Summer Veggie Paella

Summer Veggie Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Summer Veggie Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
  3. Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
  4. In the same skillet add chorizo, onion and bell pepper. Cook until the onions are translucent and starting to brown.
  5. Add tomato paste, garlic, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
  6. Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
  7. When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
  8. After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
  9. Garnish with parsley and serve immediately. Enjoy!
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Mediterranean Roasted Broccoli & Tomatoes

Mediterranean Roasted Broccoli & Tomatoes
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Votes: 2
Rating: 5
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Mediterranean Roasted Broccoli & Tomatoes
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Votes: 2
Rating: 5
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: (1 cup)
Units:
Instructions
  1. Prepare your mise en place
  2. Preheat oven to 450°F.
  3. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated.
  4. Spread in an even layer on a large rimmed baking sheet.
  5. Roast until the broccoli begins to brown, 10 to 13 minutes.
  6. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl.
  7. Add the roasted vegetables; stir to combine. Serve warm. Enjoy!
Recipe Notes

Calories 79, Fat 5g (sat 1g), Cholesterol 0mg, Carbs 8g, Total sugars 1g (added 0g),

Protein 3g, Fiber 4g, Sodium 251mg, Potassium 379mg.

Nutrition bonus: Vitamin C (145% daily value), Vitamin A (58% dv).

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Artichokes and Orzo

Artichokes and Orzo
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Votes: 4
Rating: 5
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Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Artichokes and Orzo
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Votes: 4
Rating: 5
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Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings as a main dish
Units:
Instructions
Build the Dish
  1. Prepare your mise en place.
  2. Bring a 4-quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.
  3. Using a sieve, strain orzo reserving ⅛ cup of water in the pot.
  4. Return drained orzo to pot with liquid. Add 1 tablespoon of olive oil, and stir to coat. Set aside.
Layer the Flavor
  1. Meanwhile, heat 3 tablespoons of oil in a sauté pan over medium heat. Add garlic and cook for 1 minute until the garlic becomes fragrant.
  2. Add artichoke quarters and stir to combine, scraping garlic from bottom of pan. Continue cooking 5-7 minutes until everything begins to brown
  3. Remove from heat and immediately pour in vinegar to deglaze the pan. Vigorously scrape the bottom of the pan to release the browned bits.
  4. Add in minced parsley, 1 teaspoon of lemon zest and the roasted nuts. Stir to mix evenly.
  5. Spoon artichoke mixture into orzo and stir to distribute everything evenly.
Serve it Up
  1. Taste the dish and add salt and pepper to taste.
  2. Serve on individual plates. Garnish with a sprig of parsley, a pinch of Parmesan cheese and a few sprinkles of lemon zest.
  3. Offer with freshly cracked pepper, accompanied by focaccia bread and a fresh green salad.
Recipe Notes

This recipe can easily be made with fresh artichokes when they are in season and inexpensive.

1. Steam 6-8 fresh artichokes in a large stockpot of boiling water for about 45 minutes until they are tender.

2. Drain the water and let the artichokes cool completely. (Steps 1 & 2 can be done the day before).

3. Remove all the outer leaves and the “choke” itself. Only the hearts are used in this dish, save the leaves to eat as a snack. Discard the fuzzy inner choke.

4. These will be larger than either the frozen or canned options, so cut the hearts into quarters, then cut each quarter into 4 equal pieces and sauté with the garlic as described above.

final coverThis recipe is from the award-winning cookbook, Eat it Food Adventures with Marco Polo available  at recipe4success.org

 

 

 

 

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Cauliflower and Chickpea Flatbread

Cauliflower and Chickpea Flatbread
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Votes: 1
Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Cauliflower and Chickpea Flatbread
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Votes: 1
Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Flatbread
For the Toppings
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 500°F.
The Vegetables
  1. Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
  2. Peel the ginger and finely dice.
  3. Thinly slice the onion and break the cauliflower into small pieces.
  4. Heat a sauté pan with the oil on medium high heat.
  5. Add the ginger, onions, salt and pepper and cook until the onions are soft.
  6. Add the tomatoes, chickpeas, and cauliflower.
  7. Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
  1. Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
  2. Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
  3. Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
  4. Pour the cauliflower mixture on top of the cheese and spread evenly.
  5. Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
  6. Top the pizza with fresh cilantro and parsley leaves.
  7. Cut into 8 pieces and serve hot or at room temperature. Enjoy!
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