Roasted Salmon with Spring Peas, Asparagus, and Orzo

I found this super easy recipe in the May/June 2012 issue of Women's Running.

Roasted Salmon with Spring Peas, Asparagus, and Orzo

Courtesy of Women's Running and Jesse Schenker

4 generous servings

1 lb. wild salmon, filleted into 4 portions

1 1/2 cups uncooked orzo pasta

2 cups freshly shucked peas

1 bunch green asparagus, cut into 1/2 inch pieces

1 lemon, juiced

2 Tbsp. extra virgin olive oil

2 Tbsp. basil, chopped

kosher salt to taste

1/2 c. Parmigiano Reggiano, grated

Preheat oven to 400F.

Bring a large pot of water to a boil. Cook orzo in water for 8-10 minutes. Turn burner off, strain pasta, and put orzo back into the pot. Set aside.

Place salmon in a large baking dish. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for 8-10 minutes.

While salmon is cooking, place orzo pot on very low heat, and stir in asparagus and peas. Cook for 3-4 minutes, stirring constantly. Remove pot from heat and stir in the remaining olive oil, basil, lemon juice, and Parmigiano.

Spread finished orzo on a large platter, and top with salmon. Serve immediately.

Chicken Cacciatore

1/4 c. oil (vegetable, olive, coconut... you choose)

1 medium onion, diced

1/2 large green pepper, diced

1/2 c. mushrooms, sliced

2- 6 oz. cans tomato paste

2 c. water

1/2 tsp. thyme

2 tsp. salt

1 1/2 tsp. oregano

chicken

pasta

You can use whatever chicken you want... if you like pieces with skin, that will work, I used boneless skinless breasts because they were on sale.

In a large saute pan, heat oil. Cook chicken until done. Remove from pan. Saute vegetables. Add in tomato paste, water and spices. Add chicken back in. Cover and simmer for 30-35 minutes. Serve over pasta. ( I like rotini!)

Sausage and Spinach Penne with Creamy Garlic Sauce

Sometimes I get the urge to create something new, and pasta is always a hit. This time was no different. 

olive oil

2 cloves garlic, minced

1 lb. bulk hot sausage

10 oz. cherry tomatoes

10 ounces fresh spinach

2 lb. penne pasta

1/2 c. heavy cream

1/4 c. butter

3 oz. 3 cheese blend (Parmesan, Asiago, Romano)

Kosher salt

1/2 tsp. crushed red pepper flakes

In a large skillet, brown sausage and drain grease. Set meat aside.

Bring a large pan of water to a boil. Cook pasta according to package directions. 

Meanwhile:

 Add 2 T olive oil to skillet, and saute garlic. Rough chop spinach and add to skillet. Cook until wilted. Wash and half cherry tomatoes. Add to skillet. Cook about 3 minutes. Add 1 tsp. Kosher salt and 1/2 tsp. crushed red pepper flakes. 

Drain pasta, and toss with sausage, and spinach/tomato mixture. Cover. Place skillet back on stove top over medium heat. Melt 1/4 c. butter, and whisk in 1/2 c heavy cream. Pour over pasta mixture. Toss well. Sprinkle with cheese blend and serve immediately.

Penne with Fresh Tomato Sauce

I love making pasta with ingredients that I have on hand for an quick meal. This time it was Penne pasta, and garden fresh tomatoes.

1 pound box Penne pasta
3-4 fresh tomatoes, diced Use any variety you like from Big Boy to Roma, they're all delicious!
2 cloves garlic, minced or pressed
extra virgin olive oil
salt
pepper
basil


Cook pasta according to package directions. In the meantime, in a large skillet, heat a small amount of olive oil and add the fresh pressed or minced garlic to it. Saute until soft. Add in diced tomatoes. Add 1 tsp basil, 2 tsp salt, and 1/2 tsp black pepper.

Drain the noodles, and toss with sauce. Serve with mozzarella or Parmesan cheese if desired.

Farfalle with Asparagus and Zucchini

12 oz Farfalle (Bowtie) pasta
1 1/2 c. asparagus, washed and sliced diagonally into 1 1/2 inch pieces
2 c. zucchini, quartered and sliced
olive oil
1 garlic clove, minced
1/2 cup shredded Parmesan cheese
kosher salt

Bring water to a boil, and cook Farfalle pasta 12 minutes until al dente. In the meantime, heat 1/4 cup olive oil in a skillet over medium low heat. Add garlic and saute until tender and fragrant, about 2 minutes. Add in asparagus, and zucchini. Increase heat to medium. Saute until tender crisp. Add 1 tsp. kosher salt.

Drain pasta, and toss with sauteed vegetables. Sprinkle with Parmesan cheese, and serve.

Orzo Salad

I found this recipe at Carrie's blog, With All that I've Been Given. She graciously gave me the okay to share it with you here. This salad is light and delicious, and is wonderful all on its own as well as an accompaniment to any meal.

Orzo, in case you aren't familiar with it, is a small rice-shaped pasta.


4 c. chicken broth
1 1/2 c. orzo
1/3 can black beans, drained and rinsed
1 c. diced Roma tomato
1/4 c. diced red onion
1 tsp. dried basil
salt and pepper
red wine vinaigrette (recipe below)

Bring broth to a boil in a covered saucepan. Cook for 8-9 minutes until orzo is tender. Drain and cool. Toss the orzo with remaining ingredients.

red wine vinaigrette:

1/4 c. red wine vinegar
1/8 c. lemon juice
1 tsp. honey
1 tsp. salt
1/8 tsp. black pepper
1/2 c. olive oil

Mix ingredients well using a whisk or blender.

Stuffed Shells

Ingredients:

1 1/2 lbs. ground chuck
1 1/2 lbs. ground turkey
1 onion, diced
24 oz. Ricotta cheese
4 eggs
2 pkgs. frozen spinach, thawed and squeezed dry
spaghetti sauce
2 pkgs. jumbo shells


Pour sauce over the bottom of large casserole dishes. Spoon filling into shells, and place more sauce over the top. Bake at 350 for 1 hour.


Brown meat and diced onion. Drain well. Cool.



Add cheese, eggs, and spinach.

Mix well.

Cook jumbo shells according to package. Drain and cool slightly.

Pour sauce over the bottom of large casserole dishes.

Spoon filling into shells, and place in casserole pans. Place more sauce over the top. Bake at 350 for 1 hour.

This makes alot, which is great for a big family. If you don't have a big family or lots of company coming over, make it anyway. It freezes well. Wrap it up, and stick it in the freezer, unbaked.