This week Abby and I had to use our combined cooking knowledge to figure out how to make our recipe. The reason for this was that this "recipe" really didn't give a lot of detail. It pretty much just describe the dish, and we figured out how to create it! So here goes...
INGREDIENTS
orzo
squash (we used yellow and zucchini)
mushrooms
goat cheese
olive oil
salt and pepper to taste
DIRECTIONS
We cooked the orzo while we sauteed the squash and the mushrooms in olive oil. We added the mushrooms once the squash was already almost done. Mix together the orzo, veggies, and goat cheese. The goat cheese will pretty much melt to mix well throughout the salad.
I'm not a big fan of squash, but this was so yummy! You can cover pretty much anything in goat cheese and I'll be a happy camper!
I love it! I have just discovered orzo. I used it for a salad myself this week. I am excited to try your recipe. Here is another for you to try....
ReplyDeleteIngredients:
• 1 pound orzo
• 3 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 1/2 cup pine nuts, toasted
• 1 1/4 cups feta (6 ounces), crumbled
• 1 cup thinly sliced scallion greens
Directions:
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
Cooks' note: Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.