Tag Archives: orzo

In the Kitchen With: Spicy Harissa

Posted on 04/04/2012 by Cookinfanatic | 10 Comments

With a busy schedule and a few select quality ingredients on hand, this past weekend was one for simple no-cook recipes…

Like this!

Arugula.

Did you know I “didn’t like this stuff” until just recently…

Yea.

Not exactly sure what planet I was living on when I came up with that one.

Orzo. Round two.

And simple-to-serve cannellini beans.

Freshly chopped arugula…

Layered with steaming hot orzo…

And tossed gently so as to wilt the greens and cook them slightly.

Followed by some cannellini beans…

And seriously what could be considered one of my favorite foods ever that I about shrieked with joy over finding at our local Whole Foods.

Sadly, this is not a joke.

Cava Mezze harissa

Remember this “best meal of 2012” during my recent visit to Cava Mezze while visiting my bestie in D.C.?

Remember me raving about the harissa that they served with fresh, warm pita to start the meal?

Yea. This stuff. Find it. Buy it. And get ready to be amazed.

Seriously.SO.GOOD.

And what a great way to make a simple pasta salad into something super special!

Tomatoes, garlic, crushed red pepper, spices, olive oil.

Flavor.PUNCH.

Finish with just a bit of olive oil before really giving it a good toss.

Then voila!

Serve this cold, at room temp or even give it a quick heat in the microwave for a warm meal – do what ya want – it’s great any way! (I tried them all )

Have you ever had harissa before?

Spicy Harissa Orzo Arugula Salad
Serves 5-6

1.5 cups orzo (uncooked)
1 bunch arugula, washed & chopped
15 oz. can cannelini beans, drained & rinsed
4-5 tblsp harissa
2-3 tblsp olive oil

1. Boil orzo according to directions. While pasta boils, wash/chop arugula and rinse/drain beans.

2. Once pasta is done, drain. Add arugula to a large bowl and top with hot pasta, giving a good toss. Then add beans, harissa and olive oil, stirring until everything is incorporated evenly.

Serve! Cool, room temp or heated up if you want

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Posted in Dee-lish Dinner, Easy Yummy Dinners, Meatless Meals, Recipes

Tagged arugula, beans, Cava Mezze, harissa, orzo

5 Ingredients, 3 Steps: Pesto Orzo Salad w/ Green Peas & White Beans

Posted on 08/16/2011 by Cookinfanatic | 3 Comments

Yesterday was probably one of the best beach days I’ve had in a while

Highs in the mid-80′s, a cool breeze coming off the ocean water and clear blue skies dotted with just a few puffy white clouds come afternoon… *sigh*

“Stephy” courtesy of Lil’ Sis… this was before the “for sale!” part was added.

THAT was courtesy of this smart guy who arrived yesterday, soooooo funny Myles

At least the third amigo showed up at our beach house doorstep bearing gifts!

Check out the awesome gift basket that his Mom sent him down from Philly with. The linen is covered in beautiful painted tomatoes and she got it for me because she’s knows how much I adore tomatoes!

Plus some cheese crisps, broken pretzels, taffy, wine and balsamic vinaigrette.

The balsamic has a recipe for panzanella salad on the back of the bottle that I will be making veryyyyyyyyyy soon too, I think you guys are going to love it!

Thanks Lyn!

After a full day of sand & sunshine it was time to pull together a seafood dinner — and fresh North Carolina shrimp were on the menu.

We picked these up at our favorite seafood spot, Austin Seafood Company, 2 pounds to be exact (whoa!).

They had just been caught that morning, yummm

And since this Pesto Orzo Salad that I’ve made before is (1) super delicious (2) super easy (3) one of Lil’ Sis’s favorites, that was the side dish of choice to go with our shrimp.

Check it out, 5 ingredients (plus a few spices) and 3 easy steps. Comes together in the time it takes to boil the pasta!

5 Ingredient, 3 Step Pesto Orzo Salad w/ Green Peas & White Beans

1 box orzo pasta
1 bag frozen peas
1 jar pesto (6.5oz. from Trader Joe’s)
1 can cannellini beans, drained & rinsed
1 onion, chopped small
red pepper flakes, sea salt & black pepper to taste

Boil pasta according to direction. Add chopped onion during the last minute or two of cooking, this will cut the sharp onion flavor a bit.
Stir together the drained beans, frozen peas, hot pasta and onions, and pesto. The warm pasta will defrost the peas and also help the pesto to incorporate nicely.
Add red pepper flakes for a bit of a kick plus some sea salt and black pepper to taste.

DONE!

This pasta salad will serve ALOT of people, and last for a few days in the fridge, making it perfect for an easy weeknight (beach!) dinner and great to have for lunch leftovers throughout the week

To finish off the seafood dinner we cooked up some fresh green beans that were picked up during our stop at the Morris Farmer’s Market.

Still lovin’ those summer green beans! They taste even better when you put the rest of the group to work snapping off the stemmy ends

Just sayin’…

Boiled for 7 minutes in some water flavored with a split garlic clove, then seasoned with some sea salt and black pepper and a pat of fresh butter. Mmmmm mmmm!