It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I've been waiting for the heirloom cherry and grape tomatoes to pop up to make this recipe, as they bring such a fun pop of colour to the dish.
You can find calamari (aka squid) at your local seafood shop, or fish market, and compared to a lot of other fish or shellfish, it's an inexpensive seafood!
Make Your Meal Even Healthier Tip:
If you want to make this vegan, try oyster mushrooms instead of the calamari. Seriously, that's all you have to swap as the rest of it is dairy-free etc.
Make a big batch so you can have it on the side or as a starter for a meal with friends, and then as a pasta salad for lunch after Barre class!
Click through for recipe!...
Make 2 Large Servings
INGREDIENTS:
- 1/2 cup orzo
- 1 vegan sausage (I used Field House Italian)
- 200g of squid/calamari (see instructions on how to clean below)
- 1 cup of heirloom grape or cherry tomatoes, sliced in half
- 1 tbsp parsley, chopped
- 1 tbsp mint, chopped
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- juice from half a lemon
INSTRUCTIONS:
Clean the squid - following these instructions if it's whole, and if it's already cleaned, make sure to remove the beak from the tentacles, and the cartilage from the body, and don't slice into rounds!
Put the olive oil, garlic, and lemon juice in a bowl big enough to hold it, and the squid, and mix together. Then add the squid, coating it, and cover, letting sit for about an hour in the fridge.
Heat a grill (I used my bbq) to medium high, and grill the sausage until cooked/heated through. Remove and slice into thin medallions.
In the meantime, boil water, and cook the orzo until done (make sure it watch it so it doesn't get too soft!).
Once finished drain and then run under cold water and set aside.
Add the squid next, letting the marinade drain into the bow before placing on the grill (if the tentacles are too small, you can do them in a pan, it's just nice to get the char). cook until no longer opaque, and the squid has nice grill marks. Don't over cook or it will get too chewy.
Once done, slice any of the large pieces up and then toss together the orzo, sausage, tomatoes, parsley, and mint, and then add the leftover marinade. Toss to coat everything.
If you need a bit more dressing, add either some more lemon juice, or a bit more olive oil.
Serve in bowls and add a bit of pepper if you'd like. You can also garnish with a lemon wedge.
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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