Orzo with Roasted Vegetables

this recipe is one i had over two years ago, and i still can’t get it out of my head.  i even started making it for my cousin when she had twins, and i got her obsessed too.  maybe it’s because lebanese people like everything doused in lemon juice, but the salty feta just puts it over the top.  it’s great in the summer for a bbq, but in the winter pair it with a nice piece of broiled salmon.

Orzo with Roasted Vegetables
1 small yellow squash, sliced into half moons
1 small zucchini, sliced into half moons
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Topping:
3/4 pound, feta cheese crumbles

preheat the oven to 425 degrees F.

Toss the squash, zucchini, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. roast for 40 minutes, until browned, turning once with a spatula.

meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. drain and transfer to a large serving bowl. add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

for the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. let cool to room temperature, then add feta.  check the seasonings, and serve cold for best results.

altered from the orginial barefoot contessa recipe.

Leftovers

you made a huge meal, and now you’re stuck…with leftovers.  if you’re me, you don’t want to eat the same meal twice in a row.  it was good the first time, but now it’s time to move on.  the best way to reuse meat leftovers is to put the meat into dishes that normally require you to cook the meat separately first.  here’s some suggestions.

salads

asian chicken salad - romaine, chicken, mandarin oranges, crunchy noodles, cucumbers with asian dressing

taco salad – ground meat with taco seasoning, over a mix of greens, shredded carrots, tomatoes, cucumbers, avocado, with crunched doritos.

butternut squash salad

soups

curried butternut squash  - butternut squash, onions, celery, carrots, chicken broth, and curry powder

potato and leek – potatoes, leeks, onions, celery, carrots, white wine, chicken broth, and milk/cream

chicken noodle -  chicken, noodles, celery, carrots, onions, chicken broth, garlic

sandwiches

meatloaf - sourdough bread, meatloaf, and ketchup

chicken salad – chicken, celery, grapes, white wine, mayonnaise, on whole wheat

quesadillas – pork, provolone, mozzarella, pico de gallo, sour cream, tortillas

other

chicken pot pie – chicken, gravy, celery, carrots, onion, peas, corn, lima beans, pie crust

pizza – veggies, meat, pizza crust

zucchini boats – ground meat, tomatoes, zucchini, cheese

stuffed squash – meat, rice, tomatoes

stuffed peppers – meat, onions, corn, black beans, oregano, cumin, poblano pepper, garlic

this list should get your mind thinking and give you some new ideas to try.

Roasted Butternut Squash Salad

when i talked about how to “spice up any side salad” this was the salad that inspired that post.  it has different textures, different colors, and tastes amazing.  i can’t take credit for it, it’s all thanks to ina garten.  it even incorporates seasonal produce…it doesn’t get any better than this.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated parmesan

preheat the oven to 400 degrees F.

place the butternut squash on a sheet pan. add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. roast the squash for 15 to 20 minutes, turning once, until tender. add the cranberries to the pan for the last 5 minutes.

while the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated parmesan. spoon just enough vinaigrette over the salad to moisten and toss well. sprinkle with salt and pepper and serve immediately.

tips:

• aunt jemima has nothing on real maple syrup.  do yourself a favor and use the real stuff.  you’ll never get a good end product if you make it with subpar ingredients.
• if you want to taste the walnuts, toast them.  if you skip that step, the flavor will be completely different…and not in a good way.
• after you eat a salad like this…it should get your mind going.  for instance tonight i needed to make a simple side salad…so what did i do?  i use mesclun greens, slices of pear, dried cranberries, and a mixture of catalina and ranch salad dressings…mmm.

How To Jazz Up Any Side Salad

a side salad is instrumental to a great meal, but it’s done wrong all too often.  it’s easy to just throw some carrots, cucumbers and tomatoes on top of some iceberg…but we can and need to do better. 

the best salads are made with a variety of colors and textures.

when you think red, you should think: tomatoes (grape, cherry, heirloom, roma, beefsteak), red peppers, radicchio,  beets, cherries, apples, and pears.  orange/yellows: orange and yellow bell peppers, corn, carrots, butternut squash.  blue/purple: currants, raisins, olives and purple onions.  and finally green: artichokes, green beans, asparagus, avocado, broccoli, cucumbers, green apples, celery, green onions, green peppers, peas, and spinach.  as far as lettuce goes, branch out.  try green leaf, boston leaf lettuce, arugula, red leaf, romaine, endive, and frise.

to add different textures try dried fruit, nuts, shredded cheese, and croutons, in addition to the mixture of soft and crunchy veggies.

let’s build a few:

side salad 1 – green leaf lettuce, carrots, beets, corn, and pecans.
side salad 2 – arugula, pears, blue cheese, craisins and walnuts.
side salad 3 – spinach, butternut squash, dried cherries, parmesan, and almonds.

now you try…

Sweet Corn Salad

it’s august, and it’s also the season for corn.  you can find it in plentiful amounts in the grocery store, but preferably at the farm stand.  well once you’ve had enough boiled, you need another solution.  luckily for me, ina garten saved me last year with her fresh corn salad.  since then i’ve been making my own adaptation.

Sweet Corn Salad

5 ears of corn, shucked
1/2 c small-diced red onion (1 small onion)
1/4 c orange pepper, diced
1/2 c baby arugula
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

place the corn in a large pot of water, and turn the heat up to high.  once the water has come to a boil turn off the corn and let it sit for 10 minutes.  then drain the water and allow the corn to cool on the cutting board.  once the corn is cool, cut the kernels off and place in a bowl.

then add the red onions, orange pepper, arugula, vinegar, olive oil, salt, and pepper.  serve the salad cold or at room temperature.

my tips:

• feel free to add any vegetables that you would add to a lettuce salad.
• looks are important.  not only do different colors look good together, they also mean you are getting a wide variety of nutrients.
• if you are not familiar with arugula, make sure you get acquainted.  it’s a peppery tasting type of lettuce, and to me it is the most undervalued lettuce.