We have a box of (mostly) local, seasonal produce delivered every two weeks and it’s always a little but like a treasure hunt to open it up and see what delicious and unusual goodies are in store for us to enjoy. This week, we got both a small cantaloupe and some fresh mint. I was so excited! One of my favorite things to do with mint is mix it into a fruit salad. It adds just a touch of freshness and the bright green is really pretty. I added a little crumbled feta to the cubed cantaloupe and chopped mint to make this delicious little salad to enjoy with our black bean burgers. Light, simple, and yummy.
Sunday Supper! A tangy spin on a traditional roasted chicken accompanied by a simple and delicious orzo pasta salad.
I have come to absolutely LOVE roasting chickens in the crockpot. It is SO easy and the chicken pretty much can’t get too dry because the moisture is all locked in with the crockpot lid (you can over-cook it to the point that all the meat falls off the bone, but it’s still totally edible!). Roll a few balls of foil in the bottom of the pot, placed a rinsed and seasoned chicken on top (I used basil, thyme and oregano for this one) and “set it and forget it”! I drizzled some balsamic over the top to flavor the chicken, and while the orzo was cooking, made a simple balsamic reduction glaze (about 1/3 cup balsamic vinegar and 2 tbl of honey, simmered for around 30 minutes, until it began to thicken) to pour over the cooked chicken.
The orzo is basic, too. Orzo is a really fun pasta to cook with, though it does require some attention, as you have to stir is constantly while it cooks. The effort is worth it, though, as the pasta almost takes on a creamy quality, and you can throw in all kinds of yumminess to add variety to your meal. For this Greek-inspired salad, I threw half a dice red onion, 2 minced cloves of garlic and a few lugs of olive oil into a large saucepan and cooked until the onion was soft and fragrant. Then, I added the orzo, and stirred it around to cost the pasta in oil. This is where things get a little bit demanding: to continue to cook the orzo, add chicken stock or water a half a cup or so at a time, stirring and allowing the orzo to cook and absorb the liquid. Once the liquid is absorbed, add more liquid, and repeat the process until the orzo is cooked through (this takes as long as 30 minutes depending on how much orzo you are cooking, and up to about 5 cups of liquid). When the orzo is nearly done you can begin to play with the flavors, adding wine, cream, Parmesan, or other seasonings. I kept things simple tonight, and added some salt, pepper, and roughly chopped mushrooms. Once the pasta finished, I let it cool a bit before adding some more olive oil, chopped tomatoes, basil, Kalamata olives, marinated artichoke hearts and feta cheese. Tossed it all together and served at room temperature with my chicken.
Though Chicago had snow on its streets this morning, the first day of spring shaped up to be a pleasant one and inspired a Spring Veggie Pizza for dinner.
You’ll need a pizza crust, sauce, mozzarella cheese and an assortment of veggies for this pie. I used asparagus, mushrooms, red onion and black olives. I choose to used a premade pizza crust and sauce, but you can certainly make your own!
Build your pie with sauce, then cheese followed by veggies. It can help to layer cheese with the veggies to help them stick together when you bake your pizza.
Bake as needed by your crust at 450 degrees (15 minutes or more). Allow to sit for 5 before you slice and enjoy!
Pinterest is my go-to these days when I’m in the mood to try something new for dinner. Made delicious falafel burgers tonight! Find the recipe on this blog!
We start ’em early in my clan! Though she is only 10 weeks, I look to involve my little one is any aspect of the kitchen that I can-even if all that means is taking it all in while momma cooks up a simple Alfredo. Though I admit it isn’t easy, I refuse to let taking care of baby affect eating well. And eating fresh, homecooked meals is better for everyone! Love my little girl!
It’s 3 o’clock and the chocolate chip cookies are my counter are practically begging me to eat them. I wasn’t prepared for how hungry I would feel ALL THE TIME as a result of breastfeeding. With babe-in-arms, I’m challenged to grab a healthy snack when potato chips and cookies are available. However, I am six weeks postpartum and have decided it’s time to get serious about losing the leftover baby belly. Step one: green smoothies.
I’ve attempted to jump on the green smoothie bandwagon before, unsuccessfully. But, thanks to mintarrow.com’s Green Smoothie Milkshake Fake, I’m hoping to become a convert. I made a few modifications to her recipe (below), and hope to work up to a real, grown-up type green smoothie someday…someday. 🙂 And thankfully, it’s pretty easy to throw it all in the blender, even one handed.
GREEN SMOOTHIE MILKSHAKE FAKE by mintarrow.com
1 cup almond milk
2/3 cup fage greek yogurt (didn’t have this, so I skipped it)
1 tablespoon smooth peanut butter (I used about 1/4 cup)
2-3 heaping handfuls spinach (Baby steps. I used one, tiny handful)
1/2 frozen ripe banana (I used a whole one)
**I also added about 1/4 cup of raw oats