I’m an avid, veteran vegetarian so I have my set recipes. I know what I like and what I don’t like. Every once in a while I like to change things up and tryout various recipes I find online and in magazines. Usual I end up making a few changes here and there, but I get to gain experience perfecting things I love to eat (and I love to eat!) Check out three recipes from one of my fav magazines/websites Real Simple that are on deck for me to try out and make my own.

Pan-Grilled Tomato and Feta Salad

I love tomatoes and leafy greens, so this recipe is one I am excited to try. The tomatoes are pan grilled and placed on top of a bed of fresh green beans and parsley and finally topped with a lemon-caper dressing. I’ve never tried capers, but the ingredients alone make the salad sound super refreshing. I will probably add spinach and coarse black pepper for a little kick!

Ingredients

  • 5 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh parsley
  • 1 pound green beans, trimmed
  • 1 8-ounce piece of Feta cheese (not crumbled)
  • 2 large beefsteak tomatoes, sliced 1/2-inch thick
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • kosher salt and black pepper
  • 1/4 cup dry bread crumbs
  • 6 cups arugula

Directions

  1. In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.
  2. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.
  3. Cut the Feta into 4 slices. Set aside to drain on paper towels.
  4. Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side.
  5. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side.
  6. Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette

Pesto Pasta with Green Beans and Potatoes

I love all of the ingredients in the next recipe separately, not so much together. Not that I’ve tried these ingredients together (I’m a little hesitant about mixing these two starches). To be completely honest I would add shredded Parmesan cheese and a few cherry tomatoes.

Ingredients

  • 1 1-pound box linguine or spaghetti
  • 8 ounces Yukon gold potatoes (peeled if desired)
  • 1 tablespoon kosher salt
  • 10 ounces green beans, ends trimmed
  • 1 cup store-bought pesto
  • 1/4 cup (1 ounce) grated Parmesan
  • 1/4 cup pine nuts, toasted (optional)

Directions

  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.
  3. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
  4. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.
  5. Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.
  6. Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.

Kitchen-Sink Quesadillas

I love black beans and Mexican style food. This recipe has a lot of great things going on: black beans, corn, cilantro, cheese, onion. I honestly don’t think I will add anything to it, maybe play with the proportions so that everything balances right for my taste buds.

Ingredients

  • 1 15.5-ounce can black beans, drained
  • 1 11-ounce can corn kernels, drained
  • 3/4 cup salsa, drained
  • 1 8-count package large flour tortillas
  • 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
  • 1 small red onion, thinly sliced
  • 1/3 cup fresh cilantro leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • juice of 1 to 2 limes
  • 2 tablespoons extra-virgin olive oil
  • 1 head romaine lettuce, sliced 1 inch thick

Directions

  1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
  2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
  3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
  4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
  5. Cut each quesadilla into 6 wedges. Serve with the salad.

Try these recipes for yourself and let us know how it turned out! We’ll let you know what worked and what didn’t work in future posts!

*all recipes from RealSimple.com

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