Mediterranean Orzo Salad

       Its almost nice enough to have barbeques in my neck of the woods, although day after day of rain is certainly not allowing us to jump-start summer. Nevertheless, I have a whole pile of 'summer' recipes I'd like to make this year, so even if the weather won't cooperate, I'm going ahead.
       This recipe is perfect for potlucks or barbeques, as it can easily stay outside without being refrigerated for a few hours without spoiling. You can certainly modify the ingredients a bit to use up what you have, keeping the oil/vinegar base the same. The amount here would easily serve 15+ people and is great for large gatherings.

Ingredients:

• 1 (16 ounce) package uncooked orzo pasta
• 1 (5 ounce) package baby spinach leaves, finely chopped (about 3 cups)
• 3/4 cup crumbled feta cheese
• 1/2 red onion, finely chopped
• 3/4 cup pine nuts (these are VERY expensive to buy, omit if on a budget)
• 1/2 teaspoon dried basil
• 1/2 cup chopped sundried tomatoes
• 1/4 teaspoon ground white pepper (I used black)
• 1/2 cup high-quality olive oil
• 1/3 cup balsamic vinegar
• 
  
• Directions:

1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. 
2. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, sun-dried tomato, basil and pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold. Keeps 3-4 days.

Tip: Make sure you have a fine strainer for orzo as it is quite small, even after cooked. If you don't rinse with cold water, it will clump together so this step is quite important.

Sausage & Pepper Penne

                 When the darling husband and & I were students, we would often go on dates at East Side Mario's. We loved the unlimited salad & bread and the husband loved the sausage and pepper penne. One of the best things about me finally learning how to cook? I can make the same meal at home without having to spend $40 for the two of us.
               This sausage & pepper penne recipe is easy, fast, & very satisfying. It can be on the table in under 30 minutes yet it doesn't feel like you scrimped on dinner! You can easily add different summer vegetables to change things up if you'd like. Cook the sausage while you bring the water to a boil, then cook the vegetables/sauce while the penne cooks. If you time it properly, it should take about 25 minutes total.

Ingredients:
4 cups penne pasta, uncooked
4 italian sausages, uncooked
cooking spray
1 red bell pepper, sliced into 1" pieces
1 green bell pepper, sliced into 1" pieces
1 small onion, chopped
2 cups fresh spinach (or 1 cup frozen, drained)
1 clove garlic. minced
1 can (700ml) of tomato sauce (I used Classico)
parmesan cheese & oregano for garnish


Directions:
1. Slice sausage into 1" pieces. Spray a non-stick skillet and cook sausage over medium-high heat, about 7 -10minutes. 
2. Once you start the sausage, bring a large pot of salted water to a boil. Add penne and cook according to package directions. (usually 8-10 minutes).
3. Once the sausage is cooked in skillet, add onion, garlic, peppers & spinach about 5 minutes, until spinach is wilted and onion is translucent. Add pasta sauce and cook until warm, an additional 5 minutes (about 10 minutes total - the time it takes to cook the penne)
4. Drain penne & add to skillet with sauce. Stir well & serve immediately. Garnish with parmesan cheese & oregano.

Artichoke, Spinach & Sun-dried Tomato Linguine

           I feel like I have hardly posted the past few weeks, life has been so busy. As most of you know, I passed my phase 3 real estate exam, so I'm able to officially apply for my license! I should be a licensed real estate agent in the next 4-6 weeks - so please keep me in mind if you are thinking of buying or selling a home :) I will post my work website on here when it is up & running.
            When life gets busy, and I don't have time to spend hours in the kitchen, I often turn to quick pastas to ensure a delicious yet speedy dinner. This pasta can be on the table in about 10 minutes from the time the water starts to boil for the linguine, so its a definite go-to when time is of the essence. You could easy substitute various ingredients - I would try cherry tomatoes, arugula or black olives!

Ingredients:

1 box of whole wheat linguine noodles

2 cups fresh spinach

1 clove garlic, minced

2 tbsp oil

1/3 cup sun-dried tomatoes (if dry, soak in hot water first)

1/2 cup roasted red peppers or pimento

1 small can artichokes, drained & lightly chopped

1/3 cup store-bought pesto sauce

Directions:

1. Bring a large pot of water to a rapid boil & add linguine noodles & 1 tsp salt. Cook according to package directions.

2. Meanwhile, heat oil & garlic in a frying pan over medium heat. Add spinach, sun-dried tomatoes, roasted red pepper, and artichoke & cook until spinach wilts & everything is warm. Turn down to low and keep warm until pasta finishes.

3. When pasta is cooked, drain & add pesto sauce and remainder of ingredients. Mix well & serve immediately.