Warm Orzo Salad
Serves six
This is a salad and not a sautéed pasta dish, so the ingredients should be warmed but not cooked thoroughly. You should be able to distinguish all of the ingredients in the finished product.
- 4 cups cooked orzo pasta (cooled and lightly oiled)
- 2 tablespoons extra virgin olive oil
- ¼ cup pitted kalamata olives, roughly chopped
- 2 tablespoons capers, roughly chopped
- 1 tablespoon garlic, chopped
- ½ cup diced tomatoes
- 2 tablespoons chopped Italian parsley
- 2 cups packed fresh spinach
- ½ cup good quality feta cheese
- Kosher salt and fresh ground black pepper
In a large sauté pan, combine the oil, olives, capers, garlic, tomatoes, and parsley. Generously sprinkle with salt and pepper. Cover with the spinach and cook on high until the spinach shows signs of wilting. Add the cooked orzo to the pan and toss once or twice, just so the ingredients intermingle. Distribute the feta on top and put into a warm oven for a few minutes. Turn out onto a warmed serving platter.
Lime-Cilantro Dressing
We serve this dressing with our taco salads. It has a nice lime bite but good overall balance. It will keep in the refrigerator for about a week.
- ½ cup red onion, finely diced
- 3 oz lime juice
- 2 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 2 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ½ cup canola oil
- 1 cup finely chopped cilantro
In a large bowl, combine the red onion through white pepper. Whisk in canola oil until thickened and add in chopped cilantro.
Gingerbread Pancakes
Makes about 24 pancakes
A version of this recipe, which we have served for 5 years, appeared in the November 2002 issue of Bon Appétit.
- 3 ½ cups flour
- 4 teaspoons baking powder
- 4 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 4 eggs
- 4 cups buttermilk
- ¼ cup butter (melted)
- ¼ cup brown sugar
- ¼ cup maple syrup
Combine all dry ingredients in a large bowl. Combine all wet ingredients in a medium bowl. Add wet ingredients to dry and mix until just combined—do not overmix. Warm a greased griddle on medium heat. Cook the pancakes until golden brown and cooked through in the middle. Serve with plenty of Vermont maple syrup.
©2008 Penny Cluse Café