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Recipe I’m Loving: I bought salmon yesterday just so I could make some of My Healthy Dish’s Firecracker Salmon! How incredible does this look? I think it would be fun to turn it into a rice bowl or something too if you don’t have rice paper, although I definitely want to do her version too.
Life updates: A lot of heavy news this week. I would like the focus this week to not be on me, but instead some actions we can take to help our neighbors in need:
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This creamy orzo dish is made in just one pot and is ready in under 30 minutes! I love the way the lemon and the goat cheese meld together with the soft onions and zucchini, giving this dish the perfect ooey-gooeyness. To make it a full meal, you could always add some chicken for protein.
Lemon Goat Cheese Orzo with Caramelized Zucchini
Ingredients (serves 4-6)
16 oz orzo
1/3 cup olive oil
3 medium zucchini, quartered lengthwise and chopped
1 yellow onion, chopped
4 cloves garlic, minced
Zest of 1 lemon
Juice of 1 1/2 lemons
1/3 cup fresh basil leaves
5 oz goat cheese
Salt and pepper
1. Prepare orzo according to package. When orzo is ready, reserver 1 cup of pasta water, drain, and toss in a little olive oil to prevent sticking.
2. In a large pan, heat up oil on medium heat. Add the zucchini and onions, season with a little bit of salt, and cook for about 20 minutes, stirring occasionally. Onions and zucchini should be soft and almost caramelized.
3. Lower the heat to medium-low, and add in the garlic. Cook for an additional minute or two. Mix in the basil and the reserved pasta water, and then add in the orzo, goat cheese, lemon zest, and lemon juice. Taste, and add salt and pepper, if desired. Mix together until everything is creamy and warm. Serve warm topped with more fresh basil.
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