Orzo Salad with Shrimp and Feta

A quick and easy weeknight dinner that is perfect for a warm summer night when paired with a crisp green salad. The whole thing can be done in about 20 minutes.

Ingredients:

  • 8 oz. Orzo Pasta (you could easily sub and small pasta you prefer here)
  • 1/2 lb large shrimp, peeled, deveined and tails removed
  • 1/3 cup olive oil
  • 1 clove garlic
  • salt/pepper to taste
  • Grated zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 4 scallions, thinly sliced
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill (optional)
  • 1 cup diced english cucumber
  • 4 oz crumbled feta cheese
  • 3 Tbsp halved kalamata olives

Instructions:

  1. Preheat the broiler and bring a pot of salted water to a boil
  2. Add the pasta to the water and cook till al dente – drain, rinse, stir in a few drops of olive oil and cool
  3. Toss the shrimp on a baking sheet with 1 Tbsp olive oil, chopped garlic, salt and pepper. Arrange in a single layer and broil, turning once until opaque and just cooked through. (about 3 minutes)
  4. Coarsely chop the shrimp and toss into a bowl with the pasta, lemon zest, lemon juice, scallions, mint, dill, cucumber, feta olives and remaining olive oil. Check for seasoning and adjust as necessary.
  5. Serve immediately or refrigerate. Bring up to room temperature before serving.

 

Sicilian Cauliflower Pasta

This recipe form the Food Network is simple and delicious and perfect for the change of seasons between summer and fall.

  • Kosher salt
  • 12 ounces whole-wheat penne
  • 1/2 head cauliflower
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons golden raisins
  • 1 clove garlic, finely chopped
  • Pinch of red pepper flakes
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped ( I usually leave this part out)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)
  • 2 – 3 scallions, chopped
  • A good handful of pine nuts toasted

INSTRUCTIONS

  1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
  1. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it’s fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.
  2. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
  3. I also like to add toasted pine nuts and lots of scallions

Spinach and Almond “Pesto”

Want a delicious and easy recipe that whips up in less than half the time it takes to boil your pasta? I’m both a big fan of pesto and an even bigger fan of creative ways to use greens. I recently threw this pesto together and was so happy with the results I’ve made it several times since. It involves zero cooking and takes all of five minutes from start to finish. Don’t expect any exact amounts here, consider everything added “to taste.”

Ingredients:

  • Roughly half a bag of baby spinach leaves
  • A couple of handfuls of sliced/slivered toasted almonds
  • 2 garlic cloves
  • A couple of generous handfuls of parmesan (You don’t even need to bother grating, just slice off a couple of pieces)
  • Fresh lemon juice (one lemon usually does it for me)
  • Olive oil
  • Salt/pepper

Directions:

Brace yourself, this is a tough one. Throw everything into a food processor and hit start. Process till you get the texture you like adding olive oil a little at a time till you get a good consistency. Taste and adjust any ingredients you need more of! If your pesto is a little too thick add a few drops of pasta water to loosen it up.

Toss pesto with hot pasta and top with a little extra shaved parmesan. Serve it up with a mixed green salad with shaved fennel and a citrus vinaigrette. or try this yummy fennel, beet and citrus salad with yogurt dressing from Vegetarian Times. Eat up!

 

Roasted – Vegetable Lasagna

Roasted-Vegetable LasagneI do believe that at the inception of this blog I mentioned that I would be posting healthy and delicious recipes in addition to wellness topics. Since the last few weeks have all centered around the body and self care, I’ve decided that this week called for something a little yummier so I am sharing with you a recipe for Roasted-Vegetable Lasagna. Don’t let the ingredient list put you off. This is really quite simple to make. Continue reading