orzo with red cherries & basil

August 8, 2011 by 5 Comments

Summer produce is in full swing. We’re in that magical sweet spot where raspberries are bountiful, blackberries are just beginning to make an appearance, peaches are getting sweeter, nectarines are juicy, and there are even a few straggling strawberries left to be picked.

And then there are cherries. Sweet, juicy cherries with that gorgeous blood-red color that screams summer. But what to do with them that’s new and inventive? I recently had a mind-blowing orzo salad at my Aunt’s house that I couldn’t stop thinking about. I thought it would be fabulous with a few red cherries and tons of sweet basil. A savory use for cherries? It’s just what August ordered.

To make it, you’ll also need balsamic vinegar, olive oil, good quality grated parmigiano-reggiano cheese (throw that green can of Kraft out the window. Please.), and some pine nuts. Most better grocers carry orzo (a rice-shaped pasta) on the pasta aisle.

Bright red cherries are truly summer in a bowl.

And sweet basil? My favorite herb, hands down.

To begin, cook the orzo according to package directions. Drain and place in a heat-proof bowl.

Stir in the olive oil and balsamic vinegar. Let cool, then place in the refrigerator to chill.

Right before you’re ready to eat, pit the cherries and chop into sixths.

Chop the basil. Your kitchen will smell heavenly.

Toss the cherries, basil, pine nuts and cheese into the pasta. Stir, and adjust the seasonings to taste (I added a few pinches of salt and a little extra vinegar).

Serve. It’s such a pretty summer salad, and would be fantastic next to grilled pork, chicken or salmon.

So easy to make, so flavorful, so summery. Happy August!

Orzo with Red Cherries & Basil adapted from Bon Appetit      printable recipe

This summery pasta salad can be made in advance and pairs well with grilled pork, chicken or salmon. Prep time: 20 minutes Cook Time: 10 minutes plus time to refrigerate.

  • 1 lb orzo
  • 1/4 c olive oil
  • 1/4 c balsamic vinegar, plus more to taste
  •  1/2 lb red cherries
  • 2 oz basil to yield roughly 1/2 c chopped
  • 1/3 c grated parmigiano-reggiano cheese
  • 1/4 c pine nuts
  • salt and pepper to taste
1. Cook the orzo according to package directions. Drain well and place in a heat-proof bowl. Stir in the olive oil and balsamic vinegar, stir well and allow to cool. Cover and place in the refrigerator until chilled.
2. Pit the cherries and cut into sixths. Remove basil leaves from stems and chop.
3. Right before serving, toss the chilled orzo with the cherries, basil, cheese and pine nuts. Season to taste with salt and pepper and additional vinegar if desired.
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fresh corn, avocado and mango slaw

May 4, 2010 by 2 Comments

My name is Jenny. And I am a Tex-Mex addict.

I told you all about my junkie tendencies yesterday when I showed you the recipe that made me relapse into a full-fledged binge. The peppers stuffed with chipotle mac ‘n’ cheese were heavenly, but boy did they pack some heat. I needed something to serve with them that would cool my mouth off in between bites. So I dusted off one of my go-to recipes, one that I hadn’t used since last summer and was dying to make again.

Here’s the catch, and why I don’t make this dish in the winter: you must use fresh sweet corn. It’s where most of the flavor comes from in this slaw. Corn is just beginning to come into season, so you should see it showing up in your produce aisles soon.

You’ll also need some tomatoes, one mango, some avocados, a lime, cilantro, olive oil, and salt and pepper.

Cook the corn (grill if you’ve broken out your BBQ already for the season—mine is still covered in sawdust in the garage) in a pan full of boiling water for 3-5 minutes, just until all of the kernels are bright yellow but not wrinkled or mushy. Remove and let the cobs cool.

Meanwhile, we can prep the rest of the slaw. Slice your avocados into a bite-sized dice. I like to cross-hatch mine inside the skin—saves me from getting a green cutting board.

Pop those puppies into a large bowl.

Dice your tomatoes…

…mango (same cross-hatch method for me)…

…and cilantro. Toss it all into the bowl.

Once the corn is cool enough to handle, slice it from the cobs. Smell that? That’s the scent of summer approaching fast.

Once you’ve got all of the veggies prepped and in the bowl, squeeze the juice from the lime over the top.

Pour in your olive oil…

…and toss in your salt and pepper.

Give it a good stir and that’s all, folks! A colorful, summery-tasting slaw that took close to zero effort.

I served it alongside my crazy stuffed peppers and the crowd went wild. Well, as wild as they could get with their mouths full.

I am such a huge fan of this slaw. It tastes so fresh and light, yet it gets a touch of richness from the avocado. The tomato keeps it colorful, while the mango lends a tad of sweetness that balances the whole dish nicely.

If you wanted to give the ingredients a finer chop and add a little diced jalapeno, this would also work really well as a salsa.

Serve this at your Cinco de Mayo party tomorrow! Your friends will never, ever stop rubbing your feet.

Unless you have to go to the bathroom. In which case they should stop. Because that would be weird.

Fresh Corn, Avocado and Mango Slaw

  • 3 avocados, diced
  • 3-4 ears fresh corn, cooked and cooled
  • 4-5 small-ish tomatoes, diced
  • 1 mango, skinned and diced
  • 1 teaspoon chopped fresh cilantro
  • 1 lime
  • 2 tablespoons olive oil
  • salt and pepper to taste

Combine avocados, tomatoes, mango and cilantro in a large bowl. Cut corn kernels from cob and add to bowl. Add olive oil, salt and pepper and the juice of the lime. Stir, cover and refrigerate for 1 hour before serving. Serves 8-10.

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