Estimated read time: 1-2 minutes
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Greek Orzo Stuffed Peppers
Serves 4
Ingredients
1 cup cooked orzo
2 large red bell peppers
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
¨ö cup cooked chickpeas, drained and rinsed
1 cup baby kale leaves
¨÷ cup crumbled feta cheese
juice and zest of 1 small lemon
¨ù cup kalamata olives
pinch of red pepper flakes
sea salt and freshly ground black pepper
Tzatziki sauce
¨ö cup greek yogurt
1 tablespoon lemon juice
¨ù cup finely diced cucumbers
¨ù tsp salt
¨ö tsp pepper
1 tablespoon fresh dill, chopped
1 clove garlic, minced
Instructions
1. Preheat the oven to 400¡ÆF, line a baking sheet with parchment paper.
2. Slice peppers in half and remove the seeds. Place cut side up and roast them for 20 minutes.
3. Prepare your filling. In a large bowl, combine olive oil, garlic, kale olives and chickpeas. Stir in the feta cheese, lemon juice, lemon zest, red pepper flakes and generous pinches of salt and pepper.
4. Combine all ingredients for the yogurt sauce.
5. Fill the red pepper halves with the orzo salad, top with a dollop of sauce and serve.
Autumn Arugula Salad
Serves 4
Ingredients
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
1 tablespoon honey
¨ö small shallot, diced
¨ù c olive oil
salt and pepper to taste
3 cups arugula
1 apple, sliced
1 cup red grapes, sliced
Instructions
1. Combine arugula, apples and grapes in a large bowl.
2. Combine dressing ingredients, pour over salad and toss to coat.
