Artichoke and Spinach Orzo

Spring is just around the corner. I can feel it. The tourists are flocking to DC in droves, crowding our metro platforms and asking asinine questions like "what is there to do on the Mall?" or "wait...I thought I was going to a Mall...where are the stores?" Seriously...I've had to answer these questions multiple times over my years working near the Smithsonians.

But it's not just the tourists! My allergies have started to become a daily annoyance. My pale legs are blinding everyone around me as it's becoming warm enough to go without tights. And then there there is the inevitable shedding of the winter comforts...big sweaters and for most, the move from filling your belly with amazing amounts of winter comfort food to opting for lighter fare that won't put you into a food coma once the humidity arrives. Plus there is outdoor dining to look forward to. Who doesn't love a good beer garden?

I find that vegetarian side dishes with a little bit of carbs are my typical "go-tos" during this time of year. Orzo and/or couscous provide a great base. I tried this recipe recently, which is from a post back in 2013 on my friend Nick's blog (www.macheesmo.com). This was a great side dish with fish, and I think it would also go well with other Mediterranean-flavored main courses.

Artichoke and Spinach Orzo (serves 4-6 as side dish)

Ingredients:

• 12 oz. orzo pasta, cooked and rinsed
• 1/2 red onion, diced
• 1 bunch spinach, washed well
• 6 oz. marinated artichokes, drained
• 1/2 cup sun-dried tomatoes (in oil), diced
• 2 cloves of minced garlic
• 2 TB olive oil
• 1 cup grated pecorino cheese
• salt and pepper

Directions:

Cook orzo according to package instructions. Once cooking is completed, be sure to drain it and rinse quickly with cold water to stop the cooking.

In a large skillet, add a drizzle of olive oil and the red onion and cook over medium-high heat for approximately 3-5 minutes, or until onion softens. Then add a pinch of salt.

Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another 1-2 minutes. 

Add washed spinach to the skillet, along with 2-3 TB of water to help the spinach steam. Add more water if needed. Cook until spinach is wilted, just a minute or two.

Stir in orzo and season with salt and pepper. Stir well to combine.  This salad is good both warm or cold, with grated cheese. Because cheese.

Orzo with Chickpea Salad

Summertime in DC means countless of opportunities to picnic outdoors. From the Sunday drum circles in the park near my condo to the outdoor movie nights throughout the city, I regularly have picnic food on the brain. A few weeks back I went to the first Screen on the Green of the season. This annual tradition features four weeks of free movie classics on the National Mall. This year's offering included The Karate Kid, so it was a no brainer that I would attend for some Wax On/Wax Off action.

We had beautiful weather for it and I decided to make one of my favorite picnic side salads, an orzo with chickpea dish. I've posted about this dish before when I first started this blog, but it's so nice I'll post twice. This holds up really well in the heat and makes for a great lunch for work as well. So the next time you are asked to bring a side for a picnic outdoors, consider making this!

Orzo with Chickpea Salad (serves 4)

Ingredients:

• 1 cup uncooked orzo (rice-shaped pasta)
• 1/2 cup thinly sliced green onions
• 1/2 cup (2 oz) crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1 (19-ounce) can chickpeas (garbanzo beans), drained
• 3 TB fresh lemon juice
• 1 1/2 TB extra-virgin olive oil
• 1 TB cold water
• 1/2 tsp. salt
• 1/2 tsp. bottled minced garlic 

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.

Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.

Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Spinach Artichoke Orzo

I like orzo pasta. It's quick, quite versatile, and is a great addition to a variety of vegetable dishes. Last week, my friend Nick at www.macheesmo.com posted check another orzo recipe I just HAD to try. I altered the ingredients slightly to accommodate what I had on hand, but it turned out alright despite not following his recipe to the letter. However, I still prefer some other orzo dishes I've made in the past. In fact, last week I made my favorite orzo side dish which you can find the recipe for here: http://sack-smallgirlbigappetite.blogspot.com/2012/09/orzo-chickpea-salad.html

But here's the recipe for Spinach Artichoke Orzo. If you're feeling ambitious, make them both and see what you prefer. They are both great for "pack your lunch" workdays.

Spinach Artichoke Orzo (serves 4-5)

Ingredients:

• 10 oz orzo pasta, cooked and rinsed 
• 1/2 red onion, diced 
• 1 bag of spinach, washed well 
• 6 oz marinated artichokes, drained 
• 1/2 cup sun-dried tomatoes (in oil), diced 
• 2 cloves garlic, minced 
• 2 TB olive oil 
• 3/4 cup shredded Asiago cheese 
• Salt and pepper 

Directions:

Chop onion, sun-dried tomatoes, and artichokes.

In a large skillet, add a drizzle of olive oil and the diced red onion over medium-high heat. Cook for a 3-4 minutes or until onion softens. Season with a pinch of salt.Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another minute or two.

Meanwhile, cook the orzo according to package instructions, approximately 9 minutes. Once cooked, drain and rinse with cold water.

Add washed spinach to the skillet. Cook until spinach is wilted, just a minute or two.

Stir in orzo and season with salt and pepper. Stir well to combine.

Serve salad warm or cold with cheese.

Tuscan Salmon with Rosemary Orzo

In keeping with the theme of simple meals and those that require rosemary (seriously, I had a ton of rosemary to go through) I found this recipe on epicurious. Even though I cut the recipe in half, I managed to eat this three days in a row. While fish can sometimes be tricky as leftovers, this turned out to be just as good the next day. This is a great option when cooking for one.

Tuscan Salmon with Rosemary Orzo (serves 4)

Ingredients:

• 6 oz. orzo
• 2 tsp olive oil
• 1 1/2 cups chopped onion, divided
• 1 TB chopped fresh rosemary
• 4 salmon fillets (5 ounces each), skin on
• 1/4 cup plus 1 TB chopped fresh basil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cloves garlic, chopped
• 1 pint grape tomatoes, halved
• 1/4 cup pitted kalamata olives, sliced
• 2 TB chopped fresh parsley

Directions:

Cook orzo as directed on package until al dente.

Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl.

Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside.

Add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper.

Serve fish over orzo; top with tomato mixture.