Lemon Orzo Salad with Asparagus and Sun-Dried Tomatoes

Fabulous with fresh asparagus!  The original recipe called for grape or cherry tomatoes, but there's no way to make this recipe when both tomatoes and asparagus are in season, so I stuck to my "in-season" guns and substituted sun-dried tomatoes for fresh.  I'm glad I did!

Source:  adapted from abigmouthful.com

12 oz. orzo

1 bunch fresh asparagus, cut into 1" pieces

1 jar sun-dried tomatoes in oil, cut into small pieces

1 lemon, zested and juiced

4 T. extra virgin olive oil

1 clove garlic, minced

2 T. fresh parsley, minced

sea salt

fresh ground pepper

grated Parmigiano Reggiano (optional)

Lightly steam asparagus; place in bowl of ice water to stop cooking.

Cook orzo according to package instructions.  Drain and place in large bowl.  Add asparagus and sun-dried tomatoes.

Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in small bowl.  Stir into orzo and vegetables.  Stir in parsley and cheese.

Serve warm, room temperature or cold.

I could have eaten the whole bowl this evening, but I made sure I saved enough for lunch tomorrow; I plan to add some left over roasted chicken breast to change it up.

Yum!!

Update, 6/30/12 - Since my asparagus season is over, I substituted some frozen sugar peas in place of the asparagus - absolutely yummy!!



Quinoa Salad with Asparagus and Sun-Dried Tomatoes

This is a simpler version of yesterday's salad plus the addition of sun-dried tomatoes; I actually liked it better - sometimes it's best not to have too many competing flavors in a dish!

red quinoa, cooked according to package directions

fresh asparagus, lightly steamed

sun-dried tomatoes packed in oil, chopped

sea salt and pepper to taste

vinaigrette:

oil from sun-dried tomatoes

vinegar

sea salt and pepper to taste

Sun-Dried Tomato Cream Cheese on Crostini

Easy & fabulous!

Source: marthastewart.com

8 oz. cream cheese, room temperature*

1/4 c. chopped sun-dried tomatoes in oil, plus 1 t. oil from jar

sea salt and pepper to taste

Combine all ingredients and stir together.

To prepare crostini:

Slice French bread diagonally, brush with olive oil, toast in oven, then rub with fresh garlic.

Top with cream cheese spread.

*Note:  In place of cream cheese, I always use raw milk yogurt "cream cheese".  It's easy - simply line a sieve with a coffee filter, add the yogurt, then allow the whey to drain off overnight in the refrigerator, giving it a consistency similar to cream cheese.  Works great!

Asparagus and Sun-Dried Tomato Pizza

This recipe inspired me to make up a batch of sun-dried tomatoes and well as some raw-milk ricotta cheese - worth every ounce of the effort!

Source: Inspired by marthastewart.com

thin asparagus spears, cut into 1" lengths

sun-dried tomatoes (packed in oil), sliced or chopped

ricotta cheese

prepared pizza crust

sea salt and pepper

Brush pizza crust with oil from sun-dried tomatoes.

Drizzle asparagus with sun-dried tomato oil and toss.

Layer ricotta cheese, asparagus, and sun-dried tomatoes on crust.

Season with salt and pepper.

Bake at 500 degrees for 5-8 minutes or according to crust directions.

White Bean and Tuna Salad

Mmm...

I had just enough fresh spinach left in the fridge from my spring harvest for this recipe - otherwise, I would have had to wait until fall or next spring to try it out.  I didn't have any tuna or green olives on hand (and was determined not to run to the grocery store!), so I substituted some left over roasted fresh chicken breast (yum!) for the tuna and sun-dried tomatoes for the olives.  Delish!

Source:  Everyday Food, May 2010

2 cans (15 oz. each) cannellini beans, rinsed and drained

3 T. extra-virgin olive oil

2 garlic cloves, minced

sea salt

ground pepper

5 oz. fresh baby spinach

1 T. plus 1 t. red-wine vinegar

2 cans (5 oz. each) solid white tuna, drained and broken into chunks

1/4 c. green olives, pitted and roughly chopped

1/2 small red onion, thinly sliced

2 T. chopped fresh parsley

crusty bread, for serving

In a medium saucepan, combine beans, 2 T. oil and garlic; season with salt and pepper.  Cook over medium-high heat, stirring until beans are warm, about 4 min.; remove pan from heat.  In a large bowl, combine spinach, 1 T. oil and 1 t. vinegar; season with salt and pepper and toss to coat.  Divide spinach among four plates.  Transfer beans to bowl and stir in 1 T. vinegar, tuna, olives, onion and parsley.  Season with salt & pepper.  Top spinach with bean and tuna mixture and serve with bread.

Serves 4.