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June 14, 2006
Orzo Salad with Spring Veggies
Orzo Salad with Spring Veggies
Ingredients: Baby Turnips (root and leaves) Baby Carrots, 2 Small salad onions, Arugula, Baby Spinach, Orzo, Crumbly Cheese such as Mozzarella or Feta, Olive oil, Vinegar, salt, pepper, herb such as Sage or Thyme or Oregano.
(The amount of veggies is very flexible, depending on if you prefer your salad to be mostly veggies or mostly pasta) I found 2 bunches of Carrots and Turnips to be a nice ratio for 1 package of Orzo) The oil and vinegar dressing is also a personal matter of taste.
-Prepare orzo according to package instructions. When finished, rinse with cold water to separate and prevent gummy gobs.
-Grease a sheet pan with olive oil. Preheat oven to 375.
-Cut baby turnips in half. Save Turnip Greens
-Cut baby carrots into ¾ inch pieces.
-Cut onion into slices. (Not separating individual rings)
-Place all veggies on oiled sheet pan, sprinkle with salt and pepper and roast for about half an hour. Stir and re-distribute after 15 minutes.
-Clean Turnip greens, Arugula, and Baby Spinach if desired.
-Crumble about 6-8 oz. of your favorite soft cheese into bite-sized pieces. I like Mozzarella or Feta.
-When veggies are roasted and tender, scrape them into a large mixing bowl, add the greens and stir to wilt.
-Make a dressing directly in with the veggies by adding 2 Tbsp. oil, 3 Tbsp. Apple cider or Rice vinegar, 2 tsp. salt, 1 tsp. pepper, 1 Tbsp chopped herb of choice. Sage or Thyme would be nice. Add Orzo and cheese to bowl and mix well.
Posted by CSA at June 14, 2006 09:26 AM
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