Friday, July 27, 2012

Spinach and Orzo Salad

 I like to serve this with grilled white fish:
8oz. uncooked orzo pasta
5oz. pkg. baby spinach leaves, chopped
1/2c Feta cheese, crumbled
1/4c pine nuts
1/2 tsp. dried basil
1/8 tsp. white pepper
1/4c olive oil
1/4c balsamic vinegar
1.  In a medium size pot, bring a large pot of salted water to a boil.
2.  Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3.  Transfer to a large bowl and stir in spinach, feta, pine nuts, basil and white pepper.
4.  Toss with olive oil and balsamic vinegar.
5.  Refrigerate until ready to serve.               

I usually serve this cold but my husband heated up leftovers the
 other day and thought it was pretty good warm, too.

Wednesday, July 18, 2012

Basic Tomato and Basil Sauce

Not buying the jarred stuff anymore!  This is so much better:
1/8c olive oil
1/2c onion, chopped
3 cloves garlic, minced
28 oz. can crushed tomatoes
handful of fresh basil, chopped
salt and pepper, to taste

1.  In a medium size skillet, heat olive oil and add onions and garlic.  Cook just until soft and fragrant.

2.  In a medium size pot, combine crushed tomatoes, basil, olive oil mixture, salt, and pepper.

3.  Simmer on low for about an hour, stirring occasionally.

I used this recipe for baked zucchini subs (sauteed chunky zucchini strips topped with sauce and mozzarella on French bread) - yum!

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