There are more veggies in this dish such as red onion, red and yellow bell peppers, petite peas and an extra kick with saffron threads and oregano. I was going to change the title to include more information but decided viewers need to look at my recipe more closely and see for themselves. I mentioned … Continue reading
Since I had some dried orzo left over after making a shrimp recipe I thought I would make this vegetarian dish. I changed the cheese from feta to Kefalotyri to finish, which is a yellow Greek cheese made from sheep’s milk. It is tangy with a sharp aroma similar to Pecorino Romano. Normally, it is … Continue reading
I eat a fair amount of rice because I love stir fries, Asian dishes and recipes that use rice as a base or side. It was nice to make orzo (oval-shaped pasta) instead as it provided a tasty base for some juicy marinated shrimp. New York Times Cooking once again provided a delicious shrimp recipe … Continue reading
I have always enjoyed rice and have a number of versions (see list below at bottom of post). This rice appealed to me because I wanted a recipe where I could use dill pollen with my Salmon en Papillote (next post) which also uses another pollen, fennel. These pollens were generously gifted to me by … Continue reading
This pasta dish has some really great flavors with an Italian twist. Bacon, cheese and pine nuts made this a favorite side dish of my husband. He especially liked the toasted pine nuts and not so much bacon.