Looking for a fun, filling way to enjoy your summer veggies? Try this awesome Summer Orzo Salad.
1. Bring 4 cups of water to a boil in a pot. Add orzo and let cook until tender, about 15 minutes. Stir every few minutes.
2. Chop cherry tomatoes and zucchini then place in bowl. Mix with arugula, corn, cilantro, and feta.
3. When orzo is done cooking, drain and rinse with cold water to help cool. Once cooled, mix with vegetables.
4. In a small bowl, whisk together lime juice, white balsamic vinegar, and olive oil. Then add to orzo and stir until well incorporated.
We can agree to disagree if you're not a fan of tahini, but since I first tried it my consumption of cruciferous vegetables has multiplied. The variety of vegetables in my diet was very minimal, consisting mostly of tomatoes and lettuces, but now I'm going crazy over most vegetables.... just from learning how to cook them right.
I love this recipe so much that I even included served it as our Meatless Monday option at my foodservice rotation, and people loved it! It's filling, fueling, and delicious!
Check out this great recipe to enjoy some of the best vegetables of the spring season!
Recently I've been asking myself "What can I do with kale beyond salads and smoothies?" Especially when I'm looking for meatless recipes to share on Meatless Monday. Fortunately, The Moosewood Restaurant Table has been able to answer that question for me with some incredible recipes. If you enjoy risotto, I 100% recommend following this recipe that helps you enjoy your greens! Who knew a dish with kale could be so delicious?
1. In a food processor, pulse walnuts and garlic. Add parsley, salt, olive oil, water, and 2 cups of kale. Process until paste-like.
2. Bring stock to a simmer in a medium-large saucepan.
3. Put olive oil in a large pot and heat on medium. Add onions and saute until translucent for a few minutes.
4. Add rice, stir until covered with olive oil. Add wine and cook, stir constantly until absorbed.
5. Add a cup at a time of simmering stock to the rice. Cook until rice absorbs liquid before adding another cup. After the last cup of stock is added, stir in kale, pesto, and half of the cheese. Continue to stir and cook until kale has wilted.
6. Plate and serve, topping with leftover walnuts and cheese.
Can a girl post enough butternut squash recipes? Never! Tis the season, am I right? I'm in love with butternut squash and have no shame. It's rich flavor only gets better the more you cook it. Here's a recipe I adapted from Martha Stewart Living. For my friends who have not made risotto before, I have to warn you that it's a little bit messier than just making rice, but it's so worth it! I like to make a huge pot of it for the week for my family and I to enjoy.
Did you double take that title? I bet you did, and I'm so happy that your curiosity led you to click the title anyway. I'm celebrating todays Meatless Monday with these delicious Delicata Swuash tacos, and loving every second it!
Unsure what to do with those adorable delicata squash that you may be decorating with? Bored with simply roasting them? Well get ready for one of the coolest ways to eat your squash. IN A TACO. The second I saw this idea from Naturally Ella I had to try it! This dish is so easy, and definitely falls under the 'no recipe needed' category.