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Baked and ready to eat!

Baked and ready to eat!

Menu:

Cod Italiano

Orzo with Pesto

Italian Bread

Olive Oil and Balsamic Vinegar

Recipes:

Ready to go into the oven

Ready to go into the oven

1-2 lbs white fish (cod), cut into portions

5 roma tomatoes (remove skin) or 1 can diced tomatoes in juice

2 T olive oil

½ onion, diced

2 small zucchini, diced

1 C green beans, cut

2 cloves garlic, minced

½ t Italian Seasoning

¼ C white wine

24 Kalamata olives, pitted and chopped

4 T capers

1 t fresh lemon juice

12 leaves fresh basil, chopped

Preheat oven to 425 degrees F.

Heat olive oil in sauté pan over medium heat.

Sauté onion in oil. Add garlic and Italian Seasoning.

Stir in tomatoes and cook until tender. Add zucchini and green beans.

Mix in wine, olives, capers, lemon juice and the basil.

Place fish in a shallow baking dish, cover with the sauce. Bake 12 minutes in the preheated oven until fish is easily flaked with a fork.

Orzo Pasta in the cooking process

Orzo Pasta in the cooking process

Orzo with Pesto

2 T Olive oil

1 ½ C orzo pasta

3 ½ C boiling water

¼ C white wine

4 T basil pesto

4 T parmesan cheese

Brown pasta in oil. Add 2 cups of boiling water. Stir and cook until nearly absorbed. Add additional water until pasta is al dente. Add wine and pesto, stirring until mixed thoroughly. Add parmesan cheese, stir and keep warm. Great with fish served over pasta. Top with Fresh Grated Parmesan Cheese and fresh basil if desired.

Cooked Orzo Pesto Pasta, ready to serve

Cooked Orzo Pesto Pasta, ready to serve

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