Wild Rice with Asparagus Marinara

Everything in this was great except it was my first time poaching eggs and they were a little overcooked, and the rice turned out terrible. I didn't know what type of wild rice to get but apparently whichever brand I got did not work (second time I made that rice I added a little chicken stock to it and it tasted a little better). Overall a light meal that could be dressed up to look fancy!

Wild Rice with Asparagus Marinara
Recipe from Foxes Love Lemons

1 cup wild rice blend
2 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
1/4 cup minced onion
2 tablespoons tomato paste
1 large tomato, diced
1/2 cup vegetable broth, tomato juice or water
2 tablespoons chopped fresh basil
1 bunch fresh asparagus, ends trimmed
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons apple cider vinegar
4 large eggs

Prepare rice according to package instructions.

Meanwhile, heat 1 tablespoon oil in medium saucepan over medium heat. Add garlic and onion; cook 4 minutes or until tender, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Add tomato and broth; simmer 6 to 8 minutes or until most liquid is evaporated. Remove from heat; stir in basil.

While sauce simmers, preheat oven to 400º. Toss asparagus with remaining 1 tablespoon oil, salt and pepper. Place on rimmed baking pan. Roast 8 minutes or until just tender.

Fill large, high-sided skillet with water. Heat to a slow boil (about 190º). Add vinegar to water. One at a time, crack eggs into small ramekin and use ramekin to slowly slide eggs into water. Cook 4 minutes or until whites are set and yolks are still soft. Using a slotted spoon, transfer eggs to paper towel-lined plate.

To serve, divide asparagus between 4 salad plates. Divide rice over asparagus. Top rice with tomato sauce, and place eggs on top. Serve immediately.

Caprese Pasta Salad

I'm not sure where my mom got this recipe so if you know (or mom, if you made this by yourself), let me know! I feel like my version of this recipe did not do it justice. Whenever my mom made this I LOVED it. It is SO good. The ingredients are important though: it's best with a LOT of cherry tomatoes and a LOT of mozzarella! Yum! Will definitely be making this again (with more of the aforementioned necessities)!

Caprese Pasta Salad

1 lbs penne or oriechette pasta

1/4 cups olive oil

4 garlic cloves, thinly sliced

1pints cherry tomatoes, halved

1tsp dried oregano

1/4 tsp crushed red pepper, optional

1/4 cups kalamata olives, sliced, optional

1/4 - 1/2 cup chopped fresh basil

1/4 cup grated fresh Parmesan for serving, more as needed

1 container bocconcini (mozzarella balls), or cut up chunks of mozzarella

In a large pot of boiling salted water, cook penne according to package directions. Drain.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper. Reduce heat to low, and cook, stirring until tomato juices run, about 3 min.

Add the penne, olives if using, basil, and then remove to large serving dish and toss with mozzarella balls and Parmesan. Add salt and pepper to taste.