Healthy Sides
ORZO WITH CHERRY TOMATOES
Cook 3 minced garlic cloves and ½ teaspoon each minced rosemary
and kosher salt in 2 tablespoons olive oil in a saucepan over medium
heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add
one 14-ounce can cherry tomatoes and 2 cups chicken broth.
Bring to a boil, then reduce the heat to low. Cover and cook, stirring,
until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.
SWISS CHARD WITH BLACK-EYED PEAS
Chop the stems and leaves of 1 large bunch rainbow chard. Cook
3 smashed garlic cloves in ¼ cup olive oil in a skillet, 1 minute.
Add the chard stems; cook until tender, 5 minutes. Add one
15-ounce can black-eyed peas (drained; ¼ cup liquid reserved).
Cook 5 minutes, then add the reserved liquid. Add the chard
leaves and let wilt, 4 minutes. Season with hot sauce.weeknight
cookingThe NEW
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adventure!Q :
LITTLI, UOWN AND (OM,ANV