Thursday was yet another snow storm in the Northeast!
It worked out well for me since I was able to stay in and cook for the guests I invited for Friday night Shabbat dinner. I have a few recipes I use again and again that are super easy and people seem to love--here are two of them.
The first one is this baked orzo and vegetable dish.
This recipe is very flexible--you can use more or less vegetables and substitute any that you'd like to use.
Orzo and Vegetables
Half a box of orzo pasta
Chopped vegetables (I used mushrooms, zucchini, one onion and frozen peas)
Half a stick of Earth Balance margarine
4 tablespoons dry onion soup mix (or to taste)
1. Cook the orzo, drain, then mix with Earth Balance and onion soup mix to taste.
2. Saute the vegetables in one tablespoon of olive oil.
3. Add vegetables to orzo, toss, then bake at 350 degrees for 30 minutes.
Here's another super easy but great salad that always gets compliments...
2 carrots peeled and sliced
2 cucumbers, peeled and sliced
1/2 red bell pepper seeded and thinly sliced
1/2 green bell pepper seeded and thinly sliced
1/2 head green cabbage coarsely shredded
1/4 cup vegetable oil
1/4 cup white vinegar
1/4 cup honey
1/2 teaspoon salt
1. In a large bowl, combine the carrots, cucumbers, peppers, and cabbage.
2. Prepare the dressing in a bowl and pour over salad. Allow to marinate at least 1/2 hour.
Recipe is from Passover by Design by Susie Fishbein