Mackerel, Spinach, & Orzo Stuffed Peppers
Tomato Sauce:
2 Tbl olive oil
3 cloves garlic finely chopped
½ Vidalia onion finely chopped
2 Large cans Racconto whole tomatoes
2 Tbl Oregano, 1 Tbl Parsley, 1 Tbl Basil, 1 Tsp Greenridge Jalapeno mustard, ½ lemon juiced, salt, 2 Bay leaves.
Finely chop tomatoes or run through food processor. Heat oil in saucepan and sauté onions till tender. Add garlic and cook for 1 minute. Add tomatoes, spices and lemon juice. Cook on medium heat for at least one hour, stirring occasionally.
Preheat oven to 400 degrees
Ingredients:
Tomato sauce
4 Large peppers with bottom trimmed so they sit flat.
½ box undercooked Orzo (Boil for 5-7 min)
2 cans King Oscar Mackerel with Jalapenos-drained
2 cups fresh spinach chopped fine
1/3 cup pitted Kalamata olives chopped
1 cup feta cheese crumbled (reserve 1/3 for topping)
1 ½ Cups Vegetable Broth or water
In large bowl, mix Orzo, mackerel, spinach, olives, and feta cheese. Add 1- ½ cups tomato sauce. Fill peppers with Orzo mixture. Place peppers in a deep casserole dish, add water or vegetable broth to bottom of pan. Cover tightly with foil or lid. Bake 45 minutes. Top with remaining Feta cheese and bake an additional 5-10 minutes. Ladle sauce on top and serve.
Spinach Salad with Jalapeno Mustard Vinaigrette
Vinaigrette
Ingredients:
1 tsp Greenridge Farm Jalapeno Mustard
½ cup olive oil
½ lemon juiced (about 2 TBL)
2 Tbl honey
Salt to taste (Do not add black pepper, it has heat from the jalapeno mustard)
Whisk all ingredients together in a small bowl or cup.
Salad
Ingredients:
1 container organic spinach-washed and trimmed
½ red onion
1/3 cucumber thinly sliced
10-15 pitted Kalamata olives cut in 2
10 cherry tomatoes halved
8 Feta croutons (slice ½ inch pieces of feta cheese in squares or triangles- 8 pieces) Dip in egg wash and breadcrumbs. Fry in 1 Tbl olive oil till golden-about 1 minute per side.
Toss greens and vegetables with vinaigrette and top with feta croutons.
Leslie Vennero Little
* Recipes are published as they were submitted to the Cook of the Week Challenge judges.