Greek Pasta Salad

Since I've started getting Bountiful Baskets again, I'm reminded of how fun it is to cook with fresh foods you might otherwise not buy. Getting a huge cucumber inspired me to make something Greek, and this pasta salad fit the bill! It is such a delicious, light lunch that gives me hope summer is coming!

Greek Pasta Salad

serves 2-3 as a main dish, 4-5 as a side

For pasta:

4 oz uncooked pasta (I used orzo)

1 tsp olive oil

1/4 cup diced bell pepper

1/4 cup diced red onions

2 Tbsp capers (or kalamata olives)

For Vinaigrette:

1 1/2 Tbsp red wine vinegar

1 tsp minced garlic

1/4 tsp oregano

1/8 tsp salt

1/8 tsp black pepper

1 oz feta cheese

1 Tbsp olive oil

Before serving:

1/2 cup fresh diced roma tomatoes (or halved grape tomatoes)

1/2 cup diced cucumber

4 tsp parsley

Cook pasta according to package directions and drain well. While still warm, transfer to a large bowl and stir in teaspoon of olive oil, peppers, onions, and capers. 

In another small bowl, combine red wine vinegar, garlic, oregano, salt, pepper, and feta cheese. With a fork, mash the feta until it creams a big, leaving some small bits intact. Whisk in the olive oil. Stir the vinaigrette into the pasta mixture and refrigerate, covered, for about an hour.

Before serving, stir in the tomatoes, cucumber, and parsley. Serve chilled and enjoy!

Broccoli-Quinoa Bake

This is a different take on the usual cheesy broccoli-rice casserole that we all know and love. I got the idea/recipe from a great blog, Eating Well, Living Thin. I modified it a bit according to what I had and what might add more complex flavors. It is a great healthy side dish, but since quinoa is a complete protein it also makes for a wonderful main dish. You could add some shredded chicken, or use a different vegetable-based "Cream of..." soup if you wanted to make it completely vegetarian (I couldn't find a cream of broccoli soup at my grocery store). I used pretty much all fat-free products except the cheese and it turned out really well, but you can use low/full fat mayo and sour cream if desired.

Broccoli-Quinoa Bake

modified from here

1 10-oz can 98% Fat Free Cream of Chicken Soup

1/4 cup mayo

1/4 cup sour cream

2 Tbsp milk

1 cup shredded cheese of choice (I did half mozzarella, half cheddar blend)

1 tsp sugar

1/4 tsp black pepper

dash of nutmeg

2 cups cooked broccoli florets

1 1/2 cups cooked quinoa

Parmesan cheese

Preheat oven to 350 degrees and coat a baking dish with cooking spray (9x13 or 8x8 pans work, depending on if you are using it as a side or main dish).

In a large bowl, combine the first 7 ingredients (through nutmeg) and stir well. Add broccoli and cooked quinoa* and mix until combined. Pour into prepared dish. Sprinkle with grated Parmesan and bake for 35-40 minutes or until bubbly and golden around the edges - check at about 30 minutes to make sure it doesn't burn.

Makes 4 generous 1-cup servings, or 8 1/2-cup servings.

*To cook quinoa, measure out 3/4 cup uncooked and rinse it in a fine-mesh sieve until water runs clear. Combine in a small saucepan with 1 1/2 cups water and a helping of salt. Bring to a boil, then turn heat to low and cover. Simmer for about 18-20 minutes until the white ring is visible and all the liquid is absorbed. Fluff with a fork and use.

Baked Kale Chips

Before:

After:

 

Kale is probably something most people don't try, unless they grew up eating it or are consciously trying to eat healthier. Otherwise, why eat baked kale chips when you can eat salty and fried potato chips out of a big bag? Much more convenient. 

Except that kale chips are INCREDIBLE. Seriously. My roommate and I polished off the whole pan in about 2 minutes flat. At first I was thinking that they were ok, but that I probably wouldn't want to make them all the time. Then after my 3rd or 4th chip, I realized that they were addicting and delicious. 

Baked Kale Chips

serves 2-3

1 bunch kale (curly varieties work well)

Extra Virgin Olive Oil

Sea salt/garlic salt/Parmesan cheese

Preheat oven to 300 degrees. Wash the kale thoroughly, remove tough stems, and rip into bite-sized pieces. Using a salad spinner or paper towel, dry as well as possible. Fill a large zipper bag with kale pieces and pour in a few teaspoons olive oil (you just need barely enough to coat the leaves), zip, and shake or massage until leaves are covered. Spread on a baking sheet and sprinkle with sea salt, garlic salt, grated Parmesan, or other seasoning of your choice. Bake for about 20 minutes, checking periodically to make sure not to overcook (the outside edges should just be crisp - you don't want the leaves to crumble). Do NOT stir or attempt to flip midway - the chips will bake nicely on their own. 

Enjoy!

Zucchini Pizza Bites

These are really easy (almost not worth giving a recipe!) and extremely delicious. I imagine that if you have kids who hate vegetables this might be one of those sneaky ways to get them to eat it (although I'm not exactly a proponent for being "sneaky" about healthy foods). It's also a good low-calorie snack and very tasty.

Try it out!

Zucchini Pizza Bites

1 medium zucchini, sliced into rounds

2-3 Tbsp favorite pasta sauce (or tomato paste with Italian seasoning)

1/4 cup shredded mozzarella/Parmesan cheese

Cooking spray

Heat oven to 450 degrees, or turn on your broiler (I cannot figure out the broiler on the oven in my apartment - embarrassing, I know). Line a baking sheet with cooking spray and place zucchini rounds on sheet. Cover the tops with cooking spray. Bake/broil the zucchini for about 6-7 minutes until slightly tender.

Remove from oven, top with a small amount of pasta sauce and cheese, then continue cooking for 3-5 minutes until the cheese is bubbling (if you're using the broiler watch it carefully so it doesn't burn on top).

Enjoy!

idea from skinny taste

Gnocchi Marinara

This is super yummy, and pretty easy. You can always make your own gnocchi (pronounced nyo-key), but that's a bit too time-intensive for me, so I just buy it in the pasta aisle.

Gnocchi Marinara

16 oz. dry potato gnocchi

3 tsp olive oil

1 medium onion, chopped

4 cloves garlic, peeled

3 medium tomatoes, peeled, seeded, and chopped

1/4 cup fresh basil, chopped

pinch of red pepper flakes

3 Tbsp grated Parmesan cheese

Cook gnocchi according to package directions. Drain and keep warm.

Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the onion and cook, stirring, until golden - about 5 minutes. Use a garlic press to add garlic (or mince finely), then add tomatoes, basil, and red pepper flakes. Cook until the tomatoes have broken down to form a thick sauce, about 20 minutes. Add the gnocchi and toss to coat. Serve immediately, sprinkled with cheese.

Makes 4-6 servings.

It was very light, and tasted very...European, if that makes any sense. The fresh ingredients make all the difference, and I used Roma tomatoes so that added to the Italian flavor. If you've ever been to Italy and eaten the food there, you know what I mean! If not, go to Italy!

Bon appetit!