Spicy Greek Grilled Vegetable & Orzo Salad

You’ll want to make sure you keep your orzo warm by not rinsing it after it cooks. Instead, I like to toss it with a half teaspoon of olive oil after draining it. When it’s warm, the pasta can better absorb the flavors of the vinaigrette. Now the trick with the olives, peppers and onions is to make sure that everything is the same size. The best way to do this is to quarter your olives first so you know what size you’re going to want your pepper and onion to be. Make this salad as spicy as you like by just dialing up the red pepper flakes. We like really spicy food, so I used a rounded teaspoon here. I recommend starting out with a half of a teaspoon and going from there, making it to suit your taste. Serve at room temperature for best results. If you didn’t feel like heating up your grill, you could sauté the onion and pepper in a teaspoon of oil over medium high heat for about eight minutes or until well browned.

What You Need:

½ lb orzo
1 red bell pepper, quarter – remove seeds & membrane
1 medium red onion, sliced horizontally in ½“pieces – leave skin on, it burns off on the grill
½ cup pitted kalamata olives, quartered
2 tsp fresh oregano, minced & divided
2 Tbs lemon juice
3 Tbs olive oil, plus ½ tsp
½ - 1 tsp red pepper flakes (to taste – I use 1+)
¼ tsp kosher salt & freshly cracked pepper

What To Do:

Cook orzo according to the packages instructions in well salted water to al dente. Once the pasta is done, drain and toss with ½ tsp olive oil to prevent sticking. Set aside.

While the pasta cooks, whisk together lemon juice, 3 Tbs olive oil, 1 tsp oregano, red pepper flakes, salt and pepper in a large bowl. Toss the warm pasta into the dressing, mix well and set aside.

Heat an outdoor grill to 400*. Over a medium high heat, grill onions and peppers until deeply browned on both sides. The time will vary depending on the thickness of your vegetables. Mine took about 15 minutes.

Cut grilled pepper and onion into ¼ “pieces. They should be about the same size as the quartered olives. Add vegetables, olives and remaining oregano to the pasta and vinaigrette – stir to combine. Serve at room temperature with additional red pepper flakes to pass at the table.

Serves 6

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**Edited to add: Here are the nutritional stats for 1 of 6 generous servings.**

Bon Appetit!
Mary

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

Soba Noodle Pasta Toss with Edamame and Tomato

Don’t hate me, but it was about 76* and sunny today and I had to break out this oldie but goodie that I didn’t get to post about during the summer because all I am craving tonight is chilled salad. The day I created this recipe was an absolute scorcher! The hottest day of the year thus far… Coming in at an almost record high of 108* today. Cooking something hot was the last thing on my mind and I wanted something heartier than a salad. I dug around in the back of my pantry among the ‘I’m open, use me’ pastas and found some buck wheat soba noodles. I instantly knew that I was going to want this salad to have Asian flavors and some serious heat. What can I say…? I am a glutton for punishment. Although I used soba noodles here, whole wheat pasta (or whatever pasta or grain you like) would work well here. Same goes for the tomato. If you have plum, beefsteak, cherry, roma tomatoes, use those. This chilled vegan salad is packed with heaps of protein, antioxidants and fiber all while not heating up your already hot kitchen. What’s your go to meal when you don’t feel like something hot for dinner ?

What You Need:

3 servings – 6 oz soba noodles, cooked in vegetable broth according to package and drained
1 ½ cups cooked and shelled edamame
1 cup cooked red kidney beans, rinsed and drained (any bean would work here)
1 cup on the vine tomato (2 small), chopped
1/3 cup red onion (1/3 med onion), thinly sliced
¼ cup cilantro, chopped



Wisk Together for the dressing:
1 Tbs sesame oil
1 tsp soy sauce
1 tsp honey (or to taste)
Juice and zest of ½ lime
1 tsp sriracha hot sauce (or to taste)
¼ - ½ tsp freshly cracked black pepper (to taste)

What To Do:

Combine all ingredients in a large bowl and toss. Serve at room temperature or chilled.



Serves 3 as an entrée or 6 – 1 cup servings



Bon Appétit!
Mary