Watership Down Kitchen

  Want a meal with no slicing and little to no prep but is full of color and flavor? Say hello to this paprika, shrimp, peas and orzo dish and say goodbye to midweek meal blues. Ingredients: garlic, minced 1/2 pound shrimp, deveined and peeled 2 teaspoons smoked paprika 1 cup orzo 2 1/4 cups seafood broth 5 ounces peas olive oil, apple cider vinegar butter, salt, pepper Method : Pat shrimp dry and toss with smoked paprika and oil and season with salt and pepper. Cook in a medium skillet over medium high heat until browned and just cooked. Remove to a plate. To same skillet over medium heat, add 1 tablespoon butter, garlic, and 1 cup orzo; cook, stirring, until orzo is toasted.  Add 2 1/4 cups seafood broth and 1⁄2 teaspoon salt; bring to a boil. Reduce heat to medium and cover; simmer until orzo is al dente and water is absorbed. To skillet with orzo, stir in peas and shrimp. Continue to cook until warmed through. Stir in 2 tablespoons butter and 1 teaspoon vinegar .

 It's fall. Fall is time for cozy sweaters, scarves, apple crisp, pumpkin spiced everything, and soups! This is a yummy, quick veggie minestrone. Great for a weeknight when you have no time or a weekend after a chilly visit to the pumpkin patch or apple orchard.  Ingredients: 1 carrot, sliced 2 celery stalks, sliced 1 onion, diced garlic, minced 14.5 ounce can whole peeled tomatoes, broken apart 15 ounce can kidney beans 1⁄2 cup elbow macaroni  2 ounces basil pesto olive oil, salt, pepper Method : Heat 1 tablespoon oil in a medium pot over medium-high heat. Add sliced carrots, onion, celery, and a pinch each of salt and pepper . Cook, stirring occasionally, until veggies are softened and lightly browned. To same pot, add chopped garlic and cook while stirring, until fragrant. Add beans and their liquid, chopped tomatoes, 3 cups water, and 1 teaspoon salt . Bring to a boil, then reduce heat to medium-low; cover and simmer until veggies are tender.  Bring soup to a boi...