This recipe will fit the bill if you are looking for “something different” to serve along your entrée.  Also, it can be made ahead and cooked when needed.  Simple ingredients, simple recipe, simply delicious!

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Colorful Stuffed Zucchini

Course Side Dish

Cuisine American

Servings 8

Calories 77kcal

Ingredients

• 5 medium zucchini halved lengthwise
• 1-2 Tbsp olive oil
• 1 medium onion chopped
• 1 medium red bell pepper finely chopped
• 3 cloves garlic finely chopped
• 1/2 tsp dried oregano leaves or 1/2 Tbsp fresh
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat oven to 375°.      
• Scoop out pulp from 8 of the zucchini halves and arrange on baking sheet.
  
• Coarsely chop the two remaining halves including pulp. Place oil in nonstick skillet and heat over medium-high heat
• Add chopped zucchini and onion, cook until tender.
• Add red pepper, garlic and oregano.  Cook, stirring frequently - about 3- 5 minutes and cool slightly.
  
• Evenly spoon vegetable mixture into zucchini halves.  Top with cheese.
  
• Bake 30 minutes, or until tender.

Couscous is a funny starch, it doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes.  It also mixes beautifully into salads and can be flavored with herbs like oregano, basil or mint, or even studded with fruit like raisins or apricots.  It’s a very neutral — and nutritious — base for all sorts of dishes.  We like using the “pearl” sized couscous to make the dish more substantial.  This recipe can be changed to incorporate any vegetables or herbs you have on hand.

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Pearl Couscous with Grilled Vegetables

Course Salad

Cuisine Mediterranean

Servings 6

Calories 215kcal

Ingredients

• 1 cup pearl or Israeli couscous
• 1 1/2 cup chicken broth
• 4 Tbsp olive oil divided
• 2 Tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 clove garlic minced
• 1 1/2 tsp fresh oregano minced
• 1 1/2 tsp + 1/4 c. fresh chives minced
• sea salt and fresh ground pepper to taste
• 1 red bell pepper
• 1 medium size zucchini
• 1 medium size yellow squash

Instructions

• In a medium saucepan, heat one tablespoon olive oil over medium heat.          
• Add couscous and season with salt and pepper.  Cook and stir until golden.
• Add chicken broth and bring to a boil.  Turn heat to simmer and cook for ten minutes.
• Fluff the couscous with a fork and place in a medium bowl to cool slightly.
• Meanwhile, prepare the sauce.  In a small bowl, combine two Tbsp olive oil, lemon juice, lemon zest, garlic, oregano, chives and salt and pepper.
• Add to cooked couscous.
• Slice pepper, zucchini, and squash in half.  Brush both sides with olive oil and sprinkle with salt and pepper.
  
• Grill for a few minutes on each side.
• Chop the vegetables and add to couscous. Mix together and serve at room temperature.
  

This dish is perfect for picnics – it can be made the day ahead and it is best served room temperature.

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Mediterranean Rice Salad

Course Main Course

Cuisine Mediterranean

Servings 6

Ingredients

• 1 1/2 tsp salt divided
• 1 1/2 cup jasmine rice
• 1/4 cup fresh lemon juice about 2 lemons
• 1/3 cup olive oil
• 1 clove garlic minced
• 1/2 tsp dried oregano or 1 tsp fresh oregano
• 1 tsp fresh chives or mint
• 1/4 tsp fresh ground pepper
• 1/4 tsp crushed red pepper flakes
• 2-3 cups spinach leaves chopped
• 1 red bell pepper finely chopped
• 1 cucumber peeled, seeded and diced
• 1/2 cup green onions sliced
• 1/2 cup chopped kalamata olives optional
• 1 cup crumbled feta cheese

Instructions

• Bring 2 1/2 cups of water to boil in a medium saucepan.  Once boiling add rice and 1/2 t. salt.  Turn heat to low, cover and simmer for 15 minutes.
• Remove from heat and let sit, still covered, for 5 minutes.  Fluff with a fork and put in large bowl.
• While rice is cooking, make the dressing by whisking together the lemon juice, olive oil, garlic, oregano, chives/mint, 1 tsp salt, black pepper and red pepper flakes.
• Add the dressing to the rice, mix, and immediately add the spinach and toss.  Let this sit until the dish is no longer steaming, about 15-20 minutes.  
• Add remaining ingredients and stir.  Serve at room temperature.

Notes

To make this dish a meal, sprinkle 1 1/2  pounds of shrimp (deveined and shelled, tails on) with kosher salt and fresh ground pepper.  Sauté in a tablespoon of hot oil until shrimp curls and turns pink.  You can also use sautéed chicken breasts instead of shrimp.

The crunch of crisp lettuce, the rich flavors of soy and ginger, and the saltiness of peanuts combine to make this one wonderful entrée.  This dish is not only healthy, but is also fun to eat!  Everyone from the kids to grandma will love gathering around the kitchen table piling their lettuce leaves with juicy chicken, colorful peppers and, yummy peanuts.

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Asian Chicken and Peanut Lettuce Wraps

Course Main Course

Cuisine Asian

Servings 4

Ingredients

• 1 1/2-2 pounds boneless chicken breasts sliced into thin strips
• kosher salt and fresh ground pepper
• 2 Tbsp peanut oil
• 1 large red onion thinly sliced
• 1 large red bell pepper thinly sliced
• 1 1/2 tsp grated fresh ginger
• 4 garlic cloves minced
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp cornstarch
• 1 Tbsp water
• 3 Tbsp rice vinegar
• 3 Tbsp soy sauce
• 16 Boston lettuce leaves 2 heads or you can use butter lettuce
• 1/2 cup chopped peanuts

Instructions

• Season the chicken with salt and pepper.   
• Heat 1 T. peanut oil in a large non-stick pan or wok.  Add half the chicken and stir constantly until cooked through - about 4 minutes. Transfer the chicken to a plate using a slotted spoon.  
• Cook remaining chicken and add to plate.
• Heat remaining peanut oil and sauté peppers and onions until tender - about 4 minutes.
• Reduce heat to medium, add the ginger, garlic and red pepper flakes and stir for 1 minute.
• Mix the cornstarch and water in a small bowl.  In the pan, stir in the cornstarch mixture, vinegar and soy sauce.  Remove from the heat.  Return chicken to pan and stir.
• Serve with lettuce leaves and peanuts.