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Tuesday, May 17, 2016

Wild Rice and Roasted Corn Pilaf

1 cup wild rice (or wild rice mixture)
4 ears fresh or 3 cups frozen corn
1-15 oz garbanzo beans rinsed and drained
1/2 cup chopped toasted pecans
1/3 cup chopped fresh basil
3 Tbs olive oil
3 Tbs lime juice 
3/4 tsp salt
1/4tsp black pepper 
2 avocados diced

Cook rice according to package directions
Roast corn either in pan with a bit of butter or on a grill- charring a bit. 
Add rice, corn and all other ingredients together and toss. 

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Charred Sweet Peppers and Potato Chowder

Time: 50 min
3 cups chopped red peppers
2 cups chopped sweet onion
2 cups chopped and peeled russet potatoes
1 cup chicken broth
2.5 cups milk
1/8 tsp cayenne pepper
1/4 sniped fresh parsley 
Salt and black pepper to taste
1 cup shredded sharp cheddar
1/4 cup plain Greek yogurt
Crumbled crisp bacon

Spray cooking pot with cooking spray. Char red peppers for 15 min stirring occasionally. 
Add onions and cook 5 min. Stir in potatoes and broth. Bring to a boil the reduce heat and cover cooking for 12 minutes. Coarsley mash potato mixture. Stir in milk and cayenne. 
Remove from heat and stir in parsley. Season to taste with salt and pepper.  Add cheese and yogurt. Serve each bowl with crumbled bacon on top. 
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Zucchini Ribbons, Pasta, and Arugula

Time: 30 min
8 oz dried fettuccine pasta
2 medium zucchini cut lengthwise into ribbons 
1/4 cup sliced pepperoncini peppers
2 Tbs olive oil
1-2 garlic cloves, minced
1 lemon zested and juiced
3 cups arugula
1 1/2 tsp fresh oregano
Chopped toasted almonds

Cook pasta. When it's done pour the pasta and cooking water over zucchini ribbons in colander to drain and lightly soften zucchini. Add the rest of the ingredients and toss with salt and pepper to taste. 

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