for the topping:
In a food processor, blend the almonds and cheese until finely ground.
Preheat the broiler.
Spoon the filling into the bell peppers and sprinkle each pepper with 1 tablespoon of the topping. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.
per serving:
Calories 224; Protein 5g; Carbohydrates 17g; Dietary Fiber 7g; Sugar 7g; Total Fat 6g; Saturated Fat 2g; Sodium 472mg
Whole-Wheat Orzo with Artichoke Pesto
whole-wheat orzo with artichoke
pesto
Once you make this pasta and taste it, you are going to start craving it all the time! The grilled corn adds a nice smoky flavor while the artichoke pesto lends richness to the dish. The cheese-free (vegan) pesto gets its flavor from a combo of fresh oregano and parsley, walnuts, artichokes, and lemon. I could eat it by the spoonful, it's so good! You can dress this up with shrimp or salmon, but I like it just the way it is.
serves 6
1 pound whole-wheat orzo pasta
2 ears corn, shucked and silks removed
pesto
1 (12-ounce) package frozen artichoke hearts, thawed
½ cup fresh flat-leaf parsley leaves
½ cup fresh oregano leaves
Grated zest of 1 large lemon
¼ cup fresh lemon juice (from 1 large lemon)
1 garlic clove, smashed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
2 cups cherry tomatoes, halved
1½ cups freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving ½ cup pasta water, and put the pasta in a large bowl.
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
Grill the corn, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Using a large knife, remove the kernels from the cob and add the kernels to the bowl.
for the pesto:
In a food processor, combine 2 cups of the artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper, and oil. Blend, scraping down the sides of the bowl as needed, until the mixture is thick and smooth.
Chop the remaining artichoke hearts into ¾-inch pieces and add to the bowl. Add the pesto, tomatoes, cheese, and reserved pasta water. Toss until all the ingredients are coated. Serve warm or at room temperature.
per serving:
Calories 704; Protein 22g; Carbohydrates 68g; Dietary Fiber 8g; Sugar 5g; Total Fat 9g; Saturated Fat 8g; Sodium 505mg
Turkey, Kale, and Brown Rice Soup
turkey,
kale, and brown rice soup
I
live
on this hearty delicious soup in winter! I start making it right after Thanksgiving using leftover turkey. I absolutely love it; it just makes me happy and is one of those dishes I crave when it is cool outside. Also, it's really pretty, which soups aren't always.
serves 4
2 tablespoons extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
5 cups low-sodium chicken broth
1 (15-ounce) can diced tomatoes, drained
1 cup cooked brown rice
1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup freshly grated Parmesan cheese
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir for 1 minute.
Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with ¾ teaspoon of the salt and the black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining ¼ teaspoon salt.
Ladle the soup into bowls. Sprinkle with the parsley and the Parmesan cheese.
per serving:
Calories 361; Protein 24g; Carbohydrates 39g; Dietary Fiber 6g; Sugar 10g; Total Fat 12g; Saturated Fat 3g; Sodium 627mg
Green Pea, Lettuce, and Fennel Soup
green
pea, lettuce, and fennel soup
I first had something similar to this in London during the Olympics. I really enjoyed it, especially the bit of a licorice flavor from the fennel. If you wouldn't think of putting lettuce in a soup, you should; it adds a light flavor and texture to go with the body and richness from the peas. A touch of butter rounds everything out. This is definitely a
green
soup. Serve it hot or at room temperature.
serves 4
3 tablespoons unsalted butter
1 medium fennel bulb, chopped (about 2 cups), fronds reserved for garnish
2 large shallots, chopped
1 medium head Bibb lettuce, cut into ½-inch-wide strips (4 cups lightly packed)
1 (10-ounce) package frozen petite peas
1½ cups low-sodium chicken broth
¾ teaspoon fennel seeds
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Melt the butter in a large heavy saucepan over medium heat. Add the fennel and shallots. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Add the lettuce and stir until it wilts, 1 to 2 minutes. Mix in the peas, broth, and 1 cup water. Bring the soup to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, 5 to 6 minutes.
Puree the soup, in batches, in the blender until smooth, adding some fennel seeds to each batch. Combine the batches in a large bowl and return all of the soup to the same pot. Add the salt and pepper. Reheat the soup over low heat, thinning with a little water if it is too thick.
Ladle the soup into bowls. Garnish with a sprinkle of fennel fronds and serve.
per serving:
Calories 175; Protein 7g; Carbohydrates 18g; Dietary Fiber 6g; Sugar 6g; Total Fat 9g; Saturated Fat 5g; Sodium 289mg
roasted tomato soup with halibut