Vegetable Orzo

Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.

Vegetable Orzo:

  • 1 lb. box of orzo
  • 2 tablespoons olive oil
  • 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
  • 1 yellow pepper, diced
  • 2 14.5-oz cans chopped tomatoes
  • 1 14.5-oz can quartered artichoke hearts
  • one handful kalamata olives, sliced
  • 1/4 cup freshly grated parmesan cheese

Boil and drain orzo according to package directions.

Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender.  Stir in crushed tomatoes.  Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.

While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.

A kitchenbelle.com original.

Grilled Shrimp over Greek Salad

Are you running out of dinner ideas that don’t require heating up the kitchen? This is less of a recipe and more of a summer dinner idea. It is adaptable and can be easily made if you are cooking only for yourself or if you are cooking for an entire softball team.

What to do:

  • In Greek salad dressing, marinade shrimp that have been cleaned and deveined (tails removed).
  • Soak wooden skewers in water for at least 15 minutes (or use metal skewers).
  • Chop romaine lettuce, cherry tomatoes, avocado, and kalamata olives. Combine in a bowl with crumbled feta cheese.
  • Thread marinated shrimp onto skewers and cook on a preheated grill. They will only take a few minutes on each side.
  • Dress salad with Greek dressing and top with shrimp skewers.*

Looking for some other hot weather dinner ideas?

*Never use leftover marinade. Discard immediately. Dress the salad using fresh dressing.