
Still have some openings in upcoming classes, which begin next Thursday, April 16, 5-8pm at Shouse Appliance in Colorado Springs. There are two available spots each in the FRENCH CLASS, April 16 and in the BRUNCH class (we’re learning how to make homemade sausage!), April 25, as well in the rest of the series. Click at top on CURRENT CLASSES for list and registration info. Can’t wait to cook with you!
Orzo, the tiny rice-like pasta, and vegetables is a favorite combination of mine and you’ll see it on the blog a time or two. Or more. This particular comforting oh-so-green pasta dish, which is easily made vegan, seems to catapult spring vegetables such as asparagus, fennel, and baby spinach way up onto their long-awaited pedestal. It also feels and nearly looks like risotto minus the questionably constant stirring, angst, and jaw-clenching risotto seems to engender. While it bubbles away nearly untended, you can look to other occupations like pouring wine, chatting, setting the table, or if you’re like me, petting Rosie–just spayed and not too happy with it. Poor baby. She does like the pills that come all wrapped up in cream cheese for easy swallowing.

For other meals, I cook orzo separately and make a heartier dish or pasta salad, adding feta, tiny tomatoes, celery or peas, basil or parsley, and a vinaigrette. Either variation is easy to make ahead early on a warm day for a potluck or as a bed for that night’s grilled fish, shrimp, chicken or chops. You can find regular orzo easily in the pasta aisle of your B-flat grocery store, but there are also some brands that sell the whole-wheat variety, which adds fiber and protein. Try this:

ONE-PAN ORZO “RISOTTO” WITH ASPARAGUS, FENNEL, AND CHERRY TOMATOES
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