Lemon Orzo Salad

Just a quickie post to recommend a dish I made last night. Thank you Pinterest!

 

Lemon Orzo Salad with Asparagus and Tomatoes

I would say it was quite delicious, however could have used a bit more of a kick. Even just a teaspoon more pepper probably would have zested it up enough!

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(picture from original site where recipe can be found: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/ )

 

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

*Note:  If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

The Sicilian Kitchen | Burrito Night

Some of you may recall that a few weeks back I made lasagna and decided that it was time for a new category of blog posts: recipes.  Well since then, I haven’t posted a new recipe (shame on me!) in “The Sicilian Kitchen” category, so I decided that tonight would be the night!

To all my fellow college students out there (or for those of you who are simply in need of a quick and simple dinner), you will appreciate how easy this recipe is, I promise.  Honestly, what is easier than making a burrito?

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The Sicilian Kitchen | Coming Soon…

I promised big things to come here on meganeilers.wordpress, and let me tell you the wait is almost over. To my repertoire of categories (like Obsession of the Week and Fun Finds) I will be adding posts about one of my passions in life: cooking!

For those of you who took the time to check out my “about me” page you know that I am of Sicilian heritage.  Obviously, this means I am a fantastic cook, simply based on my DNA, right?! Not exactly…

The first 18 years of my life I spent a lot of time hovering around both my mom and dad (who are great chefs) while they were in the kitchen. Thankfully some of their good mojo rubbed off on me, and I proudly admit to being a decent cook–especially when one considers it is based on a college budget (filet mignons aren’t exactly in my grocery cart when I leave the store).

Anywhoo, this new category will be called The Sicilian Kitchen.  I will be posting recipes, pictures, and simple how-to instructions to help aid any of you readers who either need help learning some basic cooking skills or just need a fresh idea for dinner.  In honor of this new add-on, I will be starting with my mom’s lasagna–it seemed appropriate to start with something traditionally Italian.  A friend of mine asked me to teach her how to make it and I decided this would be the perfect start to The Sicilian Kitchen!

So come on back Monday to see how my Italian feast went Sunday night…I would post it on Sunday night, but the premier of Amazing Race will be on, so you know I won’t be blogging (I’m literally squealing with excitement)!

Buon Appetito!!

caprese sandwich....my favorite version of grilled cheese (mozzarella, basil, tomato)

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