Recipe(tried): Sundays Supper... - Orzo Baked in Red Peppers, Bermuda Spinach Salad

Its been another hectic week, so I wanted a special dinner for Sunday. We had London broil, orzo baked in red peppers, and a bermuda spinach salad, all were delicious! Here are a couple of the recipes...

Orzo Baked in Red Peppers
Source: www.ilovepasta.org
Yield: 6 side dishes

8 ounces Orzo or Ditalini pasta, uncooked
2 teaspoons vegetable oil
2 cloves garlic, minced
1 medium onion, finely diced
1 stalk celery, finely diced
1 teaspoon fresh thyme (or 1/2 tsp. dried)
1 tablespoon fresh parsley, chopped
1/2 cup Parmesan cheese, grated
2 cups low sodium chicken broth, divided
4 ounces provolone cheese, grated and divided
6 medium red pepper

Prepare pasta according to package, drain and set aside. Put vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion, and celery. Cover pan and let veggies cook until very soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half of the Provolone cheese. Season with salt and pepper.

Preheat oven to 350. Cut off the tops of peppers and remove seeds. Cut a small piece of the bottom of peppers so they can stand up. Spoon pasta mixture into peppers and set them in a baking dish. Sprinkle 1/2 tsp. bread crumbs on top of each pepper. Sprinkle with remaining cheese. Pour the remaining 1 1/2 cup chicken broth around the peppers. Bake for 45 minutes, until peppers are brown on top and very tender.

Remove peppers from baking dish with a spatula and serve.

Bermuda Spinach Salad
Recipe By :Dee
Serving Size : 4

3 eggs
1/4 pound bacon
1 pound spinach, rinsed and chopped
1 1/2 ounces croutons
2 tablespoons sliced fresh mushrooms
1/2 onion, chopped
1/3 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons and 2 teaspoons cider vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1 1/2 teaspoons prepared Dijon-style mustard

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.

In a large salad bowl, combine the eggs, bacon, spinach, crouton s and mushrooms. Toss to mix.

Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.

Pour enough dressing over salad to lightly coat. Toss and serve.

NOTES : I was almost out of cider vinegar so I used a splash of Basalmic, I also added extra mustard to taste.