Orzo Black Bean Salad

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A wonderful vegetarian recipe that's full of flavor and simple to make!

I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

This post contains affiliate links for items you may purchase and I am paid a small compensation fee at no cost to you.

Quick Tortellini and Spinach Soup

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In the aftermath of leftover turkey from Thanksgiving, about day 3 I was ready to have something simple and with a little zip to it.  Don't get me wrong I love our turkey dinner and all the leftovers we have, but it tends to be a little bland after a while.

I wanted a dish that had some different flavor to it.  Since we eat Mexican, Asian, and Italian food so much I was missing the spices.  So out of that was born this "quick" soup.  And when I say quick I mean super quick!  It's done by the time you twirl around twice and snap your fingers!

Now this is a simple soup.  Great flavors but not complex.  Most items you have in your pantry and freezer.  I always keep ravioli and tortellini in my freezer for quick meals, so it's perfect that this soup uses tortellini to give it some hearty substance.  You could substitute ravioli as well and it will be perfect.  Another pantry item that is essential is diced tomatoes.  I always have those on hand.  They lend flavor an body to the soup.  I used a can of petite diced tomatoes, but use what you have on hand.

Throw in some garlic, onion, spices, and some fresh spinach. and wrap it up with some low sodium chicken broth and call it a day!  This soup is definitely on the go to list of quick and satisfying meals!  It reheats well the second day too, so save some for lunch.  Who can beat a fresh and tasty bowl of hot soup in under 30 minutes?  Especially one that is bursting with Italian flavors and is perfect during the cold weather with a piece of crusty bread and a side salad.

Enjoy!

Quick Tortellini and Spinach Soup

serves 4

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups low sodium chicken broth
1 cup water
1 (14.5 oz) can petite diced tomatoes, including the juice 
1 (9 oz) package refrigerated cheese tortellini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
salt and black pepper
3 cups baby spinach, rough chop  

Heat 1 tablespoon olive oil in a medium stockpot over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add garlic and cook 30 seconds. 

Add chicken broth, water, diced tomatoes, tortellini, basil, oregano, thyme, and a bay leaf.  Stir to combine.  Add salt and pepper, to taste.

Bring to a boil, then reduce heat and simmer 5-6 minutes , until tortellini is cooked. Add spinach and cook another 2 minutes until wilted.   

Serve hot. 

The BEST Broccoli Pasta Salad

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Labor Day is coming up and a great holiday to celebrate with the last of summer food.  I'm going to be bringing you several posts with dishes to celebrate with.  First up is another great pasta salad.  

Everyone needs an easy yet scrumptious side dish and this is absolutely The BEST Broccoli Pasta Salad I've ever had.  It was adapted slightly from a recipe I found on Pinterest from Tiffany's blog Pics and Pastries.  To me this pasta salad screams summer!

THE BEST BROCCOLI PASTA SALAD

Imagine a pasta salad that includes fresh crunchy broccoli, sweet & tart cherries, and doused in a creamy 3 cheese ranch dressing.  Oh yum!  The combination of sweet/tart (cherries) and spicy/savory (bell peppers) just work wonders with the crunch of the broccoli.  The perfect way to use fresh summer vegetables.  I can truly say this is the best broccoli salad around!

So whether you are having a last summer bash for Labor Day, a summer picnic, concert in the park, or a potluck block party, make this dish!  Everyone will be raving it's praises and asking for the recipe.  The BEST Broccoli Pasta Salad is on the menu!

Enjoy!

Note:  Shared with The Country Cook's Weekend Potluck

The BEST Broccoli Pasta Salad

serves 6

6 oz bow-tie pasta
1/2 - 1 red bell pepper, diced

1/2 - 1 orange bell pepper, diced
1 head broccoli

1/3 cup dried cherries
3/4 cup Three Cheese Ranch dressing (such as Kroger or Kraft brand)

Kosher salt &  fresh ground pepper to taste

In a large pot of boiling water cook pasta according to box directions.  During the last 4 minutes of cooking add the broccoli head to blanch.  Broccoli should turn bright green.  Remove broccoli and drain pasta.  Allow pasta to cool.

Chop broccoli into florets.  Add to medium bowl.  Add diced bell peppers to the bowl along with the cherries. Add cooled pasta and toss to combine.  Add dressing and toss to coat.  Refrigerate 1 hour.  Serve cold or room temperature.  May add extra dressing if needed.

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

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It's summertime and boy is it hot!

The last thing I want to do is turn on the oven when it is over 100 degrees outside.  I don't even want to grill until the sun starts to set which isn't until around 8pm in my area.  So what do we do about getting dinner on the table during the week when we have schedules to keep?  Use the stove, and make a one pot meal!

One pot means less dishes to wash. Yea!  One pot means any vessel from a saucepan to a skillet.  One pot means simple to make, quick dishes made on the stovetop which = less heat!

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

I have TEN unforgettable recipes for you that will keep your kitchen cool and your family wanting more!

One Pot Meat Lovers Pizza Ravioli Bake

One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

One Pot Lemon Herb Chicken and Rice

One Pot Dish: Cilantro Lime Chicken with Rice and Beans

One Pot Meal: Chicken and Asparagus Skillet Supper

Mediterranean Lemon Chicken

Chili Mac

Beef Stroganoff with Horseradish Sour Cream

One Pot Pasta

Chicken and Sausage Jambalaya

Garden Fresh Pasta Salad

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We're ramping up here on Slice of Southern to celebrate Memorial Day!

We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree.  Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!

GARDEN FRESH PASTA SALAD

Growing up my mom always loved a good pasta salad.  She made it often because they go with everything.  I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!

During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken. 

They are easy to throw together and this one screams summer.  Fresh vegetables from your local farmer's market or grocery store are the star!  Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh!  And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.

Make sure to make this salad at your next gathering.  Memorial Day calls for reflection, good friends, family, and good food!  Everyone will rave about this and the bowl will be the first one empty!

Enjoy!






Garden Fresh Pasta Salad

serves 6-8

2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing


Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green.   Drain pasta and broccoli and transfer to a large bowl.

Add beans, vegetables, cheese, and basil to pasta. Drizzle with dressing toss to coat. Refrigerate to chill or serve at room temperature.  

Seriously Good Tortellini Vegetable Soup

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The more rain we get in Southern California this winter the more soup I'm going to make!

It's raining again here, (and I'm not complaining...we need it bad!) so another soup in on the menu.  Plus, soup is good for you and I've been under the weather this last week and a good soup helps heal the body and the soul.

This is a basic vegetable soup that I added some tortellini pasta to for a little extra substance.  This is the soup that depends on quality ingredients so the flavors shine.  This is also the soup that you go to on a cold winter night and you want something quick.  It takes about 40 minutes to make.  I love having a steamy bowl of delicious soup in under an hour, don't you?

SERIOUSLY GOOD TORTELLINI VEGETABLE SOUP

Carrots, celery, and zucchini along with really good chicken broth (I use low sodium to control the salt content) make up the base for this soup.  There aren't any added flavors such as spices or herbs, other than salt and pepper.  Then we add in the additional items of chopped tomatoes and cheese tortellini with a final sprinkle of Parmesan cheese.  Trust me this soups flavors shine in the wonderful broth.  It's not a whole bunch of soup, as it serves 4 healthy portions, so you can certainly double this for more. 

If you want to make and freeze the soup l would suggest not adding the tortellini before freezing.  Add it when warming up the soup and allow the pasta to cook for about 5 minutes.  Note:  Tortellini will soak up all the broth and bloat up if added prior to freezing.

We love this Seriously Good Tortellini Vegetable Soup and make it often because it is so simple and quick.  A perfect weeknight meal in under 45 minutes.

Enjoy!






Seriously Good Tortellini Vegetable Soup

Servings: 4

2 Tbs. olive oil, plus more for drizzling

2 carrots, halved lengthwise and thinly sliced

2 celery stalks, thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

Kosher Salt and freshly ground pepper, to taste

6 cups low sodium chicken broth

1 lb. cheese tortellini (fresh or frozen)

2 Roma tomatoes, chopped

1/4 cup finely grated Parmesan cheese

In a medium to large sauce pan over medium high heat, warm the 2 tablespoons of olive oil.

Add the carrots, celery, and zucchini to the pan and sauté until softened, about 10 minutes.  Season with salt and pepper.  Add the broth and bring to a boil.  Reduce heat to low and simmer for about 20 minutes. 

Add the tortellini and cook for another 5-7 minutes.  Add the chopped tomatoes and taste for seasoning and add salt and pepper if needed.

Ladle soup into bowls and drizzle with a little olive oil and a sprinkle of Parmesan cheese.

adapted from Williams Sonoma Tortellini and Vegetable Soup