Orzo with Garbanzo Beans, Goat Cheese and Basil

Quick and easy, this recipe is handy for weeknights.

Fresh herbs add exceptional flavor and are rich in nutrients.  Since ancient times they’ve been used for their health benefits. Now science is discovering their unique antioxidants, essential oils, phytochemical and other nutrients that help our bodies fight germs, toxins and boost our immune system.

Herbs are easy to grow even without a garden; put a pot of two in a sunny window.

As a general rule, I use three times as much fresh herbs as dried.

Variations:

  • Replace orzo with other short whole-what pasta (penne, fusilli etc)
  • Use feta or shredded Parmesan instead of goat chase
  • Use other herbs  ( such as mint, cilantro, parsley) instead of basil
  • Use asparagus or green beans instead of broccoli
  • Add cooked shrimp or leftover chicken (chopped)
Orzo with Garbanzo Beans, Goat Cheese and Oregano
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Servings
4 servings
Servings
4 servings
Orzo with Garbanzo Beans, Goat Cheese and Oregano
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Bring a medium pot of water to boil. Add orzo, cook 5 minutes; add broccoli and cook another 3 – 5 minutes just until orzo is tender. Be careful not to overcook orzo or it becomes mushy
  2. Whisk olive oil, lemon juice, minced garlic and cumin to blend in large serving bowl.
  3. Add garbanzo beans, cooked orzo, broccoli and chopped fresh oregano; toss until mixed.
  4. Season to taste with salt and pepper.
  5. Gently add crumbled goat cheese and olives (if using).
  6. Serve orzo salad warm or at room temperature.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/Orzo-with-Garbanzo-Beans-Goat-Cheese-and-Oregano-242471#ixzz2priVLJgg

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Spinach and Orange Salad with Black Olives

There’s alchemy between oranges and black olive that is delightful.

I like to make this salad with dishes I associate with Spain such as the Roasted Cod with Red Bell Pepper and Tomato Sauce or Seafood Paella with Edamame.

Toss salad with CMF Basic Salad Dressing

Variations:

  • Instead of spinach, use mixed greens or baby kale
  • Instead of green onion, use 1/4 finely sliced red onion
  • Try this salad without the greens, slicing the onion in rounds, red onion in rounds and slivers of black olive sprinkled over them
Spinach and Orange Salad with Black Olives
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Spinach and Orange Salad with Black Olives
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Ingredients
Adjust servings:
Units:
Instructions
  1. n a bowl carefully toss orange segments, black olives and green onion, reserving a few slices of orange and a few black olives.
  2. Add spinach and carefully mix.
  3. Add about 1/4 cup salad dressing and toss; if desired add additional salad dressing.
  4. Place reserved orange slices and black olives decoratively on top.
Recipe Notes

If serving for company, place salad on a platter rather than in a bowl.

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Spinach Orange Salad

Spinach is a powerful super food, as are onions and oranges.

[su_expanding_quote_without_link source=”SuperFoods Rx: Fourteen Foods that Will Change Your Life, Steven Pratt M.D. and Kathy Matthews” full_quote=”Citrus flavonoids are found in the fruit’s tissue, juice, pulp and skin and have been shown to inhibit cancer cell growth, strengthen capillaries, act as anti-inflammatories and they are antiallergenic and antimicrobial. Flavonoid intake is inversely associated with the incidence of heart attack and stroke as well as a host of other ailments. ” short_quote=”Citrus flavonoids found in the fruit’s tissue, juice, pulp and skin and have been shown to inhibit cancer cell growth”]
Spinach Orange Salad
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Servings
4
Servings
4
Spinach Orange Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Vinaigrette
Salad
Adjust servings:
Units:
Instructions
Dressing
  1. Whisk fresh orange juice, apple cider vinegar, orange zest and red onion in little bowl to blend.
  2. Gradually whisk in 1/2 cup of olive oil.
Salad
  1. In a large bowl, toss spinach with orange segments and half of black olives.
  2. Toss salad with enough dressing to coat lightly.
  3. Sprinkle remaining olives on top and serve.
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