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Whole Wheat Kale and Olive Stromboli

A variation of pizza, stromboli is yeast dough rolled up around a yummy filling and baked until golden. This whole wheat kale and olive stromboli is filled with kale, arugula, and goat cheese.

Whole Wheat Kale and Olive Stromboli

Stromboli sounds like the name of that machine that grooms ice rinks, right? Zamboni—stromboli, close, in a fun roll-off-the-tongue word way. Stromboli, though, you can actually bite. Here’s a healthy whole wheat stromboli, filled with hearty greens, tangy goat cheese, and salty black olives.

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Lacquered Tofu with Black Rice and Greens

Lacquered tofu with black rice and greens is an amazing food trio. Golden sautéed tofu gets a tamari and maple syrup varnish. Served the caramelly sweet tofu over exotic nutty black rice and slightly bitter sautéed greens for a delicous plant-based meal!

Lacquered Tofu with Black Rice and greens on white plate with fork Continue Reading…

Orzo with Spinach, Blue Cheese and Pumpkin Seeds

This super easy and quick-to-make Orzo with Spinach, Blue Cheese and Pumpkin Seeds was inspired by a shopping trip to the big city! We ate it for dinner with nothing more than a crisp green salad. 

Orzo with Spinach, Blue Cheese and Pumpkin Seeds | Letty's Kitchen

Last Saturday I did the big shop in Salt Lake. It was opening day at the Downtown Farmer’s Market–yippee–proof that summer is officially here! We stopped at Trader Joes’s–my first shop there since they opened last fall. And Costco for more supplies. Just around the corner from Costco is a small grocer selling hard-to-find organic food, Cali’s Natural Foods. So we where we picked up a few treasures there. Oh, and we made a quick stop at a random yard sale, a bonus since we’d passed by about 20 Park City ones on our way downtown.

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Tri-Color Orzo with Tomatoes, Dill and Feta Cheese

Dill and Tomatoes inspire Tri-Color Orzo with Tomatoes, Dill and Feta Cheese

My office file cabinet’s lower drawer is all about cooking. It’s literally bulging with file folders, from Appetizers to Yule Logs, that reflect my dual interests of vegetarian and desserts. I am always tearing and tucking away possible ideas, articles and recipes that I think someday I might want. Admittedly it is clutter, but at least the clutter is labeled in a cabinet, right?

Nowadays one can simply Google an ingredient and glean a recipe, but it’s not the same as the tactile feeling of paging through a cookbook or sifting through a folder of saved recipes. The torn-out page is from a regular column titled Gourmet Every Day Quick Kitchen. That piece of paper inspired this recipe for tri-color orzo with tomatoes, dill and feta cheese.

Nowadays we have Pinterest–which is slowly making my file cabinet obsolete. I post 10 to 15 vegetarian, vegan, gluten-free and all around healthful recipes a week on Pinterest. Check out my Boards.

I saved the article because dill shows up in our Ranui Gardens box a few times a year and I wanted to be ready for just this occasion.

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Tri-Color Orzo with Tomatoes, Dill and Feta Cheese

Prep Time5 mins
Cook Time10 mins
Total Time15 mins


  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped dill
  • 1 teaspoon grated lemon zest
  • ½ teaspoon Real Salt
  • ½ teaspoon freshly ground pepper
  • 2 cups diced tomatoes
  • 1 cup tri-color orzo pasta
  • 1 ½ cups (6 ounces) crumbled feta cheese


  • In a serving bowl, toss together the oil, dill, zest, salt and pepper and tomatoes. Let stand at least 10 minutes, or while you cook the orzo.
  • Bring a pot of well-salted (1 ½ tablespoon: 4 quarts) water to a boil. Stir in the orzo and cook just until it is tender to the tongue. Drain the orzo and into with the tomato dill mixture. Add the feta and toss again.
  • Serve immediately.

Carrot Macaroons

We found fresh garden carrots in our CSA farm share box this week. And I found a recipe for “out-of-the-box” not-your-regular cookies—these yummy soft and gently spiced carrot macaroons. What a way to eat your vegetables!

Carrot Macaroons

These cookies are delicious and different, but not that easy to make. Yeah—you read that right. You cook the batter in a double boiler before you even bake them. But don’t let that stop you—I think they are worth the effort. Crunchy ground almonds, unsweetened coconut, pumpkin pie spices and a pinch of cayenne, plus grated carrots–you can only win with those ingredients! Continue Reading…