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Orzo Salad with Radish, Fennel and Scallion
Orzo Salad with Radish, Fennel and Scallion
Lemony dressing and fresh mint add vibrant flavor to this myrecipes.com pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired
INGREDIENTS
DIRECTIONS
Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving
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Asparagus and Swiss Chard Saute
Asparagus and Swiss Chard Sauté
INGREDIENTS
DIRECTIONS
Cut asparagus into 1 inch pieces on the diagonal. Heat olive oil and butter in a large sauté pan over medium heat and heat until butter is melted. Add garlic, onion and red pepper flakes, sauté for 3-5 minutes until garlic is fragrant. Add asparagus pieces and sauté for 5 minutes, add chopped Swiss chard, sauté 10 minutes or until chard is wilted and asparagus is soft but still crunchy. Salt and pepper to taste.
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Sauteed Swiss Chard with Parmesan
Sautéed Swiss Chard with Parmesan
INGREDIENTS
DIRECTIONS
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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