Vegetable and Herb Orzo Salad

Vegetable and Herb Orzo Salad

Vegetable and Herb Orzo Salad

Here’s a light summer recipe full of fresh ingredients that are the key to this simple Mediterranean pasta salad. Corn gives the salad an unexpected sweet crunch, while Kalamata olives offer a tangy contrast for a light and healthy side dish or entree.  Try this special summer recipe from Red Gold – Vegetable and Herb Orzo

Ingredients

1 cup orzo pasta, cooked and drained
1 (14.5 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans  of diced tomatoes with basil, garlic & oregano, drained
1/2 cup chopped red bell pepper
1/4 cup sliced Kalamata olives
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper to taste
1/4 cup crumbled feta cheese


 

Directions

  • IN A LARGE BOWL COMBINE PASTA, CORN, DICED TOMATOES, BELL PEPPER, OLIVES, ONION, BASIL AND PARSLEY; MIX WELL.
  • IN A JAR WITH A TIGHT-FITTING LID, COMBINE THE OIL, VINEGAR, SALT AND PEPPER; SHAKE WELL. POUR OVER SALAD AND TOSS TO COAT. SPRINKLE WITH CRUMBLED FETA CHEESE.
PREP: 25 minutes
COOK: 0 minutes
SERVINGS: 8
 
 
 
 
 

Pasta and Vegetable Stir-Fry

Pasta and Vegetable Stir-Fry

Pasta and Vegetable Stir-Fry

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Recipe from Red Gold. Low-fat, yet high in flavor, this vegetarian-friendly dish combines the texture of linguine with basil, oregano and parsley. Add some sliced zucchini, chopped onions and top it off with fresh Parmesan and you’ve got yourself a hit. Pasta and Vegetable Stir Fry
Ingredients
  • 1 (8 OUNCE) BOX LINGUINE, COOKED AND DRAINED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 GARLIC CLOVES, PRESSED
  • 1 MEDIUM ZUCCHINI, SLICED
  • 1 MEDIUM ONION, CHOPPED
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES, DRAINED OR 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES, DRAINED
  • ¼ CUP CHOPPED FRESH PARSLEY
  • 1 TEASPOON DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. HEAT OIL IN LARGE SKILLET. ADD GARLIC AND STIR-FRY FOR 15 SECONDS. ADD ZUCCHINI AND ONION, STIR-FRY 2 TO 3 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER.
  2. ADD RED GOLD® DICED TOMATOES , PARSLEY AND SEASONINGS. HEAT 1 TO 2 MINUTES; STIRRING GENTLY UNTIL HEATED THROUGH. REMOVE FROM HEAT. STIR IN LINGUINE AND TOP WITH PARMESAN CHEESE.
 
 
 
 
 
 
 
 
 
 

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas

Serves: 4
 
Try this delicious and healthy recipe loaded with vegetables and topped with cheese from Pacific Coast Producers and Perry’s Plate
Ingredients
  • INGREDIENTS
  • 1 POBLANO CHILE, CUT INTO MATCHSTICKS
  • 2 RED BELL PEPPERS, CUT INTO MATCHSTICKS
  • ½ HEAD OF CAULIFLOWER, CUT INTO ½-INCH CHUNKS
  • 1 SMALL SWEET POTATO, PEELED AND CUT INTO ½-INCH CUBES (ABOUT 1½ CUPS)
  • 1 MEDIUM ONION, HALVED AND SLIVERED
  • 1 CUP CORN KERNELS, FRESH OR FROZEN
  • 3 T HEAT-SAFE OIL LIKE GRAPESEED OR COCONUT
  • 1½ TSP GROUND CUMIN
  • 2 GARLIC CLOVES, MINCED
  • SALT AND BLACK PEPPER
  • ½ CUP CHOPPED FRESH CILANTRO
  • 2 CUPS HOMEMADE OR STORE BOUGHT SALSA/PICO DE GALLO
  • 2 OUNCES BABY SPINACH LEAVES (ABOUT 2 BIG HANDFULS)
  • 9-10 CORN TORTILLAS, HALVED (TRY MAKING HOMEMADE TORTILLAS!)
  • 2 CUPS SHREDDED CHEESE
  • SOUR CREAM AND THINLY SLICED SCALLIONS (GREEN ONIONS) FOR GARNISH, IF DESIRED
 
Instructions
  1. PREHEAT THE OVEN TO 425 DEGREES F. LIGHTLY OIL A LARGE SHALLOW ROASTING PAN OR RIMMED COOKIE SHEET.
  2. PLACE POBLANOS, RED BELL PEPPERS, CAULIFLOWER, SWEET POTATO, ONION, AND CORN KERNELS ONTO COOKIE SHEET. DRIZZLE OLIVE OIL AND SPRINKLE THE CUMIN AND MINCED GARLIC OVER TOP. ADD A GENEROUS PINCH OR TWO OF SALT AND BLACK PEPPER, THEN USE YOUR HANDS TO MIX EVERYTHING TOGETHER. AFTER EVERYTHING IS COATED WELL, SPREAD THE VEGETABLES EVENLY IN THE PAN. ROAST FOR 30-40 MINUTES UNTIL VEGETABLES ARE TENDER AND BEGIN TO BROWN IN SPOTS. STIR OR SHAKE THE PAN EVERY 10 MINUTES FOR EVEN ROASTING. REMOVE PAN FROM OVEN AND REDUCE OVEN TEMPERATURE TO 350 DEGREES F.
  3. PREPARE AN 8X8X2 OR 9X9X2-INCH SQUARE BAKING PAN WITH NONSTICK SPRAY. IN A SMALL BOWL, STIR THE CILANTRO INTO THE SALSA. SPREAD ¼ CUP OF SALSA INTO THE BOTTOM OF THE BAKING PAN. ADD A LAYER OF TORTILLA PIECES, TO COMPLETELY COVER THE SALSA. TOP WITH ⅓ OF THE VEGETABLES, A HANDFUL OF SPINACH, AND ⅓ OF THE CHEESE. MAKE A SECOND LAYER OF TORTILLA, SALSA, VEGETABLES, SPINACH, AND CHEESE. TOP WITH WITH A LAYER OF TORTILLAS, SALSA, VEGETABLES, AND CHEESE. COVER WITH ALUMINUM FOIL.
  4. BAKE FOR 20 MINUTES. REMOVE THE FOIL AND BAKE ANOTHER 10 MINUTES, UNTIL CHEESE IS MELTED AND EVERYTHING IS HEATED THROUGH.
  5. LET IT SIT FOR 5 MINUTES AND CUT INTO SQUARES. SERVE WITH SOUR CREAM AND A SPRINKLE OF SLICED SCALLIONS.
 
 

Asian Tomato & Vegetable Rice Bowl

Asian Tomato & Vegetable Rice Bowl

Asian Tomato & Vegetable Rice Bowl

Prep time:  
Cook time:  
Total time:  
 
Serves: 8
 
A tasty vegetarian salad with an Asian flair from Red Gold. RedGold.com
Ingredients
  • 1 QUART VEGETABLE BROTH
  • 7 OUNCES RICE STICK NOODLES, SOAKED IN WARM (NOT HOT) WATER UNTIL SOFT, THEN DRAIN
  • 2 TABLESPOONS VEGETABLE OIL
  • 1 EGG
  • 2 CUP SLICED CARROTS
  • 2 CUPS PORTOBELLO MUSHROOM CAPS, CUT INTO QUARTERS
  • 3 CUPS SHREDDED CABBAGE
  • SALT AND BLACK PEPPER TO TASTE
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 TABLESPOONS SOY SAUCE
  • 2 TEASPOONS RICE VINEGAR
  • 1 TEASPOON SUGAR
  • ½ TEASPOON ASIAN FISH SAUCE
 
Instructions
  1. HEAT THE VEGETABLE BROTH UNTIL HOT IN A TWO QUART STOCK POT. ADD THE RICE NOODLES. SOAK UNTIL SOFT BUT STILL FIRM. DRAIN THE NOODLES INTO A COLANDER RESERVING THE LIQUID.
  2. WIPE OUT THE POT, PLACE ON MEDIUM HEAT AND ADD ONE THIRD OF THE OIL. SCRAMBLE THE EGG IN A SMALL BOWL AND WHEN THE OIL IS HOT, ADD THE EGG. COOK LIGHTLY UNTIL FIRM AND TURN OVER. REMOVE ONTO CUTTING BOARD AND CUT INTO THIN STRIPS.
  3. WIPE OUT THE POT AGAIN AND PLACE IT ON MEDIUM HEAT. ADD THE REST OF THE OIL AND WHEN HOT TOSS IN THE CARROTS AND COOK, STIRRING FOR TWO MINUTES. ADD THE MUSHROOMS AND CONTINUE TO COOK 3 TO 4 MINUTES. ADD THE CABBAGE AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO AND COOK ANOTHER 3 TO 4 MINUTES. SEASON WITH SALT AND BLACK PEPPER.
  4. RETURN THE RESERVED NOODLE LIQUID, SOY SAUCE, RICE VINEGAR, SUGAR AND FISH SAUCE. BRING TO A BOIL.
  5. PLACE EQUAL PORTIONS OF RICE NOODLES IN FOUR BOWLS. DISTRIBUTE THE VEGETABLES AND BROTH. TOP WITH EGG STRIPS.

Grilled Vegetable and Orzo Salad

Grilled Vegetable and Orzo Salad

Grilled Vegetable and Orzo Salad

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Grilled Vegetable and Orzo Salad
Ingredients
  • 1 (1-LB.) BOX ORZO PASTA
  • 1 EACH: ZUCCHINI AND YELLOW SQUASH, SLICED ¼-INCH THICK
  • 1 RED ONION, SLICED ½-INCH THICK
  • 1 (14.5-OZ.) CAN DICED TOMATOES, WELL DRAINED
  • ½ CUP CHOPPED, SMOKED SUN-DRIED TOMATOES
  • ½ CUP MIXED PITTED OLIVES, PLUS ¼ CUP OLIVE BRINE FROM JAR (OR TO TASTE)
  • ½ CUP LIGHTLY PACKED SNIPPED BASIL
 
Instructions
  1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND LET COOL.
  2. COOK SQUASH AND ONIONS ON AN OILED GRILL OVER MEDIUM HEAT FOR 5 TO 10 MINUTES OR UNTIL NICELY CHARRED AND SOFTENED.
  3. LET COOL THEN COARSELY CHOP.
  4. STIR TOGETHER PASTA, GRILLED VEGETABLES, TOMATOES, SUN-DRIED TOMATOES, OLIVES AND OLIVE BRINE; SET ASIDE.
  5. WHISK TOGETHER ALL DRESSING INGREDIENTS IN A MEDIUM BOWL.
  6. ADD TO SALAD AND TOSS WELL TO COAT.
  7. MAY BE COVERED AND REFRIGERATED UP TO 3 DAYS AT THIS POINT.
  8. STIR IN BASIL JUST BEFORE SERVING.
  9. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 220, FAT: 7G, SATURATED FAT: 1G, TRANS FAT: 0G, CHOLESTEROL: 0MG, SODIUM: 430MG, POTASSIUM: 274MG, CARBOHYDRATES: 33G, FIBER: 2G, SUGAR: 5G, PROTEIN: 6G, VITAMIN A: 8%, VITAMIN C: 20%, CALCIUM: 2%, IRON: 10%