Recipe Recommendations

Because believe it or not, this blog is not JUST for house pictures...wanted to share some winners from our Valentines Vegetarian Feast tonight! Nate and I decided to cook an awesome meal at home instead of going out, and while everything was tasty, I was a big fan of 2 of our recipes in particular: Greek Orzo Stuffed Peppers (courtesy of EatingWell.com) and Oven Roasted Fruit (courtesy of the Barefoot Contessa, Ina Garten).  We made a few tweaks, but both were delicious AND nutritious and we can't wait to have leftovers tomorrow. Enjoy!

Greek Orzo Stuffed Peppers (Makes 4 servings)
4 yellow, orange and/or red bell peppers

• 1/2 cup whole-wheat orzo
• 1 15-ounce can chickpeas, rinsed
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped (We nixed the onion, per our preference)
• 6 ounces baby spinach, coarsely chopped
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 3/4 cup crumbled feta cheese, divided
• 1/4 cup sun-dried tomatoes, (not oil-packed), chopped
• 1 tablespoon sherry vinegar, or red-wine vinegar
• 1/4 teaspoon salt

1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 8 minutes. Let cool slightly, drain and set aside.
2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Oven Roasted Fruit (Makes 4 servings)
3 peaches, pitted and cut into eighths
3 plums, pitted and cut into eighths
1/4 cup sugar (We used SPLENDA instead)
1 cup fresh raspberries or blackberries
1 TBSP orange juice (We omitted this, because I just plain forgot!)

1. Preheat the oven to 450 degrees F.

2. Place the peaches and plums snugly in a single layer, cut side up, in a glass baking dish. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.

Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.

Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.