Market Orzo Salad w/ Sautéed Spring Greens, Goat Cheese & Spiced Nuts
2 cups pappardelle orzo, cooked according to directions, cool
2 Tbl olive oil
10 Asparagus spears, washed, peeled, and sliced into 1” pieces
2 cups baby Swiss chard, rinsed well
2 cups Aspen Moon Farms, Ruby Spinach or regular baby spinach
1 clove of garlic, smashed and minced (I grate mine with a microplaner)
1/3 cup spiced nuts, Chopped. (try Spice’s Cosmic Masala Pecans)
1/4 cup Haystack Coat Cheese, crumbled
Fresh Ground pepper
Dressing: choose your favorite from Corner Market or:
1 tsp. Dijon mustard
2 Tbl. Red wine vinegar
1/3 cup Extra Virgin Olive Oil
Whisk ingredients together, Salt and pepper to taste.
Put cooked cooled pasta in a large bowl, and pour your dressing over the orzo. Toss and set aside.
Heat a large pan over medium heat. Add olive oil, wait one minute then add asparagus and sauté for 4-5 minutes. Next, add garlic, Swiss chard, and spinach and sauté until the greens begin to wilt. Now add chopped nuts and mix thoroughly.
Pour sautéed vegetables over the orzo and stir until completely combined. Cool slightly. Taste and adjust seasonings, adding salt, pepper, vinegar or more oil if need.
To serve: I place additional ruby spinach on a plate, top with orzo salad, and small crumbles of goat cheese and a few last grounds of fresh pepper. Enjoy!
See you at the Market!
P.S. Today is our first official Farmer's Market Dinner.. The kitchen (at least the important part) came together nicely. I will post before and after shots of all the work we did ourselves!
To My Sous Chef Kate: Your talent, skill, ingenuity and generosity is astounding. Thank you, Thank you.