Tuesday Recipe: Orzo & Roasted Veggie Bake

(served in my grandma's china)

My momma does not claim to be a "good cook." Where she gets this, I'll never know because she learned from her mother who was a wonderful Southern cook. Perhaps, it's that perceived mystery where everything Mom makes tastes so much better, including PB&J. 

Somewhere amid her cookbooks and notebooks and recipe box with cards dating back to before I was born, Mom found this. The flavors just work and, because we are a Lou'siana family, we add fresh Gulf Shrimp! No leftovers, guaranteed.

Orzo & Roasted Veggie Bake

1 lb/bunch Asparagus, trimmed to 1" pieces (do not use the fibrous, woody cut-end)
3 Bell Peppers, diced - red, green and orange makes a dish tasty to the eyes
6 Green Onions OR 1 Vidalia Onion, diced
1 medium Zucchini, round-sliced
1 cup Grape Tomatoes, whole, OR Cherry Toms, halved
4 T Olive Oil, divided
1-2 cloves of Garlic, crushed or minced
1 tablespoon Greek or Italian Seasoning
S&P, to taste
1 cup dry Orzo (I found whole wheat, but have used the other, too)
2 cups Vegetable Broth
3/4 cup Feta Cheese, crumbled
*optional: shrimp

• Preheat oven to 350 degrees.
• Prep veggies. Toss well with 2 T of Olive Oil, garlic, seasoning, S&P.
• Roast seasoned veggies on parchment or Silpat (easy cleaning) for 30 minutes or until tender.
• While veggies roast, sauté dry orzo in remaining olive oil in a large sauté pan or skillet until brown. This gives the orzo a nutty, earthy flavor. The process reminded me of the old Rice-a-Roni!
• Add broth, bring to boil, reduce heat to low, cover with lid cooking until liquid is absorbed.
• Add cooked orzo to roasted veggies (and shrimp, if
  
  using). Gently mix well.
• Pour into a large casserole dish.
• Sprinkle Feta cheese over top. Cover with foil. 
• Bake 30-ish minutes, making sure shrimp is cooked.
• Serve hot with an extra sprinkling of Feta + a good Olive Bread and seasoned olive oil for dipping!

Notes:
**Swap in any veggies you prefer: Diced Butternut squash, Brussel Sprouts, Parsnips or Carrots!
**Omitting the shrimp and Feta makes this vegan or Plant-based.
**Let your taste create a new dish with the meat of your choice, but you'll need to know when to add the meat.
**Our side was Graber Olives from California. I found them, again, in Tennessee at The Fresh Martket!

Play with your food!

What's your take on this recipe? 
Have you ever served dipping olive oil?

2-on-Tuesday: Pesto Pasta with Asparagus

Let's say you have company coming OR host a girlfriend gathering OR your in-laws are in town. You want to serve something special to special people!

Below is a lovely offering posted by Chung-Ah on Pinterest ever so slightly edited to reflect my taste. She has a tasty website, too, using "simple, fresh ingredients, and transforming them into sophisticated and elegant meals for the everyday home cook."



Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

8 ozs medium-size Shell Pasta, cooked
1 lb Asparagus, prepared for cooking (click here for a quick 32 second video)
2 tablespoons Olive Oil
S&P, to taste
1/2 cup Basil Pesto (see recipe below)
1/3 cup Sun Dried Tomatoes, drained & julienned
1/3 cup Mozzarella, shredded
**optional: shrimp or chicken breast

• Asparagus can be roasted on the grill --which I did-- or in the oven. Drizzle with olive oil, salt & pepper. Toss to combine. Cook 8-12 minutes. Let cool before cutting into 1" pieces.

TIP: If using the grill, simply shape heavy foil into a cookie sheet pan. Place asparagus on foil pan on the hot grill. When asparagus is tender, but not crisp and turns bright green, slide the foil "sheet pan" onto a real cookie sheet and transfer to kitchen. If using the oven, preheat to 450 degrees. Line sheet pan with parchment paper or foil. Cook using the same instructions for the grilled version.

• If you want to add shrimp, drizzle with oil, salt & pepper and grill or oven-roast until pink (apprx 8-10 minutes) on a sheet pan similar to the asparagus. Be sure to remove tails before combining with pasta. If using chicken, plan to cook for 40 minutes or until inner temp registers 170 degrees on a meat thermometer. Then, dice or serve along with pasta.
• In a large bowl, combine cooked pasta, cooked asparagus, pesto, sun dried tomatoes and mozzarella (and shrimp or chicken, if using).
• Serve with an Italian bread!

Basil Pesto

3/4 to 1 cup Fresh Basil Leaves

2 cloves Garlic

3 tablespoons Pine Nuts

1/2 cup Grated Parmesan Cheese

S&P

1/3 cup Olive Oil

• Using a food processor, process all ingredients, at once, adding more olive oil, if needed. 

You're gonna receive rave reviews and an ovation after dinner! Smile and bow graciously! ;)