COLORFUL ORZO SALAD
This recipe, as well as few hours of fickle sunshine, inspired the orzo salad.
Ingredients:
1 cup dry orzo pasta
Juice from one lemon
Half a carrot, peeled and cut into matchsticks
Half a cucumber, sliced into half moons
10-ish cherry tomatoes, cut in half
1/4 onion, sliced
Handful of dill, minced
A few sprigs of parsley, minced
Two to three tablespoons olive oil
Salt and Pepper to Taste
Method:
Boil some water. I don't know how much, but enough to cover you pasta without the pot boiling over. Add pasta and cook until soft, about eight minutes. While the pasta is boiling you can prep your veggies. Toss the pasta together with the other ingredients. Chill for a while (an hour?) to let the flavors meld, or eat it right away!
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| Before baking. |
BAKED RADICCHIO
I picked up some radicchio the other day, wanting to try something new in a salad. It tasted... well, bitter... like the old woman I'm destined to become. In Italy, radicchio is often grilled, but as I don't have a grill (it's on the shopping list), I improvised and tried baking it. The flavor definitely mellows once heated (I would describe it as a cross between spicy mustard greens and turnips), but this dish is still reserved for adult taste buds.
Half a head of Raddichio, cut into wedges
2 tablespoons olive oil (or enough to coat)
Salt and pepper to taste
Method:
