Creamy Broccoli Orzo
Makes 4 servings
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1 shallot, chopped
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1 garlic clove, finely chopped
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1 tbsp olive oil
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2 cups chopped broccoli
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1 cup orzo
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1/2 tsp salt or to taste
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1/4 tsp pepper
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2 cups broth (chicken or veggie)
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1 cup milk, I used whole
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1 tbsp butter
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1/4 cup grated parmesan, or to taste
Instructions
Start by sauteing the shallots and garlic for 1-2 minutes on medium-high heat.
Add in the broccoli and orzo cook till orzo is lightly golden about 2-3 minutes.
Pour in broth and milk or cream, stir till combined. Keep temp at a low simmer. Stir occasionally for 8-10 minutes.
Add in the Parmesan, salt, pepper, and butter just when liquid is about to be absorbed. Continue to stir till combined, about 1 more minute. Serve immediately, enjoy!
Recipe from Kay’s Clean Eats
Lemon Parmesan Swiss Chard Salad
Makes 6 servings
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Lemon Vinaigrette
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2 ½ tablespoons fresh lemon juice
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¼ cup extra virgin olive oil
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1 teaspoon honey
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¼-½ salt or to taste (add salt ¼ teaspoon at a time and taste, adjusting for personal preference)
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Freshly cracked black pepper to taste (approximately ¼ teaspoon)
Toasted Garlic Breadcrumbs -
¼ cup olive oil
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1 ½ cups panko breadcrumbs
- ½-¾ teaspoon for breadcrumb mixture
- 3 small cloves garlic minced
Rest of the Salad - 1 bunch swiss chard approximately 12 oz.
- ¾ cup grated parmesan cheese plus more to serve
Instructions
Make the Lemon Vinaigrette. Add fresh lemon juice to a small bowl. Slowly whisk in olive oil so that it emulsifies. Whisk in honey. Add salt and black pepper to taste. Set aside.
Prepare the Salad. Wash and pat swiss chard dry. Remove stems from leaves. (You can discard or reserve stems for another use, such as sauteeing or pickling them.) Stack leaves and roll, chopping into thin ribbons. Add to a large salad bowl with grated parmesan and toss with the lemon vinaigrette. (If you aren’t serving this immediately, see notes below.)
Toast the breadcrumbs. Preheat a frying pan over medium heat. To a small bowl, add breadcrumbs, oil, and garlic, mixing to combine with your hands or a spoon. Once hot, add the breadcrumbs to the pan and brown, moving the breadcrumbs around with a spatula for even browning (and to avoid burning). Remove from heat once the breadcrumbs turn golden brown and toss in the salad bowl with the rest of the salad.
Serve immediately (or see notes below), garnishing with more freshly grated parmesan if desired.
Recipe from We All Eat Together
Red Cabbage Potato Curry
Makes 3 servings
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1 cup chopped potato
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½ cup chopped tomato
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½ cup chopped onion
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2½ cup sliced red cabbage
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1 tsp ground turmeric
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1 tsp Ground cumin
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1 tsp red chili powder (kashmiri)
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1 tsp Ground coriander
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½ tbsp ginger garlic paste
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salt to taste
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1 tbsp vegetable oil
Instructions
Heat oil in a pan.
Once hot, add chopped onions. Cook until they become soft and translucent.
Add chopped potatoes and sauté for 5-6 minutes until lightly browned.
Then, add spices such as turmeric, cumin, coriander, red chili Kashmiri powder, ginger, and garlic paste.
Cook spices for a few minutes to allow the spices to release their flavors.
Add chopped cabbage to the pot and mix well. Saute it for 2-3 minutes.
Add chopped tomato and cook it with the lid covered.
When the tomato is soft, add water and bring to a simmer cook it with the lid on. Simmer for 10-15 minutes until the potatoes and cabbage are tender.
Add salt to taste. Serve with rice or naan bread.
Recipe from Spoonbun