If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. 
Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. 
Bake for another ten-fifteen minutes or until they are tender. 
Sprinkle lemon juice over before serving, and enjoy!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
Blessings.
Saute’ in Olive oil, salt and pepper for about two minutes. 
Add the dried Orzo to the pan, and saute’ until bits are browned. Gentle stir to coat the orzo with the oil on a medium high heat.
Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).
Bring three cups of chicken stock to a boil, and add in the browned orzo. 
Simmer until the Orzo absorbs most of the stock. Taste, and add salt and pepper if needed.
Add in one medium bag of spinach leaves, coarsely chopped.
The spinach will wilt as you stir it into the orzo.
Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan). I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.
I loved it, and it was a nice accompaniment to the Salmon.
My plate with the added Parmesan cheese to the Orzo, Salmon with the 
Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).
Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. 
Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.
Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. 
Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
Thoroughly salt and pepper all sides of the loins.
Sear in a hot pan until golden on all sides.
Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.
Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.
David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow. 
Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.
Add salt and pepper, and cook until translucent.
Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.
For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).
I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.
Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.
When the rice is done, add in the cooked sweet potato. Stirring gently. 
Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.
David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).
And my plate (note the extra Parmesan cheese!). 
I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
Cook the pasta to the box directions, drain, and add some olive oil and cool.
For the chicken, the original recipe called for marinating and cooking the chicken tenders. I cheated, and used Rotisserie chicken. I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning. I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).
For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon. Whisk together to blend.
Melt the butter, and add two tablespoons of olive oil. Saute the garlic, and once bubbly add the Panko bread crumbs.
I took it off the heat, and it still got a bit darker than I wanted. Tasted great…but looked over done.
Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese. Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish). Then add the bread crumbs, and stir. 
You can serve this warm, room temperature or cold. I prefer it warmed a bit.
David’s plate.
My bowl…and yes, it is a pig face bowl. This was so good, and I have plenty for lunches and a couple of dinners next week.
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
Mix all of the ingredients but the crackers, dried onion and butter. Spread into the 9×13 pan.
Sprinkle the crackers over the top, and drizzle the melted butter.
Bake at 30-35 minutes until cooked through.
Sprinkle with the cut parsley. Serve and enjoy.
David’s plate, and he had seconds and thirds.
My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.
Add one cup of Kosher Salt (yes, a whole cup).
Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.
They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.
When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).
Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.
These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.
Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. 
Serve with some green onions on top and additional soy sauce.
Drizzle the marinade over the top of the Bok Choy.
Roast in a pre-heated 350 degrees oven for about 15-20 minutes. 
If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
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