Holistic Health Blog
Dr. Cathy Rosenbaum

Orzo With Vegetables

1 x 16 oz package broccoli florets

4.5 Tbsp EVOO, divided

2 tsp salt, divided

1 pint snacking tomatoes

1 small white onion, diced

1 clove garlic, minced

1 tsp pepper

3.5 Cups cooked orzo

3/4 cup lemon and olive oil vinaigrette

  1.  Preheat over to 425 degrees F.
  2. On large baking sheet, toss broccoli with 3 Tbsp olive oil and 1 tsp salt. Roast 15 minutes. Remove from oven, add tomatoes and drizzle with 1/2 Tbsp oil. Return to oven and roast 8 minutes.
  3. Heat large saute pan over medium heat. Add remaining 1 Tbsp olive oil and onion, cook 2 minutes. Add garlic; cook 1 minute.  Add chickpeas; cook 5 minutes. Season with 1 tsp pepper and remaining 1 tsp salt.  Chickpeas should be browned and crisp on edges.
  4. In large mixing bowl, combine cooked orzo, broccoli, tomatoes, chickpea mixture and vinaigrette. Season with additional salt and pepper, if desired. Serve immediately, refrigerating any leftovers.

(Kroger www.PrivateSelection.com March 2021)

Roasted Avocado Hummus

From Magnolia Journal Issue 18, 2021

Roasted Avocado Hummus

Prep: 10 minutes Roast: 15 minutes

1 medium just-ripe avocado, halved, pitted, peeled, cubed

3 cloves garlic, lightly smashed

3 Tbsp EVOO (extra virgin olive oil)

15 oz can cannellini beans, rinsed and drained

1/4 cup fresh basil leaves

2 Tbsp fresh lemon juice

1 Tbsp tahini (sesame seed paste)

1/2 tsp salt

Freshly ground black pepper

Crostini or pita chips

  1.  Preheat oven to 400 degrees F. Place avocado and garlic on a small foil-lined baking pan.  Drizzle with 1&1/2 tsp of EVOO, toss to coat. Roast 15 minutes or until avocado is softened and garlic is roasted.
  2. Combine roasted avocado and garlic, beans, basil, the remaining EVOO, the lemon juice, tahini, and salt in a food processor.  Process until smooth.
  3. Transfer hummus to a bowl. Sprinkle with pepper and, if desired, additional basil leaves.  Serve with  crostini or pita chips.

Makes 1&1/2 cups