Zovs Orzo Salad Recipes

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

Steps:

• Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
• Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
• Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

Steps:

• Bring large pot of water to boil with 1 t salt. Add asparagus and cook for 30 seconds. Transfer asparagus to an ice water bath (reserving the boiling salted water.) Cook orzo in the same water for about 8 min. Drain the orzo but do not rinse it. Put in large bowl and toss the orzo with 2 T of oil and cool to room temp. Heat remaining 2 T of oil in large skillet. Add mushrooms and saute for 2 min. Reduce heat to medium and add shallots and garlic. Saute until the liquid from the mush. evaporates and the mix is golden brown, about 5 min. Add the mix to the orzo. Add asparagus, sun-dried tomatoes, bell pepper, onions, cheese, mint, olives and basil to the orzo. Toss with vinaigrette. Sprinkle pine nuts over the salad. Garnish with teardrop tomatoes.