pasta dishes

Orzo & Hearts of Palm Salad with lemon dill dressing

Just when I thought I had tried every ingredient, hearts of palm came along. If you have not heard of hearts of palm, they are a delicious vegetable that comes from the stem of palm trees. Hearts of Palm are considered a delicacy and have started gaining some traction in the food world. One of my favorite ways of using hearts of palm is in an Orzo & Hearts of Palm Salad with lemon dill dressing. My go to brand is Reese Hearts of Palm. It is absolutely the best tasting.

Orzo & Hearts of Palm Salad with lemon dill dressingThe crunchy texture of hearts of palm makes them wonderful additions salads including this Orzo & Hearts of Palm Salad with lemon dill dressing. The addition of fresh cherry tomatoes, cucumbers, artichoke hearts with the lemon and dill dressing makes a delicious combo sure to be a hit at any summer cook out.

I only use the Reese brand because all their Hearts of Palm products are Non-GMO verified, low cholesterol, rich in potassium and very versatile. The convenience is a plus too, just open the package and you are good to go!

In addition to hearts of palm, Reese also has artichoke hearts, capers, anchovies, water chestnuts and more. I especially love the artichoke hearts which are great on pizza and in a spinach artichoke dip. I highly recommend trying the Hearts of Palm & the Artichoke Hearts. Best of all you can earn rebates on Reese products if you download the Ibotta app.

I always love to know when you try my recipes and look forward to hearing your thoughts and experiences. You can share photos of your dishes on Instagram and be sure to tag Reese on Instagram

FYI: This post is in partnership with Reese. As always, the images and content in this post are my own.  

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Print Recipe
Orzo & Hearts of Palm Salad with lemon dill dressing
Course Side dish
Cuisine Meditterranean
Prep Time 15 minutes
Cook Time 12 minutes
Servings
people
Ingredients
  • 4 cups Whole Wheat Orzo pasta
  • 1 cup Reese Canned Hearts of Palm
  • 3 tbsp Reese Artichoke Hearts
  • 1 cup cherry tomatoes sliced
  • 1 small yellow or red bell pepper diced
  • 1/2 cup fresh dill chopped
  • 3 cloves fresh garlic minced
  • 3 stems green onions thinly sliced
  • 1/4 cup Extra virgin olive oil
  • 1 medium lemon zested and juiced
  • salt and black pepper to taste
Course Side dish
Cuisine Meditterranean
Prep Time 15 minutes
Cook Time 12 minutes
Servings
people
Ingredients
  • 4 cups Whole Wheat Orzo pasta
  • 1 cup Reese Canned Hearts of Palm
  • 3 tbsp Reese Artichoke Hearts
  • 1 cup cherry tomatoes sliced
  • 1 small yellow or red bell pepper diced
  • 1/2 cup fresh dill chopped
  • 3 cloves fresh garlic minced
  • 3 stems green onions thinly sliced
  • 1/4 cup Extra virgin olive oil
  • 1 medium lemon zested and juiced
  • salt and black pepper to taste
Instructions
  1. Mix olive oil, lemon juice, lemon zest, garlic, salt, black pepper and set aside.
  2. Cook Orzo per package instructions for about 12 minutes till cooked. Make sure pasta is aldente and not overcooked and mushy.
  3. When pasta is cooked rinse it it under cold water to remove excess starch and place in a large bowl.
  4. Add remaining ingredients, dressing and mix gently. Let the salad sit for at least 30 minutes before serving to allow flavors to combine.

Spaghetti and meatballs with ground turkey

One of my favorite Italian dishes is Spaghetti and Meatballs. I am always looking for ways to make my own version of this popular dish and I finally came up with a recipe. Thanks to the Pioneer woman I found a great base recipe which I updated to fit my needs. This Spoons and Stilettos recipe is by no means an authentic recipe because it has some twists that would make your Italian grandma turn in her grave. For example this recipe uses ground turkey instead of beef. Ground turkey has less cholesterol and fat than beef which is great for a healthy diet. I also added some beef broth and a hint of cumin to the sauce to give it depth in flavor. Last but not least I added chopped carrots and celery to the sauce for more flavor and nutrition. I promise you this recipe will taste just as good as the traditional version.
Enjoy!

Meatball Ingredients
1 pound ground turkey
2 eggs
2 cloves garlic
1/4 medium onion finely chopped
1/2 cup bread crumbs (I used Panko bread crumbs from Trader joe’s)
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh Italian parsley chopped
salt and freshly ground pepper
olive oil
Sauce Ingredients
1 38oz can whole tomatoes blended  (I used Cento because they come with whole basil leaves in them)
1 14oz can beef broth
1 medium size carrot chopped
1 large stalk celery chopped
1 whole onion chopped
3 cloves garlic , minced
1/4 cup red or white wine (optional)
salt and freshly ground pepper
1 pinch of ground cumin
1/4 cup fresh Italian parsley chopped
1 tsp sugar
1 pinch of red pepper flakes

Directions

  1. To make the meatballs mix together ground turkey, onions, garlic, parsley, breadcrumbs, Parmesan cheese, eggs, salt and freshly ground pepper in a large bowl. Be careful not to over mix as these results in tough meatballs.
  • Roll into medium size balls and place on a plate or baking sheet . Place the meatballs in the freezer for 5 minutes to firm and prevent meatballs from falling apart while cooking. 
  • Heat olive oil in a large skillet and brown meatballs on all sides . I cooked them in two batches so they skillet was not too crowded.
  • Once all meatballs are browned , set aside and start making the sauce.
  • In a dutch oven or the same pot you used for meatballs , heat up some olive oil. Add onions, garlic, carrots and celery.Cook for a few minutes until onions are translucent.
  • Pour in tomatoes, beef broth and wine if using .Add sugar, parsley , red pepper flakes, cumin, salt, pepper and stir to combine. Cook over medium heat for 20 -30 minutes.
  • Add meatballs to sauce and stir gently. Reduce heat and simmer for 30 minutes. Make sure you stir sauce occasionally while simmering .

  • Serve over spaghetti and don’t forget to sprinkle some freshly grated Parmesan on the top . S and S tip: please do not use the pre-grated Parmesan cheese. The flavour and quality of freshly grated Parmesan is superior to the pre-grated variety. I promise that once you go fresh you wont go back .

Spaghetti with lemon ,basil and Salmon

Last week after a long day at work I was very hungry and needed healthy meal  that would not keep me in the kitchen too long.After staring at refrigerator for 2 minutes, I remembered watching an episode of everyday Italian on the food network where Giada made a quick wholewheat spaghetti with lemon, basil and salmon dish that seemed to die for. I always have pasta, salmon fresh herbs and in my fridge so I decided to give the recipe a try.
After 20 minutes of cooking I was sitting down in front of the television wondering why I had not made this dish before.The dish was absolutely amazing and adding fresh garlic and lemon to the spaghetti gave it a very light and fresh taste.The only difference is that I did not have wholewheat spaghetti so I used regular which still produced great results.This recipe will definitely be a regular on my menu,thanks Giada!

Ingredients
1/2 a pound spaghetti
2 cloves garlic minced
4 tablespoons extra virgin olive oil
Salt  and pepper for seasoning
2 pieces of salmon
3/4 cup chopped fresh basil
3 tablespoons capers
5 cherry tomatoes halved
1 lemon zested and juiced
4 cups fresh baby spinach leaves
1 tsp dill
1/2 tsp paprika

Directions

  • Before you start cooking it is important to have all ingredients ready that way everything comes together at once.Start by seasoning salmon with dill, salt ,pepper and paprika and set aside.Make sure lemon has been zested and juiced before making pasta.
  • In a large pot, bring salted water to a boil over high heat and add spaghetti.Cook spaghetti per package instructions, make sure its not too soft.
  • While pasta is cooking , heat olive oil in a skillet and add seasoned salmon .Cook salmon for about 3 minutes per side  depending on the thickness and remove from pan.
  • In the same pan add spinach and tomatoes and cook for about 2 minutes until spinach is wilted.
  • Drain Pasta and transfer to a large bowl. Add garlic, lemon zest, lemon juice, capers , basil ,remaining olive oil , salt and pepper to bowl and toss to combine.Feel free to add more olive oil if it is too dry.
  • Serve in wide bowls with spaghetti at the bottom , then spinach and salmon at the top.enjoy!

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