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Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 4 to 6 2 cups orzo, uncooked salt 3 Tbsp mint, chopped 2 cloves garlic, minced 2 tsp oregano red pepper flakes 1/4 cup Extra Virgin Olive Oil 1/4 cup red wine vinegar 1 (10 ounce) package organic baby spinach, rough chopped 6 oz crumbled feta cheese 1/4 cup red onion, finely chopped 1 cup Kalamata olives, pitted 1 cup grape tomatoes, halved 1 English cucumber, sliced Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente and drain. Whisk together the mint, garlic, oregano, red pepper, salt, oil and vinegar, set aside. Place orzo in a large bowl. Stir in spinach, feta, onion, olives, tomatoes and cucumbers. Toss with vinaigrette. Serve immediately or chill for 60 minutes. Ginger and Miso Glazed Salmon and Soba Noodles Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 4 4 tbsp white miso 3 tbsp Japanese sake (rice wine) 2 tbsp rice vinegar 2 Tbsp. canola oil 1 tbsp ginger, minced 2 cloves garlic, minced 2 tsp olive oil 4 (6 oz) fillets Copper River wild salmon 8 oz soba noodles, cooked 1 bunch scallions, sliced Mix together the first 6 ingredients in a bowl; set aside. Heat olive oil in a grill or sauté pan to medium heat. Add salmon and brush with marinade. Cook 3 minutes. Turn salmon and brush with marinade. Cook 2 minutes longer. Remove, place on a plate and cover with foil. Pour marinade into pan. Cook for 1 minute. Place noodles and scallions in a bowl. Drizzle with sauce and toss to coat. Divide into 4 portions and top with salmon. |
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