ISO: ISO Meryl, I tried the Greek Orzo salad you posted the link too last month, divine!

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heather_in_sf

Well-known member
It was so good and the only change I made was to add more lemon juice. It was hard not to have seconds (or thirds!). Thanks so much for finding it! I've added it as a "keeper" to my huge pile of keeper recipes...

With it I made mini lamb burgers which were terrific with the salad. It's from a new (to me) "fun" cookbook, "Everyday Food: Great Food Fast", it's good for weeknight dinners when I run out of ideas. My mom and sister and I used to take the magazine but after Martha was incarcerated the recipes seemed to decline and we all cancelled. But this book has all the good recipes from the early days and some others. Unlike most of Martha's recipes these actually come out fine. Did anyone else find that her recipes seemed to be lacking "something"?

http://www.finerkitchens.com/swap/forum1/83358_Lots_of_great-sounding_pasta_salads

 
Hi Heather - I'm glad you liked it! ...

I agree about Martha's recipes - they never did anything for me - never quite made it - something was always lacking. I only tried a few of her recipes, and then gave up.

 
I can't find it ladies... is it the Greek Orzo and Spinach Salad Recipe from Wild Oats??

That link just goes to a general website

 
Here is the recipe: REC: Orzo Salad with Chickpeas & Artichoke Hearts

Orzo Salad with Chickpeas & Artichoke Hearts Recipe
Source: © EatingWell Magazine

2 servings

Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde.

Make Ahead Tip: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.


RECIPE INGREDIENTS


1/2 cup orzo or other tiny pasta

1 1/2 teaspoons extra-virgin olive oil

1 clove garlic, crushed and peeled

1/8 teaspoon salt

1 1/2 tablespoons lemon juice

1/8 teaspoon freshly ground pepper

1 14-ounce can artichoke hearts, drained and chopped

1 7-ounce can chickpeas, rinsed

1/3 cup crumbled feta cheese

2 tablespoons chopped fresh dill

1 1/2 tablespoons chopped fresh mint

1 large tomato, chopped

2 cups baby spinach leaves





RECIPE METHOD


Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.


Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.


Divide spinach between 2 plates and top with the salad.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

 
While I like Martha Stewart, I can't say I ever tried any of her recipes....they just did not appeal

to me. Now that I think about it, it is rather strange. I know she eats healthy and so do we.....Hmmm

 
I liked her earlier books, used to cook alot from them in the 80s, but after that I seemed to choose

the wrong recipes cuz they never turned out very well for me. So I gave up on hers since there are soooo many other great cookbooks and recipes out there (and here) with higher success rates.

 
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