FINALLY!!! A recipe the kids like. M even professes to liking avocados again after this one.

INGREDIENTS:
1-1/2 c orzo (whole wheat if you can find it)
5 c raw broccoli cut intros small florets & stems
2 cloves garlic, peeled
2/3 c pine nuts, toasted
1/3 c parmesan cheese
juice of 1 lemon
1/4 c olive oil
1/4 c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this at the last minute!)

1. Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.

2. Cook the broccoli. While we’re on the subject – you can use the flowers and the stems in this recipe. Just be sure to peel the skin off the thick stems and then you can slice small coin shaped pieces. They are really tasty and that way as little as possible goes to waste.

Bring 3/4 c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.

3. Make the pesto. (Yum!) Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)

4. Just before serving, toss the orzo and remaining cooked broccoli with about 2/3rds of the broccoli pesto and the lemon zest. (I totally forgot the zest but will do it next time!) Thin with a little warm water of you like, then taste and adjust the salt, lemon juice and/or pesto. Mine needed more pesto.

Two ways to serve:
For a group – fold in avocados, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.

For individual servings – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice.

Ooooooooooooooo

Ahhhhhhhhhh….avocado porn!

This is a delicious & pretty comfort food. Both my kids loved it which makes it a big hit and a small miracle.

NOTES: You can make the separate parts ahead of time and refrigerate. I made them the afternoon before as I had a couple of friends coming by the next day. I ran hot water over the orzo & broccoli to take the fridge chill out and then tossed with the pesto.

Slightly adapted from Super Natural Every Day.

This isn’t a salad. It’s a vegetarian version of Shepherd’s Pie. And it is AWESOME. It reminds me of a really good pot pie.

Because I want to watch “Eastbound & Down” tonight, this’ll be a short one. I know you understand!

You know how I tend to describe my recipes as “really easy” and “simple?” Well, this one IS easy but it’s definitely a little more labor intensive as anyone who has ever made mashed potatoes knows. A friend of mine, who only had limited time after work, decided to use boxed mashed potatoes, so you can do that if you’re short on time!

Here’s what you need for the mashed potatoes:

and

POTATOES INGREDIENTS:
1 1/2 pounds russet or yukon gold potatoes, peeled and cut in 1/2-inch cubes
1/4 cup milk
4 tablespoons (1/2 stick) butter
1/3 c sour cream
1/4 teaspoon freshly ground black pepper
1 large egg yolk (I used replacer)

1. Place the diced potatoes in a medium sized pot of water. Cover with salted, cold water. Bring to a boil, reduce heat to medium and simmer for about 15 minutes, until potatoes are tender but not mushy. Drain the potatoes and return them to the pot.

2. Mash the potatoes. Add the milk, butter, and sour cream and continue mashing until smooth.

Stir in egg replacer. Add salt & pepper to taste. Set aside!

Now for the filling!

VEGGIE FILLING INGREDIENTS
2 tablespoons olive oil
1 cup chopped onion
5 small carrots, finely chopped (or 3 large carrots)
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
2 cups vegetable broth (although I have a carton of Veggie Broth in the photo, at the last minute, I used my Vegetarian Chicken flavored Bullion & water. It tends to be a lot tastier than the Veggie Broth.)
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 (14-ounce) can red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen shelled green peas

1. Heat oil on medium-high heat in a large pot. Sautee onion & carrots for 4-5 minutes.

2. Add garlic, salt & pepper. Stir in flour, and keep cooking for another minute if you can!

3. Stir in tomato paste, broth, rosemary & thyme.

4. Bring mixture to a boil. Add kidney beans & reduce heat to low. Cover and simmer for about 10 minutes, until sauce thickens.

5. Stir in corn & peas.

6. Pour veggie mixture into an 11×7″ baking dish (or something close to that.)

7. Top with mashed potatoes, smoothing the edges with a spatula to prevent it bubbling up and over in the oven.
This looks soooooo good. It has butter & sour cream but do you know what it’s missing?

Cheese. Sprinkle some parmesan cheese on top if you have some. All it needs now is hot fudge to be the perfect meal!

8. Put baking dish on a cookie sheet and bake for 25 minutes or until potatoes are golden brown and filling is bubbling.

Holy cow! When George got home I told him, “I just made the best dinner of my life.” to which he raised one eyebrow quizzically. Little did I know he was sick that night so I need to make it again for him. No problem!

The girls loved it.

“Here, YOU try it.”
Apparently, Bea is the Royal taster for her older sister.

She likes it!

And she’s still alive…

Adapted from Ezra Pound Cake