Orzo Salad with Lemon, Mint, & Ricotta Salata

Birthdays at work- do you celebrate at yours? Is it the same old cake or whatnot every time? Not at my job! We all contribute & it is so much fun. AND the goodies are a selection of sweet & savory so you can have your pick. Amongst the array for the latest, my boss' birthday, we surprised him with: my blondies, K's cherry or strawberry topped vanilla cupcakes, A's brownies, G's (well V's) strawberry rhubarb pie & chocolate chip cookies, mini pitas/hummus, tortilla chips/salsa & another "A" brought in cold salads from Dean & DeLuca... One of the salads was my inspiration for this dish. Well, inspiration AND recipe since the only "adaptation" I made was to add fresh asparagus. This pasta salad is delicious in itself, as a side, for a picnic, etc. The tiny salad packs a lot of taste! Try it- you.will.love.it.
<3 Lishie

Orzo Salad with Lemon, Mint, & Ricotta Salata

slightly adapted from Dean & DeLuca

• 1/4 c extra-virgin olive oil
• 1/3 c minced shallots
• 2 TBSp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp finely grated lemon zest, or more to taste
• salt & pepper to taste
• 1 c uncooked orzo
• 1/2 c very finely diced thin asparagus
• 1/2 c very finely diced red bell pepper
• 1/2 c very finely diced seedless cucumber
• 1/2 c crumbled ricotta salata cheese (about 3 oz)
• 3 TBSp minced fresh mint leaves

Stir together the olive oil, shallots, lemon juice, garlic, & lemon zest in a small bowl. Season to taste with S & P. 

Cook the orzo in a large kettle of boiling salted water until al dente. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, & let cool. Stir in the asparagus, bell pepper, cucumber, ricotta salata, & mint until combined well. You could serve the salad immediately, but we think it tastes best if you let it stand at room temperature for 2 to 3 hours.

Some of the work booty pictured. My Blondies, far left.

Grilled Chicken & Avocado Salad w/ Lemon Vinaigrette

We are truly blessed with the beautiful weather in the northeast. I cannot fathom a winter burrowed down in heavy clothes, grey skies, etc. I will not take this for granted!!! So when the sun is shining in March, lighter fare is what is required...

I am always stating my love for avocados & lemon, here is an easy, delish & refreshing salad...
Enjoy!
<3 Lishie 

Grilled chicken, arugula, avocado & cucumber slices... + the lemon vinaigrette:
Lemon Vinaigrette

• 1/4 c extra-virgin olive oil
• 1 tsp lemon zest
• 2 TBSp lemon juice
• 1/2 tsp Dijon mustard
• 3/4 tsp fresh parsley 
• 1 clove garlic, minced 
• S & P, to taste

Whisk together all of the ingredients, creating an emulsion, & toss with the salad.

Recipe Swap! Independence Day~4th of July~ Corn, Tomato & Avocado Salad

So I gave this recipe for the swap: Lishie's S'Mores Bars (which I also made a double batch of for today) & received this recipe: Lauren's Kitchen's Corn, Tomato & Avocado Salad from my friend Lauren. A whole bunch of friends were getting together at Liberty State Park for the 4th of July. Since I was making it for a large group, I doubled the recipe & switched out lemon for the lime, taking Lauren's suggestion that the lime was a little overpowering. As she stated, it was super simple to make & it was delicious!!! Plus, since there's no mayo & the lemon juice is a natural preservative, it held up well. Thank you, Lauren!!!

These are the measurements I used:

Corn, Tomato & Avocado Salad

• 14 oz. frozen corn, thawed completely
• 2 pints grape tomatoes, halved
• 6 scallions, thinly sliced
• 3 avocadoes, diced
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons good quality olive oil
• kosher salt & coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt & pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

What a wonderful Independence Day celebration! Good food, friends, a children's playground near... Practically in the Statue of Liberty's shadow. Happy birthday, America! 

Herbed Orzo, Chicken & Broccoli Salad

As the days get warmer & warmer, I like quicker, cooler & simpler meals. Meals that can be sides at a BBQ or a full dinner with a salad. You know, meals that can be served hot, at room temperature or cold.

Generally I look & see what I have on hand & go from there. Tonight- boneless chicken... what to make? I snuck a peak in my fridge & came up with this. It's yummy, there's no mayo so no worries if you bring it to an outside event or BBQ & it is filling. Oh did I also say it was yummy?

Herbed Orzo, Chicken & Broccoli Salad

• 1 lb. boneless Chicken
• 1/2 cup Extra Virgin Olive Oil
• 2 TBSp fresh Dill
• 1 tsp dried Oregano
• 1 tsp dried Basil
• 1 Lemon- Zest & Juice
• 2 TBSp Red Wine Vinegar
• 1 box Orzo, cooked to package instructions.
• 1 cup Broccoli, steamed

Cook the Orzo. Steam the Broccoli at the same time. 


In a small bowl, mix together 2 TBSp olive oil, 1 TBSp dill, the Oregano & the Bail. Brush the boneless chicken with it; Coat both sides.  Heat about 2 TBsp Olive Oil in a saute pan over medium-high heat. Cook the chicken, squeezing some lemon juice onto it while sauteing,  about 8 minutes on both sides, or until the meat is completely cooked. Dice into cubes.


In a large bowl, whisk together 4 TBSp olive oil, the Red Wine Vinegar, the rest of the lemon juice & the zest, & the rest of the dill. Add the Pasta, the Broccoli & the diced Chicken. Toss it all to combine & coat with the dressing.

Carrot Salad - a nice change of pace

In the D household, we do salad Southern Italian-style, at the end of the meal. And, even if I don't blog it, we always have salad. It's just there... no point in telling you the greens today are... arugula! Or romaine! Or yes, iceberg, my hubby's favorite. But sometimes, especially when dinner is very "GREEN" meaning the color, not re-purposed, although yes, organic... variety in the salad is a nice change. Enter last night's Carrot Salad. Perfect for a weeknight dinner, a BBQ, a pot luck. Anything. Fresh & good for you!

Carrot Salad

• 1/4 cup Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 TBSp fresh dill, finely chopped
• S & P to taste
• 2 Cups (about 4-6 carrots) of Carrots, grated*
• 1/2 cup (about 1-2 stalks) Celery, finely diced

In a medium bowl, whisk together the oil, vinegar, dill & S & P. Add the grated carrots & finely diced celery & toss, coating the veg well with the dressing. Serve & Enjoy!

*Lishie tip- I box grate the carrots by hand on the large hole side but you can throw them in the food processor.

The "course before dessert" (Mushroom Side with a Vinaigrette)

I'm use to eating salad as an appetizer but have slightly revised this course of meal since meeting my husband & the DeMaria clan. They eat salad LAST or "Il contorno" (meaning side dish or salad) before dessert.

Tonight I made Balsamic Steak with Ridicchio (this is a keeper & will recur in our home) & il contorni di funghi which sounds so good in Italian but is simply, a Mushroom Side with a Vinaigrette. My hubby's family serves it more at room temperature so it is like a salad.

Vinaigrette
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp oregano or fresh parsley

Whisk all ingredients together. Pour over salad or side.

Hubby's family like this on sliced mushrooms or on fresh green beans.