Garden Vegetable Orzo Salad

Garden Vegetable Orzo Salad

• 2 cups cooked orzo
• 1 cup sweet cherry tomatoes
• 1/3 cup sliced celery
• 1/3 cup chopped scallion
• 1/4 cup chopped cilantro
• 1/3 cup diced cucumber
• 1/3 cup fresh corn
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• salt and pepper to taste

In a large bowl toss all the ingredients. Season with salt and pepper. Simple as it gets. I'm a big fan of orzo. Make sure to cook it with vegetable stock. Try diced red bell pepper, jalapeno, avocado, or black beans. Great as a side for some grilled tofu.

Israeli Couscous with Roasted Tomatoes and Marinated Artichokes

I've cooked with couscous for a long time and will for even longer time. It's versatile can very fulfilling. Israeli couscous is larger than regular couscous, therefor has more texture. Great for soups, salads, and side dishes.

Israeli Couscous with Roasted Tomatoes and Marinated Artichokes

• 2 cups cooked Israeli couscous (4 cups water,pinch of salt, cook until water is absorbed)
• 4 sliced roasted tomatoes
• 4 sliced marinated artichokes
• 1/4 cup extra virgin olive oil
• 1 cup steamed spinach cooled
• salt and pepper to taste

In a large bowl mix all the ingredients and season with salt and pepper. This dish lends itself to many options. Try a cup of flat leaf parsley, keep it whole, it'll taste better and look great. Capers, olives, feta or some grilled haulloumi cheese would kick it up. Have fun with it!

Rigatoni with Broccoli and Vegetarian Steak

This one is for my fellow vegetarians looking for a great pasta with a great meat substitute. I've made this salad with and without cheese, it's up to you. Try it, and I promise you'll be thanking me. Good luck, and remember to let me know what you think!

Rigatoni with Broccoli and Vegetarian Steak

• 2 Lb. cooked and cooled rigatoni pasta
• 1 bunch chopped and blanched broccoli
• 2 cloves chopped garlic
• 1 small thinly sliced red onion
• 1 pkg dices tempeh steak (can be substitute with fakin bacon)
• 1/2 cup extra virgin olive oil
• salt and pepper to taste
• optional: 1/2 cup freshly grated pecorino romano cheese

Saute onions for five minutes or until caramelized, add garlic and saute for 2 more minutes. Set aside to cool. Saute veggie steak for 5 minutes or until browned, be careful not to burn (I have so many times). In a large bowl mix all the ingredients and serve. You can make this a hot dinner item as well. You can throw some spinach, kale, Swiss chard, or collards and it will be delish.