4 poblanos, roasted, skin and seeds removed, chopped
16 oz. elbow macaroni
6 TBSP butter, divided
Small onion, diced
8 garlic cloves, minced
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. salt to taste
6 TBSP flour
2 c. chicken broth
2 c. milk
½ c. crema
5 oz. cheddar cheese
5 oz. pepper jack cheese
5 oz. mozzarella cheese
Set oven to broil. On a baking sheet add the poblanos and roast all sides until charred. Once charred place poblanos in a Ziploc bag and seal the bag. Let the poblanos steam in the bag for 15 minutes. After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
Cook pasta according to box, slightly undercooked.
Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and sauté for 3 minutes, until translucent. Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt. Once melted and the flour and stir until flour is dissolved. Then add the broth, milk, and crema, and bring to a light boil.
Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted. Add the cooked pasta and stir to combine. The macaroni and cheese will thicken as it cools.
Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
Easy Lemon Dill Sauce: Combine ingredients in a bowl.
Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.
For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine.
Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.
Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Preheat oven to 400* F.
Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.
This dish is the complete package of comfort food. The recipe below is doubled to be served as a main dish. If you want this as a side, halve the recipe below.
Adapted from Salt & Lavender
2 TBSP olive oil
4 TBSP butter
1 medium onion chopped
6 garlic cloves, minced
1/2 tsp. Italian seasoning
2 c. uncooked orzo pasta
4 c. chicken broth
4 TBSP lemon juice
2 c. heavy whipping cream
1 rotisserie chicken, shredded
1 c. freshly grated parmesan cheese
6-10 oz. fresh baby spinach
Salt & pepper to taste
Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don’t want the liquid to reduce too much before the pasta has cooked.
Stir in the chicken.
Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.