Spinach & Feta Orzo with Fresh Dill

With the arrival of autumn my taste buds crave savory comfort foods. I’m always on the lookout for delicious new dishes that fit the season, aren’t so difficult to prepare, (that I spend twice as long making it than our time around the dinner table lasts) and will appeal to my kiddos.

This creamy orzo dish loaded with fresh spinach (rich in iron, vitamin K, vitamin A, vitamin C and folate, as well as being a good source of manganese, magnesium, and vitamin B2!) boasting of fall flavors like garlic and dill, is just the ticket!

The feta cheese makes it somewhat filling, while the lemon zest keeps it light enough to pair along side a salmon or chicken fillet, or even some pork tenderloin medallions.

This dish comes courtesy of my nephew Dalton, who loves to try new recipes and is happy enough to share those that delight with me, and I in turn, with you.

This recipe serves about 4. I triple it for my brood!

Enjoy!

Spinach & Feta Orzo with Fresh Dill

Ingredients:

• 2 tablespoons unsalted butter

• 4 scallions, trimmed and thinly sliced

• 2 large garlic cloves, minced

• 8 ounces spinach leaves (about 8 cups), coarsely chopped

• 1 teaspoon kosher salt

• 1 ¾ cups vegetable stock

• 1 cup uncooked orzo pasta

• zest of one lemon

• ¾ cup crumbled feta cheese, plus a bit more for garnish

• 1 cup chopped fresh dill

Directions:

1. Melt butter in large skillet over medium heat. Add chopped garlic and scallions (reserving a bit of the green for garnish,) - cook until softened.

2. Stir in chopped spinach and about 1/2 teaspoon salt. Cook, stirring occasionally, until spinach is wilted, (about 5 minutes.)

3. Pour in stock and bring to a simmer.

4. Add orzo, lemon zest, and another 1/2 teaspoon salt. Stir together well, then cover and simmer over medium-low heat until orzo is plump and most of the stock is absorbed, (10 to 15 minutes.)

5. The last step is to stir in crumbled feta cheese and the chopped dill, then cover and cook for about another minute or two, so that the cheese begins to melt into the mixture.

6. To serve, dish onto plates, garnish with reserved scallions and another sprinkle of feta cheese.

Red, White, and Blueberry Beet Salad

Reprinted from July 2019

Here’s a fun, festive, 4th of July salad for your holiday table. My sister made this one up just for the occasion (and because she knows I LOVE beets, even if she doesn’t!)

It calls for 4 very basic ingredients as well as a basic vinaigrette dressing made with red-wine vinegar. You can whisk one up yourself, or use a bottled one you’ve purchased, whichever get’s the job done to your satisfaction and gets you out of the kitchen and back into the celebration as quickly as possible.

You’ll wow your guests (or your hosts) when you place this on the banquet table!

Red, White, and Blueberry Beet Salad

Ingredients:

• 5-6 large beets, peeled, cooked (you may boil or roast - your choice), cooled, and cubed

• 2 pints of blueberries, washed and drained

• 6-8 ounces feta cheese, crumbled

• a bed of baby spinach

For the dressing:

• ½ cup olive oil

• 4 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or agave syrup

• 2 medium cloves garlic, pressed or minced

• ¼ teaspoon fine kosher salt, to taste

• Freshly ground black pepper, to taste

Directions:

1. Make the vinaigrette dressing:

   1. In a liquid measuring cup or bowl, combine all of the ingredients except oil. Stir well with a small whisk.

   2. Drop a single drop of oil into the mixture and whisk briskly, add another drop and continue to whisk, then add remaining oil in a stream, continuing to whisk until well blended.

   3. Taste, and adjust as necessary.

2. Place cooked cubed beets in large bowl, add blueberries, pour viniagrette over top and mix well.

3. Place baby spinach leaves on serving platter.

4. Layer dressed beets and blueberries over the top of spinach, then sprinkle liberally with crumbled feta cheese.

5. Refrigerate until serving.

Enjoy this salad, bursting with red, white, and blue flavor, as we celebrate our great nation’s birthday! I hope your 4th full of your favorite ingredients, and mixes up to be a happy and safe holiday!

Spinach, Beet & Feta Salad with Candied Walnuts

One of the best things about living amongst a goat herd is the abundance of fresh feta cheese - I kid you not! (See what I did there?!)

And one of the best things about having an abundance of fresh feta is this recipe using another of my favorite things - beets! In combination with a bed of vitamin and iron rich spinach, and protein packed walnuts, it's pretty much a win, win, win, win...

Try it!

Ingredients:

• 4 medium beets - cleaned and cut in half

• 10-12 oz baby spinach greens

• 1/4 medium red onion, thinly sliced

• 1/3 cup chopped walnuts

• 3 tablespoons maple syrup

• 1/2 cup frozen orange juice concentrate

• 1/4 cup balsamic vinegar

• 1/2 cup extra-virgin olive oil

• salt and pepper to taste

Directions:

1. Place beets in enough water to cover in a saucepan. Bring to a boil, and cook until tender; 20 - 30 minutes. Drain, cool, then slice or cut into cubes and salt lightly.

2. While beets are cooking, candy the walnuts. Using a skillet over medium-low heat, cook the nuts until warm and beginning toast. Stir in maple syrup until evenly coated. Remove from pan to small plate and let cool.

3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, olive oil, salt and pepper to make the dressing.

4. Place a large helping of baby spinach onto each of four salad plates. Divide beets into equal portions and top spinach with them. Do the same with the sliced onion and candied walnuts. Top generously with the feta cheese.

5. Drizzle each with dressing and serve up to hungry diners!
   

   * For a hearty meal, slice up some grilled chicken and add to each plate!