Fragrant Orzo With Roasted Tomato And Olives Recipes

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

Steps:

• Preheat the oven to 350 degrees.
• Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
• FRIED GREEN TOMATOES
• Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
• TIP:
• ROASTING TOMATOES
• Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.

Steps:

• For the salad: Bring a large pot of lightly salted water to a boil. Add the orzo and cook at a lazy boil until just tender, about 9 minutes. Transfer to a colander and drain well, then transfer to a large serving bowl. Add the tomatoes, cucumber, radishes, olives, cheese, basil, mint and parsley to the orzo.
• For the vinaigrette: Whisk together the shallot, mustard and lemon juice in a small bowl. Add the oil in a steady stream, whisking constantly. Season with salt and pepper.
• Pour the vinaigrette over the orzo salad and toss well to distribute the ingredients evenly. Serve warm or at room temperature. Or make ahead and chill. Garnish with the pepitas before serving.
• Cook's Note: To toast pepitas, lightly coat the seeds with olive oil. Season with kosher salt, then spread in a single layer on a baking sheet. Roast at 400 degrees F, stirring occasionally, until golden and fragrant, 5 to 8 minutes. You'll know they're almost done when you hear them start to pop.

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Steps:

• Preheat oven to 375 degrees. Toss tomatoes and diced zucchini in a bowl with 3 T. olive oil , salt and pepper. Turn out the veggies onto a baking sheet and place in the oven to roast while you prepare the other ingredients. Toast the Orzo in a dry skillet over medium heat until lightly colored and fragrant. Remove from the skillet, and put on a pot of water to boil. When the water has reached a boil, salt generously, and add toasted orzo, stirring to avoid clumps. While the pasta is cooking, chop the olives, and place in the bowl used for the tomatoes and zucchini. Add the lemon zest and green onion. Check the pasta for doneness, and drain when pasta is al dente. Drain the pasta and add to the bowl with the olives, lemon, and green onion. Remove the roasted tomatoes and zucchini from oven when they become fragrant and shrink a little, and add to orzo mixture. Toss to coat the orzo and mix the ingredients thoroughly. Heat the skillet used for the toasted orzo over medium high heat and add 2 T. olive oil. Season the shrimp with salt and pepper, and add to skillet, cooking in two batches if necessary. Add Shrimp to Orzo, as well as the chopped herbs, and toss again. Divide the Orzo between two plates, and sprinkle with cheese. Serve immediately.