Danish raspberry slices (hindbærsnitter)

danish raspberry slices (hindbærsnitter)

These traditional Danish pastries look like pop tarts but they are definitely not pop tarts!  These slices are homemade raspberry jam sandwiched between tender shortbread-like biscuits (some recipes call it cakes) topped with icing and sprinkles.  I got one for Aymeric when we were in Denmark last year ‘cus it looked like a fun treat for a kid but it was so good that Rock and I ended up eating most of it.  Anyway, we’d been meaning to try making them and we finally got around to it this past weekend when we had friends visiting.  I used a recipe from a book that Rock got me a while ago by Trine Hahnemann called Scandinavian Baking: Sweet and savoury cakes and bakes, for bright days and cozy nights. How hygge is that!?

Makes 8.  I wish we had made double the recipe.

300 grams frozen raspberries  /  1/2 cup superfine sugar  /  1 and 2/3 cups all-purpose flour, plus a bit more for dusting  /  150 grams icing sugar (if you don’t wanna weigh it, 1- gram = 1 tbsp)  /  100 grams (7 tbsp) chilled butter, chopped  /  1/2 egg, lightly beaten  /  sprinkles (the recipe calls for pretty light pink sprinkles but I just used what I had on hand)

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Put the frozen raspberries in a small saucepan and bring to a boil, stirring constantly.  Add the superfine sugar and turn the heat down to let the jam simmer for 20 minutes.  It didn’t say if you should keep stirring so I just did anyway every now and again to be sure.  Take off the stove and set aside to cool.  It should be quite thick.

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While the jam is cooling, you can make the biscuits.  Sift the flour and 50 grams (5 tbsp) of the icing sugar into a bowl.  Then rub in the butter with your fingers until the mixture has the texture of crumbs.  Add the half an egg and mix the dough until it can come together in a ball.  Wrap dough in plastic wrap and let it rest in the fridge for 30 minutes.

Preheat the oven to 350F and roll the dough out onto a lightly floured work surface until it is 40 x 22 cm (or 16 x 9 inches).  Rock took this very seriously and dug out the measuring tape to make sure he got it perfect.

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Now cut the dough into two 20 x 11 cm (or 8 x 4.5 inches) rectangular pieces.  Prick all over with a fork and bake for 20 minutes.

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Let the biscuits cool on a wire rack.

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In a small bowl, whisk together the remaining 100 grams of icing sugar with 2 tbsp of water until you get a smooth consistency.  Spread the icing on one of the biscuits.  The recipe said to leave the icing set first and then put the sprinkles on but it didn’t really work out for us ‘cus the sprinkles kinda just rolled off and we had to gently tap them into the icing which caused it to crack.  So instead of doing that, I would say sprinkle over the sprinkles before letting the icing set for 30 minutes.

Place the other biscuit on a chopping board and spread with the raspberry jam.  We didn’t end up using all of the jam.

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Place the iced biscuit on top of the biscuit with the jam on it.

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Cut into triangles and dig in!  You can keep these in an airtight container for 4 or 5 days but I doubt they’ll last more than a day before you eat them all.

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They didn’t turn out perfect looking but not bad for our first batch!  And they tasted amazing. Already thinking about when I can make these again.

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classic banana bundt cake

This recipe is from Dorie Greenspan’s Baking: From my home to yours.  We’ve made this twice in the last two weeks (once was for friends! once was just us…) and it’s just a really good and easy cake to make.  No more difficult than a banana bread and gives me an excuse to use my beloved bundt cake pan.

3 cups all-purpose flour  /  2 tsp baking soda  /  1/2 tsp salt  /  1 cup unsalted butter, room temperature  /  2 cups sugar  /  2 tsp pure vanilla extract  /  2 large eggs, ideally also at room temperature  /  4 very ripe bananas, mashed (about 1 and 1/2 cups)  /  1 cup plain yogurt (or sour cream)

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Preheat your oven to 350F and generously butter a bundt pan.  The recipe calls for a 12 cup pan but I’m pretty sure mine is a 10 cup and it works just fine.  Whisk together the flour, baking soda and the salt.

Then, using a stand mixer with the paddle attachment or a hand mixer, beat the butter until it’s creamy.  Add the sugar and then beat at medium speed until pale and fluffy.

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Add the vanilla and then the eggs, one at a time, beating for 1 minute after adding each egg.  Turn the mixer down to low and then add the mashed up bananas.  Next, mix in half of the dry ingredients, then the yogurt, and then the rest of the dry ingredients.  Transfer the batter to your pan and tap the pan a bit on your kitchen counter to get any bubbles out and smooth out the top.

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Slide the cake into the oven, placing the pan straight onto the oven rack.  Bake for about 65 to 75 minutes or until a dry spaghetti noodle comes out of the centre clean.  If the cake is browning too quickly – give it a check after about 30 minutes – tent a piece of aluminum foil and loosely cover the cake.  When the cake is done, let it cool in the pan for about 10 minutes on a cooling rack before unmolding it onto the rack to finish cooling.

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The recipe’s side bar serving suggestion is to serve with coffee, tea or a slurpable mocha milkshake.  I love how specific that is!  Wrapped airtight, the cake will keep at room temperature for up to 5 days but our cakes never lasted that long before being finished off.

classic banana bundt cake

 

thai chicken biryani (khao mok gai)

thai chicken biryani (khao mok gai)

I found this recipe in Lonely Planet’s Thailand: From the Source cookbook (yes, LP has a few cookbooks!) and we are now all obsessed with this dish.  It’s a southern Thai meets Indian dish where the chicken is braised in rice with turmeric and spices and this specific recipe calls for a generous scattering of deep fried shallots over top.  SO GOOD!!!  Even my increasingly picky toddler was going to town on this. (Although, he wouldn’t eat the shallots ‘cus he said they were ‘octopus’ – you can’t win em all!)

A few things I did different: There’s a recipe for a chilli dipping sauce included but I skipped it and just used store-bought Thai sweet chilli sauce.  I also used coconut milk instead of unsweetened evaporated milk and used de-boned chicken thighs instead of entire chicken legs.  Just though it would make my life a bit easier but if you want, the original recipe calls for 3 chicken legs with the skin removed and cut into big chunks (whatever ‘big’ means, I dunno!)

Serves 4

~700 grams chicken thighs, cut into roughly 1 inch pieces  /  2 tsp curry powder (I used Indian curry)  /  1 tsp ground turmeric  /  1 tsp ground coriander  /  1/2 tsp ground cumin  /  1 tsp ground cinnamon  /  1 tsp salt  /  1 tbsp sugar  /  2 bay leaves  /  200 ml coconut milk  /  1 and 1/2 tbsp butter  /  2 cups jasmine rice, rinsed and drained  /  2 cups water  /  canola oil for frying  /  300 grams shallots, very finely sliced (this seems like a lot but it’s really not after frying)  /  pinch of salt

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Mix the spices, salt, sugar, bay leaves and coconut milk in a large bowl.  Mix the chicken in and let it marinate for at least 15 minutes.

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In a frying pan or a wok, melt the butter over medium-high heat and then add the chicken, including the marinade.  Fry for about 10 minutes or until the chicken is juuuust cooked.  Transfer to a bowl.

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I replaced my rice cooker with an Instant Pot so I used that but you can of course use a rice cooker or cook on the stove top.  Add the drained rice and then put the chicken and sauce on top.  Then add the water and if you have the Instant Pot, just press the rice button.  (I am such an Instant Pot convert!)  If you’re cooking on the stove top, bring to a boil and then cover with the lid and turn the heat to low.  Cook for 20-25 minutes until the rice is cooked.

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While the rice is cooking, fry the shallots.  In a frying pan or a wok over medium heat, add just enough oil so that you can deep-fry.  Toss the shallots with the salt in a bowl and then squeeze out as much liquid as you can.  When the oil is hot, fry the shallots in batches for about 1 to 2 minutes until crispy.  When each batch is done, transfer to a plate lined with paper towel to drain any excess oil.

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Plate up the rice and chicken, scatter the fried shallots over top and serve with a small bowl of sweet chilli sauce on the side.  Again, SO GOOD!

thai chicken biryani (khao mok gai)

 

 

pumpkin pie with graham cracker crust

A new baking post from the husband, Rock!  I didn’t think I liked pumpkin pie, but that’s probably ‘cus my only previous experience with pumpkin pie are the super sweet ones that cost 99 cents from the supermarket that my sister’s such a fan of. (Hi Reyna!) This pie, on the other hand, was really good. Rock made it for some friends who were visiting and everyone initially opted for a small slice but then ended up going for seconds.  Anyway, onto Rock’s post…

So it all started with a day trip to the Shamrock Farm in Comox.  We were going through all the different kind of pumpkins and we found a small one named Sugar pumpkin with this comment: “Good for pumpkin pie”.  I knew at this moment I had to bake a pumpkin pie.  The owner of the farm was kind enough to handle us a recipe.  I was feeling like graham cracker crust that day, so my pie is made with it, but any good pie crust will do just fine.

For the crust:  44 Honey maid Wafers /  1/2 cup melted butter

For the pie filling : 1 Sugar pumpkin or 1 1/2 cup canned pumpkin puree  /  1 Tbs flour  /  1 cup sugar  1 tsp ground ginger  /  1 tsp cinnamon  /  1/2 tsp nutmeg  /  1/4 tsp salt  /  3 eggs  /  1/2 cup of milk

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First you need to cook the sugar pumpkin to make the puree.  Wash the pumpkin and snap the stem.  Cut the pumpkin in half and remove all the seed and stringy stuff.  You can keep the seeds for later and bake them with a little of olive oil.  Place the two half cut side down on a baking sheet, poke some holes with a form in the skin.  I used a parchment paper.  Roast the pumpkin at 400F for 45 minutes or until  the flesh is pierced with a fork.

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Scoop the pumpkin out and blend it to make a smooth puree.  I used a hand blender.  If you are as curious as me, you will taste it; it is good!

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Let bake a pie!  Pre heat the oven to 350F.  You need to crush the wafers to make the crust.  I used a food processor.  Then, melt the butter in a pan and add the wafers.  You will get a kind of dough.  With the help of the back of a spoon, form a crust in a pie pan.  I baked the crust for about 5 min; it gives you a harder less crumby crust.

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For the filling, in a large bowl mix well all the dry ingredients.  In a smaller bowl, beat the eggs and then add the milk.  I used 3.25% because I had it, but any milk will do.  Add the milk/eggs to the dry ingredients and mix.  Pour the filling over the crust and bake for 1 hour and 10 minutes.  I used a spaghetti to check if the pie was baked, if it comes out clean it is ready !

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cauliflower pasta with pecorino and rosemary

I recently picked up Lynn Crawford’s cookbook Farm to Chef: Cooking Through the Seasons and I’m pretty excited to cook through it. Recipes are organized by season highlighting produce from the farmer’s market.  We do frequent the Comox farmer’s market but I got this book (and the cauliflower) at Costco so not quite fresh local produce but that’s ooookkkkk.  Is it still considered sort of farm to table if the garlic is from a local farm and the rosemary is from my garden??  Anyway, this pasta dish was really yummy even though I had to substitute a couple of the ingredients.  The supermarket didn’t have pecorino so I used the parmigiano reggiano I already had on hand and I couldn’t find spaccatelle so I ended up using some egg noodles.

Serves 2 – 4.

4 tbsp extra virgin olive oil  /  1/2 head cauliflower, cut into 1 inch florets (about 4 cups)  / 450 g spaccatelle or other short curved pasta  /  vegetable oil  /  2 – 4 slices proscuitto, torn into large strips  /  2 shallots, thinly sliced into rings  /  1 tbsp fresh rosemary leaves  /  2 tsp minced garlic  /  1/2 tsp cracked black pepper  /  2 tbsp unsalted butter  /  1/2 cup grated pecorino cheese  /  2 tbsp finely chopped chives  /  salt and more cracked black pepper

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Preheat the oven to 325F and heat up 2 tbsp of the olive oil in a skillet over medium heat.  Fry the cauliflower for about 10 minutes or until golden brown.  When they’re done cooking, transfer to a baking sheet and keep the cauliflower warm in the oven.

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In the meantime, cook the pasta according to the package until al dente.  Drain the cooked pasta and toss with a bit of vegetable oil just to keep the pasta from sticking and then set aside.

Add the remaining 2 tbsp of olive oil to the skillet and place back over medium heat.  Toss in the proscuitto, shallots and rosemary and cook until the shallots are golden, all the while stirring frequently.  Then add in the garlic, pepper and butter and cook for another 2 minutes.

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Add the shallot mixture and the cauliflower to the pasta and gently fold in.

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Season to taste with salt and pepper and then scatter over the pecorino and chives.  I swear, tossing some chives on top of whatever you’re eating just makes it look fancy.  We’ll be cooking this again soon for sure!

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Thai turkey and zucchini meatballs

thai turkey and zucchini meatballs

Life is so hectic nowadays with both a baby and a toddler that I keep f***ing up while following recipes.  Luckily, things still usually turn out and this is one of those instances.  This is adapted from Nigella Lawson’s recipe for Thai turkey meatballs and it’s adapted because I straight up f***ed up the original recipe.  Basically, I put waaay more zucchini in the meatballs – hence I’m calling these turkey and zucchini meatballs – than the recipe calls for as most of the zucchini was actually supposed to be sliced up and added to the sauce. I was worried the meatballs would fall apart and the whole thing would be a disaster but it turned out really well and we all loved it!  Whew.

(We’re still cooking Whole30 for Rock but I’m not 100% strict about using ‘compliant’ ingredients if getting them makes my life 100% harder.  But if you are strict about it, you can use homemade chicken stock and crazy expensive compliant fish sauce.)

3 zucchini  /  1 lb ground turkey  /  3 stalks of green onion  /  1 clove garlic, minced  /  1 and 1/2 tsp grated ginger  /  small bunch of cilantro, chopped  /  1 tsp crushed red pepper flakes  /  zest and juice of 1 lime  /  1 tsp sea salt flakes or salt to taste  /  1 tsp grapeseed oil  /  3 tbsp Thai green curry paste  /  1 (14 oz) can coconut milk  / 2 cups chicken broth  /  3 tbsp fish sauce  /  a large handful of sugar snap peas  /  optional: limes cut into wedges & small handful of Thai basil leaves to serve

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To make the meatballs, trim the ends of the zucchini and coarsely grate onto a piece of paper towel.  Squeeze out as much water as you can from the grated zucchini and toss into a large bowl.  Finely chop the white parts of the green onion and add that along with the ground turkey to the bowl.  Next, add the garlic, ginger, 2 tbsp of the cilantro, crushed red pepper flakes, lime zest and salt to the bowl.  Using your hands, mix the meatball mixture just until everything is combined.

IMG_1124To measure out the meatballs, use a heaping teaspoonful for each one and then simply roll into balls.  You’ll end up with about 30 meatballs.

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Finely chop up the green parts of your green onion.  Heat up the oil in a large dutch oven or lidded pan and give chopped green onion a quick fry.  Add the curry paste and then the coconut milk, chicken broth and fish sauce.  Let the sauce come to a boil and then gently drop the meatballs into the soup.  Drop them in going around the dutch oven in a circle going from the outside inward.  I was worried they wouldn’t all fit in but they did!

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Let the sauce come to a boil again and then slap the lid on and turn the heat down to a simmer.  Let it simmer for about 20 minutes and check that the meatballs are cooked through.  Add the snap peas and the juice of the one lime.  I didn’t do this but if you want you can serve with some Thai basil and lime wedges.

Thai turkey and zucchini meatballs

 

 

pork-stuffed cucumber soup

pork-stuffed cucumber soup

So we COOKED cucumbers today for the first time!  And I guess we also stuffed pork into cucumbers for the first time too!  Onwards we go with Rock’s Whole30 challenge and tonight I made this soup from Chrissy Teigen’s Cravings book. Kind of reminded me of Chinese winter melon soup and it was delicious.  Even our toddler finished his bowl which is amazing considering he’s so picky lately.  A few things – to make it Whole30 I had to substitute the soy sauce with coconut aminos (something i didn’t even know existed until a week ago!) and I used organic chicken stock instead of bouillon cubes (which still has some trace amount of sugar in it but I made the executive decision that I just didn’t care.  Turns out sugar really is in EVERYTHING! If you’re strict with Whole30 you can always make your own chicken stock.)

And as for the cucumbers, I used the English cucumbers that are readily available at the supermarket but after making this soup, I’m pretty sure the recipe uses the other variety of cucumber that’s shorter and chubbier; not sure what it’s called.  Our cucumbers looked waaaay longer than the ones in the book.  Do we not use the same type of cucumber as in the US??  Will google that later.  Next time I’d probably hunt down those fatter cukes or cut the English ones into thirds.  I also only used 4 cucumbers and 10 cups of stock, which I’m glad I did because my dutch oven was almost filled to the brim!  Here I’ll give you the recipe with the ingredient list straight from the book though.

This would serve 3-4 as a main.

1 lb ground pork  /  1/4 cup light soy sauce  /  10 cloves garlic, minced  /  1/4 tsp freshly ground black pepper  /  5 cucumbers, peeled, ends not trimmed  /  3 chicken bouillon cubes  /  1 bunch honshimeji mushrooms, trimmed (I couldn’t find these so I substituted enoki mushrooms)  /  1/4 cup thinly sliced green onion

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Mix the pork, soy sauce, garlic and pepper together in a bowl.  Then, cut the cucumbers in half, crosswise.  Chrissy suggests using a measuring spoon or a pineapple corer to hallow out the cucumbers so that they become hallow tubes with still the end intact.  I just used the handle of a spoon and it worked great.

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Then you stuff the cucumbers with the pork mixture. (We had quite a bit of pork mixture leftover and in hindsight, we should’ve just made them into meatballs and added them to the soup.  Next time!)

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Next, in a large dutch oven or soup pot over high heat, mix 12 cups of water with the bouillon cubes and bring it to a boil. (Or if you’re using chicken stock, simply heat it to a boil.)  Add in the cucumbers and lower the heat to a simmer; letting it cook for 30 minutes.

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Then add in the mushrooms and cook for about 15 minutes longer.  The cucumbers should be tender and the pork cooked through.  Serve with the green onions over top.

pork-stuffed cucumber soup

 

 

shakshuka

shakshuka

I can’t believe we’d never had this before!  A friend from my UVIC days who also happens to be doing Whole30 right now recommended I try making shakshuka so that’s just what I did this morning.  I had to google it and it’s a Tunisian dish of eggs poached in a spicy tomato sauce that’s popular in the Middle East and North Africa. It’s usually a breakfast dish but can also be dinner.  Sold! Love breakfast for dinner. I’ve actually seen similar recipes in a couple of my cookbooks but they just went by different names.  Anyway, there seems to be a hundred slightly different ways you can prepare this dish and I read maybe 10 different recipes… and then just winged it ‘cus I got too confused. But it turned out great! Will definitely be making this again.

Makes enough for 2 servings

1 tin (28 oz) of whole tomatoes, excess liquid drained  /  1/2 yellow onion  /  1/2 red pepper (I had a sweet pointed pepper that I used)  /  2 cloves garlic  /  1 tsp cumin seeds  / 2 tsp Hungarian smoked paprika  /  1/2 tsp crushed red pepper flakes /  4 eggs  /  olive oil  /  small handful of chopped cilantro (I’m lying. I was lazy and just ripped some up)  /  salt and pepper to taste

IMG_1115Mince the garlic and dice up the onion and red pepper.  Heat up maybe a tbsp or so of olive oil in a cast iron skillet over medium heat and cook the garlic, red pepper and onion until the veggies have softened and the onion has gone translucent.  Then stir in the crushed pepper flakes, paprika and cumin seeds.IMG_1116

Tip in the tin of drained tomatoes and just kind of break up the tomatoes with a spatula or wooden spoon.  Lower the heat a bit and let it simmer away for about 10 minutes.  Season with salt and pepper to taste and then its time to add the eggs.  As you add each egg, make a little well in the sauce first to crack them into.

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Now you just have to be patient and let the eggs poach in the sauce.  I was not patient though and in the end, I put a lid on the skillet for just about a minute to quickly finish cooking the eggs.  You’ll have to poach them for probably about 10 minutes but it just depends on how cooked you want the eggs; I wanted the yolks still a bit runny.  You can check how cooked the eggs are by gently poking the centre with your finger.

And that’s it!  Finish off by drizzling some more olive oil over top and scattering some cilantro over.  Rock had his serving with some baby potatoes and I had just a piece of toast with it but this would be amazing with some nice crusty bread to sop up the sauce.  I also saw some variations that add some feta cheese or black olives or prosciutto over top so you could always try that too.

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cauliflower and cashew curry

cauliflower and cashew curry

I’m going to be trying out lots of new recipes this month because Rock is doing the Whole30 meal program!  Our friend recommended it so he’s giving it a shot… while I happily sit this one out.  There’s TONS of stuff you cannot eat including dairy, ALL grains, ALL sweeteners, legumes… even stuff like soy sauce and quinoa isn’t allowed.  Talk about a challenge!  So I’ve been sifting through my cookbooks looking for recipes that don’t include any of these forbidden foods, while also still being something I would actually like to eat, and I found this recipe in Nigella Lawson’s Simply Nigella book.  It turned out really yummy!  She calls it a “Multi-Culti Curry” as it combines Thai and Indian flavours. Aymeric and I had it with some naan bread but you could also serve it with rice.  Rock ate it with some baby potatoes (potatoes are Whole30 at least!)

Serves 2 as a main dish.

1 medium-sized head of cauliflower, cut into florets  /  2 bay leaves  /  2 tsp sea salt flakes or salt to taste  /  1 tbsp coconut oil  /  2 green onions, thinly sliced  /  2 tsp minced ginger  /  seeds from 3 cardamom pods (which I couldn’t find so I substituted roughly 1/3 tsp ground cardamom)  /  1 tsp cumin seeds  /  1 tbsp finely chopped cilantro stalks  /  1/4 cup Thai red curry paste  /  1 can (14 oz) coconut milk  /  2/3 cup cashews  /  1 lime  /  small handful of chopped cilantro

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In a large saucepan, bring water to a boil.  Add the salt, bay leaves and the cauliflower florets; cooking them until they are just tender – about 4 to 5 minutes.  In the meantime, add the coconut oil, green onion, ginger, cardamom, cumin and cilantro stalks to a wok or large lidded pan over medium heat and cook for about a minute.

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Add the curry paste to the wok and then the coconut milk.  Stir it all together and bring it to a boil.  When the cauliflower is cooked, drain and add to the wok.  Give it a stir and you can add more salt to taste if you want.  Slap on the lid and turn down the heat to a simmer and let it cook away for about 10 minutes.  In the meantime, just give the cashews a light toasting in a small frying pan.

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Stir in half of the cashews to the curry.  Then to serve, simply plate up along with the lime cut into wedges and scatter over the rest of the cashews and the chopped cilantro.  Enjoy!

cauliflower and cashew curry

roasted cauliflower, feta, and orzo salad

I made this salad from Chrissy Teigen’s Cravings yesterday for a barbecue with Rock’s sailing buddies and it turned out AMAZING. Which I’m not surprised by ‘cus everything I’ve made so far from this cookbook is really good.  I’m obsessed with this cookbook and even gifted it to both my sister and cousin this past Christmas.  Anyway, I only tweaked this a little by using less salt and substituting dried cranberries for dried cherries.  I have a Costco-size bag of craisins that I need to get through!  Rock loved this and had multiple servings of it last night so I’m sure we’ll make it again. And maybe try it with quinoa instead of orzo to make us feel like we’re oh so healthy.

for the cauliflower and orzo: 1 head of cauliflower, broken into little florets (about 5 cups or so)  /  4 tbsp olive oil  /  3 cloves garlic, mined  /  1 tsp salt (I used maybe 1/2)  /  1/2 tsp ground black pepper  /  1 cup orzo pasta

for the dressing and salad:  3 tbsp olive oil  /  3 tbsp fresh lemon juice  /  1 tsp honey  /  1 tsp dijon mustard  /  1/2 tsp salt  /  1/2 tsp ground black pepper  /  1/4 cup thinly sliced red onion  /  1 cup crumbled feta cheese  /  2/3 cup dried cherries (or cranberries!)  /  4 cups baby spinach

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Preheat the oven to 400F and toss the cauliflower with 3 tbsp of the olive oil, garlic, salt and pepper and then spread on a baking sheet.  Roast in the oven for 20 to 25 minutes; until softened.  Set aside to cool and move onto the orzo.

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Bring a pot of salted water to a boil and cook the orzo for 1 to 2 minutes less than the package’s cooking directions as you want it slightly underdone.  I cooked mine for about 5 minutes.  Drain and run under cold water and drain again.  Then just toss the orzo with the remaining 1 tbsp of olive oil.

Then to assemble the salad! I mixed the dressing in a separate bowl as I didn’t want to dress the salad right away but you can just mix it straight in the bowl you’re going to serve in.  Whisk together the olive oil, lemon juice, honey, dijon mustard, salt and pepper.  Then just throw everything else in there and give it a good toss.

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That’s the only photo I took of the salad, minus the dressing, as we were running out the door so it’s not the best.  This salad deserves a better photo!