HERBED CHICKEN, ORZO, AND ZUCCHINI
Original recipe here.
2 cups dried orzo pasta
4 small skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
5 tablespoons olive oil
4 medium zucchini, sliced
4 tablespoons red wine vinegar
2 tablespoons snipped fresh dill weed
Lemon wedges (optional)
Fresh dill sprigs (optional)
Prepare orzo according to package directions; drain. Return to saucepan. Cover and keep warm.
Meanwhile, sprinkle chicken with basil. In a large skillet heat 1 teaspoon of the oil over medium heat. Add chicken; cook about 12 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet. Add zucchini to skillet ; cook and stir about 3 minutes or until crisp-tender.
In a medium bowl, whisk together vinegar, 4 tablespoons of oil, and the snipped dill week. Add to orzo; toss to coat.
Serve chicken with orzo and zucchini. If desired, garnish with lemon wedges and dill sprigs.
MEAT LOAF WITH ROASTED TOMATOES
Original recipe here.
½ cup ketchup
2 tablespoons dark brown sugar
½ cup old-fashioned rolled oats
¼ cup whole milk
2 large eggs, lightly beaten
1 small onion, grated
2 teaspoons, Worcestershire sauce
1 teaspoon dried thyme
Kosher salt and black pepper
1 pound ground beef
½ pound ground pork
1 pound small tomatoes on the vine or halved small plum tomatoes
Heat oven to 400. Whisk together ¼ cup of the ketchup and the brown sugar in a small bowl, set aside.
Combine the oats and milk in a large bowl. Let stand until the oats are soft, 5 minutes.
Whisk in the eggs, onion, Worcestershire sauce, thyme, the remaining ¼ cup of ketchup, ¾ teaspoon salt, and ½ teaspoon of pepper. Add the beef and pork and gently mix with your hands until just combined.
Transfer to a 9X13 baking dish or other 3 quart baking dish and form into an 8x5 oval. Brush the top and sides of the meatloaf with sweetened ketchup. Arrange the tomatoes around the sides.
Bake until an instant-read thermometer inserted in the center of the meat loaf registers 165, 40 to 50 minutes. Let rest for 5 minutes before serving.
ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON
Original recipe here.
1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving
Heat oven to 400. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon, reserve the skillet.
Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.
Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough. Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.
Cut the tart into 8 pieces, serve with salad.
