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. 

Spicy Roasted Potatoes

Spicy Roasted Potatoes

Ingredients:
1 lb fingerling potatoes
olive oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp cayenne pepper

Pre-heat oven to 375 degrees.

Toss the potatoes in the rest of the ingredients.  Roast for 30 minutes or until tender inside and crispy outside.  (Can increase the heat to 450 degrees for the last 5-10 minutes to help with the crisping of the skin.)

Carrots Braised in Butter

Carrots Braised in Butter
from Mastering the Art of French Cooking

Ingredients
1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper

Instructions
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.

Parmesan, Spinach Rice

Parmesan, Spinach Rice

Ingredients:
3 cups water
1 1/2 cups brown rice
1 bullion cube
1-2 cups fresh spinach, minced
1/4 cup fresh grated parmesan

Bring water, rice, and bullion cube to boil.  Reduce heat and simmer 25 minutes.  Mix in spinach and cheese. 

Asian Roasted Carrots

Asian Roasted Carrots

Ingredients:
3 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
squirt sriracha
1 bag baby carrots

Pre-heat to 350 degrees.  

Combine first six ingredients.  Toss in carrots to coast and let marinate for 30 minutes.  Roast 30-40 minutes, or until tender.

Based on this recipe.

Green Bean and Potato Salad

Green Bean and Potato Salad


Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1 small red onion, chopped
1 pint cherry tomatoes, halved and roasted
salt and pepper to taste

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp minced fresh rosemary
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Quarter the potatoes and place in a pot of boiling, salted water.   Cook until fork tender.  Steam the green beans.  Transfer to a large bowl, and toss with the red onion and tomatoes. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, rosemary, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.  Marinate several hours or preferably over night.


Based on this recipe. 

Buttered Parmesan Rice

Buttered Parmesan Rice

Ingredients:

3 cups water
1 1/2 cups brown rice
1/4 cup butter
1 1/2 cups grated parmesan cheese

Bring water to boil.  Add rice and reduce heat to 2-3.  Cook for 30 minutes.  Stir in butter and cheese. 

Recipe from here.

Baked Beans

Baked Beans

Ingredients:

16 0z dried pinto beans
6 cups water
1 onion, diced
1 can tomato paste
3 cups water
1/4 cup brown sugar
1/4 cup molasses
2 tbsp apple cider vinegar
2 tsp mustard
1/4 tsp nutmeg

Put beans and 6 cups water in a pot and bring to boil. Reduce heat to medium and cook one hour.

Pre-heat oven to 300 degrees.

Heat oil in skillet and add onion, cook until soft. Ad tomato paste and cook 3-5 minutes. Add remaining ingredients. Put beans in baking dish, pour over liquid, cover and cook 3 hours, stirring frequently. Remove cover and bake 30 minutes.

Black Bean and Corn Salad

Black Bean and Corn Salad

Ingredients:

2 cans corn, drained
1 teaspoon paprika
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons fresh lime juice
2-3 tbsp salsa
2 (15 1/2-ounce) cans black beans, rinsed and drained
1 cup roasted tomatoes with green chilies
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oil in a skillet over medium heat. Add corn and paprika; cook 10 minutes. Combine oil, vinegar, lime juice, salsa, salt, and pepper in a bowl. Mix in the remaining ingredients.

Based on a recipe from Coastal Living.

Potato and Pea Curry

Potato and Pea Curry

Ingredients:

1 onion, finely chopped
1 tsp grated ginger
1 tsp black mustard seed
1 tsp cumin
1 tsp fennel
1 tsp turmeric
1/2 tsp chili powder
1 lb potatoes, peeled and diced
1 cup peas
1 tsp garam masala
1 tbsp lemon juice
chicken broth as needed

Heat oil in a skillet and cook onion until soft. Add ginger and spices and cook for 1 minute stirring constantly. Add potatoes and peas. Cook on med heat until potatoes are tender (about 30 min) using the chicken broth to deglaze the skillet as needed. Toss in the garam masala and lemon juice and cook a few more minutes.

Based on a recipe from Complete Asian Cookbook by Charmaine Solomon.

Green Beans with Tomato-Garlic Vinaigrette

Green Beans with Tomato-Garlic Vinaigrette

Ingredients:

1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, crushed and minced
1 tablespoon extra virgin olive oil
1/2 cup chopped tomato
2 teaspoons chopped fresh thyme
1 pound green beans, trimmed and cut into one inch pieces

Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

Heat olive oil in a skillet over medium heat. Add green beans and cook until tender, stirring occasionally. Pour in dressing; stir to coat.

Based on a recipe from Cooking Light.

Spiced Sweet Potatoes and Green Beans

Spiced Sweet Potatoes and Green Beans

Ingredients:

2 tablespoons olive oil
1/2 teaspoon brown mustard seeds
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced peeled fresh ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1 pound sweet potato, cut into 1/2-inch pieces
1/2 cup water
3/4 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces

Based on a recipe from Cooking Light.
Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in cayenne, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in sweet potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. S

Curried Lentils

Curried Lentils

Ingredients:

1 small shallot, diced
2 cloves garlic, minced
1/2 tablespoon olive oil
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 cups organic chicken broth
1 cups dried lentils, rinsed

Heat olive oil in a pan over medium-high heat. Add shallots and garlic; cook 2 to 3 minutes. Add the turmeric, cumin, ginger, chili powder, and cayenne pepper. Cook one minute, stirring constantly. Add chicken broth and bring to boil. Add lentils, reduce heat, and simmer for 20 minutes or until done.

Turmeric Mashed Sweet Potatoes

Ingredients:

1 1/8 teaspoons turmeric, divided
1 lb sweet potatoes, peeled and diced
1/2 teaspoon olive oil
1/4 cup 1% milk

Fill a pot with enough water to cover sweet potatoes. Add 1/8 teaspoon turmeric and bring to boil. Add sweet potatoes, cook 10 to 15 minutes or until fork tender. Drain sweet potatoes. Reduce heat to low, add olive oil and turmeric to pan, stir. Return sweet potatoes to hot pan. Add milk and mash.

Roasted Sweet Potatoes

Ingredients:

2 large sweet potatoes
2 tbsp fresh rosemary, minced
5 cloves garlic, crushed
EVOO
Balsamic Vinegar

Preheat oven to 450 degrees. Peel and cut the sweet potatoes into 2 inch long wedges. Place on sprayed sheet pan. Drizzle with EVOO and balsamic vinegar. Stir to coat. Sprinkle with rosemary. Roast for 30 to 40 minutes, or until tender.

Roasted Green Beans and Mushrooms

Roasted Green Beans and Mushrooms

Ingredients:

1 lb green beans, trimmed
3 cups quartered cremini mushrooms
1 small shallot, diced
3 cloves garlic, chopped
2 tbsp fresh thyme, minced
EVOO

*can also add a splash of white wine vinegar

Preheat oven to 450 degrees.

Spray a sheet pan with cooking spray. Combine the first four ingredients on the pan. Drizzle with EVOO, sprinkle with thyme. Roast for 30 minutes.

Based on a Cooking Light recipe.