Enjoy some delicious recipes!

Program #844

Marie Hegler

Tomato Orzo Pasta Salad

8 ounces orzo pasta
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces fresh mozzarella, diced

1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain.
2. In a large bowl, toss together pasta, tomatoes, basil and mint.
3. In a medium bowl, whisk together lemon juice, extra-virgin olive oil, shallots, garlic, salt and pepper. Add lemmon dressing to pasta mixture and toss to coat evenly. Serve at room temperature or chilled. Before serving, add mozarella and toss to combine.
Yield: 8 servings

Ginger Orange Chicken Bites
1/3 cup orange marmalade
1/4 cup fresh orange juice
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
Cooking spray
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425.
3. Remove chicken from bag and arrange in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425 for 20 minutes, stirring once. Remove from the oven.
4. Preheat broiler.
5. Place chicken on a baking sheet; broil 5 minutes or until browned, stirring twice.
Yield: 8 servings

Healthy Snacks

A veggie tray with healthy dips like low-fat ranch dressing, guacamole, and hummus
Healthy slaw or a side salad
Layered taco dip that has been individually portioned in plastic cups with whole grain chips
Salsa with baked tortilla chips
Fresh fruit, sliced or in salads or kabobs
Low-fat snacks such as popcorn, pretzels, and baked chips
Lean meats and seafood and low-fat cheeses
Whole-grain breads and crackers
Salsas, wraps, salads, or stews made with fiber-filled and high-protien beans

Clemson University Cooperative Extension
Marie Hegler

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!