MEDITERRANEAN ORZO SALAD

49726-lgINGREDIENTS

  • 1 lb (450g) asparagus spears, trimmed
  • 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
  • 1 medium red onion, sliced into 1/2-inch (1-cm) wedges
  • 1 tbsp (15 mL) olive oil
  • 2   garlic cloves, pressed
  •  Salt and coarsely ground black pepper (optional)
  • 3/4 cup (175 mL) uncooked orzo pasta
  • 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
  • 1 package (4 ounces/125 g) crumbled feta cheese
  • 1/2 cup (125 mL) pitted whole kalamata olives
  • 1/4 cup (50 mL) snipped fresh parsley
  • 1/4 cup (50 mL) prepared Greek vinaigrette dressing
  •  Romaine lettuce leaves (optional)

DIRECTIONS

  1. Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
  2. Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
  3. Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.

Recipe courtesy of Pampered Chef.

KING CRAB SALAD WITH LEMON CRÊPES

72968-lgINGREDIENTS

    Salad and Dressing

  • 8 oz (250 g) cooked king crabmeat (about 1 lb/500 g crab legs in shells)
  • 1/2 cup (125 mL) canned hearts of palm, drained and sliced
  • 1/2 cup (125 mL) sliced celery
  • 1/2 cup (125 mL) chopped red onion
  • 1 lemon
  • 2 tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) hot pepper sauce
  • 1 garlic clove
  • 1 tsp (5 mL) snipped fresh dill weed
  • Cucumber ribbons (optional, see Chef’s Corner)
  • Fresh dill sprigs (optional)
    Crêpes

  • 1/3 cup (75 mL) milk
  • 1 egg
  • 3 tbsp (45 mL) all-purpose flour
  • 3 tsp (15 mL) melted butter
  • 2 tsp (10 mL) sugar
  • 1/4 tsp (1 mL) salt

DIRECTIONS

  1. For salad, remove crabmeat from shells and place in Classic Batter Bowl (see Chef’s Corner). Add hearts of palm, celery and onion. For dressing, zest lemon using Microplane® Adjustable Grater to measure 2 tsp (10 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. In Small Batter Bowl, whisk mayonnaise, half of the zest (set aside remaining zest for crêpes), juice, hot pepper sauce, garlic and dill weed until well blended. Add dressing to crabmeat mixture; mix gently. Cover and refrigerate until ready to serve.
  2. For crêpes, whisk together milk, egg, flour, butter, sugar, salt and reserved lemon zest inStainless (2-qt./2 L) Mixing Bowl until smooth. Heat (8-in./20 cm) Sauté Pan over medium heat until a drop of water sizzles, then evaporates; grease lightly. Pour scant 1/4 cup (50 mL) batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook about 1 additional minute or until lightly browned. Remove from pan. Repeat with remaining batter.
  3. To serve, spoon salad over cucumber ribbons; garnish with fresh dill sprigs, if desired. Serve with crêpes.

Recipe courtesy of Pampered Chef.

Summer Time…Are you ready to THRIVE!

 

Are you ready to wrap your arms around summer time and refresh your body, mind and spirit? Summer is a great time to spend reflecting and refreshing yourself before the holiday’s come rushing at us.

As women we are often out of balance because we are always busy taking care of everyone else and everything else, we forget to maintain our balance. When we are out of balance we find ourselves getting sick, irritated, frustrated and in some cases even depressed.

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