So last week I told you about the fruit stand I went to where I found these peaches, but I neglecting to tell you about all the wonderful veggies they had too.  So I’m back to tell you they had VEGGIES!  Lot’s of them and they were beautiful!  They had peppers, zucchini, sweet corn, fresh herbs and so much more.  What does a girl do with all this stuff looking back at you.  You pick them up and bring them home and get busy in the kitchen.  That’s what happen and this orzo salad was born.  It’s light, it’s fresh, and it’s filled with all things good…well at least all things good in my book.  After all it’s filled with a rainbow of colors and in your mind you sing “Over the Rainbow” when you make it and then you smile.  I just love that!  Again, that’s why this salad is pretty darn good in my book. 

We enjoyed it as a side salad and we also enjoyed it with some grilled chicken tossed with it.  That’s the beauty of salads like these you can pair it with something or leave it the way it is and it’s still a rock star!  It’s already a planned side dish for the 4th of July due that reason. 

Enjoy everyone!  See you back here soon.

Grilled Vegetable Orzo Salad

Print Recipe

1 large red bell pepper, cut into 1-inch pieces

2 large zucchini, cut into 1-inch pieces

2 tablespoons olive oil

sea salt and fresh ground black pepper

1/2 pound orzo

1 1/2 cups fresh baby spinach, chopped

1 ear sweet corn, kernels cut from cob

3 tablespoons fresh basil, chopped

Dressing:

2 tablespoons extra-virgin olive oil

1 tablespoon grapeseed oil

3 tablespoons lemon juice

1 teaspoon lemon zest

1/4 teaspoon seat salt

1/8 teaspoon freshly ground black pepper

Instructions:

Heat a grill pan over medium-high heat. 

In a small bowl, toss red pepper and zucchini in 2 tablespoons olive oil, salt, and pepper.  Place vegetables in the preheat grill pan.  Grill vegetables until soften.  About 5 to 8 minutes.

Bring a large pot of water to a boil and cook orzo according to package instructions.  Rinse with cold water until the orzo is no longer warm.  Pour orzo into a large bowl and toss with grilled vegetables, spinach, corn, and basil.

Whisk together olive oil, grapeseed oil, lemon juice, lemon zest, and salt and pepper.  Pour dressing over salad and toss until dressing is incorporated.  Season to taste with additional salt and pepper.

Serve at room temperature or cold.

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

It’s Friday evening here in Hong Kong and Friday morning back at home.  My first week down and another week and half to go.  It’s been a busy week so far and I’m still trying to adjust to the time zone change.  I’ve got my fingers crossed that  tonight is the night where I can finally get some much needed sleep.  Tomorrow is another busy day but I have to say Hong Kong is a very lively place to be.  It’s not my first time here but I have to say each time I’m amazed by this city.  It’s like New York City.  There is fashion, lights, glitzy, people, food, and so much more.  Fun place to be.  I plan on posting pictures soon so stay tuned.

Now moving on to this couscous….I love asparagus and I’m so happy it’s spring time and aspragus is in season.  It’s one of my very favorite vegetables.  When I was at Whole Foods getting things stocked up for the family before leaving for China the asparagus was calling my name as I stocked up on fruits.  Made my way to the asparagus and gave in and added a bunch to the cart.  Once I was home I decided to make this light and fresh couscous for lunch by using some things that were in my cabinets.  Turned out fabulous and I wish I had some right now as I type this from my hotel room in Hong Kong.  Once I’m home this is on my list to make again.  It was light, fresh and perfect for spring time.  And if you want you could add chicken. 

I hope everyone is well and have a fabulous weekend! 

Asparagus Primavera with Couscous

Print Recipe

1 1/2 cups dry couscous

1 pound asaragus, rinsed and bottom thirds snapped off

1 cup shredded carrots

15 ounce White Northern beans, rinsed and drained

2 cups loosley packed baby spinach, cut into strips

2 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 tablespoons orange juice

1 teaspoon garlic, minced

sea salt and freshly ground black pepper

1/4 cup grated parmesan cheese

Instructions:

Fill a shallow pot with about 1-inch of water and bring to a boil.

In a separate medium pot, bring 1 1/2 cups water to a boil, then add couscous.  Remove from heat, stir and cover.  Couscous will be ready in 5 minutes.

Cut asparagus into pieces.  Place asparagus and carrots into shallow pot of boiling water, reduce heat to low, cover and let simmer for 5 minutes.  Remove from heat and drain immediately. 

In a large salad bowl, toss remaining ingredients, except parmesan.  Add asparagus and carrots and toss again.

To serve, fluff couscous with a fork before spooning about 1 cup couscous onto each of plates.  Spoon salad over top, dividing evenly and garnish with parmesan.

Sorry I have been missing in action everyone.  Lot has been going on in my busy house.  The hubby and I had the chance to go on a mini getaway this past weekend to Tranquility Bay in Marathon Florida.  My parents were in town and watched the munchkins while we had our very first vacation since the girls birth…so a very long time!!  Going away made us realize how much we need a little getaway every now and then so we can have some me time.  We enjoyed every minute and secretly wished we had one more day.  By the way if you ever make a trip to the Key’s, I highly recommend the Tranquility Bay resort…heaven!  We arrived home on Sunday to two sick little girls that were coming down with a cold which translated to two grumpy little girls.  On Monday we got a phone call from school that the girls had to come home which meant Tuesday they had to stay home too.  Daddy was the fortunate one to stay home…come Tuesday night daddy was sick!  The house is gradually getting better and my fingers are still closely crossed that the little bug they had stays clear from me.  With all this being said I haven’t been able to spend much time in the kitchen which means no post.  But I’m back with this pasta dish which I enjoy both warm and cold.  You would never know this pasta is gluten-free too.  It really is delicious and it’s packed with veggies and my very favorite pesto recipe.  My go-to homemade pesto is not like your normal pesto.  The spinach packed inside the pesto gives you a full serving of vegetables and you combined it with the vegetables already packed inside this pasta and you add an additional serving.  It’s my new favorite pasta for that very reason.  Enjoy everyone!!

Gluten-Free Pesto Chicken Veggie Pasta

Print Recipe

12 ounce package Gluten-Free Organic Brown Rice Pasta

1 bunch asparagus, washed and trimmed and chopped

1 1/2 cups baby spinach, chopped

2 carrots, washed peeled and diced

2/3 cup frozen oraganic peas, thawed

2 cups cooked chicken, chopped

2 tablespoons olive oil

1 teaspoon minced garlic

Homemade Spinach Pesto

2 cups tightly-packed baby spinach (about 3 oz)

1 cup tightly-packed fresh basil

1 clove (about 2 teaspoons) garlic, minced

1 tablespoon freshly grated Parmesan Cheese

3 tablespoons olive oil

Instructions:

Cook pasta according to package instructions.  Drain pasta and rinse with cold water to stop it from cooking further.  Set aside.

In a small saucepan, bring water to a boil.  Place chopped asparagus into boiling water for 1 to 2 minutes to slightly cook asparagus.  Drain and rinse in cold water to stop the cooking.

In a large bowl combine pasta, asparagus, spinach, carrots, peas, chicken, olive oil and garlic and toss.  Set aside.

To make pesto: Place spinach, basil, garlic, cheese in a food processor and with the food processor running (on but not pulsing), add olive oil through the food chute in a slow drizzle until thick, smooth pesto forms.

Add pesto to pasta and mix to combine.

Serve warm or cold and enjoy.

The week is almost over and only a few more days left of the cleanse.  A part of me wants to jump up and say yippee!!!  Yippee that it’s almost over and not once have I cheat (even though at times it has been tempting).  And then another part of me wonders if I can do it for a few more days.  Hmmmm???  Am I crazy?  Possibly?  I’m 15 days in now and I have to tell you I have felt a huge difference in how I feel.  It’s also made me realize a lot about what I put in my body.  Not that I ate bad in the first place but it opens your eyes to other things like the cup of coffee I drank every morning or the occassional glass of wine I had on the weekends and that I really don’t need those things.  Don’t get me wrong a part of me misses but a big part of me doesn’t.  I do know one thing I am looking forward to not having a smoothie for lunch and dinner.  I think I’ve tried every combination and some have been good and some not so much, but I’m looking forward to the option of having a non-blended breakfast and smoothie this time next week.  I hope I haven’t bored everyone too much with the cleanse and the recipes.  I’ve tried to throw in some other recipes along the way and I’m working on a super sweet treat for next week to extend the pre-Valentine celebration.  But I have to say the cleanse has allowed me to get in my kitchen and learn a few things about ingredients and foods that I didn’t pay attention to in the past.  And I am very thankful for that aspect.  Especially when it comes to feeding the girls and making smart choices when it comes to certain foods.  Ok, enough with my gibber gaber let’s talk about this salad.  It’s another healthy recipe and it was something I honestly tossed together one Saturday at lunch time.  I just came home from Whole Foods with my vegetables and fruits and I was starving.  After making the girls their lunch I started to work on my lunch and this recipe is what came of it.  It happen to be my lunch time meal for most of the week too.  I do have to warn you it’s a random mix of things in this salad, but in the end it was delicious!  So with all that being said I thought I would share it with you in case you are looking for a healthy lunch time salad.  Of course, you can add and take away what you like or don’t like.  The pears in this salad really made it for me because it added that slight bite of sweet which I have missed a bit lately.  So if you are questioning leaving those out I would keep them in.  And if you don’t like them in there you can blame me and I’ll take full credit.

Ok, so here it goes…enjoy everyone and have a super fabulous weekend!  See you next week with some other recipes.

Brown Rice Chicken Veggie Salad

Print Recipe

2 cups cooked short-grain brown rice

1 cup chicken, cooked and cut into cubes (I used a rotisserie chicken)

2 cups broccoli florets

1/2 cup carrots, diced

1/2 cup chickpeas

1/4 cup green onion, diced

1 Asian pear (or pear of choice), chopped

1/4 cup fresh parsley, chopped

3 tablespoons fresh basil, chopped

1/2 cup unsalted roasted almonds, chopped

Dressing:

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

2 teaspoons minced garlic

1/2 teaspoon sea salt

fresh ground pepper

Instructions:

Steam carrots and broccoli for a few minutes until they are slightly cooked but still have slight crunch.  Drain and run cold water over the veggies to stop them from cooking.

In a large bowl mix together cooked brown rice, chicken, broccoli, carrots, chickpeas, green onion, parsley, and basil. Set aside.

In a small bowl, whisk together all the ingredients for the dressing.  Add to the brown rice salad and mix to coat the salad.  Top salad with chopped almonds and stir slightly and serve.

Salad can be stored in an airtight container in the refrigerator for 3 days.

Makes about 4 servings

I’m back with another pomegranate recipe as promised.  It’s the second out of three that I’ll be sharing with you this week.  Thanks for all your wonderful comments on the quinoa salad.  Today’s salad happens to be another healthy (and gluten-free) recipe too.  Sorry, you’ll be seeing a lot of these healthy recipes in the next few weeks as I start my 21-day cleanse tomorrow.  Yikes, little scared about that too.  But let the fun begin!  But don’t worry the baked goods will be back.  I think my husband (and kids) would disown me if I stopped baking sweets.  I will also be sharing some healthy baked goods along this 21-day journey too.  And stay tune as I share more about this cleanse, but let’s get back to the salad.  This salad has the best of two worlds with it’s dose of veggies and fruit.  The apples really add a nice crunchy sweetness to the salad and I think really pulls the salad together.  I have to admit, it was one of those salads that came about in my head as I was starring endlessly in my refrigerator and cabinets.  With the words hmmmm happening at the same time.  Are you envisioning it?  Am I painting the picture for you?  Well, sometimes that’s when the best things come to me.  Of course, I seem to tone out the two little girls and the husband in the background when I’m in this zone too.  Not sure how this happens honestly but it does and it’s absolutely fabulous when it does.  And without further ado….

Broccoli Apple Brown Rice Salad with Pomegranate Herb Dressing

Print Recipe

2 cups cooked brown rice, cooled to room temperature

1 apple, cored and diced (I used Fuji)

2 heads broccoli (about 1 1/2 pounds), cut into florets

1/3 cup almond slices, toasted

sea salt and freshly ground black pepper, to taste

Pomegranate Herb Dressing

3 tablespoons POM 100% Pomegranate Juice

2 1/2 tablespoons white balsamic vinegar or apple cider vinegar

2 1/2 tablespoons extra-virgin olive oil

1/2 tablespoons fresh basil

1/2 teaspoon garlic, minced

sea salt and fresh ground pepper, to taste

Instructions:

Cook brown rice according to package instructions and cool to room temperature.

Steam broccoli florets until tender and bright green, about 3 minutes.  Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside. 

To make dressing, whisk together all ingredients in a small bowl.

In a large bowl, toss brown rice, broccoli, diced apples, and dressing.  Before serving sprinkle salad with toasted almond slices.

Makes about 4 servings.

I hope everyone had a wonderful weekend.  It seems like the weekends are flying by.  This weekend especially even though I had early morning wake-up calls by my two little munchkins.  They seem to forget that on weekends mommy and daddy like to sleep in and get some beauty rest.  It’s amazing how on the weekends they wake up super early while during the week it’s hard to drag them out of their beds.  On Saturday morning we were woken by one of the little ones at 4:55!  Is that even a normal time?  I seriously thought it was a dream…a very bad dream.  She proceeded to climb into our bed and squirm like a worm.  Luckily the hubby grabbed her and took her into the guest bedroom so I could try to get a little bit of shut eye.  When putting the girls to bed on Saturday night we tried to explain that sleeping in is a good thing.  Not sure almost 3 year olds get that too much because come Sunday morning we were woken up at 6:15!  I proceeded to get up and tell them to crawl back in bed, 15 minutes later they were up and wide awake.  So much for sleeping in this weekend.  On Sunday morning I had walked the dog, made breakfast, vaccumed, and mopped the house all before 9 am! I have to admit the extra hours have helped me organize Thanksgiving dinner and their birthday party.  But I’m hoping this was a one weekend kind of thing.  Fingers crossed.  Oh and this morning when it was time to wake up for school I had two little girls who wouldn’t budge.  Gotta love it!

Now it’s time to talk about another fall favorite ingredient…butternut squash.  I have to admit I don’t usually cook with butternut squash, but when I do I remind myself how much I love it.  I think butternut squash gets pushed aside to it’s sister gourd the pumpkin. Did you know that butternut squash is technically a fruit because it contains seeds?  Learn something new every day.  Now cut into it and you’ll discover a vibrant flesh that’s much denser than that of its relatives.  But you have to get through its pale, yellow-beige hard skin to find orange interior.  The deeper and darker the color, the more nutrients it contains.  Butternut squash is an excellent source of vitamin A, fiber, manganese and potassium.  It also packs a good punch of vitamin B6, folate and niacin.  This hourglass-like gourd is the perfect addition to any autumn dish, especially this risotto.  Add  additional vegetables like peas and mushrooms and you have a delicious meal by itself and even great to grace the tables at Thanksgiving.  It just might land on our table this year.  We couldn’t get enough of this risotto.  I added some shrimp on top but you could easily substitute turkey or chicken or even eat it by itself.  This is a great nutrient-dense meal which during the colder months can be hard to find.  Enjoy!

Butternut Squash Risotto with Shrimp

Print Recipe

3 cups peeled, diced fresh butternut squash

Extra-virgin olive oil

Sea salt and fresh ground black pepper, to taste

4 cups low-sodium organic chicken broth

1/2 cup onion, diced

1 tbsp extra-virgin olive oil

1 cup baby bella mushrooms, diced

1 tbsp garlic, minced

1 cup arborio rice

1 tbsp fresh thyme leaves

1 tbsp fresh sage, minced

2/3 cup fresh or frozen peas (thawed if frozen)

1/4 cup shredded Parmesan cheese

2 tbsp chopped walnuts (or pecans), toasted

1 pound peeled and de-veined shrimp

1 tbsp olive oil

1 tsp garlic, minced

salt and pepper

Instructions:

Preheat oven to 425.  Toss diced squash with a little olive oil; season with salt and pepper.  Spread squash in an even layer on a rimmed baking sheet.  Bake until tender, about 25 minutes, stirring every 10 minutes.  Set squash aside.

Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.

While broth is heating, saute onion in 1 tbsp olive oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes.  Add garlic and saute for 1 minute more.  Add rice and stir to coat with olive oil and vegetables.

Add 1/2 cup warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes.  Stir in another 1/2 cup warm broth; simmer, stirring occasionally, until liquid is almost all evaporated.  Continue adding broth in 1/2-cup increments, adding more only after previous addition has been absorbed.  Taste rice after three-quarters of the broth has been added.  Rice is done when it’s tender but still slightly firm and white in the center (not chalky).  Continue adding broth until only 1/2 cup remains. 

Add thyme, sage, peas and cheese to pan with last 1/2 cup broth; stir until cheese melts, 1 to 2 minutes.  remove pan from heat before liquid is absorbed.  Gently fold in cooked squash and walnuts (or pecans).  Season risotto with salt and pepper. 

In a large skillet, heat 1 tbsp olive oil.  Add garlic and stir for 1 minute.  Add shrimp to skillet and cook on each side 1 to 2 minutes until shrimp is cooked through.  Season with salt and pepper.

Garnish risotto with shrimp and additional thyme, if desired and serve warm.

Risotto Source: Clean Eating Magazine September/October 2010 Issue

What a weekend!  We all enjoyed having my mom in town to visit this past weekend.  Even though we had Bonnie the Tropical Storm make a short stop on Friday morning we still enjoyed our long weekend.  We were all non-stop.  From heading to the indoor “Monkey Gym” to an adventure to the book store to find new books.  We had a blast!  The thing is with the girls everything is an adventure in their eyes.  Again, another reason why it would be wonderful to be a kid again.  Everything is always happy and fun.  I still remember when they were 9 months and I thought to myself this is my favorite stage, but each stage since has continued to amaze me.  Of course, now I think 2 1/2 is the best stage.  I’m sure this will continue all the way up until they are teenager…right? 

Yesterday we were all sad to see my mom head home but we always know there is next time.  She is always planning her next visit before she leaves.  Which is always great because we all love having her here.  Just wish we could live closer….maybe one of these days it will happen.

So let’s talk orzo….I actually made this salad the night before my mom came.  I knew it was something she would like and it’s always nice to have a few things in the refrigerator to snack on especially when you’re on the go like we are with the girls.  After making it I had a hungry husband though, he had one large bowl and started to go for the second one when I had to say “whoa! I’m cutting you off!”  In only two short days the orzo salad was gone and we all got to enjoy it.  It’s really a great salad with or without the chicken.  I prefer the chicken myself because it can really turn into a great to pack for lunch or have as a main dish.  Also, great for a summer cookout. Enjoy everyone!  

Summer Orzo Salad

Print Recipe

1 1/4 cups uncooked orzo

2 cups chopped cooked chicken (such as a rotisserie)

1 1/2 cups fresh baby spinach, chopped

1 cup grape tomatoes, halved

1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper, diced

2 tablespoons fresh basil, chopped

1 teaspoons fresh oregano, chopped

1 cup fresh mozzarella, cubed

2 tablespoons olive oil

3 tablespoons red wine vinegar

1 tsp minced garlic

Juice from one lemon

1/8 tsp salt

1/8 tsp fresh black pepper

Instructions:

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, spinach, tomatoes, red and yellow bell pepper, basil, oregano, and mozzarella in a large bowl and toss well.

Combine vinegar, oil, garlic, lemon juice, salt, and pepper in a small bowl, stirring with a whisk.  Drizzle dressing over pasta mixture; toss well to coat.

Adapted from CookingLight.com

My mom loves tomatoes, mozzarella, and basil.  During the summer, there are many times were she makes a caprese salad with all those ingredients plus a splash of balsamic and olive oil.  So when I was flipping through the pages of the American Test Kitchen 10th Anniversary Best Recipe magazine and saw this pasta dish, I knew this would be the perfect for her visit this past week.  My mom made a special visit down South to help us with the girls.  The person that usually helps us with the girls during the week was out of town and with vacation time at work being valuable we needed help.  Of course it didn’t take much to get my mom, or other wise known as Mimi, to come down and spend the week.  I don’t know what we would have done without her help either.  I know she had fun and I know the girls had fun with their Mimi.  So with that being said, I thought the best I could do to thank her for her help was to at least make her some yummy pasta that could be eaten both warm or cold. This pasta dish combines ripe tomatoes, fresh mozzarella, and fragrant basil which are all great summer time ingredients.  We were all happy to have this pasta this week, it was great for lunch or dinner.  Also, add some chicken to it to make it a main dish.  And if you can get your hands on the America’s Test Kitchen magazine, some really great recipes inside.  My mom loved it so much that she asked me to pick her up her own copy.  I found mine at my local Whole Foods.

Pasta Caprese

Adapted from Best of America’s Test Kitchen

Print Recipe

1/4 cup extra -virgin olive oil

2-4 tsp lemon juice

1/2 tsp minced garlic

1 Tbsp small shallot, minced

1 1/2 lbs ripe tomatoes (about 3 large), cored, seeded, and cut into 1/2-inch dice

12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

1 lb penne pasta (I used whole wheat)

1/4 cup fresh basil, chopped

salt and pepper

1 tsp sugar (optional)

Instructions:

Whisk together the oil, 2 teaspoons of the lemon juice, the garlic, shallt, 1/2 tsp salt, and 1/4 tsp pepper together in a large bowl.  Add the tomatoes and gently toss to combined; set aside.  Do not marinate the tomatoes for longer than 45 minutes.

While the tomatoes are marinating, place the mozzarella on a plate and freeze it until it is slightly firm, about 10 minutes.  Freezing the cheese prevents it from turning chewy when it comes in contact with the pasta.  Bring 4 quarts water to a boil in a large pot.  Add the pasta to the boiling water and cook, stirring often, until al dente.  Drain well.

Add the pasta and mozzarella to the tomato mixture and gently toss them to combine.  Let the mixture stand 5 minutes.  Stir in thebasil, season with salt and pepper to taste, and add additional lemon juice or sugar to taste, if desired.  Serve immediately.

I absolutely love getting in my kitchen and creating.  It’s so much fun!!  This pasta dish came about one night when I needed a side dish to a chicken I was making.  I looked in my pantry and refrigerator and this dish is what came of it.  I love getting in my kitchen and creating like this.  I really think that’s why I enjoy cooking because you can get in your own kitchen and create dishes of your own and have a whole lot of fun doing it.  Of course, it’s a whole lot of fun eating it too.  This dish has since become a go to side dish.  It uses a lot of fresh ingredients which I love and the girls love it which for me, makes it that more special.  It’s a super delicious side dish or you can even add chicken or shrimp and make it a main dish.  Our house even loves it cold as leftovers. 

Now go have fun in your kitchen and create something of your own.  And have blast doing it!  I hope you enjoy this pasta dish too. Happy creating everybody!

Creamy Tomato Basil Pasta

Print Recipe

2- 9 ounce packages of cheese tortellini

1 tbsp olive oil

1 1/2 tsp fresh garlic, minced

1 1/2 cups (1 pint) cherry tomatoes, halved

2 cups fresh spinach, chopped

1 cup tomato basil pasta sauce

4 ounces cream cheese (I used 1/3 less fat)

1/4 fresh basil, chopped

1/4 cup parmesan cheese

Instructions:

In a large pot bring water to a boil and place cheese tortellini in and cook according to package instructions, about 8 to 10 minutes.

In a large nonstick skillet, heat 1 tbsp olive oil. Once warm add garlic and let cook about 30 seconds, or until fragrant.

Add tomatoes and spinach into skillet and cook 2 minutes, stirring frequently. Spinach should cook down and the tomatoes should be tender. Add pasta sauce and cook for another minute.

In a large bowl, add drained pasta. While pasta is still warm add cream cheese and basil and stir until creamy. Add tomato and spinach mixture into bowl and stir all together until well combined.

Add to serving dish and top with parmesan cheese. Enjoy!

Is it Friday yet?  For some reason this week has felt so long.  Maybe because I haven’t been able to stop and breath?  There is so much going on at home and at work.  With that being said I’m counting the days to the weekend.  “S” has already promised that I can have time for me this weekend.  Not sure what I will do with that time but I could use it.  Maybe a massage?  Or a pedicure?  I have to admit it’s been over a year since I had a pedicure.  Luckily, it’s been cool here so it’s been ok to have my feet hidden in shoes.  It’s warming up now so maybe a pedicure would be a good thing?  We’ll see?

Ok, I know another pesto dish.  I promise it was unconscious, really I do.  Lately I have been making homemade pesto combining spinach, basil, a little cheese, garlic, and olive oil for a healthy alternative to your traditional pesto.  In most classic pesto recipes they call for pine nuts, cheese and oil lots of oil.  I like to think this is a healthier alternative especially with the addition of the spinach, which accounts for a full serving of vegetables.  I made this salad so I could have for my lunch this week and its great cold or heated up.  I have to say having this salad in the refrigerator has made packing my lunch so much easier!  This week is a little crazy with the husband still recovering and work being pretty busy so easy is right up my alley.  And even better, the salad is super easy to make. 

Pesto Tortellini Pasta Salad

Print Recipe

1 (16-18 oz) package of Cheese Herb Tortellini

1/2 cup cherry tomatoes, halved

1 cup cooked chicken, cubed

1 cup steamed asparagus, cut into small pieces

1 Tbsp olive oil

1/2 cup homemade pesto or store bought pesto

Salt and Pepper to taste

Instructions:

Bring water to boil and cook pasta according to package directions. Drain pasta and transfer to a bowl and toss with 1 Tbsp olive oil.  Add chicken, tomatoes, asparagus, and pesto and mix until combined.  Add salt and pepper to taste.

Note: You can add as much or little of pesto as you prefer.