vegan Banana Guava N’Ice Cream
Vegetarian Stuffed Pumpkin Recipe
Flower Power Cake Recipe
The Perfect Spicy Sweet and Spicy Dessert – Apple Oatmeal Cookies topped with Jalapeño Fig Jam (Vegan & Gluten Free)
Pumpkin Cinnamon Sticky Buns

Easy Corn Salad Recipe

I love corn!  I also enjoy eating healthy & cooking quick & easy meals.  I had just gone produce shopping when I decided to come up with this corn salad.  Sweet corn and a mix of vegetables smothered in garlic, onion, cilantro, lemon and lime is all you need to make this corn salad. It's the perfect summer recipe, quick and easy with lots of vegetables and herbs from the garden, grocery store or farmers' market. The texture of all the veggies mixed together is a nice change from the typical garden salads. Enjoy!

Ingredients:

• 4 organic ears corn or frozen corn or (last resort) canned sweet corn
• 1 cup organic fresh tomatoes (heirloom or regular garden variety would work, but I used the regular kind)
• 1 cup fresh organic cilantro
• 1/2 organic large cucumber (you can peel it or not. I peeled mine.)
• 1/2 organic green bell pepper (OPTIONAL.  I left it out of the recipe)
• 1/2 medium organic shallot
• 1 organic lemon or lemon juice
• 1 organic lime or lime juice
• 4 cloves organic garlic
• 1/2 medium organic serrano or jalapeño pepper
• A pinch of Himalayan sea salt
• Black pepper to taste

Preparation

Prep Time: 15 Min
Serves 4

Cooking Instructions

• Hold the corn cob upright in a mixing bowl, cut the corn kernels off the cob in a downward motion. Otherwise add thawed out frozen corn or canned corn.
• Dice the cucumbers, tomatoes and peppers, mince the garlic, shallot, and cilantro then throw it all to the mixing bowl.
• Add the juice of a lemon and lime.
• Mix everything together.

Notes
You can refrigerate this dish for up to a week.  It tastes better after refrigeration as opposed to just eating it right away after you make it.  You will end up with a lot of juice. I just drink it, but you could also use it as a marinade or pour it over rice or quinoa.

Nominations Wanted for New York State Family Physician of the Year

The New York State Academy of Family Physicians is seeking nominations for the 2017 FAMILY PHYSICIAN OF THE YEAR.

Each year the New York State Academy of Family Physicians awards one family physician the title of Family Physician of the Year” for New York State on the basis of outstanding service to patients and community, and devotion to Family Practice. The only other requirement is that nominees be members in good standing of the New York State Academy of Family Physicians(AAFP).

Individuals are encouraged to send letters of nomination to the New York State Academy describing why their family physician should receive the Family Physician of the Year Award. This allows patients to recognize the excellent services provided to them by their family physician.

The Family Physician of the Year for New York will also be nominated for the American Academy of Family Physicians’ Family Physician of the Year Award.

The physician for New York State will be honored during the NYSAFP Annual Meeting June 24, 2017.

Nomination letters should be received by APRIL 15.

Submit your nomination here:

https://www.surveymonkey.com/r/2017FPOTY