Recipe: Orzo Stuffed Peppers

Ingredients
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Directions
Preheat the oven to 400 degrees

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

FOUND HERE.

Photo credit: Peppers - Pfeiffer Photos copyright 2008.

Recipe: Rigatoni with Squash and Prawns

Squash is such an underrated vegetable. I forget about squash myself until summer comes and the plants are lined up for sale at our local nursery. I like it best when it's in a recipe with other ingredients that highlight the rich flavor of the squash. This dish is next on my list to try with squash.



Rigatoni with Squash and Prawns

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4-6

You Will Need:

3 Tbsp. olive oil, plus 3 Tbsp.
1 pound butternut squash, trimmed and cut into 1-inch cubes*
2 garlic cloves, minced
1 teaspoon salt, plus one teaspoon
1/4 tsp. fresh ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

1. Warm 3 Tbsp. of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 tsp. salt, and 1/4 tsp. pepper. Saute until the squash is golden and tender, 5-7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5-7 minutes. Transfer the squash mixture to a blender or food processor and puree.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta.

3. While the pasta cooks, warm the remaining 3 Tbsp of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 tsp of salt and 1/2 tsp of pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Recipe: Ribollita

Toasted bread, bean, and vegetable soup. Hearty, comfortable Tuscan veggie soup thickened with lots of day-old bread. Not too heavy since the bread is only on top, and the use of oil is minimal. How can you resist?



SERVES: 6 or 7 (7 cups)

TIME: About 50 minutes

YOU WILL NEED:

3 tbsp olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped into 1/2-in. pieces
2 celery stalks, chopped into 1-in. pieces
1 1/1 qts. chicken broth
1 can (15 oz) cannelloni beans, drained and rinsed
4 whole canned tomatoes, quartered, plus some juice
2 cups chopped Swiss chard
4 cups rough-textured day-old bread (try ciabatta), ripped into 1 1/2-in. pieces
Grated Parmesan cheese (optional...but who are we kidding, right?)

1. Heat 1 tbsp. olive oil in a large opt over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots, celery, and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover and simmer about 15 minutes. Add tomatoes and chard, simmer another 15 minutes, covered.

2. While the soup simmers, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven just until golden, about 10 minutes. Set croutons aside.

3. Just before serving, add basil and cilantro and season to taste with salt and pepper.

4. Divide soup among serving bowls and top each with a few warm croutons. Grate Parmesan cheese directly over soup.

Per 1-cup serving: 212 cal., 41% from fat; 9.7 g protein; 9.9 g fat, 29 g carb, 4.7 g fiber; 812 mg sodium; 0 mg chol.

Recipe: Sunset Magazine, January 2009.