Orzo Salad with Artichokes, Sun Dried Tomatoes and Orange Scented Balsamic Dressing

When the weather starts warming up, the last place I want to be at the end of the day is a hot kitchen. I prepared this salad while the cool morning air was still lingering to accompany my grilled salmon and asparagus for dinner last night. By cooking the pasta in chicken broth, you really boost the flavor of the pasta. If you happen to be out of broth, use well salted water instead. Also, if you don’t want to turn on the oven, you could blanch the broccoli for two minutes in boiling water and then shock in an ice water bath to stop the cooking process. The ice water bath helps the broccoli retain its bright green color.  This salad can be made a day ahead. The longer the salad sits, the better it tastes. I highly recommend refrigerating it over night.

What You Need:

12 oz orzo, cooked as directed in chicken broth

14 oz can artichokes, quartered

½ - 8.5 oz jar julienned sun dried tomatoes
½ cup toasted pine nuts
12 oz roasted broccoli, recipe follows
4 green onions, thinly sliced
1 recipe orange scented balsamic, recipe follows

What To Do:

Combine all ingredients in a large bowl and mix well.  You could serve the salad immediately, but the longer it sits in the fridge, the better it tastes.  I recommend refrigerating the salad for at least two hours, but preferably over night.

Serves a Crowd!

Bon Appetit!
Mary



Roasted Broccoli

What You Need:

12 oz broccoli pieces

½ Tbs extra virgin olive oil
Salt and pepper to taste

What To Do:

Roast in a 400* oven for 12-16 minutes, or until broccoli is golden brown at the edges. Set aside.






Orange Scented Balsamic

What You Need:

1/8 cup balsamic vinegar

¼ cup extra virgin olive oil

2-3 small cloves garlic, minced
2 tsp honey
2 tsp Dijon mustard
1 tsp orange zest
Salt and pepper to taste

What To Do:

Combine all ingredients in a small food processor and pulse until dressing becomes slightly thickened. Set aside.

Caprese On A Stick

I first saw this light and tasty appetizer at a friends Christmas party a few years ago, so I can't take credit for the idea.  Who doesn't like food on a stick? ;)  I added my home made balsamic dressing as a dip and made it my own.  Great for any event, this dish can be made a day ahead and kept in the fridge.  This one's a real crowd pleaser, so don't expect any left overs!

What You Need:
2 packages fresh mozzarella packed in water
      **look for the cherry tomato sized variety**
1 large bunch basil, leaves washed and dried
1 package cherry tomatoes, washed and dried
1 recipe balsamic dressing, recipe follows
About 30 toothpicks

What To Do:
Remove cheese from water and dry completely.  On each toothpick, place a small peice of basil between a tomato and a peice of fresh mozzarella.  Repeat the process until you use up all the cheese.  Arrange on a platter and serve with balsamic dressing.

Bon Appetit!
Mary



Balsamic Dressing

What You Need:

1/4 cup extra virgin olive oil

1/8 cup balsamic vinegar

Zest of 1 lemon

3 rounded tsp dijon mustard (eyeball it)
3 rounded tsp honey (eyeball it)
Salt & black pepper to taste


What To Do:

Combine all ingredients in a small food processor and whirl away until it becomes a thick glossy mixture.  If you don't have a processor, combine all ingredients in a bowl except oil with a wisk.  Once combined, slowly wisk in oil until thick and glossy.