Sides and Salads

Spring Orzo Pasta Salad with Asparagus and Artichokes

1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
12 ounces orzo pasta, cooked to al dente and cooled
15-ounce can artichoke hearts
1-1/2 cups sun-dried tomatoes in olive oil, julienned
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil 

 

Shrimp and Feta Cobb Salad

I love camping and picnics! So, when I found this little gem I knew I would need to make these.  I also think they would be great for a summer party.

Ingredients:
A large mason jar
A few teaspoons of your dressing of choice
2 Tablespoons chopped avocado
8 grape tomatoes
1 Tablespoon red onion, chopped
2 Tablespoons chopped cucumber
A few handfuls of romaine lettuce and baby spinach
2 Tablespoons of chopped feta
6-8 cooked shrimp
1 boiled egg, chopped
2 slices of cooked bacon, chopped

Veggies with Olive Oil Tin Foil Dinner

Diced Asparagus

Diced Bell Peppers ( GN, YL, ORN,RD)

Diced Cauliflower

Diced Broccoli

Diced Potatoes

Diced Carrots

Diced Parsnips

Diced Celery

Diced Zucchini

Diced Mushrooms

Diced Summer Squash

Diced Red Onion

Diced Beets

Garlic Clove

Take any combination of veggies you love put into a tin foil packet, add olive oil, Salt and Pepper along with herbs you love. We use rosemary, thyme, italian spices and red pepper flakes.

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