Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!
Ingredients:
1 cup orzo pasta, cooked according to package directions
1 cup canned Corona beans, drained and rinsed
½ cup canned artichoke hearts, drained and coarsely chopped
¼ cup each orange and red bell pepper, seeded and diced
2 cups arugula greens
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
3.tablespoons chives, snipped
¼ cup golden raisins
¼ cup currants, plumped in hot water and drained
Dressing:
¼ cup plus 3 tablespoons vegetable oil
¼ cup white wine vinegar
2 teaspoons finely minced garlic
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk together the oil, vinegar and garlic, seasoning to taste with salt and pepper. Toss the cooked orzo and beans with the dressing. Let cool.
2. Add the remaining salad ingredients, tossing lightly to distribute evenly. Refrigerate until ready to serve. (This can be prepped up to a day in advance, though wait to add the arugula until just before serving.)
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Variations: Try topping this baked dish with Kalamata onions, fresh herbs and sun-dried tomatoes, or with a helping of your favorite roasted vegetables.
Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus focaccia bread, our housemade Cara Cara orange vinaigrette and everything you need for a hearty baked orzo main, plus Rainier cherries, raspberries, fennel and crisp gardens greens. Also included: Ingredients for a luscious apricot cake topped with apricot-almond crumble to finish off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Baked Orzo
This hearty baked orzo recipe is both satisfying and summery when topped with fresh heirloom tomatoes!
Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Grilled Fennel with Radicchio
Also tossed with this week’s vinaigrette, this salad features a wonderfully-smoky flavor from the grill.
Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to impress.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
F&L Apricot Cake with Apricot-Almond Crumble Topping
Moist and incredibly flavorful, this cake comes together in just minutes!
Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Ingredients:
1 pound orzo pasta
1½ cups crumbled feta cheese
2 cups baby spinach
1 large garlic clove, minced
5 tablespoons olive oil
2 teaspoons freshly-chopped thyme
Zest of 1 lemon
¾ cup Panko-style breadcrumbs
Sea salt and fresh ground pepper
Method:
1. Position a rack in the center of the oven and preheat oven to 425°F. Bring a large pot of well-salted water to a boil. Lightly coat a 2-quart baking dish with oil.
2. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Stir in the spinach and cook, tossing, until it starts to wilt, about 1 minute. Season with salt and pepper and remove from the heat.
3. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain well and toss with the spinach mixture, feta, 2 more tablespoons of olive oil, half the thyme, and lemon zest. Transfer to the prepared baking dish. In a small bowl, toss the breadcrumbs with the remaining tablespoon of oil, the remaining thyme, and a pinch of salt. Sprinkle on top of the pasta.
4. Bake the pasta until the breadcrumbs brown and the pasta heats through, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes before serving.
