Monday, June 27, 2011

Orzo with Lemon and Capers, Italian Seasoned Green Beans

Tonight for supper we had Orzo Pasta with lemon and capers.  This is one of those really, really fast recipes that you can throw together in the morning or afternoon and let sit in the frig until you are ready to eat.  Very simple.  I put this recipe in the K.I.S.S. category (keep it simple stupid).  Don't mess with it, don't add a bunch of stuff.  Resist the urge to "spice it up" a bit.  Make it. Let it sit in the frig and meld a bit.  Eat it.  It's good.

Also, we had a couple pounds of fresh green beans, so I steamed those up and seasoned for a side.  Extremely quick and simple supper tonight served with fresh fruit.  The picture is a kid plate, so the servings are a bit small.  I went with a ginormous mountain of orzo and surrounded it with the beans.  Hope you test this one, it's worth giving it the ol' college try.

And if you need a suggestion as to what to do with that extra half a lemon, I recommend squeezing it into some ice and topping it off with some amaretto.  That's what I did, and it was mmm, mmm good.  I may have another...

1 box orzo pasta, cooked according to directions to al dente and cooled
1 1/2 lemons, zested and juiced
1 jar capers, drained
1 small bunch fresh parsley, chopped
3 green onions, chopped (white and green parts)
Salt and freshly ground pepper to taste (don't be shy with these)

Toss all ingredients together and let sit in the frig for at least a couple hours.  Serve chilled.  The onions tend to over-power it a bit, so don't add too many.  I've left them out before and that was fine, too.

1 pound fresh green beans, steamed to crisp tender
1-2 T. olive oil
1 bunch fresh basil, chopped
1/2 t. dried oregano (or small amount fresh, chopped)
1 t. garlic powder
Salt and freshly ground pepper to taste
Croutons or toasted bread crumbs to top

Toss all ingredients except croutons together well.  Serve with crumbled croutons on top.

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