Lemon Chive Langoustine Orzo Salad

This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.

8 oz orzo or small pasta

1 lb langoustines, shrimp or bay shrimp cooked

4 c snap peas, cut into bite size pieces

1 lb asparagus, steamed and cut into small pieces

1/4 c olive oil

1/4 c minced chives

1 tbsp dijon

Zest and juice of one large lemon

Salt and pepper

Cook orzo according to package.

Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.

Serves 6.

Pressure Cooker Meatballs with Artichokes and Tomatoes

So yummy and totally doable on a weeknight! Trust me the orzo makes it worth it.

Ingredients:
1 1/2 lb ground beef
1/2 c dried orzo
1 shallot, minced
1 tsp dried dill
2 tsp lemon zest
1 tsp garlic, minced
1 egg
2 tbsp olive oil
28 oz canned tomato
16 oz frozen artichoke hearts, defrosted
1/2 c wine
1/2 c basil, minced
2 tbsp oregano, minced
Salt ans pepper

Combine beef, orzo, shallot, dill, lemon zest, garlic in egg and form into 2 inch Meatballs.

Heat oil on sauté mode. Add Meatballs and brown on all side. Remove from pan. Add tomatoes, Artichokes, wine, Basil, oragano, salt and pepper and stir. Place Meatballs on top with any juices. 

Lock the lid and place on high pressure (9 – 11 psi) and cook for 8 minutes. 

Serves 4.

Basmati and Orzo


This goes perfect with beef meatballs and Favas!

Ingredients:
1 1/3 c basmati, well rinsed
1 tbsp ghee
1 tbsp grape seed oil
1/2 c orzo
2 1/2 c chicken stock
1 tsp salt

Heat the ghee and oil over medium high heat, add the orzo and saute for 5 min until golden. Add rice, stock and salt and simmer over low for 15 min.

Turn off heat and ley rest 10 min. Fluff with a fork before serving.

Serves 6.