Orzo Salad with Asparagus & Creamy Dill Dressing

When I originally scrawled out my notes for this recipe I was going to use green beans, but once I got to the store and saw the asparagus, it looked too beautiful not to use. The tiny, tender stalks were calling my name. If your asparagus is a bit thicker, you will want to add a minute to its cook time. Knowing I wanted to grill salmon tonight, I decided dill would be my herb of choice here, but you could use any herb you like (i.e. parsley, cilantro, thyme). If after refrigerating the salad it seems a bit dry, add one tsp lemon juice and a half tsp honey. If it’s still dry add a splash of milk or half and half to get things moving. Serve with grilled salmon, a wedge of lemon and sriracha.

What You Need:

½ lb orzo
½ lb asparagus, cut into ½“pieces
3 Tbs fresh dill, minced and divided (to taste)
2 Tbs mayo
1 Tbs plain Greek yogurt , or an additional Tbs of mayo (I used 2%)
1 ½ Tbs lemon juice
1 tsp honey
¼ tsp kosher salt & freshly cracked black pepper (to taste)

What To Do:

Cook orzo in well salted water (or broth) according to the packages instructions. Add the asparagus during the last minute of cooking. Rinse orzo and asparagus thoroughly with cold water to stop the cooking process.

While the pasta cooks, whisk together 1 Tbs of the dill, mayo, yogurt, lemon juice, honey, salt and pepper, then refrigerate.

Combine dressing, pasta, asparagus and remaining dill and mix well. Allow salad to meld in the fridge for as long as possible. It will still be tasty if you eat it right away, but if you have the time, make it a few hours ahead.




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**Edited to Add: makes 4 - heaping 1/2c servings

Nutritional Stats for 1 Serving

Bon Appétit!
Mary

Quinoa Salad for One

Sometimes it’s hard to get motivated to cook for just one, but this quinoa salad is so simple you can chop the veggies while the quinoa cooks (in 15 min or less). The vegetables I chose are the ones I happen to have on hand, but use whatever you have, just cut everything about the same size. If you’re out of limes, simply use a lemon or balsamic vinegar in its place. A fun addition here would be some flavored oil to complement the citrus juice or vinegar. This salad is loaded with fiber, protein, vitamins and minerals… making it a great one dish meal.

What You Need:

1 serving quinoa (1/4 cup dry), cooked
¼ cup baby carrots, sliced
¼ cup green onion, sliced
¼ cup yellow pepper, diced
¼ cup cherry tomatoes, halved
½ cup raw baby spinach, chopped
1 tsp honey
Juice of ½ a lime
1/8 tsp kosher salt
1/8 freshly cracked black pepper



What To Do:

Combine all ingredients and enjoy.



Serves 1


Bon Appétit!
Mary

Cilantro Lime Shrimp

This bold marinade can be whipped up in less than 5 minutes, making this dish ideal for those nights when you are looking for something quick and flavorful for dinner. Even if you don’t have the time to marinate the shrimp for an hour or more, I think giving them 20 minutes in the fridge would work out well. Just enough time to impart the essence of the marinade on the shrimp. If you don’t have a food processor, just finely mince the cilantro and combine in a bowl with a wisk. Serve with grilled vegetables and steamed jasmine rice.

What You Need:

1 lb large shrimp, tails removed
1/3 cup cilantro
6 cloves garlic, finely minced
1 tsp lime zest
Juice of 1 lime
2 tsp honey or agave
Hot sauce to taste (we like it HOT!)
¼ tsp freshly cracked black pepper
2 Tbs extra virgin olive oil
4 skewers, soaked for 30 minutes in water



What To Do:

Combine oil, garlic, zest, juice, honey, hot sauce, pepper and cilantro in a small food processor and whirl away until smooth.

Next, combine marinade and shrimp in a large Ziploc bag and marinate in the refrigerator for 1-6 hours.

Impale shrimp on soaked skewers.

Grill on an outdoor grill for about 4 - 5 minutes.

Serve shrimp with lime wedges and hot sauce, garnished with freshly minced cilantro.

Serves 2-3

Bon Appétit!
Mary