Artichoke and Spinach Orzo

Spring is just around the corner. I can feel it. The tourists are flocking to DC in droves, crowding our metro platforms and asking asinine questions like "what is there to do on the Mall?" or "wait...I thought I was going to a Mall...where are the stores?" Seriously...I've had to answer these questions multiple times over my years working near the Smithsonians.

But it's not just the tourists! My allergies have started to become a daily annoyance. My pale legs are blinding everyone around me as it's becoming warm enough to go without tights. And then there there is the inevitable shedding of the winter comforts...big sweaters and for most, the move from filling your belly with amazing amounts of winter comfort food to opting for lighter fare that won't put you into a food coma once the humidity arrives. Plus there is outdoor dining to look forward to. Who doesn't love a good beer garden?

I find that vegetarian side dishes with a little bit of carbs are my typical "go-tos" during this time of year. Orzo and/or couscous provide a great base. I tried this recipe recently, which is from a post back in 2013 on my friend Nick's blog (www.macheesmo.com). This was a great side dish with fish, and I think it would also go well with other Mediterranean-flavored main courses.

Artichoke and Spinach Orzo (serves 4-6 as side dish)

Ingredients:

• 12 oz. orzo pasta, cooked and rinsed
• 1/2 red onion, diced
• 1 bunch spinach, washed well
• 6 oz. marinated artichokes, drained
• 1/2 cup sun-dried tomatoes (in oil), diced
• 2 cloves of minced garlic
• 2 TB olive oil
• 1 cup grated pecorino cheese
• salt and pepper

Directions:

Cook orzo according to package instructions. Once cooking is completed, be sure to drain it and rinse quickly with cold water to stop the cooking.

In a large skillet, add a drizzle of olive oil and the red onion and cook over medium-high heat for approximately 3-5 minutes, or until onion softens. Then add a pinch of salt.

Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another 1-2 minutes. 

Add washed spinach to the skillet, along with 2-3 TB of water to help the spinach steam. Add more water if needed. Cook until spinach is wilted, just a minute or two.

Stir in orzo and season with salt and pepper. Stir well to combine.  This salad is good both warm or cold, with grated cheese. Because cheese.

Tempeh Spring Rolls

As I posted earlier this month about the wonder that is prime football watching food for the Super Bowl, I was actually making something quite different for the Super Bowl Party I attended. It was requested that I bring a healthier side dish to offset all the chili, wing dip, and cookies you could imagine (and believe me, they were all amazing). After attending a party last summer where my friend Scott deftly made these healthy little bundles of goodness, I figured it was time for me to not only work with tempeh for the first time, but to also make my first spring roll. These were not that difficult to make, and I got the hand of wrapping them pretty quickly.

Were they the prettiest spring rolls ever made? Probably not, but they were tasty! This recipe is courtesy of my buddy Nick's awesome blog, http://www.macheesmo.com.

Tempeh Spring Rolls (makes 8-10 spring rolls)

Ingredients:

• 1 8 ounce block of tempeh
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon Sriracha sauce
• 1 tablespoon vegetable oil
• 1 large carrot, shredded
• 1 cucumber, sliced thin
• Bean sprouts
• Pea shoots (I couldn't find any so I used watercress)
• Spring roll wrappers 

Dipping Sauce:

• 1/4 cup soy sauce
• Sriracha sauce, to taste
• Sesame oil, to taste
  

Directions:

Whisk together soy sauce, sesame oil, and Sriracha and toss in tempeh block. Cover and shake well to coat tempeh. Let rest for 15-20 minutes to marinate.

Heat oil in a medium skillet over medium-high heat. Remove tempeh and sear on both sides for 4-5 minutes per side.

Remove tempeh and slice thin. Also grate carrots and slice cucumbers into sticks.

To make a spring roll, put some warm water in a large plate. Take one rice paper wrapper and submerge it in the water. Let it sit for 5 seconds. It should be flexible but not soggy.

Move wrapper to a clean surface. Add a few tempeh slices and veggies to the middle of the wrapper. You can fill them pretty big.

Roll wrapper up, pulling on the wrapper as you roll to keep it nice and tight.

Slice each roll in half and repeat until you use all your tempeh or veggies.

Serve with dipping sauce!

Soba Noodles with Cumin Spiced Lamb

Even though I'm back to work, and a steady paycheck, I'm still employing some of my government shutdown practices. This includes keeping my grocery bills low and going through existing proteins in my freezer, and in this case, small amounts of boxed ingredients sitting in my cabinet. This past week, I opted to work with the 8 oz. of ground lamb I had in my freezer, in addition to some soba noodles. This was a good lunch meal...with a healthy dose of vegetables.

Soba Noodles with Cumin Spiced Lamb (serves 3-4)

Ingredients:

7 oz. uncooked soba noodles

1/2 cup fat-free, lower-sodium chicken broth

2 TB rice vinegar

4 1/2 tsp hoisin sauce

1 tsp minced garlic

1/4 tsp five-spice powder

8 oz. ground lamb

1 TB dark sesame oil

1 tsp cumin seeds

1/4 tsp crushed red pepper

1 cup snow peas, trimmed

1 cup thinly sliced red bell pepper

9 baby carrots, halved lengthwise

Directions:

Cook noodles according to package directions. Drain and rinse; drain well.

Combine chicken broth, rice vinegar, hoisin sauce, garlic, and five-spice powder in a small bowl, stirring with a whisk.

Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.

Return pan to medium-high heat. Add sesame oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

Watermelon and Cucumber Salad

Summertime just SCREAMS for watermelon salads. I never understood the appeal of putting salt on watermelon until last year when I made a great watermelon with basil salad, which called for a coarse salt and olive oil. Amazing. And something that I likely make again this summer.

This particular watermelon side dish has a few different elements to it, but involves the same general concept:  salt and sweet is always a winning combo in my playbook. So give this salad a whirl the next time you're asked to bring something light to accompany a heavier summer meal.

Watermelon and Cucumber Salad (serves 6 as side dish)

Ingredients:

• 6 cups watermelon, cut into 1-inch pieces
• 1 cup coarsely chopped watercress
• 3/4 cup thinly sliced Vidalia onion
• 1 medium English cucumber, sliced (about 3 cups)
• 2 TB chopped fresh mint
• 2 TB chopped fresh cilantro
• 2 TB fresh lime juice
• 2 tsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 2 oz reduced-fat feta cheese, crumbled (about 1/2 cup)
• Mint sprigs (optional) 

Directions:

Combine watermelon, watercress, onion and cucumber in a large bowl.

Combine mint, cilantro, lime juice and olive oil in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat.

Sprinkle with feta; garnish with mint sprigs, if desired.