Gremolata Catch & Roasted Vegetable Orzo

Gremolata Catch

Skip the restaurant reservation and snuggle up with your sweetie in the kitchen this Valentine’s Day! This recipe is jumping with fresh flavors yet comes together for a stress-free yet elegant meal.

Ingredients:

Catch

1 teaspoon	Olive oil
½ teaspoon	Salt
½ teaspoon	Pepper
1 pound	Catch, cleaned

Gremolata

1 cup	Parsley leaves, fresh, chopped
1 bunch	Scallions, green parts chopped
1 each	Chili pepper (such as jalapeno), seeded, minced
¼ cup	Capers, rinsed, chopped
2 each	Garlic cloves, minced
1 each	Lemon, zested, and juiced
2 Tablespoons	Extra virgin olive oil
¼ teaspoon	Ground black pepper

Method:

Catch

Pre-heat grill on high.
Spray with non-stick cooking spray.
Season each fillet with salt and pepper.
Lay filet on grill.
After cooking for 3-5 minutes. Or until a white ring forms at the bottom of the protein and the protein easily comes off of the grill.
Then flip and repeat cooking as stated above.

Gremolata

Combine all ingredients in bowl. Serve on fresh catch.

Roasted Vegetable Orzo

Did you know orzo is a pasta, not a whole grain? We mix this tasty noodle up with our favorite roasted vegetables to create a simple and satisfying side dish.

Ingredients:

½ cup	Orzo, dry, whole wheat
½ teaspoon	Olive oil
1 cup	Chicken stock
2 cups	Vegetables; zucchini, mushrooms, onions
2 each	Garlic cloves, minced
1 teaspoon	Olive oil
¼ teaspoon	Salt
½ teaspoon	Black pepper

Method:

Preheat oven to 375°F.
Cut all of the vegetables, combine in a large bowl, and toss with ½ teaspoon olive oil, salt, and pepper.
Spread the vegetables on a sheet-tray.
Roast the vegetables for 20-30 minutes.
To make the orzo: preheat a large pan at medium heat, add 1/2 teaspoon of olive oil.
Add orzo until lightly toasted; add stock.
Allow mixture to come to a boil, cover.
Reduce heat and simmer covered until orzo has softened about 10 minutes.
Fold in roasted vegetables, and serve.