Gluten Free, Salads, Side Dishes, Spring, Vegetables, VegetarianPaul Shetler Fast

Spring Picnic Orzo Salad with Asparagus & Feta

Gluten Free, Salads, Side Dishes, Spring, Vegetables, VegetarianPaul Shetler Fast
Spring Picnic Orzo Salad with Asparagus & Feta

We love outdoor eating, and as temperatures rise in Northern Indiana, we've been honing our pasta salad line-up for the picnic season. Spring Picnic Orzo Salad with Asparagus and Feta is an edgier alternative to the traditional picnic classic. In our pasta salad, we replaced the larger pasta with small rice shaped orzo, added crunchy asparagus, bell peppers and cherry tomatoes, and tossed it with an assertive garlicky lemon vinaigrette, herbs and feta. Enjoy this early picnic season with Spring Picnic Orzo Salad with Asparagus and Feta.

For other grain based picnic ready salads try our Hearty Quinoa & Chickpea Salad, Spring Buckwheat Grouts Salad, Wild Rice & Quinoa Salad with Mushrooms & Asparagus.

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Yield: serves 6-8 as a side

Ingredients:

  • 1 1/2 cups uncooked orzo
  • 1 pound asparagus, woody ends removed, cut into bite sized pieces
  • 1 yellow bell pepper, seeds and ribs removed, cut into small pieces
  • 1/2 pint cherry tomatoes, halved
  • 4 stalks green onions, finely chopped
  • 4 tablespoons dill, finely chopped
  • 6 ounces feta, crumbled or cubed

Vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, crushed
  • 1 teaspoon honey

Steps:

  1. Cook the orzo according to the package's instructions (about 7 minutes). Make sure to boil the orzo in quite a bit of water, as orzo absorbs a lot. Drain the cooked orzo and transfer to a large mixing bowl.
  2. While the orzo is cooking, cook the asparagus. To do this you can either use a steamer, or drop the asparagus briefly in boiling water and allow to cook for 1-2 minutes.
  3. For the vinaigrette: mix together the vinegar, lemon juice, oil, salt, pepper, garlic, and honey, whisk well to combine. Pour the vinaigrette over the hot cooked orzo and mix to distribute. Allow the orzo mixture to cool to room temperature before proceeding to the next step.
  4. Once the orzo has reached room temperature, add the additional salad ingredients (asparagus, bell pepper, cherry tomatoes, green onions, dill, and feta).
  5. Mix the salad together gently to evenly distribute, serve at room temperature. This salad keeps well in the fridge for up to 3 days, and tastes best at room temperature.

Salads, Side Dishes, Vegetables, VegetarianRebecca Shetler Fastbuckwheat, okra, carrot, beetComment

Hearty Buckwheat Salad with Creamy Roasted Garlic Vinaigrette

We discovered three bags of buckwheat groats in one of our suitcases when we returned to Haiti a few months ago.... some toddler packing assistance, perhaps?! Buckwheat is one of our favorite salad grains that we make seasonal adaptations of throughout the year. I especially love the nutty flavors of buckwheat with a creamy sweet roasted garlic vinaigrette and toasted vegetables. Beets and carrots are all plentiful in our Port-au-Prince markets this time of year, and we love the slightly offbeat grassy flavor of local okra in the mix. 

For other grain based salads try our Spring Picnic Orzo Salad with Asparagus and Feta, Hearty Quinoa & Chickpea Salad, Spring Buckwheat Grouts Salad, Wild Rice & Quinoa Salad with Mushrooms & Asparagus.

Salads, Side Dishes, Vegetables, VegetarianRebecca Shetler Fastbuckwheat, okra, carrot, beetComment
Hearty Buckwheat Salad with Creamy Roasted Garlic Vinaigrette
Vegetarian, Winter, Gluten Free, World Cooking, DIYPaul Shetler Fastfeta, rosemary, juniper, cheese7 Comments

Marinated Feta with Rosemary & Juniper

This past weekend we had our first outdoor dinner party of the season and I had an edible centerpiece in mind while concocting this marinated feta with rosemary and juniper. This dish captures the soft light and open skies of an evening in early spring.  Marinated feta is a fresh take on a cheese course that delivers a surprising burst of lemon and woodsy flavor to salty cubes of feta.  We served marinated feta as an accompaniment to Paul's grilled Greek chicken and vegetables.  The leftover feta, which grows more flavorful as it sits, can be added to grain dishes, mixed into omelets, pureed into dips or stuffed into veggies.  The olive oil and herb mixture made a tasty addition to a salad vinaigrette, and would be delicious on pasta or used to sop up with crusty bread. 

Vegetarian, Winter, Gluten Free, World Cooking, DIYPaul Shetler Fastfeta, rosemary, juniper, cheese7 Comments
Marinated Feta with Rosemary & Juniper
Salads, Spring, Vegetarian, Whole Grains, Gluten FreeRebecca Shetler Fastbuckwheat, radish, asparagus, ramps, peas, parsley, basil4 Comments

Spring Buckwheat Grouts Salad

With spring slowly turning towards summer, farmer's markets and CSA's across the country are filling up with a riot of unique seasonal produce. Spring Buckwheat Grouts Salad is a fresh and easy way to feature whatever is local and in season. Freely swap out the vegetables, herbs, and garnish to fit what looks best at your market. Using buckwheat gives a hearty, nutty, and gluten-free base on which to build a delicious salad. Follow the link over to Bob's Red Mill where we wrote a guest post this week: Spring Buckwheat Salad at Bob's Red Mill.

Salads, Spring, Vegetarian, Whole Grains, Gluten FreeRebecca Shetler Fastbuckwheat, radish, asparagus, ramps, peas, parsley, basil4 Comments
Spring Buckwheat Grouts Salad
Salads, Vegetarian, Whole Grains, Gluten Free, SidesPaul Shetler Fastquinoa, red cabbage, chickpea, carrot, tomato, feta, sproutsComment

Hearty Quinoa & Chickpea Salad

Paul and I work at the same hospital, and often get to eat our lunches together. This also means that we both share equally in the misery that is a bad lunch day. A few weeks ago, one memorably mediocre lunch involved a leftover potato soup, which turned a nasty viscous texture when reheated. Disgusted, we foraged in our desks and put together a 'desk picnic' of stale pretzels and pastel mints, that tasted faintly of the ‘spring grass’ candle they were sitting beside in my desk drawer. Shuddering at the thought of that big batch of potato soup waiting at home as future lunches, I went on a lunch-making-blitz. My goal was a flavorful and colorful mix of filling grains, beans, vegetables, herbs, nuts and cheese that would energize us throughout the day. I started experimenting and prepping big bunches of grains, beans, veggies and vinaigrettes on the weekends for ready-made lunches for the week. This recipe for Hearty Quinoa and Chickpea Salad is a delicious variation that we have been happily eating all week.

Salads, Vegetarian, Whole Grains, Gluten Free, SidesPaul Shetler Fastquinoa, red cabbage, chickpea, carrot, tomato, feta, sproutsComment
Hearty Quinoa & Chickpea Salad
Salads, Spring, Vegetables, Vegetarian, Whole Grains, Gluten Free, SidesRebecca Shetler Fastthyme, lemon, mushroom, asparagus, wild rice, rice, quinoaComment

Wild Rice & Quinoa Salad with Mushrooms & Asparagus

I opened the fridge after a long weekend of travel, and found slim pickings aside from some local asparagus and mushrooms.  At this point, feeling too tired to grocery shop, I needed to get creative. Raiding our pantry for grains, I made this impromptu spring wild rice and quinoa salad with sautéed asparagus and mushrooms. I added thyme, citrus, and almonds to round out this light and vibrant dinner, and felt ready to take on the week.

Salads, Spring, Vegetables, Vegetarian, Whole Grains, Gluten Free, SidesRebecca Shetler Fastthyme, lemon, mushroom, asparagus, wild rice, rice, quinoaComment
Wild Rice & Quinoa Salad with Mushrooms & Asparagus