Orzo Stuffed Bell Peppers Recipe

Orzo is a rice shaped pasta and offers a fun alternative to rice.  I love this recipe because it incorporates so many yummy veggies and can be quite filling.  You really won't miss not having meat, but you could always add ground turkey for a healthy twist.  Next time instead of baking them, I am going to put them on the grill!

1 1/2 cups of orzo

1/2 cup of italian vinaigrette (I used Cindy's Kitchen Rosemary & Roasted Garlic)

1 tomato, diced

1 zucchini, diced

1 pinch of cayenne pepper

5-8 leaves of fresh basil, torn

1/8 teaspoon of onion powder

1/4 teaspoon of garlic powder

4 Bell Peppers, cut in half, tops removed and seeded

1.  Preheat your oven to 450 degrees.  In a large pot, bring water to a boil and cook the orzo for about 5 minutes and then drain. 

2.  Stir the remaining ingredients together and combine.  Place peppers on a baking sheet and spoon orzo mixture into the peppers.  Cover with foil.  Bake for 25 minutes and then place on a serving plate.  

Stoplight Pasta Recipe( Tomato, Sweet Corn and Zucchini Rigatoni Recipe)

I like the name of this pasta and your kids will too!  This is a light dish that is naturally slightly sweet-- just a perfect way to celebrate the flavors of summer.  Next time try to switching things up a bit by using what veggies you have on hand, including peas, spinach, peppers (of any color), yellow squash or yellow tomatoes.  

1 package of rigatoni

1 large (or two regular sized) zucchini, cubed

1/2 pint of grape tomatoes

1 can of sweet corn

2 tablespoons of extra virgin olive oil

8 sprigs of fresh thyme

1 cup of water from the boiled pasta

3 tablespoons of lemon juice

1/4 cup of a balsamic vinaigrette

1/2 cup of parmesan romano cheese

Salt and pepper to taste

1.  Preheat your oven to 450 degrees.  In a large pot of boiling water cook pasta according the directions on the package (about 10 minutes).  Make sure to reserve 1 1/2 cups of water.  While the water is heating up, start preparing your zucchini and place on a cookie sheet, in addition to the tomatoes and sweet corn.  

2.  Drizzle olive oil on top of vegetables.  Add thyme, salt and pepper.  Bake for 20 minutes or grill for about 15 minutes.

3.  In a large bowl combine the pasta, cooking water, vegetables, lemon juice, vinaigrette and cheese.  Toss until will combined.  Top with any additional cheese then serve.  

Zucchini and Tomato Crostini Recipe

I love cooking with zucchini during the summertime because it reminds me of my grandfather's garden.  It is readily available during this time of year, which means it is usually very affordable.  I got the zucchini I used in this recipe from the produce stand down the road from my house so it was very fresh.  The bright green and red in this recipe makes this a beautiful appetizer that will impress your guests. I love using the sweet basil in this recipe, it balances out the slight bitterness that zucchini typically has.  

1 sliced loaf of french bread

2 tablespoon of extra virgin olive oil

1/4 cup of chopped onions

3 large zucchinis cut into small strips

1 tomato diced

1/2 cup of shredded romano cheese

1 handful of basil leaves torn up

Salt and Pepper

1.  Preheat the oven to 450 degrees.  Heat the extra virgin olive oil in a medium sized skillet.  Add the onions and saute for a few minutes.

2.  Add the zucchini and tomato and cook for about 8 minutes or until slightly soft.  Add the basil and salt and pepper to taste.  

3.  Scoop the vegetable mixture on top of each piece of bread.  Sprinkle each crostini with a little bit of cheese on top.  Bake for 10 minutes and then serve.