ORZO SALAD WITH LEMON, CORN, OLIVES AND BASIL

i LOVE basil but the store was out so that's why it's not in this picture :( also....if you don't like lemon you can substitute vinegar where it calls for lemon juice.

3/4 lb. orzo pasta
1 c. frozen corn, thawed
1/4 c. extra virgin olive oil
2-3 tbsp. lemon juice
3 large cloves garlic, finely chopped
1/2 tsp. kosher salt and black pepper, or to taste
1/2 tsp. lemon pepper seasoning
1/4 c. chopped black olives
1/4 c. fresh basil, finely chopped
1-2 c. grape or cherry tomatoes, halved

in a large pot, cook pasta until al dente. while the pasta is cooking, place the corn in a colander in the sink. slowly drain the cooked pasta over the corn and drain well.

in the stockpot, whisk together the oil, lemon juice, garlic, salt and lemon pepper until well combined. add the hot pasta and corn mixture, along with the olives, basil, and black pepper. toss thoroughly to combine.

transfer to a serving bowl and let cool about 10-15 minutes. add the tomatoes and toss well to combine.

serve slightly warm or at room temperature.

(fyi: i added some balsamic vinaigrette dressing to my bowl and it made this dish even more awesome. if you have some on hand, i recommend trying it!)

MEXICAN RICE SOUP

this picture does not do this soup justice. it was so good!!

broth:
1 tbsp extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 c. vegetable broth
1 tbsp. freshly grated lime zest
1 tsp. dried oregano

soup:
1/4 c. short grain rice
2 small tomatoes, diced
1/3 c. fresh or frozen corn kernels
1 med. avocado, diced
2 green onions, thinly sliced
1/4 c. fresh cilantro, chopped
6 lime wedges
hot sauce for garnish, optional

to make broth: heat oil in a large saucepan over med. heat. add onion and saute 5-7 min. or until softened. stir in garlic and saute 1 minute more. add broth, lime zest, oregano, and 3 c. water; cover and reduce heat to med-low. simmer 10 minutes. strain broth, discard solids, and return to saucepan.

to make soup: add rice to broth. bring to a simmer over med-low heat, cover, and simmer 15-20 min. or until rice is soft.

stir in tomatoes and corn, and season with salt and pepper. simmer 10 minutes.

ladle soup into serving bowls. top with cilantro, avocado, green onions, lime juice, and hot sauce if desired. (the avocado really makes this dish so don't skip that one!)

SAVORY TOFY AND VEGETABLES OVER TOMATO COUSCOUS

1-6 oz jar marinated artichoke hearts (do not drain the liquid out!)
1-14 oz pkg extra firm tofu, drained and cubed
1 tsp. ground cumin
1 tsp. black pepper, divided
2 tbsp. extra virgin olive oil
4 medium carrots, thinly sliced
2 medium leeks, thinly sliced
1-14.5 oz can diced tomatoes
1 c. plain couscous
2 cloves garlic, minced

combine artichokes and their liquid, tofu, cumin, and 3/4 tsp. pepper in a nonstick skillet. cook over high heat for 5 minutes or until liquid evaporates, stirring constantly. transfer to a bowl and set aside.

heat oil in same skillet over med-high heat. add carrots, leeks, and remaining 1/4 tsp. pepper. cook 10 min, or until carrots are tender and leeks are lightly browned, stirring occasionally.

meanwhile, bring tomatoes with their liquids and 2/3 c. water to a boil in a saucepan. stir in couscous, cover, and remove from heat. let stand 5 minutes and then fluff with a fork.

add garlic and reserved tofu mixture to vegetable mixture in skillet. cook 3 min. over med. heat, or until heated through and garlic is fragrant.

serve tofu and vegetables over tomato couscous.

POTATO AND CORN CHOWDER

1 tbsp butter
1 green bell pepper, chopped (1 c.)
8 medium green onions, sliced (1/2 c. )
3 c. water
3/4 lb small red potatoes, cut into 1" pieces
1 tbsp chopped fresh or 1 tsp dried thyme leaves
1/2 tsp salt
1 c. half and half or cream
1/8 tsp pepper
2-14.75 oz cans cream-style corn

In a large pot, melt butter over medium heat. add bell peppers and onions; cook 3 minutes, stirring occasionally.

stir in water, potatoes, thyme and salt. heat the boiling. reduce heat to low; cover and simmer about 10 minutes or until potatoes are tender.

stir in remaining ingredients and cook through until hot (do not boil).

CURRIED COUSCOUS

1 1/2 c. plain couscous
1 tbsp. unsalted butter
1 1/2 c. boiling water
1/4 c. plain yogurt
1/4 c. extra virgin olive oil
1 tsp. white wine vinegar
1 tsp. curry powder
1/4 tsp. ground turmeric
1 1/2 tsp. kosher salt
1 tsp. pepper
1/2 c. small diced carrots
1/2 c. chopped parsley
1/2 c. craisins

melt butter in boiling water and pour over couscous. cover tightly and set aside to soak for 5 minutes. fluff with fork.

whisk together yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper. pour over fluffed couscous and mix well with a fork.

add carrots, parsley, and craisins. mix well and serve at room temperature.

POTATO-LEEK SOUP

3 medium potatoes, peeled and cut into bite-sized pieces
2 leeks, chopped
2 medium carrots, peeled and chopped
4 c. water
2 tbsp. cream or half and half
2 tbsp. fresh oregano
2 tbsp. salt
1 tbsp. pepper

place all ingredients except cream in a large pot, bring to a boil, reduce heat and simmer for 20 minutes (or until potatoes are tender).

remove from heat, mix in cream, and allow the contents to cool until the pot is comfortable to handle.

transfer soup to food processor and puree to desired texture.

return soup to the pot and heat.

GARLIC, HERB, AND OLIVE FOCACCIA

7 c. all-purpose flour
2 tbsp. kosher salt, plus more for sprinkling
1 tsp. sugar
1 1/2 c. warm water
2 tbsp. dried yeast
1/2 c. extra virgin olive oil
1/2 c. dry white wine
1-2 c. pitted black olives, roughly chopped
3 garlic cloves, finely minced
1 tbsp. rosemary, chopped
2 tbsp. oregano, chopped

put the flour and salt in a mixing bowl, mix together, then make a well in the center.

in a separate cup, dissolve the sugar in 1 c. warm water. sprinkle the dried yeast into sugar-water mixture and whisk well. cover the liquid with plastic wrap and let stand in a warm, draft-free place for 10-15 minutes, until frothy. pour into well.

stir in the olive oil and wine, then add another 1/2 c. of water.

work the dough until it holds together to make a ball. knead well for 10-15 minutes until soft and elastic and a small depression made with your finger springs back when you release the pressure. add more flour if it becomes too sticky.

mix in 3/4 of the black olives. mix the herbs and garlic together and knead in 1/3. place in a mixing bowl, cover with a damp cloth, and let rise 1 and 1/2 hrs or until it has doubled in size.

heat oven to 425. knead dough for a few minutes and then roll out onto a floured surface to a 1/2" thickness. place dough on an oiled cookie sheet and spread out with hands.

Spread a thin layer of olive oil over bread. sprinkle with sea salt and the remaining herbs, olives, and garlic.

press dough down with your fingers to make several deep crevices. bake in the oven for 20 minutes or until the bread is golden in color.

serve warm with olive oil and cracked pepper.

RUSTIC POTATO AND POBLANO GRATIN

2 poblano chiles
2 tbsp unsalted butter
2 large russet potatoes, thinly sliced
salt and pepper, to taste
1/4 lb sharp cheddar, shredded
3 cloves garlic, finely chopped
1/2 c heavy cream or half and half

preheat oven to 450. roast chiles in a pan lined with foil for 10-15 minutes until softened, turning them around halfway through. remove from oven and lower temperature to 400.

while you are waiting on the chiles, heat butter in a saucepan over medium heat. add garlic and cook 2-3 minutes. reduce heat to warm and add cream. let mixture sit on warm temperature and use as needed.

assemble layers in order of: potatoes, salt and pepper, garlic butter mixture, and cheese until you end with a top layer of just potatoes. pour remaining butter sauce on top and sprinkle with a bit more cheese.

cover with foil and bake 25-30 minutes, until potatoes are tender. remove foil and bake another 8-10 minutes.