This week I made Orzo + Broccoli Pesto Salad from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson of 101 Cookbooks. I thought this was a really interesting recipe and I really enjoyed it…but I’m curious what you all would think. If you like trying new recipes, give this one a try and be sure to let me know what you think!
ORZO + BROCCOLI PESTO SALAD // Serves 6
Super Natural Every Day by Heidi Swanson
Ingredients1 Cup Whole Grain Orzo
5 Cups Raw Broccoli, cut into small florets
2 Cloves of Garlic
2/3 Cup Pinenuts, toasted
1/3 Freshly Grated Parmesan Cheese
Juice of one Lemon
1/4 Extra Virgin Olive Oil
1/4 Cup Creme Fraiche
Grated Zest of one Lemon
1 Large Avocado, slicedInstructions:
1. Bring a large pot of water to a boil, salt generously. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.
2. In the meantime, cook the broccoli. Bring about a cup of water to a boil in a large pot with a pinch of salt. Stir in the broccoli, put the lid on and cook for one to two minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.
3. To make the pesto, combine 2 cups of the cooked broccoli, the garlic, most of the nuts, parmesan, 1/4 tsp salt, 2 Tbsp. of the lemon juice and pulse in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.
4. Toss the orzo, remaining cooked broccoli florets, about 2/3 of the pesto and the lemon zest. Taste it and add what you like – more lemon, salt, the rest of the pesto. Fold in the avocado and top with the remaining nuts and a bit of extra parmesan if you prefer.
Thoughts on This Week’s Recipe:
Ease of preparation:
This recipe was fairly quick and easy to prepare…not as fast as a crock pot recipe, but didn’t take as much time as the risotto I made last week, so somewhere in the middle.
This was a really interesting dish…I personally would never have thought to combine broccoli and avocado in the same dish, but I actually really enjoyed it. If you like broccoli and avocado, I think you would like this dish. I thought the pesto sauce was delicious and overall I thought this was a great salad.
Would you make it again?
I would make this again…especially when broccoli is in season and I can get it at a great price.
Did you omit or add anything?
I didn’t really change anything…I did forget the lemon zest and will be sure to add that next time.
Would you change anything next time?
I think the only thing I would do differently is cutting my broccoli pieces smaller so they’re a little more manageable.
Next Week’s Recipe:
This week I’m going to switch it up and make a breakfast treat…Lemon Cornmeal Breakfast Cake from Joy the Baker. And this isn’t a new one for me, I’ve made it a couple times before and it’s great! So you definitely want to try this one…print it out and let me know what you think!
Lemon Cornmeal Breakfast Cake
recipe adapted from Bon Appetit, April 2009
1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1/4 cup brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoons lemon zest
1/2 cup (1 stick) plus one tablespoons unsalted butter, melted until browned then cooled slightly
1 1/2 cup powdered sugar
3 to 4 tablespoons fresh lemon juice
Place a rack in the center of the oven and preheat to 350 degrees F.
In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant. Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan. Remove browned butter from the cast iron to cool, and set the buttery cast iron aside. That’s what we’re going to bake the cake in!
If you don’t have a cast iron skillet, simply butter and flour a 9-inch round cake pan. Set aside. Brown the butter in a skillet over the stove top and incorporate into the recipe just the same.
In a large bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda and salt. In a small bowl, carefully whisk together eggs, buttermilk, lemon zest and butter. Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula. Fold until very few lumps remain. Pour batter into the prepared buttered pan and place in the oven.
While the cake bakes, whisk together powdered sugar and lemon juice for the glaze. Set aside.
Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes. Use a skewer or the tines of a fork to poke holes in the bake. Sporadic holes here and there will do. Pour over the glaze, spread evenly and let rest for about 30 minutes before serving. This cake will last for up to 4 days, well wrapped, at room temperature.