orzo with roasted vegetables

Ingredients

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 lb. orzo

4 scallions, minced
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced
15 fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Pour a little at a time over the pasta, mixing to incorporate- don't need it all!
6. Let cool to room temperature then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temp.

* Adapted by Ina Garten

pasta e fagioli

Ingredients

4 oz. bacon (4 slices), chopped medium
1 onion
4-6 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans cannellini beans, rinsed
3.5 cups low-sodium chicken broth
2.5 cups water
salt
8 oz. small-shaped pasta (I like orzo, but you could also use ditalini)
pepper
1 cup freshly grated Parmesan cheese
olive oil

Instructions

1. Cook bacon in large Dutch oven over medium heat until crisp, about 8 minutes. Stir in onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in tomatoes with their juice, beans, broth, water, and 1 tsp. salt. Bring to a simmer and cook for 10 minutes.
2. Stir in pasta and cook until just slightly underdone. Off the heat, season with salt and pepper to taste. Sprinkle individual bowls with grated cheese and a drizzle of olive oil.

*from America's Test Kitchen

lentil soup

Ingredients

1 1/2 cups of lentils
3 onions, thinly sliced
2 tbsp. butter

2 tbsp. olive oil
2 (32 oz) containers of beef broth

1 (32 oz) container of chicken broth
1/2 tsp. dried thyme

salt and pepper
3/4 cup uncooked orzo

Instructions

1. Soak lentils in water for 2-3 hours in a medium bow; rinse and drain then set aside.

2. Melt butter and heat oil on medium heat in large Dutch oven.
3. Saute onions until golden brown.

4. Add thyme, salt, and pepper; stir together.
5. Add strained lentils; stir together.
6. Add broths.
7. Simmer for 1 hour.

8. In the last 10 minutes add orzo; cook until tender.