Orzo with fresh tomatoes and mozzarella

This is from a new cookbook that my sister (who created this blog) recently sent me. This dish was amazing and very easy to make. It made a lot, so it was wonderful for leftovers! It was also good cold, like a pasta salad.

1 pound orzo
1 1/2 - 2 pounds tomatoes, cut into 1/2-inch dice
3 garlic cloves, minced
1/2 to 3/4 pound fresh mozzarella cheese, finely diced (I just bought it shredded)
Salt and pepper
1/4 cup olive oil
1/2 cup shelled raw pistachios (I used pine nuts instead)
3/4 cup basil

Add the orzo to boiling water. Cook until pasta is al dente, then drain quickly into a colander. Shake out the water completely.

Put the hot, drained pasta into a large bowl. Add the tomatoes, garlic, and mozzarella. Toss to mix well. Season with salt and pepper. Add the olive oil and pistachios and mix. Toss in the basil and mix once again.


The Bold Vegetarian Chef, Ken Charney, 2002

Zucchini Casserole (for Passover)

I made this casserole for Passover this year, but it's so tasty that I might not wait until next year to make it again!

It takes likes latkas and zucchini!

butter (I used cooking spray instead)
3 cups thinly sliced, unpeeled zucchini
2 cups shredded mozzarella cheese
1 small onion, chopped
1 cup dry Passover pancake mix
2 tablespoons Parmesan cheese
4 large eggs, lightly beaten
1/2 cup veggie oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
pepper

Preheat oven to 350. Lightly grease 13 X 19-inch baking pan with butter. Combine everything else in large bowl. Bake for 40 minutes of until brown.

Passover by Design, Susie Fishbein, 2008

Baked Caprese Salad

Not sure why this antipasti is called a salad, it's not really a salad. We used the left-over ingredients to make regular sandwiches. Created a lot of crumbs, but this is very good!

1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra-virgin olive oil
Salt
5 Roma tomatoes, sliced
Ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil (used basil from a small bottle instead)

Preheat oven to 450 degrees. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf (or from a bottle). Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.


Everyday Pasta, Giada DeLaurentiis, 2007