You may have heard of the Neighborhood Hope Project, College Church's recent local mission trip--a very cool event. I took on the ambitious (I didn't realize how ambitious at the time) task of feeding the 60-100 workers dinner each night for the whole week. The vision was to provide delicious and healthy meals using local products and sustainable resources. This is one of the many great recipes I came across and served that week. You will love it, I promise! I'm sure Anna would second that. She helped me that night!! I wish I had a picture for you. It is a beautiful salad!

Orzo with Roasted Vegetables (Barefoot Contessa) Ina Garden Recipe

SERVES 6

1 small eggplant, peeled and ¾ inch diced

1 red bell pepper, 1 inch diced

1 yellow bell pepper, 1 inch diced

1 red onion, peeled and 1 inch diced

2 garlic cloves, minced

1/3 cup olive oil (or less)

1 ½ teaspoons kosher salt

½ teaspoon fresh ground black pepper

½ lb orzo pasta or rice-shaped pasta

For the dressing

1/3 cup fresh lemon juice (2 lemons)

1/3 cup olive oil

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

To assemble

4 scallions, minced (white and green parts)

¼ cup pignolis, toasted (pine nuts)

¾ lb good feta, ½ inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, until browned, turning once with a spatula.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5. Drain and transfer to a large serving bowl.
6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9. Check the seasonings, and serve at room temperature.

Italian Chicken Couscous

This is one of the favorite recipes I acquired when I lived back east-- it is fabulous the first time around, yet makes great leftovers too. I plan to make it this weekend, so I'll add a picture later.

Ingredients:
1 Tbsp olive oil
2 cloves garlic (chopped)
1 can (14.5 oz) stewed tomatos, drained and 1/2 cup liquid reserved
1 lb skinless chicken breast, cut into 1/2" strips
1 medium onion, thinly sliced
1.5 tsp chopped fresh or 1/2 tsp dried oregano
1/8 tsp pepper
1.5 cup chicken broth
1 medium zucchini, sliced
1/2 package (10 oz package) of couscous (3/4 cup)

Instructions:
1. Heat oil in 10" skillet over medium heat. Cook garlic in oil for 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 min, stirring occasionally, until the chicken is no longer pink.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes; remove from heat. Cover and let stand about 5 min. or until couscous is tender and liquid is absorbed.

Depending how you like your zucchini cooked, you can add it with the chicken and onions to make it more tender. Also, I'm not the biggest tomatoe fan, so I usually buy petite diced tomatoes. Enjoy!