Monday, April 04, 2011

New Recipes

I mentioned in a previous post that we'd tried some new recipes last week. We liked most of them so I thought I'd share:

This one is from A Year in a Vegetarian Kitchen, which is a wonderful, seasonal cookbook. I love it!
Tostadas with Garlicky Spinach, Grape Tomatoes and Goat Cheese

3 TBSP extra-virgin olive oil
4 6-inch flour tortillas
1 C grape tomatoes, halved
2 TBSP minced fresh cilantro leaves
2 medium garlic cloves, minced
5 ounces baby spinach (about 6 Cups)
2 ½ ounces fresh goat cheese, crumpled (about ½ Cup)

Move an oven rack to the middle position and heat the oven to 425*/ Brush a large baking sheet with 1 tablespoon of the oil and arrange the tortillas on the baking sheet in a single layer. (I just sprayed the baking sheet with Pam)
Toss the tomatoes, cilantro, 1 Tablespoon of the remaining oil and salt to taste together in a small bowl. Set aside to marinate for several minutes.
Heat the remaining oil and the garlic in a large skillet over medium heat. Cook until the garlic is fragrant and golden, 1 to 2 minutes. Add the spinach and salt to taste and cook, stirring constantly, just until the spinach wilts, 1 to 2 minutes.
Divide the wilted spinach evenly among the tortillas. Top the spinach with a portion of the marinated tomatoes and then sprinkle with goat cheese.
Bake until the tortillas are crisp and the cheese softens, about 8 minutes. Serve immediately.

Another I tried, which was also very tasty, served with crusty bread to soak up some of the sauce, Roasted Mussels.

One more, which was in the Dream Dinners cookbook. I cooked the recipe (tripled) so we ate a serving and froze another, which we pulled out and ate with the tostadas, above! :) Enjoy!

Orzo Salad – Serves 25


3 c Orzo Pasta, boiled in water 10 min, or just until soft.
1½ c chopped scallions
1½ c drained and chopped Kalamata olives
1½ c crumbled feta cheese
¾ c fresh chopped dill
¾ c olive oil
½ c plus 1 tbsp fresh lemon juice
1 tbsp lemon zest
¾ c red wine vinegar
1 tbsp Kosher salt
1 tbsp black pepper

Rinse pasta with cold water.
Combine the orzo, onions, olives, feta, and dill in a large bowl.
Set aside.
Whisk together the oil, lemon juice and zest, vinegar, salt and pepper in a bowl. Pour 1/2 of dressing over the pasta mixture and stir to coat all over.
Toss with the remaining dressing just before serving.

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