Garlic and Fresh Herb Orzo

by Pam on August 21, 2013

I wanted to make a light and simple side dish to pair with the Dijon and Herb Panko-Crusted Halibut^[1] and the Green Beans with Lemon and Garlic^[2] I was serving for dinner. I had basil and parsley as well as tons of garlic so I decided it add them to some orzo. The herbs and garlic gave the simple pasta a nice flavor boost. We all really liked this orzo and thought it went really well with the fish. My kids squeezed lemon juice on top of theirs and said it was extra tasty.

Boil salted water over high heat. Add the orzo and cook it per instructions. Drain reserving 1/4 cup of cooking liquid.

Heat the olive oil in the same pot. Add the garlic and cook, stirring constantly, for 1 minute. Add the drained orzo back to the pot and a bit of the reserved cooking liquid. Stir then season well with sea salt and freshly cracked pepper, to taste. Add the fresh parsley and basil then toss to coat evenly. Taste and re-season if needed or add more reserved water if dry. Serve immediately.

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Garlic and Fresh Herb Orzo

Yield: 4

Ingredients:

1 cup dry orzo, cooked per instructions
1 tbsp olive oil
1-2 cloves of garlic, minced
2 tbsp fresh basil, chopped finely
1 tbsp fresh parsley, chopped finely
Sea salt and freshly cracked pepper, to taste

Garnish options:
Finely grated Parmesan cheese
Lemon wedges

Directions:

Boil salted water over high heat. Add the orzo and cook it per instructions. Drain reserving 1/4 cup of cooking liquid.

Heat the olive oil in the same pot. Add the garlic and cook, stirring constantly, for 1 minute. Add the drained orzo back to the pot and a bit of the reserved cooking liquid. Stir then season well with sea salt and freshly cracked pepper, to taste. Add the fresh parsley and basil then toss to coat evenly. Taste and re-season if needed or add more reserved water if dry. Serve immediately.

Recipe and photos by For the Love of Cooking.net

References

^{^} Dijon and Herb Panko-Crusted Halibut (www.gordon-ramsay-recipe.com)
^{^} Green Beans with Lemon and Garlic (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing

Grilled peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious utilizing some of my favorite summer fruits.

While I hate to think of summer as having an expiration date, the fact
that it’s coming close to the end has me savoring every last moment. I’m a little excited about the change of seasons, but I always mourn the end of summer. So I’m trying to enjoy every last bit of summer’s bounty.

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 5 pts • Weight Watcher Points+: 6 pt
Calories: 232 • Fat: 17 g • Carb: 16 g • Fiber: 3 g • Protein: 6 g • Sugar: 13 g
Sodium: 86 mg • Cholest: 8 mg

Ingredients:

For the Honey Goat Cheese Dressing:

2.5 oz fresh creamy goat cheese, room temperature
1 tbsp honey
1/2 tbsp extra-virgin olive oil
1 1/2 tsp apple cider vinegar
2 teaspoons fresh lemon juice
1 1/2 tbsp water
kosher salt and freshly ground black pepper

For the salad:

6 cups mixed baby greens
2 ripe medium peaches, halved and sliced into wedges
2 medium ripe plums, halved and sliced into wedges
24 walnut or pecan halves

Directions:

In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and freshly ground black pepper. Mix until fully combined and creamy and refrigerate until ready to use. Makes about 1/2 cup.

Divide the greens between 4 plates, top with fruit and nuts and drizzle 2 tablespoons of dressing over everything.

Patatas bravas

Serves: 4
Prep time: 15 mins
Cooking time: 45 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Cheap as chips

This Spanish recipe for spicy potatoes with a tomato sauce is traditionally served as part of a tapas meal – when lots of little dishes are served with sherry. We love them as a nibble on their own – and they are fantastic served with roast chicken wings or drumsticks or even roasted cod. Smoked paprika is essential as it gives the unique flavour, there are both sweet and hot varieties – ideally use the hotter one. You could also cheat and use a pack of frozen roast potatoes or even oven chips to make this recipe!