Orzo Summer Pasta

OrzoSaladbyMayaOryan

Today feels like summer and all I can think off is a refreshing, healthy summer salad. An Orzo Salad wins the listed options hands down. It is simple, light and packed with lemony flavors (and contains pasta… what’s not to love about it?) 😉

I love Orzo (look for it on the pasta aisle), when tossed with Feta cheese, red onions and cucumbers it makes a beautiful hearty dish that keeps well in the fridge. It can be served as a side meal or it can be The Meal. Pull me a bowl out of the fridge on a hot day like that and I’m in heaven!

This whole scenario activated my drool glands; I rushed into the kitchen and like an artist in the making, I mixed cucumbers, red bell pepper, mukimame (shelled edamame), Feta and a touch of thyme leaves for fun.

Looking at my bowl and thinking you gorgeous creature, I’m so ready to dig in and enjoy.

Ingredients:

  • 1 cup uncooked orzo
  • 1 cup mukimame, cooked
  • 1 cup chopped cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup fresh thyme leaves, picked and washed

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely chopped fresh dill (optional)
  • Salt and freshly ground black pepper, to taste

Preparation

1. Cook orzo pasta according to package directions. Rinse with cold water

2. In a bowl, combine orzo, mukimame, cucumbers, feta, bell pepper, and thyme leaves.

3. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

Roasted Cherry Tomatoes, Thyme & Feta Quiche

RoastedTomatoes&FetaQuiche

ONE OF MY FAV’ OF ALL TIME…

May I just start by saying you’re not going to mess this up! This quiche will definitely make it to my Christmas table this year as part of the starters menu; It’s a star dish. I don’t remember how our love story started but I confess an affair. Classy, sexy, elegant, and yes I’m still talking about the quiche, it’s one of my favorite of all time.

The tomatoes become flavorful once roasted. So please do not skip this step. You will love love love the contrasting tastes of the sweet roasted tomatoes, piquant balsamic vinegar and tangy Feta cheese. You may also need to check the tomatoes while cooking because the time of roasting may vary depending on their ripeness and the oven temperature. Use any aromatic available herbs while roasting; oregano, rosemary, basil or bay leaves. Make sure that you strain the tomatoes before you top the puff pastry, or you will end up with a mushy crust.

Many friends have requested this recipe, I’m so happy to finally publish it and with a worthy picture of it. Enjoy it!

Ingredients:

  • 1 (230g) puff pastry
  • 800g (around 60 pieces) cherry tomatoes, cut in 2
  • Oregano (or basil),  to sprinkle
  • 200g Feta cheese, diced
  • 1 cup fresh thyme leaves, washed and picked
  • 4 tbsp Olive oil
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • Sea salt and fresh black pepper, to taste

Directions:

1. Place the cherry tomatoes in a shallow roasting pan, (choose a large pan, where tomatoes are not too crowded), sprinkle with salt, coarsely fresh pepper, oregano and drizzle with olive oil. Transfer to a pre-heated oven and roast for about 20mn or until they are wilted and the skin starts to wrinkle. Transfer to a colander to drain.

2. Meantime, roll out dough on floured surface and transfer to a rectangular (12cm x 35cm) tart pan. It is also possible to make the quiche in a round tart pan. Pierce crust all over with fork.

3. Top crust with Feta, thyme and tomatoes. Combine balsamic vinegar, sugar and olive oil. Whisk vigorously and stir over the tomatoes.

4. Bake quiche in the middle of the oven, for about 20-25 minutes or until crust is golden. Transfer to rack; Cool 10 minutes.