Brussels Sprouts and Red Spring Onion Orecchiette

INGREDIENTS

• 1½ lb brussels sprouts
• 2 Tbsp olive oil
• 1 Tbsp butter
• ¾ C red spring onions
• ¼ C white wine
• ½ lb orecchiette pasta
• ½ C freshly grated parmesan
• salt and freshly cracked pepper to taste

INSTRUCTIONS

1. Prep the brussels sprouts by trimming the ends, cutting them in half, and then slicing. Cut the onion into thin coins. Sauté the sprouts in olive oil and butter for 5 minutes over medium-low heat. Add the onions and sauté another 2 minutes. Add the white wine and cook for one minute, then remove from the heat.
2. Meanwhile, while the vegetables are cooking, cook the pasta to al dente per package instructions and reserve some pasta water.
3. Ladle the pasta into the pan with the cooked brussels sprouts and stir to combine. Add pasta water to the skillet as needed if the pasta is dry. Sprinkle with parmesan cheese and freshly cracked pepper. Serve immediately.

NOTES

To add a little protein to the meal, consider serving with pork tenderloin or grilled chicken that have been simply seasoned with salt, pepper, and olive oil. As a vegetarian option, stir in some drained and rinsed canned cannellini beans.

Greek Veggies

Quinoa and Meatballs

INGREDIENTS

Roasted Mushrooms:

• 16 ounces Baby Bella mushrooms
• 1 tablespoon Extra Virgin Olive Oil
• ¼ teaspoon salt

Herbed Quinoa;

• 1 cup quinoa, rinsed in a fine-mesh colander
• 2 cups water
• ½ cup parmesan cheese, grated
• ¼ cup chopped fresh flat-leaf parsley, divided
• ¼ cup thinly sliced green onions, green parts only
• 1 clove garlic, pressed or minced
• ¼ teaspoon salt
• 1 tablespoon Extra Virgin Olive Oil, plus more for drizzling on top
• 2 to 3 teaspoons lemon juice, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons toasted pepitas

INSTRUCTIONS

1. To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup (the rim is important, as the mushrooms release a lot of juices while roasting—use a large baking dish if you don’t have a rimmed baking sheet).
2. Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.
3. Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
4. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
5. To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. This dish is best when fresh, but leftovers keep well in the refrigerator, covered, for up to 3 days.

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