What We Eat – Mediterranean Orzo Salad

As you have seen from earlier posts, we have featured many delicious recipes from Oregon State University’s Moore Family Center. This time, we feature a orzo salad recipe from the 2014 tailgate competition, which is tasty served as a hot dinner with grilled chicken. Though, this recipe is also a perfect left-over, which I am currently munching on, served cold for my lunch – so versatile!

Facebook Link Image - Mediterranean Orzo Salad Photo-01

Mediterranean Orzo Salad

Total Pre/Cooking time: 45 minutes

Number of Servings: 5 – 6

Servings Size: ½ cup

  • 1 cup of orzo
  • 2-­3 small zucchini, sliced
  • 1 orange bell pepper, diced
  • 2 roma tomatoes, seeded and diced
  • 2 cups of kale, diced
  • 1 cup of fresh basil, minced
  • ½ cup of fat-­reduced feta cheese, crumbled
  • ¼ cup of balsamic vinegar
  • olive oil, salt & pepper for seasoning


  1. Marinade thinly sliced zucchini in balsamic vinegar and a mix of 2-3 tsp. olive oil, in addition to salt and pepper (as preferred). Let the marinated zucchini slices sit for a couple of hours or overnight (don’t throw the marinade out when finally removing the slices!).
  2. Cook orzo according to package. While the orzo is cooking, heat oil and sauté the zucchini slices. When they are golden brown on both sides, put them on a plate covered with paper towels to remove leftover oil.
  3. Use the same pan to sauté the kale, add the diced bell pepper a few minutes later, and finally the diced tomato. After letting it cook for a few minutes, add the marinade from the zucchini slices as sauce to the pan. Let it cook on low heat for a couple of minutes.
  4. Add crispy zucchini slices and orzo to the pan; stir and add pepper and salt as preferred.
  5. Take the pan from the stove; add fresh basil and feta cheese, and mix well. The salad may be served warm or cold, depending on personal preference.

31 Healthy Recipes – Quinoa Apple Salad and Avocado Corn Salsa

I have two new healthy recipes to add to my list of 31 healthy recipes during National Nutrition Month. Before I get to the recipes, I need to tell you about one challenge I did not expect – too much leftovers! Many of these recipes contain four to six servings. The recipe sizes are great when you are feeding a family, but it’s just too much for the wife and I. This is a challenge because I look forward to making a new recipe and need to keep on schedule to reach 31 recipes by March 31. So, I put my cooking on hold until the meal I previously made is gone. I’m just not that into wasting food! Though, it has forced me to plan out my meals, like the recipe below for quinoa apple salad, which I will be eating for breakfast the next few days! Quinoa

Apple Salad Quinoa Apple Salad

Cooking the quinoa in apple cider and cinnamon is a great idea! And, much better than my first, unflavored attempt at quinoa! When the quinoa was done cooking, it came out sweet, with a great apple cinnamon flavor, which created a great base for the remainder of the ingredients! It is a very well done and thought out recipe!

After making it last night, I had a bowl this morning, and as I mentioned, will be eating it the next few days! I look forward to having my breakfast ready to go when I wake up!

Avocado Corn Salsa

Avocado Corn SalsaThe avocado corn salsa is easy to make, and is very versatile! It can be eaten as is, or added to a salad, like I had Monday evening. I placed the salsa on greens with chicken breast, and topped the entire salad with a tomato based salsa. A very flavorful salad, as well as a well-balanced meal.

Also, as described in our previous blog, avocados contain healthy, unsaturated fats, which increase good cholesterol! Along with the protein and multiple veggies consumed in this meal, it was quite nutritious, and delicious!

If you have a nutritious and delicious meals that you make for yourself and others, please share it in the comments below!    

The Super Simple Salad Shaker Guide

salad shaker Recipe

One of the main excuses for not eating well is, “It takes too much time to prepare a healthy meal.” Coming to your rescue is a magical tool called “the salad shaker!” Just cut up your ingredients, strategically place them in the shaker, and when you’re ready to eat, just shake it up.

If you can get your hands on a salad shaker (a jar is a great substitute if you don’t have a shaker), we created “The Super Simple Salad Shaker Guide” to show just how easy it is to make a delicious, on-the-go salad. Enjoy!