Take advantage of broccoli season (which traditionally runs from October through April) by adding this highly nutritious vegetable to any dish. In this salad, broccoli adds a bit of color and a whole lot of flavor that offsets the bland pasta and tart tomato. This fun dish is great for lunch or dinner when you have a few minutes to spare in the kitchen.
Salt and pepper to taste
1 1/2 cups uncooked orzo pasta
4 cups broccoli florets, blanched and cooled
2 cups grape tomatoes, halved
4 green onions, thinly sliced
1/2 cup pitted olives, roughly chopped
3 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup feta cheese crumbles
Method: Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well and transfer to a serving bowl. Add broccoli, tomatoes, green onions, olives, pine nuts, olive oil, lemon juice, salt and pepper and toss gently to combine. Top with feta cheese and serve.
Nutrition: Per serving: 260 calories (100 from fat), 11g total fat, 2.5g saturated fat, 10mg cholesterol, 390mg sodium, 35g total carbohydrate (4g dietary fiber, 4g sugar), 9g protein
Serves: 6 to 8
—Recipe courtesy of Whole Foods Market
Who says veggies have to be boring? Get your fill of greens at The Wrecking Bar, which has deemed Tuesday as the day for a vegetarian venture. Made using fresh produce and unique proteins, diners can choose from dishes like seitan veggie gyros (seitan is derived from the protein portion of wheat) or pearl barley risotto. These new menu items were inspired by owners Bob and Kristine Sandage’s healthy lifestyle. This dynamic duo, who both completed a marathon, decided to take their love of healthy eating to a new level by introducing these special veggie dishes to expand their menu options and cater to their vegetarian clientele.
Details: (404) 221-2600, www.wreckingbarbrewpub.com
A Sunny Beginning
If you don’t live near the Kirkwood neighborhood, you may have missed out on dining at Sun In My Belly, which traditionally serves up their local, seasonal cuisine for only brunch or lunch. With the new year, however, this established neighborhood cafe has expanded their hours to serve dinner Tuesday through Sunday from 6 to 10 p.m. In addition to the new full dinner menu, diners can still enjoy breakfast and lunch items any time. They also offer unique Supper Club Menus, which change weekly and can be ordered as a four-course meal or purchased à la carte.
Details: (404) 370-1088, www.suninmybelly.com