Orzo and Zucchini Salad

Orzo and Zucchini Salad

1 package whole wheat orzo
4 tbsp extra virgin olive oil, divided
3-4 cloves of garlic, minced
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, quartered
2 tsp lemon juice
2 tbsp champagne vinegar
1 package crumbled feta
3 tbsp fresh oregano, minced

Cook the orzo according to package directions.

Heat 2 tbsp olive oil over med heat.  Add the garlic and saute 30 seconds.  Add the zucchini and tomatoes and saute another 5 minutes until the zucchini is tender.  Toss the zucchini mixture and remaining ingredients with the orzo. 

Allow the salad to come to room temperature.

Adapted from these two recipes. 

Pineapple and Black Bean Chili

Pineapple and Black Bean Chili

1 cup dried pinto beans
1 cup dried black beans
2 cups water
1 tsp kosher salt

28 oz can fire roasted tomatoes
1 cup frozen corn
1 onion, diced
1 zucchini, diced
2-4 cloves garlic
2 tbsp chili powder
2 tsp Mexican oregano
1 can pineapple chunks with liquid
Salt and pepper to taste

Combine beans through salt in slow cooker.  Cook on HIGH 3 hours. 

Add the remaining ingredients and cook on LOW 4-6 hours.

White Bean Tomato Sauce

White Bean Tomato Sauce

1 cup dried white beans
2 cups water
bay leaf
1 cup white wine
1 tsp oregano
1 tsp cumin
3-4 cloves garlic
1 onion, diced
2 stalks celery, diced
1 cup carrots, diced
1 pint cherry tomatoes, halved
2 tbsp balsamic vinegar
salt and pepper
(can add any other veggies available)

Place the beans, water, and bay leaf in the slow cooker.  Cook on high for 3-4 hours.  Add the remaining ingredients and cook another 3-4 hours.  Serve over noodles.