Tuesday Recipe: Orzo & Roasted Veggie Bake

(served in my grandma's china)

My momma does not claim to be a "good cook." Where she gets this, I'll never know because she learned from her mother who was a wonderful Southern cook. Perhaps, it's that perceived mystery where everything Mom makes tastes so much better, including PB&J. 

Somewhere amid her cookbooks and notebooks and recipe box with cards dating back to before I was born, Mom found this. The flavors just work and, because we are a Lou'siana family, we add fresh Gulf Shrimp! No leftovers, guaranteed.

Orzo & Roasted Veggie Bake

1 lb/bunch Asparagus, trimmed to 1" pieces (do not use the fibrous, woody cut-end)
3 Bell Peppers, diced - red, green and orange makes a dish tasty to the eyes
6 Green Onions OR 1 Vidalia Onion, diced
1 medium Zucchini, round-sliced
1 cup Grape Tomatoes, whole, OR Cherry Toms, halved
4 T Olive Oil, divided
1-2 cloves of Garlic, crushed or minced
1 tablespoon Greek or Italian Seasoning
S&P, to taste
1 cup dry Orzo (I found whole wheat, but have used the other, too)
2 cups Vegetable Broth
3/4 cup Feta Cheese, crumbled
*optional: shrimp

• Preheat oven to 350 degrees.
• Prep veggies. Toss well with 2 T of Olive Oil, garlic, seasoning, S&P.
• Roast seasoned veggies on parchment or Silpat (easy cleaning) for 30 minutes or until tender.
• While veggies roast, sauté dry orzo in remaining olive oil in a large sauté pan or skillet until brown. This gives the orzo a nutty, earthy flavor. The process reminded me of the old Rice-a-Roni!
• Add broth, bring to boil, reduce heat to low, cover with lid cooking until liquid is absorbed.
• Add cooked orzo to roasted veggies (and shrimp, if
  
  using). Gently mix well.
• Pour into a large casserole dish.
• Sprinkle Feta cheese over top. Cover with foil. 
• Bake 30-ish minutes, making sure shrimp is cooked.
• Serve hot with an extra sprinkling of Feta + a good Olive Bread and seasoned olive oil for dipping!

Notes:
**Swap in any veggies you prefer: Diced Butternut squash, Brussel Sprouts, Parsnips or Carrots!
**Omitting the shrimp and Feta makes this vegan or Plant-based.
**Let your taste create a new dish with the meat of your choice, but you'll need to know when to add the meat.
**Our side was Graber Olives from California. I found them, again, in Tennessee at The Fresh Martket!

Play with your food!

What's your take on this recipe? 
Have you ever served dipping olive oil?

Zucchini Bisque

My neighbors and friends passed along veggies from their gardens. With a good supply of bountiful zucchinis and needing inspiration, I turned to my equally bountiful supply of cookbooks. I'm still working my way through Forks Over Knives and discovered Zucchini Bisque. I have plenty of zucs in case this doesn't go so well.

But, it did go well! I really thought the bisque was good. My hubby was not as thrilled. It's not everyday people crave the zuc as soup. I'm a little joyous about the nutmeg coming through. And, the lemon zest adds the sunshine. I froze the rest for this winter when I'm longing for the fresh taste of summer.

For this recipe you will need either an immersion blender or a regular blender to zip down the cooked veggies into a pureé. If using the countertop blender, be sure to hold the lid in place with a towel.

Zucchini Bisque
(page 89, Forks Over Knives)

1 medium Yellow Onion, peeled and finely chopped
4 medium Zucchini, finely chopped (I removed the seeds. They're no fun to eat.)
2 cups Vegetable Stock/Broth
1/2 teaspoon Thyme (I used what I had on-hand, dried.)
1/4 Nutmeg
Zest from one Lemon
1 cup Unsweetened Plain Almond Milk (Or any milk or cream.)
S&P, to taste
**optional: olive oil

• Sauté onion in a large saucepan over medium heat 7-8 minutes or until onions are tender. Use either the dry sauté method with 1-2 tablespoons of water, at a time to keep onions from sticking to the pan OR use the same amount of olive oil.
• Add zucs, veggie stock, thyme, nutmeg and lemon zest and cook until zucs are tender.
• Pureé soup using the immersion blender or in smaller batches in the countertop blender.
• Return pureé to pot, add milk and salt and pepper. 
• Cook until heated through.

Serve hot with croutons or a crusty bread!