After two weeks of hot, dry weather it seems like we are finally getting a real taste of summer. The First Light crew has been busy recreating our irrigation system which we had barely touched since May, and harvesting everything as fast as we can.
It was a beautiful drive to the farm this morning. But it got hot quick. Make sure to cool your veggies off once you get them home as they will probably be a bit stressed from the heat.
Roasted Vegetable Orzo Salad
This salad is so versatile. I make it all the time and find that it is delicious with any ingredient substitution I make. Like in the winter I tend to fill it with root vegetables but being summer this is my current preferred version.
1 Red or Yellow Onion
2 cloves of Garlic
4 small to medium Beets(optional, will turn orzo red)
1 or 2 small to medium Summer Squash
Juice of 1 Lemon
1/2 cup of toasted Pine Nuts
1/4 cup of sliced Basil(keep a few leaves whole)
1/4 cup of Feta(I prefer block feta because it holds its shape better)
1/4 cup of Olive Oil
Salt and Pepper
2 Cups of Orzo(flexible)
Preheat oven to 400 degrees. Cut all veggies into small chunks. Mince Garlic. Place veggies and garlic on roasting pan or baking sheet. Amount should cover a regular size cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven. Should roast for at least 25 minutes. I usually turn the veggies once. Boil 6 cups of water. Cook Orzo. Toast Pine Nuts in dry pan over medium heat, and while still warm toss with Basil, Feta and Lemon Juice in large bowl. Drain Orzo and toss with previous ingredients. Add roasted vegetables. Garnish with feta and whole leaves of basil. Enjoy!