Orzo Vegetable Bake

I have been blessed with a mother that has never met a vegetable she doesn't like. In fact, she can't have too many at a meal. Well, this recipe, from Relish, has plenty for her tastes and is even hearty enough to be served as a main dish. I used a carrot instead of a zucchini for a splash of flavor and texture, and opted for herbs de Provence instead of Italian seasoning (a la Giada).

Orzo Vegetable Bake

1 pound asparagus, trimmed
2 to 3 bell peppers, sliced
6 green onions
1 cup grape tomatoes, halved
1 large carrot
4 tablespoons extra virgin olive oil, divided
1 garlic clove, crushed (or more to taste)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
3/4 cup crumbled feta cheese

Preheat oven to 350 degrees.

Cut asparagus and green onions into 1 to 1 1/2-inch long segments. Using a vegetable peeler, create ribbons with the carrot. Place vegetables in a 13 by 9 baking dish. Add 2 tablespoons olive oil, garlic, herbs de Provence, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered, until liquid is absorbed.

Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature.

Toffee Blondies

Speaking of sisters, I thought it would be fun to bake a new kind of blondie for one of mine. Well, this one from The Neelys was almost too rich for her tastes. She managed to make them last for more than a couple of days... a new record (just teasing, Liddy).

Toffee Blondies

1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy Jif honey peanut butter
1 cup chopped chocolate covered toffee

Preheat the oven to 350 degrees.

Line a 13 by 9 glass pan with parchment paper, leaving a 2-inch overhang; spray with nonstick baking spray.

Whisk flour and salt together in a small bowl and set aside.

In a large bowl, using a mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla extract and peanut butter; continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.

Pour batter into prepared pan. Bake in the center rack of the oven for approximately 40 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.

Yogurt Zucchini Bread

My sister, Sue, has been more than generous with the zucchini this summer and I wanted to take a new approach to this abundant summer vegetable. This recipe, from the September 2009 issue of Food and Wine, produces a bread so moist, you'll want to make plain Greek yogurt your new go-to ingredient. I used a low-fat (instead of non-fat) variety, but you wouldn't guess it.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup low-fat plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chopped walnuts, toasted (optional)

Preheat the oven to 325°. Butter and flour a 9 by 4 1/2-inch loaf pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet, then mix in the grated zucchini (and optional walnuts) until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before serving.