Polly Orzo Salad With Asparagus And Lemon Recipes

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LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES



Lemon Orzo Salad With Asparagus and Tomatoes image

This recipe is really light and refreshing. I had this at a BBQ and loved it, so I made it tonight. Mine tasted a lot more lemony. It was great, but I'll probably use a little less lemon zest next time. I served the cheese on the side to allow my guests to choose if they wanted to add it or not. It comes from this website: http://www.abigmouthful.com/lemon-orzo-salad-with-asparagus-and-tomatoes/

Provided by Tashi123

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces orzo pasta
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 lemon, zested and juiced
4 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh parsley, minced
kosher salt
fresh ground pepper
parmigiano-reggiano cheese, grated (optional)

Steps:

  • Bring 2 large pots of water to boil. Add a big pinch of salt in each.
  • To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
  • To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
  • Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
  • This can be served warm, room temperature or cold.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD



Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 21

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
Fresh dill
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

Steps:

  • Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
  • Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
  • Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

SIMPLE ORZO SALAD WITH BLACK OLIVES AND FETA



Simple Orzo Salad with Black Olives and Feta image

Categories     Salad     Olive     Roast     Feta     Boil     Orzo

Yield makes 8 servings

Number Of Ingredients 14

1 pound orzo pasta
1/2 cup sun-dried tomatoes, plumped in water and minced, or diced fresh tomato
1/2 cup pitted Greek olives, sliced lengthwise
1/2 cup crumbled feta cheese
1/2 cup artichoke hearts or quartered artichoke bottoms
1/2 cup sliced celery (preferably the smaller, lighter green inner hearts)
1 roasted red bell pepper (see roasting technique, p. 122), peeled, seeded, and diced
1 small red onion, diced
2 tablespoons chopped fresh basil or oregano
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Bring a large pot of salted water to a boil. Add orzo and boil until al dente, or just tender, according to package directions. Drain; rinse the pasta briefly with fresh water. Toss the still-warm pasta with all the other ingredients and season with salt and pepper. Taste, and add more lemon juice or seasonings, if needed.

CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF



Chicken Florentine Roll-Ups with Lemon-Thyme Orzo Pilaf image

A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.

Provided by Ellie Krieger

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 21

One 10-ounce package frozen chopped spinach
4 medium sun-dried tomatoes
1/2 ounce Parmesan cheese (3 tablespoons grated)
1/4 cup lightly packed fresh basil leaves
3 ounces soft goat cheese (chèvre)
1 large egg white
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 thin-cut skinless boneless chicken breasts (about 5 ounces each)
2 tablespoons olive oil
1/4 cup low-sodium chicken broth
2 medium shallots
2 tablespoons olive oil
1 cup whole-wheat orzo
1 3/4 cups low-sodium chicken broth
1 cup cherry tomatoes
1/2 ounce Parmesan cheese (3 tablespoons grated)
1 tablespoon fresh thyme leaves
1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
  • Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
  • Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
  • Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
  • Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
  • For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
  • Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
  • To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.

ORZO AND SHRIMP SALAD WITH ASPARAGUS



Orzo and Shrimp Salad with Asparagus image

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

Provided by FOXLAIRFARM

Categories     Shrimp Salad

Time 2h40m

Yield 6

Number Of Ingredients 13

12 extra-large shrimp
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
salt and pepper to taste

Steps:

  • Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
  • Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
  • Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g

ORZO WITH BACON AND ASPARAGUS



Orzo with Bacon and Asparagus image

This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 6

6 slices bacon, cut into 1/2-inch pieces
1 (14-oz.) can fat-free chicken broth with 1/3 less sodium
6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
1/4 cup sliced roasted red bell peppers (from a jar)
2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

Steps:

  • Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
  • Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 25 mg, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 840 mg, Sugar 3 g

ORZO AND SHRIMP SALAD WITH ASPARAGUS



Orzo and Shrimp Salad with Asparagus image

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

Provided by FOXLAIRFARM

Categories     Shrimp Salad

Time 2h40m

Yield 6

Number Of Ingredients 13

12 extra-large shrimp
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
salt and pepper to taste

Steps:

  • Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
  • Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
  • Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g

HERBY ORZO & LEMON SALAD



Herby orzo & lemon salad image

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

Provided by Esther Clark

Categories     Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 red onion , finely chopped
1 garlic clove , finely grated
½ tbsp light brown soft sugar
350g orzo
50ml extra virgin olive oil
1 large lemon , juiced
1 small bunch of basil , finely chopped
1 small bunch parsley , finely chopped
2 tbsp capers , drained and rinsed
50g flaked almonds , lightly toasted

Steps:

  • Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
  • Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
  • Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING



Greek Orzo Salad With Tomatoes and Cucumbers in Lemon Dressing image

Make and share this Greek Orzo Salad With Tomatoes and Cucumbers in Lemon Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stove Top

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

6 ounces orzo pasta
2 large ripe tomatoes, peeled seeded, and chopped
1 cucumber, peeled, seeded, and chopped
1 cup kalamata olive, pitted and chopped
4 green onions, including tender green tops, thinly sliced
1/2 cup crumbled feta cheese
3 tablespoons minced fresh oregano (or 1 T. dried oregano, crumbled)
2 eggs
1 lemon, zest of
1 large lemon, juice of
1/2 cup hot chicken stock
1/4 cup sour cream
salt
1/2 teaspoon fresh ground white pepper or 1/2 teaspoon black pepper

Steps:

  • Cook the orzo by following the package directions for al dente.
  • Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
  • To make the dressing: beat the eggs together with the lemon zest and juice.
  • Pour mixture into a small saucepan over low heat.
  • Gradually add in the hot stock, stirring constantly, until all the stock is used.
  • Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
  • Transfer mixture to a small bowl; set aside to cool.
  • When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
  • Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
  • Pour the cooled dressing over the mixture; toss gently to coat.
  • Serve immediately or cover and refrigerate for up to 24 hours.
  • Bring to room temperature before serving.

Nutrition Facts : Calories 235.4, Fat 9.3, SaturatedFat 4, Cholesterol 78.1, Sodium 405.3, Carbohydrate 29.6, Fiber 3.2, Sugar 4.6, Protein 9.5

POLLY ORZO SALAD WITH ASPARAGUS AND LEMON



POLLY ORZO SALAD WITH ASPARAGUS AND LEMON image

Categories     Pasta

Number Of Ingredients 8

1 pound orzo
1 teaspoon dijon mustard
1/2 cup olive oil
2 lemons zested and juiced
salt and pepper
2 bunches asparagus, blanched and chopped
1 bunch scallions, thinly sliced
5 ounces feta cheese, chopped in small pieces

Steps:

  • bring a large pot of salted water to a boil add orzo and cook until tender but firm. drain. whisk together mustard, olive oil, lemon zest, lemon juice,... season with salt and pepper add dressing to slightly cooled orzo toss with scallions, asparagus and feta. serve warm or cold

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From slenderkitchen.com


CITRUS RISOTTO - DAVID LEBOVITZ CITRUS RISOTTO RECIPE
2020-05-04 Squeeze the membranes over the bowl after sectioning to extract as much juice as possible. Heat the butter over low-to-medium heat in a medium saucepan (4-6 quarts/liters.) Add the onions, season with a pinch of salt, and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the rice and stir until the rice is coated ...
From davidlebovitz.com


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From people.com


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From williams-sonoma.ca


GARLIC BUTTER CREAMED SPINACH SALMON. - HALF BAKED HARVEST
2019-04-08 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp.
From halfbakedharvest.com


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