It feels so good to be home. Waking up each morning in my own bed, fresh clean sheets. I no longer need to pack up my belongings each day, into my trusty pack, on another journey. Now my journey belongs in the kitchen. Trying to come up with some delicious, seasonal inspired dishes that we all can enjoy.
When travelling, I know that I've become homesick when I start craving my favorite foods, my kitchen, my plates, my cups. This trip, I started craving avocados, fish tacos, veggie burgers, fresh salads, spinach, and kale. Since returning home I've eaten avocado on toast for breakfast each morning, although today I switched it up and had a tuna baguette, probably because I am now missing Paris.
I recommend serving this salad cold, nice and summery with a glass of Pinot Grigio on the side. In the winter, I foresee this dish warm with soft melted cheese and a glass of Pinot Noir. Orzo and kale pesto salad would make and excellent side dish for a weekend barbecue. Make this dish a couple of days in advance and enjoy it for lunch meals, or a quick snack while on the go.
ORZO WITH KALE PESTO RECIPE (print)
makes 4-6 servings depending on appetite
1 bunch kale, chopped
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
2 cloves garlic
1/3 olive oil, or more
salt and pepper to taste
1/2 yellow pepper, diced
5 shiitake mushrooms, diced
1/2 tbsp butter
feta cheese, crumbled
Bring 4 cups of water to a boil. Add the dry orzo and cool until al dente, 7- 10 minutes.
Once cooked, drain the orzo and then run it under cold water until it has cooled. Place the orzo in a bowl and set to the side.
To blanch the kale, bring a large pot of water to boil. Once boiling, add the chopped kale for a couple of seconds and then submerge into a bowl filled with ice water. Drain the kale and then squeeze out any excess water. Let dry.
In a food processor, add the kale, pine nuts, parmesan cheese, garlic, olive oil, and salt and pepper. Pulse until you have a paste. You made need to add some water or oil to thin out the pesto.
In a pan, fry the yellow pepper and shiitake mushrooms with butter until soft.
Mix half of the pesto into the orzo and combine. Add the mushrooms and peppers, and then crumble in the feta cheese. Serve cold. May be kept in the fridge for up to a week.