Tag Archives: pasta dishes

Orzo Salad with Chickpeas and Kale

Orzo Salad with Chickpeas and Kale | real food. home made.

“Not Your Mama’s Pasta Salad”


  • 1 cup uncooked Delallo organic whole wheat orzo
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • juice of 1 small lemon
  • 2 T extra virgin olive oil, divided
  • big handful of kale, torn and stems removed
  • 1 can of garbanzo beans, rinsed and drained
  • 1/3 cup feta cheese
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped marinated artichoke hearts
  • sea salt & freshly ground black pepper to taste


  1. Cook your pasta according to package directions.
  2. In a medium sized bowl, combine all other ingredients except kale and 1 T olive oil.
  3. When the pasta is done cooking, strain it and add it to the bowl.
  4. Heat remaining olive oil in a large skillet with lid.  Fry/steam your kale until it both wilts and becomes slightly charred.
  5. Add the kale to the bowl and season to taste!

This is a great combination of textures and flavours.  You can subsitute rice, quinoa, farro or israeli couscous for the pasta if you’d like.  I like Delallo organic whole wheat pastas because they have only one ingredient.


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Filed under Dinner Ideas, Lunch, Salads, Vegetarian

Pesto Pasta with Brussels Sprouts and Apple Chicken Sausage

Pesto Pasta with Brussels Sprouts and Apple Chicken Sausage | real food. home made.

This is a fantastic quick, simple recipe to have in your arsenal.  In a pinch, grab some sausage and brussels sprouts on your way home from work and you can have a delicious dinner on the table in no time.  I almost always have pesto, parmesan, garlic and a variety of whole wheat pastas in stock at home.  One time, the store had no brussels sprouts, so I roasted up some zucchini “coins” instead.  That was okay, but nothing like the brussels sprouts.

Pesto Pasta with Brussels Sprouts and Apple Chicken Sausage


  • 1 lb brussels sprouts, trimmed and sliced in half
  • 3 T extra virgin olive oil, divided
  • 1/2 t each of sea salt and freshly ground black pepper
  • 12-16 oz whole wheat orecchiette or Tinykada brown rice pasta or pasta of choice (I use 14 oz)
  • 4 chicken & apple sausage links, sliced medium (or any other sausage that you like, just make sure you recognize all the ingredients on the label)
  • 5 cloves garlic, sliced thin
  • 1/2 cup pesto (I never dirty a measuring cup, just spoon in however much you prefer)
  • 1/4 cup freshly grated parmesan cheese, plus extra for serving


  1. Preheat the oven to 400º.
  2. Slice brussels sprouts, and add them to a bowl with 2 T EVOO and the salt and pepper.  Mix gently and spread them out on a baking sheet lined with aluminum foil.
  3. Bake for about 30 minutes, or until sprouts are tender and crispys are crispy.
  4. Cook your pasta according to package directions while slicing your garlic and sausage links.
  5. When pasta is cooked, add it to a large bowl with the pesto, parmesan, and the finished brussels sprouts.
  6. In a large skillet, heat 1 T of olive oil over medium-high heat and cook your sausage links until they are browned.  During the last minute of cooking, add in the garlic.
  7. Add your garlic and sausage to the bowl with the rest of the ingredients, stir together, and then serve!

Adapted from Gimme Some Oven

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