“This salad is great when you have a bunch of veggies and want to use them all at once,” said Lehman. “It’s a hearty salad with a lot of natural flavor from the combination of fresh ingredients.”
Ingredients:
1 small eggplant, peeled and diced into ¾-inch pieces
1 red bell pepper, diced into 1-inch pieces
1 yellow bell pepper, diced into 1-inch pieces
1 red onion, peeled, diced into 1-inch pieces
2 garlic cloves, minced
1/3 cup olive oil
1 ½ tsp. kosher salt
1/2 tsp. pepper
1/2 pound orzo or rice-shaped pasta
Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper
To assemble after:
4 scallions, minced (white and green)
1/4 cup pine nuts, toasted
3/4 pound feta cheese, diced into ½-inch pieces, not crumbled
15 fresh basil leaves, julienne (cut into strips)
Instructions:
Preheat oven to 425 degrees. Toss veggies and garlic with olive oil, salt, pepper on large sheet pan. Roast for 40 minutes, turning once. Meanwhile, cook pasta in boiling salted water for 7-9 minutes. Drain and transfer to large serving bowl. Add veggies. Make dressing and add to pasta. Let cool to room temperature. Add scallions, nuts, feta and basil. Serve at room temperature.
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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 Lehman2013-04-30 13:19:122013-05-08 21:11:30Orzo with Roasted Vegetables
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At massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi.
Aecenas tempus, tellus eget condimentum rhoncus, sem quam semper libero, sit amet adipiscing se
https://www.justfarmed.com/wp-content/uploads/2014/07/pasta.jpg11551732Jennifer Wilnerhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgJennifer Wilner2011-02-09 21:41:232011-02-09 21:41:23How to: Pasta
Orzo with Roasted Vegetables
Orzo with Roasted Vegetables
“This salad is great when you have a bunch of veggies and want to use them all at once,” said Lehman. “It’s a hearty salad with a lot of natural flavor from the combination of fresh ingredients.”
Ingredients:
1 small eggplant, peeled and diced into ¾-inch pieces
1 red bell pepper, diced into 1-inch pieces
1 yellow bell pepper, diced into 1-inch pieces
1 red onion, peeled, diced into 1-inch pieces
2 garlic cloves, minced
1/3 cup olive oil
1 ½ tsp. kosher salt
1/2 tsp. pepper
1/2 pound orzo or rice-shaped pasta
Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper
To assemble after:
4 scallions, minced (white and green)
1/4 cup pine nuts, toasted
3/4 pound feta cheese, diced into ½-inch pieces, not crumbled
15 fresh basil leaves, julienne (cut into strips)
Instructions:
Preheat oven to 425 degrees. Toss veggies and garlic with olive oil, salt, pepper on large sheet pan. Roast for 40 minutes, turning once. Meanwhile, cook pasta in boiling salted water for 7-9 minutes. Drain and transfer to large serving bowl. Add veggies. Make dressing and add to pasta. Let cool to room temperature. Add scallions, nuts, feta and basil. Serve at room temperature.
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The new Pizza oven
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Nunc nonummy metus. Vestibulum volutpat pretium libero. Cras id dui. Aenean ut eros et nisl sagittis vestibulum. Nullam nulla eros, ultricies sit amet, nonummy id, imperdiet feugiat, pede. Sed lectus.
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How to: Pasta
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.
Aecenas tempus, tellus eget condimentum rhoncus, sem quam semper libero, sit amet adipiscing se
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