Archives for May 2012

Salmon Cakes


Orzo with Thyme and Lemon Zest
Yield: 4 servings | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

Ingredients: 1 1/2 cups chicken stock or broth 2 cups water Pinch dried red pepper flakes 1 garlic clove, minced or pressed 3/4 cup orzo 1/2 lemon, zested 2 tablespoons fresh chopped thyme leaves Salt

Directions: In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves.

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Roasted Asparagus


Roasted Asparagus with Lemon Vinaigrette
Yield: 4 servings | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

Ingredients:

  • 3/4 pound fresh asparagus, woody stems removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


For the Vinaigrette:

  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  3. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  4. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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