Recipe: Pasta with Asparagus and Cherry Tomatoes

pasta with asparagus and cherry tomatoes

What started out as a “hmm – I have 2 vegetables in the fridge what ever shall I make for dinner” moment, turned out to be potentially the yummiest, freshest tasting dinner I’ve made in a long time. Being a bit of the arty type, color is a big deal to me. There MUST be color on my plate. I think the nutritional value of white is…zero. Particularly I seem to judge how healthy a meal is based on how much green there is. Then how much red there is. And it really is true, the most naturally deeply colored foods are the ones with the highest antioxidants. Think of any of the superfoods you’ve heard of: blueberries, acai berries, broccoli, pomegranates – all deeply colored. Simplest health rule ever: if your plate has color(umm food dye doesn’t count), you’re doing ok!

If you need something colorful and delicious for the easiest supper ever, give this a try!

Pasta with Asparagus and Cherry Tomatoes

serves about 4

pasta – use whatever you like for as many people as you like. We usually eat brown rice pasta.

1 bunch asparagus, ends trimmed and discarded, chopped into 2 inch pieces

1 container of cherry tomatoes

4 tbs extra virgin olive oil, divided

2 garlic cloves, finely chopped

juice of 1/2 a lemon

sea salt, to taste

feta (or romano) to garnish

Directions: Boil pasta. In a large pan, heat 2 tbs of olive oil over medium heat and saute garlic, sea salt, asparagus and tomatoes, until asparagus is soft and browning, and tomatoes have released their juices. Remove from heat and add lemon juice and remaining olive oil. Toss with pasta and garnish with feta. Enjoy!

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Recipe: Orzo Tuna Nicoise

orzo tuna nicoise

This little recipe was whipped up last night, as I stared into the fridge, glanced over at the clock and realized something had to be made in about 15 minutes times, stared back into the fridge, glanced back at the clock etc. My whole cooking life has been thrown off with the temporary closure and relocation of the Calgary Farmer’s Market. My little routine has been rocked and now I can’t seem to keep track of the produce in my fridge. For whatever reason I keep buying spinach and tomatoes. At least we like spinach and tomatoes but every night this week I’ve had to find new ways to do things with spinach and tomatoes!

Tomorrow, we are going to check out the new Kingsland Market. A lot of the vendors from the CFM have moved there so I hope to see some familiar faces. It’s January, it’s cold, not the peak of my cooking inspiration anyway. I’m missing the vibrancy of the Market and looking forward to it reopening.

Orzo may just be my favorite of all pasta. I have a really yummy asparagus orzo salad recipe in the cookbook. The kids LOVE orzo because it’s cute and little. This recipe is delicious hot(supper), lukewarm(snack after supper), and cold(lunch). I made it literally in 15 minutes with the odds and ends in the fridge. If you need a super quick dinner this week…give it a try!

Orzo Tuna Nicoise

1. Prepare the orzo. I used about 2 cup uncooked orzo pasta, which turned into enough for entrees for 4 people. Once orzo is cooked, al dente, drain and dump into a large bowl.

2. Add in one can of light flaked tuna, 1/2 cup crumbled feta, 2 chopped hard boiled eggs, 4 cups fresh spinach, 1 large sliced tomato, 2 tbs capers, handful of chopped fresh dill. Drizzle with a tiny bit of olive oil and freshly cracked pepper. Stir to combine. Serve.