Category Archives: Main Dish

One Skillet Baked Pasta and Veggies – Zucchini, Eggplant, Peppers, oh my

baked pasta with eggplant, zucchini, peppers, tomatoes, cheese & chick peas, yum!

baked pasta with eggplant, zucchini, peppers, tomatoes, cheese & chick peas, yum!

This is the perfect time of year for me, when I can still find delicious late summer veggies, like eggplant,, zucchini and peppers, at my local farmer’s market, but the weather is beginning to turn chilly enough that I crave warm comfort foods.  This recipe marries the two and even better than that, this is a one pan wonder.  One pan, that’s right you read correctly, even the pasta cooks in the same skillet, no boiling water, draining or extra pots and pans to wash, I present to you my One Skillet Baked Pasta and Veggies.

sauteed eggplant, zucchini, peppers and tomatoes

sauteed eggplant, zucchini, peppers and tomatoes

All in one skillet - eggplant, zucchini, peppers, tomatoes and pasta

All in one skillet – eggplant, zucchini, peppers, tomatoes and pasta

Not only does this recipe all come together in just one pan, but it is also super versatile to suit your own tastes, moods, diet or what’s available in your market or kitchen today. I love making this with eggplant, zucchini, peppers, and tomatoes, but it’s just as delicious with any one or combo of veggies. I also like adding in chickpeas and topping the whole thing with chopped mozzarella and grated Romano cheese, but if you’re not into beans and/or cheese you can easily leave those out.

Cheesy topped baked pasta with eggplant, zucchini, peppers and tomatoes, yum!

Cheesy topped baked pasta with eggplant, zucchini, peppers and tomatoes, yum!

I’ve partnered with the Westchester County Mom’s Blog as a contributor, to view the rest of this post and get my amazing one pan recipe, go to my One Skillet Baked Pasta.  Enjoy!


Roasted Gingered Sweet Potatoes with Super Simple Cabbage Slaw

Ginger Spiced Roasted Sweet Potatoes with Cabbage and Pomegranate Slaw

Ginger Spiced Roasted Sweet Potatoes with Cabbage and Pomegranate Slaw

Diced sweet potatoes with ginger

Diced sweet potatoes with ginger

Cabbage and Carrot Slaw with Pomegranate Arils

Cabbage and Carrot Slaw with Pomegranate Arils with Lime Vinaigrette 

Roasted Gingered Sweet Potatoes

with Super Simple Cabbage Slaw

Author: Sweet Green Kitchen’s Jen Jones


Sweet Potatoes:

2 sweet potatoes – I use Japanese sweet potatoes

Coconut oil – about 1 Tablespoon

Freshly grated Ginger – about 1-2 Tablespoons

1 clove garlic – grated

Salt & Pepper

Cabbage Slaw:

½ head green cabbage – shredded

About 1 cup shredded carrots

About ¼ cup chopped fresh herbs – basil, cilantro or parsley

Some chopped chives if you like

A sprinkling of Pomegranate arils/seeds – about ¼ of a pomegranate


Squeeze of lime – about ¼ of a lime

Rice vinegar

Olive oil

Pinch of sea salt – I like pink Himalayan salt

Optional: top with protein of choice; examples

Tofu with Tahini, Peanut, Lime Sauce

Roasted Chick Peas – add to the sweet potatoes about half way through roasting

Grilled or Roasted Salmon

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Tofu with Tahini Peanut Lime Sauce

Yum! Grilled Tofu with Tahini Peanut Lime Sauce

Yum! Grilled Tofu with Tahini Peanut Lime Sauce

On any given day, you can find stacks of cook books around my house, many of them mine, but also a constant rotation from the library, there are just SO many great new books coming out that speak to me like never before, thanks in large part to the amazing and growing array of healthy food bloggers on the scene.  One of the latest I’ve been happily perusing through is Anna JonesA Modern Way to Eat A Modern Way to Eat cookbooklots of yummy looking recipes and I’m working on more than a few, new ideas but plenty you’ve seen before (if you read as many blogs and cookbooks as I do!).  One such recipe, not so different than others I’ve seen and even made, like this, this and that, but it still spoke to me and spurred me to create a new favorite around here, was Anna’s Maple Peanut California Wraps.  It has so many of the flavors I just love, nutty peanut butter and Tahini, maple syrup, miso, soy and citrus.  Of course, I did change up her recipe a bit, varied the measurements of ingredients and most notably swapped out Anna’s lemon for lime and replaced her tempeh for tofu.
What I ended up with was a delicious Tahini peanut lime sauce, perfect drizzled over grilled tofu with greens or rice or soba, yum. 

Grilled Tofu with Tahini Peanut Lime Sauce

Grilled Tofu with Tahini Peanut Lime Sauce

If you’re not a fan of tofu, although if that’s how you feel I urge you to try this it may change your mind and may even change your life, really, truly. BUT, this sauce would also work perfectly with grilled chicken (think chicken satay) or even shrimp, as a sauce over soba noodles or nutty brown rice, mixed into shredded cabbage for an awesome slaw, this sauce IS that good, now what are you waiting for go try it.

Now let’s talk a little bit about lime….Forever a fan of citrus, I just love the scent and taste of all things lemon, lime & orange, but lemon has always been my favorite, I am finding myself now using lime more and more, I think lime may be my new fave, sorry lemon I still love you, but.  Lime just wakes up the flavor in sauces, dressings and soups without as much of a hit of acid like you get from lemon, it works in sweet and savory and even just a squeeze of lime over some greens works as a nice light salad.  You can even mix up lemon, lime and orange to replicate the Japanese yuzu, fresh and clean tasting, you just can’t go wrong with citrus.  

Tofu in Tahini-Peanut-Lime Sauce

Author: Sweet Green Kitchen’s Jen Jones 

Adapted from Anna Jones’ – A Modern Way to Eat –tofu with tahini peanut lime sauce



1 package extra firm or super firm tofu – 12 – 15 ounces / sprouted if you can find it

Coconut oil

Sea salt

Optional: black sesame seeds

Tahini-Peanut-Lime Sauce –

4 tablespoons natural creamy peanut butter

2 tablespoon tahini (sesame paste)

2 tablespoon miso paste – white or red or a mix

2 tablespoon maple syrup

4 teaspoons (1 Tbsp + 1 tsp) lite soy sauce – gmo free and gluten free

Zest of 1 lime

Juice of 1 whole lime – 1 1/2 limes

1-3 tablespoons water


Remove the tofu from the package, drain and carefully press out as much liquid as you can.

Heat a large non stick skillet over medium-high flame.  Pour in enough coconut oil to cover the pan, sprinkle the pan with salt (flaky sea salt if you have).

Once the tofu is fully pressed, cut into about 8 slices or 16 triangles if you prefer, add the slices to the hot pan.  Don’t stir around, cook until each slice is golden brown, then flip and cook the other side, lowering or raising the temperature as needed or adding additional coconut oil.  Once the tofu is cooked on both sides, remove from the pan to a cutting board and allow to cool a bit, then cut each piece either in half or in thirds lengthwise so you have finger sized pieces of tofu or leave as is if you already cut into triangles.

While the tofu cooks mix all of the sauce ingredients together in a bowl, starting with the juice of 1 lime, adding more if needed, to taste and adding enough water to get the consistency you like.

Spoon the sauce over the tofu or use it as a dip if you prefer.  Sprinkle with black sesame seeds if you like. Yummy warm or cold.  Great for leftovers. Enjoy!

This makes lots of sauce, so you may have extra to enjoy as you will.

 Recipe notes: 

Tofu with Tahini Peanut Lime Sauce with salad

Tofu with Tahini Peanut Lime Sauce with mixed greens & mint & a squeeze of lime

I served this yummy tofu on top of a bed of mixed salad greens and shredded carrots with an extra squeeze of lime and a few sprigs of mint, for a delicious healthy lunch.  The tofu would also be great wrapped up in summer rolls with mint or basil, or stir into soba noodles topped with the tofu, shredded carrots, mint and chopped scallions for a more substantial meal or simply with a side of brown rice & steamed veggies with extra sauce drizzled over the top OR in my next post with cabbage slaw and ginger roasted sweet potatoes! 

Fettucine Carbonara with Crispy Roasted Shitakes

Fettucine Carbonara with crisp roasted shitakes and chives
Fettucine carbonara, sounds so rich and decadent and tastes just the same, but it’s much lighter than you would think from the taste of it.  The no cook sauce is super simple and super delicious, with just egg yolks, nutmeg, fresh herbs and cheese, yum! If you want to make it extra special and a little more decadent, you can add in just a little cream, half & half or even mascarpone cheese, but even without the extra creaminess the finished dish is delicious and elegant enough for company.  
egg yolks for carbonara


egg yolks with optional cream for carbonara
carbonara sauce
Most carbonara recipes you will find have the addition of pancetta, but since I don’t eat meat, I replace the pancetta with crispy oven roasted shitake mushrooms and chives, which I think is even better!
Shitakes and chives, ready to roast
Shitakes and chives, ready to roast
Fettucine Carbonara with Crispy Roasted Shitakes
Author: Sweet Green Kitchen’s Jen Jones
1 pound fettucine pasta (make it gluten free with your favorite GF pasta)
3 egg yolks
About ½ cup or a little more grated Romano cheese
Grated nutmeg – just a little
Olive oil
Chopped parsley and chives plus about 10 whole chives
6-10 shitake mushrooms – cleaned & sliced
Optional: about 2 Tablespoons cream or half & half or mascarpone – if you’re feeling decadent!

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Maple Orange Tempeh

Maple Orange Tempeh over Kale Salad
 Hands down, this is my new favorite way to prepare and eat tempeh, and lime is now my new favorite citrus (I know, shocking, since lemon seems to star in so many of my other recipes!). maple orange tempeh marinade
Cubes of tempeh are marinated in a mix of orange juice, maple syrup, soy sauce and sriracha, with a little squeeze of lime for acidity.  tempeh in maple orange marinademarinating tempeh
After marinating, the tempeh is then cooked to a golden brown and then glazed in the sticky, sweet and slightly spicy marinade, making it both the marinade and sauce. cooking tempeh
caramelized tempeh cooking in marinade
Quick, easy, and delicious!  If tempeh is not your thing, don’t despair, I imagine the marinade/glaze would be equally delicious on your protein of choice; tofu, shrimp, chicken, etc. 
I serve this tempeh with a side of greens and black rice or aside spicy peanut noodles, or as I have it here as a topping for Super Simple Kale Salad with Orange & Almonds. Also delicious with my Kale Salad with Creamy Cashew Dressing or Raw Root Asian Slaw. It’s delicious any way you choose!


Maple Orange Tempeh
Author: Sweet Green Kitchen’s Jen Jones
Adapted from “Salad Samurai” by Terry Hope Romero
1 pound Tempeh – 2 packages
¾ cup Orange Juice
3 Tablespoons lite Soy Sauce (Organic or non GMO)
2 Tablespoons Maple Syrup
1 Tbsp Olive Oil
1 ½ teaspoons Sriracha Sauce
Zest & Juice of ½ Lime
Plus Coconut Oil for cooking

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