Cooking 101: grain, veggies, and herbs
One of my favorite parts about cooking is the creativity that comes with it! Throw in some grains, veggies, and fresh herbs and you can mix and match a million combinations that never get old. This orzo salad is the perfect example of how I do that in my kitchen. I love the savory sautéed veggies paired with the bright saltiness of the capers, olives, and lemon. The perfect balance of textures and tastes. Give it a try yourself and experiment with some of your favorite foods!
Ingredients
1 bunch of kale
1 yellow squash
1 zucchini
1 handful of white asparagus
4 cloves of minced garlic
1 diced shallot
2 tbsp avocado oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 1/2 cup of cooked orzo
1/4 cup diced kalamata olives
1/4 cup chopped parsley
1 tbsp capers with juice
Juice of half a lemon
Zest of half a lemon
1 tbsp olive oil
Grated parmesan (optional)
Preparation
1. Heat the avocado oil in a pan. Once hot add the garlic and shallot cooking for 3-4 minutes or until it begins to brown.
2. Add the asparagus, squash, and zucchini sautéing for 3-4 minutes. Then add the seasonings and stir until combined. Put the lid on for an additional 5 minutes until the vegetables are tender.
3. Once the vegetables are soft add in the kale and sauté until wilted. Set aside until fully cool.
4. Add the cooked orzo and cooled vegetables into a bowl. Then mix in the olives, capers, and parsley.
5. Zest the lemon over the bowl and squeeze in half the lemon. Top with olive oil and parmesan (optional).
6. Stir until fully combined and enjoy!