As a lover of food, I really enjoy investigating it. Eating out from time to time provides lots of inspiration when I’m back in my own kitchen. Last Saturday, I was lucky enough to lunch with Cindy and Megan and we shared the prettiest charcuterie plate. I was really digging the olive tapenade that came on the side and was really intrigued by its contents. I’m not quite sure we figured it out because something looked pink and pickled in there, but we had fun trying.
At a birthday dinner recently, I ordered salmon and it came with this orzo on the side. I tasted it, loved it and then went to work. I pushed the ingredients around to identify them all. The pops of purple and green from the radicchio and spinach popped out immediately. Oil-plumped and tangy sun-dried tomatoes were easy to pick out, too. I tasted fresh garlic and spied sliced garlic among the orzo. The vibrant vegetables and orzo were glossy from a good dose of olive oil and maybe a splash or two of seasoned pasta water.
I think you’ll love this. Place a pretty scoop next to simply prepared fish or have a bowl for lunch. This dish will also fit right in on your Easter table.