Category Archives: asparagus

Orzo with Veggies and Feta

Orzo with Feta

Orzo with Feta

I’ve been thinking about making something with orzo for a while, and saw a good recipe on Tasty Kitchen and thought I’d give it a try.  But you know me, I can’t follow directions when it comes to food, so, as always, I added my own touch on the recipe.

The asparagus I had was already roasted (LOVE! roasted asparagus) so that was one variation from the original recipe.  Another was the tomatoes.  I love tomatoes, and Sendik’s had cute little cherry tomatoes on sale.  These aren’t good enough to eat on their own yet, but are good enough to cook with (the added spiced and other things in the dish help out the paper-like taste of winter tomatoes).

Ingredients:
1/2 cup orzo
1/2 lb spinach
1 cup cherry tomatoes (halved)
1/2 cup roasted asparagus (sliced on the diagonal in bite-sized pieces)
2 cloves garlic (minced)
Feta (as much as you like)
2 TB olive oil
Salt, black pepper, garlic powder, onion powder to taste.

Steps:
1. Cook orzo according to package directions
2. Let the minced garlic infuse the olive oil on relatively low heat, so it doesn’t burn, until you can smell it (or about 5 minutes)
3. Add the spinach and cook down a bit
4. Add the tomatoes, season, and cook together for about 5 minutes
5. Add the roasted asparagus and orzo
6. Add the feta

Garlic infusing oil

Garlic infusing oil

Cooked spinach

Spinach cooked down

Tomatoes

Added the tomatoes

Orzo

Added orzo and asparagus

Added feta

Added feta

Roasted Salad

Roasted Salad

Roasted Salad

I am so thrilled that it’s finally summer, but it seems I can’t give up my oven. Though I do have a grill, it’s an electric one. 😦 My local fire department does not allow grilling on balconies. But I still love summer veggies and have a tendency to buy too much. So, today, I decided to put some of those veggies to good use and make a salad. Since roasting is so easy and brings out the flavor so much, I decided to sacrifice personal comfort in my caricature-worthy tiny kitchen for the benefit of the salad.

Ingredients:
3 bell peppers (I used red, orange, and yellow)
1 bunch of asparagus
1/2 red onion diced
1 tb basil
Salt, pepper, olive oil, balsamic vinegar to taste

Steps:
1. Cut up the peppers in large chunks and clean the asparagus
2. Toss with olive oil, salt, and pepper.
3. Roast to your desired doneness at 425 degrees; I roasted the asparagus for about 5-6 minutes and peppers for about 15-20.
4. When the veggies cool, dress with a little bit of balsamic vinegar.
5. Add the diced onion.
6. Sprinkle with a little bit of basil

Roasted Salad Detail

Roasted Salad Detail

Voila! Ready to serve.