Melt butter in heavy skillet over medium high heat. Stir in orzo and sauté until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in parmesan cheese and basil and season with salt and pepper to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:15:302016-07-24 13:15:30Orzo with Parmesan and Basil
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.
Italian Grilled Eggplant
Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of 1/3 cup olive oil and 1 tablespoon minced garlic. Grill, covered, until tender and lightly browned, turning and brushing with more oil as needed, about 20 minutes. Layer with grilled tomato and mozzarella. Garnish: Basil.
Greek Grilled Eggplant
Slice eggplants in half lengthwise; make shallow cuts on flesh side. Combine 1/3 cup olive oil and 1/4 cup each minced onion and minced or puréed olives (or tapenade); brush all over eggplant, pushing into slits. Grill, covered and turning as needed, until flesh is soft and skin is crisp, 20-30 minutes. Garnish: Crumbled feta and more olives.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:14:462016-07-24 13:14:46Basic, Italian and Greek Grilled Eggplant Ideas
1/2 cup finely grated Parmigiano cheese (about 1 ounce)
3 tablespoons toasted pine nuts
1 medium garlic clove, finely chopped
3/4 teaspoon kosher salt
1/3 cup good-quality olive oil
Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.
Orzo with Parmesan and Basil
Orzo with Parmesan and Basil
Melt butter in heavy skillet over medium high heat. Stir in orzo and sauté until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in parmesan cheese and basil and season with salt and pepper to taste.
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Basic, Italian and Greek Grilled Eggplant Ideas
Basic Grilled Eggplant
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well-marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.
Italian Grilled Eggplant
Cut eggplants into 1-inch-thick rounds; make shallow cuts on both faces and rub with a mixture of 1/3 cup olive oil and 1 tablespoon minced garlic. Grill, covered, until tender and lightly browned, turning and brushing with more oil as needed, about 20 minutes. Layer with grilled tomato and mozzarella. Garnish: Basil.
Greek Grilled Eggplant
Slice eggplants in half lengthwise; make shallow cuts on flesh side. Combine 1/3 cup olive oil and 1/4 cup each minced onion and minced or puréed olives (or tapenade); brush all over eggplant, pushing into slits. Grill, covered and turning as needed, until flesh is soft and skin is crisp, 20-30 minutes. Garnish: Crumbled feta and more olives.
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Traditional Basil Pesto
Traditional Basil Pesto
Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.
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