Light and fresh recipes for the new year

Parmesan Lemon Orzo with scallops

Ingredients:

2 Tbsp unsalted butter

1 1/2 cups (9 oz) dry orzo

3 cups low-sodium vegetable broth

1 cup (4 oz) Parmesan cheese, shredded

Juice of one lemon

1/2 tsp pepper

1/4 tsp salt to taste

3-4 each scallops per portion

Directions:

In a medium saucepan, melt the butter over medium heat. Add the orzo and sauté for a few minutes just until it’s lightly toasted and starts to brown.

Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat; add the Parmesan and lemon juice. Stir until all the cheese has melted. Add salt and pepper to taste.

Heat sauté pan over high heat, dry scallops with a paper towel, season with a little salt. Add oil to the pan and carefully add scallops, let caramelize before turning, total cooking time 3-4 minutes. Remove from the pan and serve over the orzo.

Yield: 5 servings (scant 1 cup each) 
 

Mediterranean Salmon Salad

Dressing Ingredients:

1/3 cup olive oil

1/3 cup red wine vinegar

1 1/4 teaspoon dried oregano

1 1/4 teaspoon dried basil

1 Tablespoon garlic, smashed and chopped

1/2 tsp. pepper

1 tsp. Dijon mustard

Salad Ingredients:

3/4 lb salmon filet

Pinch of salt

Pinch of black pepper

1/4 tsp. dried oregano

1 cup dry Orzo

1/4 cup Kalamata olives, halved

1 red bell peppers, chopped

1/2 red onion, chopped

1/2 cup (2 oz) crumbled feta

1 14 oz. can artichoke hearts (quartered)

5 cups spring mix, lightly packed

Dressing (see above)

Directions:

Whisk all ingredients together for the dressing, set aside.

Preheat oven to 425 F.

Place salmon on a baking sheet lined with foil and sprayed with olive oil. Sprinkle salmon with salt, pepper, & oregano.  Bake for 10-15 minutes, or until center is cooked.

Meanwhile, cook orzo according to package directions.

Drain pasta and place in a deep casserole dish.  Pour 1/4 cup of dressing over pasta and gently toss. To the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, spring mix lettuce, and the remaining dressing.  Toss to gently combine all ingredients.

Once salmon is cooked, flake salmon using two forks. Top salad with flaked salmon.