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Orzo and Snap Pea Salad
Orzo and Snap Pea Salad
In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
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Seared Salmon with Sugar Snap-Fennel Slaw
Seared Salmon with Sugar Snap-Fennel Slaw
Combine lemon juice, 2 1/2 tablespoons oil, shallot, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Set aside 4 teaspoons of the dressing in a small bowl. Slice top off fennel bulb. Chop 2 tablespoons of the fronds and add to the large bowl. (Reserve remaining fronds for garnish.) Halve, core and thinly slice the bulb. Thinly slice snap peas into long matchsticks. Toss the fennel and peas with the dressing in the large bowl; let stand while you cook the salmon. Cut salmon into 4 portions and season with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook for 2 minutes. Gently turn and continue cooking until just opaque in the center, 2 to 4 minutes more. Divide the slaw and salmon among 4 plates. Drizzle each portion with 1 teaspoon of the reserved dressing and top with 1/2 teaspoon chives and fennel fronds, if desired
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Couscous with Roasted Fennel and Toasted Almonds
Couscous with Roasted Fennel and Toasted Almonds
Soak raisins in orange juice until they plump up, about 1 – 2 hours; strain, and set aside. Toss fennel wedges in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350 oven for about 12-15 minutes, until edges are beginning to brown, and the fennel wedges are softening – but still have a little bite. Toast almonds on a separate pan in the oven until lightly browned; allow to cool; coarsely chop, and set aside. While fennel and almonds are in the oven, bring chicken stock to a boil over high heat; add couscous, stir, cover, and remove from heat; let rest for about 15 minutes until all of the stock is absorbed. In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil; add pepper and salt to taste. Transfer couscous to a serving bowl and fluff with fork; stir in the orange-soaked raisins, and fennel fronds; toss with enough of the vinaigrette to lightly coat everything – be sure to include all of the shallot bits. Top with roasted fennel and almonds; finish with a sprinkling of ground pepper and coarse sea salt.
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