Tag Archives: Summer

Orzo Pasta Salad

25 Sunday Mar 2012

Posted by in Lunch, Quick and Easy, Salads, Sides

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“Cooking is like love; it should be entered into with abandon or not at all.”

Ingredients

  •  Salt and pepper to taste
  • 1 1/2 cups uncooked orzo pasta
  • 4 cups broccoli florets, blanched and cooled
  • 2 cups cherry tomatoes, halved
  • 4 green onions, thinly sliced
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup feta cheese crumbles

Preparation

  1. Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl.
  2. Add broccoli, tomatoes, green onions, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine.
  3. Top with feta cheese and serve.

JKM

Recipe Reference wholefoods.com

Julienne Zucchini

15 Thursday Mar 2012

Posted by in Quick and Easy, Sides

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“You never forget a beautiful thing that you have made. Even after you eat it, it stays with you – always.”

Ingredients

  •  8 small zucchini OR 2 large zucchini
  • 1 tsp salt
  • 3 tbs fresh dill
  • 2 tbs fresh lemon juice
  • 3 tbs olive oil
  • 1 cup cream OR half &half
  • 3 tbs chives, minced
  • Fresh ground black pepper to taste
  • Crumbled feta cheese

Preparation

  1. Julienne the zucchini, place in a strainer, sprinkle with the salt and drain for 15 minutes. Squeeze and towel out the excess moisture.
  2. In a blender, put the olive oil, lemon juice, dill and cream.
  3. Blend until creamy and all the ingredients are fully incorporated into a creamy dressing.
  4. Toss the zucchini with the sauce (amount determined by taste).
  5. Sprinkle with the chopped chives and feta cheese. Grind pepper over mixture to taste.

J.K.M

Grated Zucchini and Roasted Tomatoes over Fusilli Pasta

13 Tuesday Mar 2012

Posted by in Lunch, Quick and Easy, Wine and Dine

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“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”

Ingredients – Serves 4

  • 6 cherry tomatoes, halved lengthwise
  • 2 teaspoons extra virgin olive oil
  • Salt to taste
  • Cayenne pepper to taste
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped basil, divided
  • 1/2 pound whole wheat fusilli
  • 2 zucchini or yellow squash, grated
  • 2 tablespoons lemon juice

Preparation

  1. Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper.
  2. Scatter 2 tablespoons Parmesan cheese and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside.
  3. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl.
  4. Add zucchini, lemon juice, remaining 6 tablespoons parmesan cheese and 2 tablespoons basil. Toss to combine. Season to taste with salt  and cayenne pepper. Divide pasta onto four plates, top with tomatoes.

JKM

Recipe Reference wholefoods.com

Citrus Bow Tie Pasta

11 Sunday Mar 2012

Posted by in Salads, Sides

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Ingredients – Serves 4 to 6

  • 1 pound bow tie pasta, preferably whole wheat or spelt
  • 1 ripe avocado, peeled and cubed
  • 3 green onions, both green and white parts, chopped
  • 3/4 cup crumbled feta cheese
  • 2 ripe cherry tomatoes, seeded and chopped
  • 1/2 cup packed chopped cilantro
  • 1/4 to 1/3 cups freshly squeezed lime juice
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Preparation

  1. Cook pasta in boiling salted water according to package directions. Drain, but do not rinse the pasta. Place hot pasta in a large mixing bowl.
  2. Add avocado, green onions, feta, tomatoes and cilantro.
  3. Whisk together lemon juice and olive oil and drizzle over the warm pasta. Toss to combine.
  4. Season with salt and pepper and serve warm or cold.

JKM

Recipe Reference wholefoods.com

Ranch and Beer Biscuits

11 Sunday Mar 2012

Posted by in Sides

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“All sorrows are less with Bread”

Ingredients

  • 1 packet (1 ounce) of Ranch salad dressing & seasoning mix
  • 2-1/4 baking mix, such as Bisquick®
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced green chilies
  • 2/3 cup beer (I recommend Shiner Blonde® , have to keep it in state!)

Preparation

  1. In mixing bowl, combine dressing mix, baking mix, cheese and green chilies.
  2. Add beer; stir until well-blended.
  3. Drop by spoonfuls onto lightly greased baking sheet.
  4. Bake at 450°F for 8 to 10 minutes or until lightly browned

JKM

Recipe Reference hiddenvalley.com

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