July 2, 2020
Mediterranean Orzo Salad
This herby orzo salad is a crowd favourite and full of green flavours, bursting with fresh dill and mint, feta cheese and tangy lemon. It may look like rice, orzo is actually a small pasta and often used in Mediterranean recipes. INGREDIENTS
- 1 ¼ cup dry orzo pasta
- 1 cup canned chickpeas, drained and rinsed
- ½ lemon, juice and zest (about 2 tablespoons juice)
- ¼ cup minced shallot or red onion
- ½ English cucumber (2 cups diced, or substitute a peeled standard cucumber)
- 2 roasted red peppers from a jar or ½ fresh red bell pepper (½ cup diced)
- 1/3 cup chopped dill, plus more for garnish
- 1/3 cup chopped mint
- 2 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 cup feta cheese crumbles
- 1/3 cup Kalamata olives, halved
- Black pepper
- Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the centre). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
- Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4-teaspoon kosher salt.
- Mince the red onion, and then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
- Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.
Ingredients ¼ cup sesame oil, divided 2 large eggs, lightly beaten 3 cups riced cauliflower (see Tip) 1 pound large shrimp (31-35 count), peeled and deveined 3 cups broccoli florets 1 medium red bell pepper, thinly sliced (about 1 cup) 3 cloves garlic, sliced 3 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons water 1 tablespoon rice vinegar ½ teaspoon ground pepper Instructions Step 1 Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces. Step 2 Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate. Step 3 Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower. Step 4 Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp. Step 5 Season well with salt, pepper, and any optional spices. Nutrition and Cooking Times Prep time: 10 minutes | Cook time: 25minutes Serves: 4 Nutrient Value (per serving): Calories: 309cal | Protein: 30g | Fat: 17g | Carbohydrates: 10g |
Nautilus Gravitron Workout
In this bulletin we discuss Sauna's. . .