Orzo “Greek” Pasta Salad

September 8, 2019September 30, 2019Leave a comment

I don’t eat many sides from the grocery store deli but I will always be up for the various Greek pasta salads.

I make this pretty often but my produce usually just reflects what I have on hand. It comes together fairly easily and quickly. It also tastes better the longer everything marries.

Ingredients

Half a box of orzo

1/2 red onion, finely chopped

1/2 cucumber, finely chopped

1/4 tomato, finely chopped

1/3-1/4 cup sun-dried tomatoes, roughly chopped

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1/2 tsp lemon zest (optional)

1/2 tbsp chopped parsley

1 tsp chopped cilantro (optional)

1 tsp dried oregano

1/2 tsp dried mint

Salt and pepper, to taste

Pinch of crushed red pepper (optional)

Chop your veggies

Boil and drain your orzo, rinse under cold water.

Combine dressing ingredients and mix thoroughly.

Combine all ingredients plus dressing. Toss with a wooden spoon or a spatula.

Peach Pico

June 30, 2019September 30, 20191 Comment

This isn’t a precise recipe. It can easily be scaled up for a larger amount. This yielded me about two cups which was more than enough for our dinner tonight.

Taste as you go and adjust to suit your preference. If you have a good peach, your pico should be plenty sweet.

You can easily substitute in other fruits like mango or pineapple!

Combine gently in a large mixing bowl:

1/2 large tomato

1 ripe peach chopped

1/4 chopped medium red onion

1/8 c chopped cilantro

1/2 small jalapeño chopped (seeded if you don’t want it too spicy)

1/4 habenero chopped (ditto)

Zest of half of a lime

Juice of a lime

S&P

Sugar/honey/agave as needed if it isn’t sweet enough

Use as dip or on top of some tacos 🐷

Spiced Chicken and Cilantro-Lime Rice

June 19, 2018June 19, 2018Leave a comment

Garlic. Cumin. Smoked paprika. Sazon. Can you really go wrong here? I think not.

This is my quick way of whipping up some super yummy, spiced chicken thighs. You can toss these in a salad, make tacos, make burritos or burrito bowls, etc. Great for meal prep and an easy go to when you’re running out of ideas.

As a side, I made some lightly scented lime and cilantro rice. It’s mostly hands off and pairs very well with the chicken. Top this with a corn salad and you’ve got a bright and flavorful dinner!

Ingredients

4 boneless skinless chicken thighs, sliced

Oil

Salt and pepper

1-2 tbsp of cumin

1 tbsp of chili powder

Tsp (each) garlic powder, onion powder and smoked paprika

½ packet of sazon

½ tsp of cayenne (optional)

1-2 chipotles in adobo, chopped (optional- more smoke and heat)

Chicken broth

Rice:

Rice

Water

Oil

Lime juice and zest

3-4 garilc cloves, chopped

Heat your pan over medium- high heat
Slice your chicken
Add oil
Add chicken
Add salt and pepper
Cook until browning and mostly cooked through
Add spices
Stir, toasting the spices
Add a few splashes of chicken broth to deglaze the pan
Stir
Remove from heat

Lime and Cilantro Rice:

I cook my rice like pasta so bring water to a boil and pour in however much rice you need
Allow it to boil
Check for doneness and drain
Chop the garlic and cilantro
In the now empty pot, sweat the garlic in a little bit of oil
Turn off heat
Add the rice back to the pot
Add the cilantro, lime zest and juice and salt and pepper
Stir to combine

Pile up that rice, top with chicken and this yummy corn salad. Look at what you did. Look at it. It’s good, isn’t it?

Charred Corn Salad

June 19, 2018June 20, 2018Leave a comment

Summer is the perfect time for light and fresh salads. This corn salad uses fresh vegetables, fresh herbs and bright citrus. It comes together in no time and it can be made ahead! (Pro tip: try this on a taco!)

Ingredients

3 ears of corn, remove corn from cob

1 can of black beans, rinsed

1 small red onion

1 habenero

1 jalapeno

About ¼ c chopped cilantro

Zest and juice of a lime

Salt, pepper, cumin, chili powder

Heat a pan on high heat
Remove the corn from the cob, if you don’t know how check this out.
With no oil, add the corn and stir often
Remove from heat when the corn begins to char
Rinse your beans
Chop your onion, peppers and cilantro
Combine in a large bowl
*Wash your hands after handling the habanero*
Zest your lime
In the bowl, juice your lime
Add seasonings
Toss together
Serve warm, cold or room temperature

I served this over spiced chicken thighs and cilantro and lime rice!

Chili Lime Peanut Noodle Salad

October 16, 2016October 16, 2016Leave a comment

I love a flavor-packed dish with these flavors. You really can’t go wrong with garlic, ginger, cilantro, soy, sesame, etc. Tossing these ingredients together with brown rice noodles and veggie noodles (carrot and zuchinni), you’ve got a super light salad that can be eaten hot or cold.

It’s delicious as part of an entree, a side or a light lunch!

Chili Lime Peanut Noodle Salad

Noodle Salad

1 package of brown rice noodles, cook as directed

1 large zuchinni julienned, (invest in a mandolin slicer w/ attachments or vegetable spiralizer)

2 carrots, julienned

Sauce

3 tsp sesame oil

4 tbsp low sodium soy sauce

3 garlic cloves, grated

1-2 inch ginger, grated

2 tbsp water

juice and zest of 1 large lime

3-4 tbsp of peanut butter, creamy or chunky

2 tsp of sambal

1 tsp of fish sauce

½ tsp of oyster sauce

1 tbsp of rice vinegar

½ tsp of sesame oil

2 tbsp of light brown sugar

¼ cup chopped cilantro, to finish

Cook rice noodles following package directions.
In a large bowl combine the sauce ingredients and whisk vigorously until well combined. Taste and add ingredients as needed (I wound up adding a bit more ginger and crushed red pepper).
Using a mandolin slicer (or vegetable spiralizer), shred your zucchini and your carrots.
Drain noodles and reserve ¼ cup of cooking liquid.
Put noodles back into pot, add shredded vegetables and sauce
Using tongs, toss to combine
This can be served hot, warm or cold.