Orzo Salad with Asparagus and Tomatoes

Tags

artichokes, asparagus, feta, orzo, salad, side dish, tomato

This snowy, coldness is getting on my nerves. I don’t want to be stuck inside any more. I am craving some “trail therapy” and the smell of the woods. Fresh produce and the bright flavors of spring. Until then, I will just do my best to create the illusion of such things. This salad reminds me of summer picnics and my gardening. How many more days until spring??

Orzo Salad with Asparagus and Tomatoes

• 12 oz. orzo
• 1 bunch fresh asparagus with woody ends removed
• 1 pint grape or cherry tomatoes, halved
• Marinated artichoke hearts, halved
• 2 Tbs. fresh parsley, minced
• Kosher salt
• Fresh ground pepper
• Feta
• Vinaigrette of preference (bottled or homemade)

Bring a pot of water with salt added to a boil. Cook the orzo per package directions. Drain and set aside to cool.

Preheat oven to 350 degrees. On a cookie sheet, add the asparagus. Season with olive oil, salt and pepper. Roast until just turning bright green. Remove from the oven and cut into 1 inch pieces.

In a bowl, combine the orzo, asparagus, tomato halves, feta, parsley, and vinaigrette. Toss until evenly mixed. Taste and adjust seasonings as needed. Can serve room temperature or cold. Serves 6.

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Everything in My Fridge Casserole

Tags

artichokes, broccoli, casserole, cheese, food, main dish, pork, wild rice

I had a fridge full of food but none of it was in any semblance of an actual meal. So I created a dish inspired by this recipe from Smitten Kitchen.

Wild Rice, Pork, and Broccoli Cheese Casserole

• 3 tbsp butter
• 1/2 large onion, diced
• 2/3 cup wild rice blend
• 1 garlic clove, minced or pressed
• 1/2 lb ground pork
• 1/2 lb fresh broccoli, cut into small florettes
• 1 can artichoke hearts, halved (I used leftover artichokes)
• 1/2 tsp ground mustard powder
• Pinch of cayenne pepper
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 2/3 cup low-sodium vegetable or chicken broth
• 8 oz cheddar cheese, coarsely grated
• Salt and freshly ground black pepper

In a medium sauce pan, melt 1 tbsp of butter. Add the onion and saute until translucent. Add the rice and continue to cook for another minute. Add 1 1/3 water and a generous amount of salt. Cover with a lid and bring to a simmer. Cook until soft. When done, set aside.

Preheat oven to 400 degrees.

In a cast iron skillet, add the broccoli and the pork. Fry together until the pork is done. Cover intermittently to help the broccoli steam a bit. When done, combine the broccoli/pork mix with the rice and the artichoke hearts.

In the rice pot, melt 2 tbsp of butter over medium heat. Add the mustard powder, cayenne, and garlic. Let cook for a minute then whisk in the flour. Allow to cook, constantly whisking, for another minute or so. Slowly add the milk, continuing to whisk. Then add the broth. Bring to a summer and allow to thicken slightly. Whisk in 1/3 of the grated cheese. Season with desired amount of salt and pepper.

Pour the sauce over the rice/pork mixture. Sprinkle on the remaining cheese over the top. Bake casserole for 10 to 15 minutes, until bubbly and the cheese is slightly browning. Serves 4.