Orzo and Salmon Pasta Salad with a Lemon-Dill Vinaigrette

This pasta salad was delicious! I love fresh dill, and the citrus added a nice flair to the pasta and salmon. I served this warm, but I plan on taking it on picnics this summer, because it would taste just as wonderful slightly chilled.

Pasta Salad
6 cups water
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup thinly sliced red onion

Lemon-Dill Vinaigrette
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat broiler.

Bring 6 cups of water to a boil in a large saucepan. Add asparagus; cook 3 minutes. Remove asparagus from water, reserving the water in the pan for the orzo. Plunge asparagus into ice water; drain and set aside.

Return reserved water to a boil. Add orzo, and cook 9 minutes or until al dente.
While the orzo cooks, season the salmon with salt, pepper and lemon juice, if desired. Place fish on a foil-lined broiler pan. Broil 15 minutes or until desired degree of doneness.
While the salmon cooks, prepare the vinaigrette by whisking together all of the ingredients in a small bowl. Set aside.

Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Spinach and Goat Cheese Pie

This was a casserole version of spanikopita. Plus, it combines all of my favorite ingredients into one tasty dish!

3 T. extra virgin olive oil
2 cups minced onion (about 1 large)
5 (9-ounce) packages fresh spinach
1/2 cup golden raisins
2 cups (8 ounces) crumbled goat cheese
1/3 cup pine nuts, toasted
1/2 t. kosher salt
1/4 t. ground black pepper
12 sheets frozen phyllo dough, thawed
Cooking spray

Preheat oven to 400°.

Heat 3 tablespoons of oil in a large pan over medium heat. Add onion to the pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Add additional olive oil as needed. Simmer spinach mixture 20 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.

While the spinach simmers, prepare the phyllo dough. Press 1 phyllo sheet into the bottom and up the sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Repeat procedure with the remaining 3 phyllo sheets. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Remember that the phyllo sheets do not have to be perfect—the pie will have a more natural, rustic look to it regardless of how carefully you layer the sheets!
Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes before serving.

Cranberry Apple Crumble

This crumble was scrumptious, and very easy to make! It works well as a dessert, or for a special breakfast. I enjoyed it with a small scoop of vanilla bean ice cream!

1 ½ pounds granny smith apples, peeled and cored
½ C fresh cranberries, chopped
1/3 C sugar
½ t. ground cinnamon
Pinch of coarse salt
4 T. unsalted butter, chopped
½ C pecans or walnuts, chopped
¼ C flour
¼ C old fashioned oats
3 T. light brown sugar

Pre-heat the oven to 450°.

Combine the sugar, cinnamon and salt. Toss the apples in the sugar mixture until well-coated. In a separate bowl, combine nuts, flour, brown sugar and oats. Work the butter into the mixture to make a crumble. This mixture will be very lumpy, but that is what makes it a crumble!

Coat the sides of an oven-safe pie dish with butter. Spoon the apples into the dish, and top with the crumble mixture. Bake for 25-30 minutes, or until the top of the crumble turns a golden-brown. Let stand for 5-10 minutes before serving.

Broccoli, Cheese and Rice Casserole

This casserole was an instant hit—a perfect comfort-food dish that was easy to assemble. We enjoyed it on its own, but it would also pair nicely with chicken.

1 cup uncooked instant brown rice
¾ cup chopped onion
¼ C fat-free milk
4 ounces light Velveeta cheese, cubed
2 T. butter, softened
2 (10-ounce) packages frozen broccoli, thawed, drained and chopped
1 (10 ¾-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
¼ t. black pepper
¼ t. salt
1 T. Worcestershire sauce

Pre-heat the oven to 350°.

Combine all ingredients in a large bowl, and spoon into a casserole dish. Back for 45 minutes, or until the top of the casserole is a golden-brown and slightly bubbling.