Orzo, Arugula and Tomato Salad

Orzo, Arugula and Tomato Salad (8) WM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup cooked orzo

baby arugula (or spinach)

cherry tomatoes

goat or feta cheese

balsamic vinegar

olive oil

salt

pepper

 

 

Directions:

1) Boil orzo according to package directions.  Rinse in cold water and let cool.

2) Wash the arugula and cherry tomatoes; slice the tomatoes in half.

3) In a large boil mix together about 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar (more/less of each depending on preference).  Add a pinch of salt & pepper (again, more if you want).  Mix the dressing up.

4) Put the cooked/cooled orzo, wash arugula, tomatoes and a handful of goat or feta cheese in the dressing.  Stir to coat.  Serve immediately.

 

Orzo, Arugula and Tomato Salad (5) WM

Orzo, Arugula and Tomato Salad

Orzo, Arugula and Tomato Salad (8) WM

I love salad, and I like interesting salads.  This one combines arugula (though I’m sure it would be just as yummy with spinach!), orzo pasta, goat (or feta) cheese and tomatoes.  Super simple and full of flavor – how can you go wrong!??

 

serves: about 6

time: 20 minutes

 

Ingredients:

baby arugula

1/2 cup dry orzo, cooked

tomatoes (I used cherry), sliced

goat or feta cheese

5 tablespoons olive oil

3 tablespoons balsamic vinegar

salt

pepper

 

Directions:

1. Boil the dry orzo according to package directions.  After it has cooked let it cool.

2. Wash and chop the tomatoes.  Wash the baby arugula

3. Mix the olive oil, balsamic vinegar and salt & pepper (to taste) together in a large bowl.  Throw in the baby arugula, cooked & cooled orzo, cut tomatoes and a handful or so of goat or feta cheese (the amount of cheese is to taste).

4. Gently stir the salad to combine all ingredients, serve immediately.

 

 

Orzo, Arugula and Tomato Salad (5) WM

Pasta Rosa Verta

Pasta Rosa Verde (1) WM

This was a really simple meal to make, and took maybe about half an hour to make.  I really need to get better at timing how long my meals take so that I can tell you.  I really liked the flavors of the standard diced tomato sauce with the arugula, pine nuts and blue cheese – I will certainly be making this dish again!  I hope you enjoy it as much as I did!  If you make it let me know what you think – I love comments!

Pasta Rosa Verde (15) WM

serves 4

Ingredients

1 box penne pasta

4 hot Italian sausage links

olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1 can diced tomatoes

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

3 cups arugula, watercress, or spinach (I used arugula)

1/4 cup toasted pine nuts

2 tablespoons crumbled Gorgonzola or other blue cheese

Directions

1. Cook the pasta according to package directions.  Drain and cover to keep warm.

2. Boil the sausage links for about 12 minutes, drain the water and slice into bite sized pieces.

3. Heat the olive oil in a large skillet over medium heat. throw in the the onion and garlic and saute until the onion is tender.  Stir in the canned tomatoes, salt, pepper, and red pepper, add more to taste.  Add the cooked sliced Italian sausage.  Continue to cook for about 5 minutes.

4. While the tomato & sausage mixture is heating, toast the pine nuts until lightly browned.

Pasta Rosa Verde (2) WM

5. Mix in the arugula, watercress, or spinach into the tomato & sausage mixture and heat until just wilted.

6. Spoon the pasta onto individual dishes and top with the tomato mixture.  Sprinkle with the toasted pine nuts and crumbled cheese.

Pasta Rosa Verde (10) WM

Charred Stuffed Poblano Peppers

roasted poblano peppers (1) WM

Ingredients:

1 can vegetable broth

3/4 cups water

1 1/2 cups rice

3 ears of corn, or canned or frozen

4 poblano peppers

1 lime

1/2 bag spinach

1/2 bunch cilantro

1 small pepper

1 bunch green onions

olive oil

1 yellow or red onion, chopped finely

3-4 cloves garlic, minced/crushed

1 jalapeno, seeded and chopped finely

1 can fire roasted diced tomatoes, drained

bell pepper (any color), diced

1/2  teaspoon ground cumin

1/2 teaspoon dried oregano

garlic powder

onion powder

salt

pepper

queso fresco cheese, crumbled
total time: 1 hour 15-30 minutes
Directions:
1.  If using ears of corn, peel and add to a boiling salted pot of water (if using frozen corn thaw, if using canned corn drain).  Boil for 15 minutes turn on low and cook for an additional 15 minutes.  Drain and let the corn cool.
2. On a baking sheet broil the poblano peppers until they are charred on all sides – about 15-20 minutes.  Let cool.
roasted poblano peppers (6) WM
3. Boil the rice either on the stove or a rice cooker.  Rinse the 1 1/2 cups of rice well, until the water runs clear (we’re talking 5 minutes).  Place into your rice cooker or pot and and 1 can of chicken broth (roughly 1 1/2 cups) plus 1/2 cup water (or whatever water to rice ratio your rice calls for).  Squeeze one lime into the rice water.  Cook.
4.  While everything is boiling and broiling place the 1/4 cup of water, the 1/2 bag of spinach, the 1/2 bunch of cilantro, the small pepper and the green onions into a food processor – blend until like a pesto.
5. Once the corn has cooked and cooled slice off of the cob.  Place into a bowl.  Add the chopped onion, chopped jalapeno, and diced garlic to the bowl.
6. Heat olive oil in a skillet and once heated add the corn, onion, jalapeno, garlic and seasonings.  Cook for about 5 minutes.
7. Meanwhile, add the spinach mixture to the cooked rice add salt, onion powder, and garlic powder – stir and set aside.
8. After the onion mixture has cooked add the diced tomatoes and bell peppers, cook for an additional minute.  Remove from heat.
9. Slice the poblanos in half, scrapped out the seeds and lay with the insides up on a baking sheet.  Scoop the rice mixture on each pepper, then scoop the onion and corn mixture.  Sprinkle with the crumbled queso fresco cheese.
10. Broil the assembled peppers for 7-10 minutes until the cheese has browned.
roasted poblano peppers (10) WM