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Spinach Parmesan Orzo

This makes a great side dish, or you can add protein for a main dish!

Ingredients:
1 box of orzo
1 box of grape tomatoes
1 c. shredded parmesan cheese
1 bag spinach
2 tsp. garlic salt
Pepper
1 c. mushrooms
1/2. large onion
Olive oil

Cook orzo according to box. Saute onion and mushrooms in olive oil. Add spinach until just wilted and combine vegetables in with orzo along with parmesan cheese. Cut tomatoes in halves and mix in to orzo, along with garlic salt and pepper taste.

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Thai Vegetable Noodles

This is an easy and tasty meal to make for a quick dinner!

Ingredients
1 cup noodles
1/4 cup thinly sliced carrots
1/4 cup thinly sliced bell pepper
1/4 cup chopped broccoli, cooked
handful cashews
1/2 lime

Sauce:
1 teaspoon peanut butter
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon honey

Cook the noodles according to package directions. Put all the ingredients for the sauce into a small bowl and stir together until fully combined. Toss noodles, carrots, bell pepper and broccoli in the sauce. Add the cashews on top and squeeze the lime over. Serve immediately!

Mushroom & Barley Soup

While we were feeling a little under the weather, we made this soup. It was exactly the remedy we were looking for!

Ingredients:
1/4 white medium sized onion, diced
1/2 lb mushrooms, sliced
1 tablespoon olive oil
2 large carrots, sliced
1 teaspoon chicken broth powder
3 cups water
1/2 cup 10-minute barley
1/3 cup frozen peas

Saute onion and mushrooms in olive oil in large pot. Add the carrots, water, and chicken broth powder. Bring to a boil and add the barley. Reduce the heat to a simmer and cook for 10 minutes. Turn off the head and add the frozen peas. Serve immediately!

Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

Banana Bread

We made this recipe when we had bananas that had gotten too ripe. Already looking forward to making it again!

Ingredients:
3 ripe bananas
1/2 stick butter, melted
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips (optional)

Mash the 3 ripe bananas in a large bowl. Add in butter, sugar, egg and vanilla and mix well. Add in flour and baking soda and mix until just combined. Stir in the chocolate chips. Pour batter into a greased loaf pan. Bake at 350 degrees for 50 minutes to 1 hour. Insert a toothpick into the center of the loaf to check for doneness. Allow to cool slightly before serving.

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Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

Ingredients:
1/4 bunch parsley, chopped
1/2 large cucumber
1/2 can white beans, rinsed and drained
2 tablespoons olive oil
1 pack mini heirloom tomatoes tomatoes
1/4 cup marinated artichoke hearts, chopped

Combine all ingredients in a large bowl. Gently toss together and serve!

Mango Salsa

Refreshing mango salsa perfect for a summer afternoon!

Ingredients:
1 large ripe mango
1/2 lime
1/4 large cucumber
1/4 red onion
1/3 cup fresh cilantro, chopped

Peel and dice the mango and put into a small bowl. Dice the cucumber and onion and add to the mango along with the cilantro. Squeeze the juice of the lime on top and toss the salsa all together. Serve immediately!

Asian Rice with Vegetables

We used some vegetables that we had left over in the fridge but this dish would really go well with a variety of other sorts. Also, the cauliflower was roasted in the oven to make it crispy and brown.

1/2 cup cooked brown rice
1 teaspoon peanut butter
1 1/2 teaspoons soy sauce
1/4 cup sliced mushrooms, cooked
1/4 cup broccoli, cooked
1/4 cup cauliflower, cooked
handful of cashews

Mix together the rice soy sauce and peanut butter in a bowl until well combined. Add in the mushrooms, broccoli, cauliflower and cashews and toss together. Serve warm or cold.

Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

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