Recipes

WHOLE WHEAT ORZO

This wonderful combination of color, with a sophisticated blend of ingredients, will enhance the whole wheat orzo. This versatile side dish can accompany both meat and poultry. If you don’t fancy the flavor of ginger, you can omit it with excellent results as well.

6 cups water
2 cups vegetable or chicken stock
1 tbsp. extra virgin olive oil
½ tsp. salt
1 pkg. whole wheat orzo
2 tbsp. extra virgin olive oil
1 Spanish onion
1 tbsp. freshly minced ginger
1/4 cup dried cranberries
¼ cup toasted slivered almonds
¼ tsp. freshly ground black pepper
2 tbsp. chopped fresh Italian parsley
1 tsp. lemon zest

Bring water, vegetable or chicken stock, olive oil and salt to a boil. Add whole wheat orzo and bring to a second boil, cooking for about 12 minutes or until orzo is “el dante”. Drain.

Meanwhile, in a frying pan, sauté onions in extra virgin olive oil until transparent, then add ginger. Sauté for 1 – 2 more minutes, or until ginger becomes fragrant.

Add dried cranberries, toasted slivered almonds, and black pepper to the pan, and toss. Pour whole mixture into cooked whole wheat orzo and toss thoroughly. Add chopped parsley and lemon zest before serving. Can be served warm or at room temperature.

LOW FAT VEGETABLE SOUFLES:
The knaidel mix adds wonderful flavor and is a great binding ingredient in these light vegetable kugels. They can also be made in two 8” round pans.

1/3 cup oil
1 clove garlic, minced
1 large Spanish onion
6 medium carrots peeled and grated
3 medium zucchinis, unpeeled and grated
1 ½ tbsp. kosher salt
3 eggs
1 tbsp. sugar
¼ tsp. black pepper
1 pkg. whole wheat knaidel mix
1 tsp. dried basil

Preheat oven to 375° F.

Spray a muffin tray generously with cooking spray.

Place ¼ cup oil, grated carrots and onions into a large, shallow pot. Let sauté slowly for about 20 minutes. Meanwhile, set a strainer filled with the grated zucchini over a bowl to catch the liquid that will be draining out. Add 1 ½ tbsp. kosher salt (or 1 tbsp. table salt) and let zucchini absorb salt and release its water. Place eggs, sugar, black pepper, whole wheat knaidel mix and dried basil in a large bowl. Add drained zucchini and cooled carrot mixture. Mix well, and scoop into muffin tins. Fill them until the top. Bake 45 – 50 minutes.

COUSCOUS SALAD WITH FETA CHEESE AND PINE NUTS

This salad is so simple to make, yet it is packed with flavor and healthy ingredients. It can be made up to 3 hours in advance.

Dressing:
2 cloves garlic, crushed
2 ½ tbsp. fresh lemon juice
1 tsp. Dijon mustard
6 tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper to season

Salad:
1 box (9 oz.) whole wheat couscous
2 cups ½ inch cubes of seeded English cucumber
2 large green onions (scallions) chopped
1 ½ cups coarsely crumbled feta cheese (about 7oz.)
½ cup toasted pine nuts

Combine ingredients for salad dressing in a large bowl and whisk until well combined. Cook pasta according to package instructions. Drain well and cool for 5 minutes. Pour pasta into salad dressing and mix until coated. Add remaining ingredients and toss. Sprinkle with freshly ground black pepper if desired.

Serve cold or at room temperature.