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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Squash and Orzo Salad with Pine Nuts and Mint

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Squash and Orzo Salad with Pine Nuts and Mint Empty Grilled Squash and Orzo Salad with Pine Nuts and Mint

    Post by Lobo Sat 23 Jan 2016, 10:35 pm

    Grilled Squash and Orzo Salad with Pine Nuts and Mint Img66l
    Grilled Squash and Orzo Salad with Pine Nuts and Mint
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    Summer squashes, such as zucchini, pattypan and crookneck, have thin, edible skins and soft, edible seeds. They’re best cooked simply, steamed or grilled, then eaten on their own or used in soups, salads and pasta dishes. 






    • 65

    Ingredients:


    • 2 lb. mixed yellow and zucchini squashes
    • 1 1/2 Tbs. olive oil 
    • 1/2 tsp. salt, plus more, to taste 
    • Freshly ground pepper, to taste 
    • 1/2 lb. orzo 
    • 3 Tbs. fresh lemon juice 
    • 1 Tbs. Champagne vinegar or white wine vinegar 
    • 1/2 cup pine nuts, toasted 
    • 1/2 cup curls or shavings of Parmigiano-Reggiano cheese  
    • 3 Tbs. coarsely chopped fresh mint  

    Grilled Squash and Orzo Salad with Pine Nuts and Mint Wine-pairing-icon-red

    Wine Pairing

    This pairs well with rich, medium-bodied rosé wines from our Wine Club.

    Directions:

    Trim and cut the squashes lengthwise into slices 1/4 inch thick. Put in a bowl and add 1/2 Tbs. of the olive oil, the 1/2 tsp. salt and a few grindings of pepper. Stir to coat.

    Prepare a medium-hot fire in a grill and oil the grill rack.

    Arrange the squashes on the grill rack and cook, turning once, until tender, 5 to 8 minutes total. (Close the lid if using a gas grill.) Let cool, then cut into 1 1/2-inch pieces and put in a large bowl.

    Meanwhile, bring a pot of salted water to a boil over high heat. Add the orzo and cook until al dente (tender but firm to the bite), about 8 minutes. Drain and rinse with cold water. Add the orzo to the squashes and stir in the remaining 1 Tbs. oil, the lemon juice, vinegar and pine nuts. Season with salt and pepper. Just before serving, stir in the cheese and mint. Serves 4.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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