Roasted Cauliflower & Orzo Salad

I love being back in the cooking grove again! Tony and I went to Earth Fare today and they had chicken and steak on sale. We decided to make the rib eye for dinner. We just used a spicy marinade and cooked it on the stove over low heat. For the sides, I found the recipes in Martha Stewart's Everyday Food.

Roasted Cauliflower with Goat Cheese and Lemon

I recommend adding more goat cheese to this recipe.

Ingredients:

1 large cauliflower cut into florets,

1 tablespoon + 1 teaspoon EVOO

1 tablespoon parsley

1 tablespoon crumbled goat cheese

1 teaspoon fresh lemon juice

Salt

Pepper

Directions:

Preheat oven to 425. In medium bowl toss cauliflower and 1 tablespoon EVOO. Season with salt and pepper. Arrange in a single layer on a rimmed banking sheet. Roast until tender and spotted brown, about 15 minutes. Let cool for five minutes.

Put cauliflower in a large bowel. Add parsley, goat cheese, 1 teaspoon EVOO, and 1 teaspoon lemon juice. Toss and season with salt and pepper.

Serves 4.  122 calories, 6 grams of fat, 6 grams of protein, 7 grams of fiber, and 15 grams of carbs.

Corn and Zucchini Orzo Salad

This makes A LOT! I cut the recipe in half and it still is too much for me and Tony. The only recommendation I have here is to not use as much lemon juice as the recipe asks for. I forgot the Basil which I am sure would have added a lot more flavor.

Ingredients:

6 medium zucchini, diced

Coarse salt and ground pepper

1 pound orzo

4 tablespoons extra-virgin olive oil

5 cups corn kernels (from 6 ears corn)

1 small red onion, chopped

1 jalapeno, seeded and diced

1 tablespoon lemon zest

1/4 cup fresh lemon juice (from 3 lemons)

1 cup fresh basil leaves, torn

4 ounces feta, crumbled (2 cups)

Directions:

Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.

In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days.

Serves 6. Calories 330, Fat 10 grams, 12 grams of protein, 52 grams of carbs, and 5 grams of fiber.