Greek Style Shrimp And Orzo Salad
Γαρίδες με σαλάτα orzo
Get this recipe with exact measurements here:
Serves 4:
1/4 pound orzo pasta, uncooked
1/2 pound medium shrimp, peeled and deveined with the tail on
salt and black pepper, to taste
pinch of crushed red pepper flakes
1/8 - 1/4 teaspoon ground cumin powder
2 tablespoons olive oil
1 English cucumber, peeled and chopped
grape tomatoes, halved
4 Kalamata olives, cored and sliced
feta cheese, crumbled
1 tablespoon finely chopped fresh dill
For the dressing:
1/4 cup extra virgin olive oil
juice of 1/2 a large lemon
1 tablespoon mustard
Bring water to a boil in a saucepan. Add 1 teaspoon of salt and orzo pasta. Boil about 10 minutes or until al dente. Drain and set aside to cool slightly.
Heat 2 tablespoons olive oil in a pan and add shrimp. Season with salt, pepper, pepper flakes, and cumin powder. Cook 1-2 minutes on each side or until fully cooked and pink all around.
Remove the cooked shrimp from the pan and set aside to cool. Chop into bite sized pieces the same size as the vegetables.
Place the chopped cucumber, sliced tomatoes, and sliced olives in a big bowl. Add the orzo and chopped shrimp. Mix well.
Combine the olive oil, mustard and lemon juice in the pan that the shrimp were cooked in. Mix well with a whisk to emulsify.
Pour the dressing over the salad and mix well.
Add the crumbled feta cheese along with the dill and mix well.
This salad can be served immediately but tastes even better if allowed to chill in the refrigerator a few hours.
Enjoy!
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The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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One Pot Greek Style Risoni | Everyday Gourmet S11 Ep26
As seen on Everyday Gourmet with Justine Schofield & Adam Swanson.
Make a Savory Cake with Olives & Feta: Cypriot Elioti
Get the recipe here:
Ingredients
1/2 cup (125ml) orange juice
1 cup water
1/2 cup olive oil
1 onion finely chopped
4 scallions, thinly sliced
6 oz (170g) pitted olives
5 oz (150g) feta cheese
3 eggs
1/4 cup finely chopped fresh parsley
3 and 1/4 cups (400g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
sesame seeds for topping
Instructions
Preheat the oven to 350 °F, 180 °C.
Grease the inside of a 9-inch (23 cm) springform pan.
Add the onion to a pan with 2-3 tablespoons olive oil and a pinch of salt and cook over medium heat until soft and golden.
Add the scallions and cook for 2-3 minutes until softened. Set the pan aside.
Ina. mixing bowl, combine the flour, salt, and baking powder. Whisk together.
In another large mixing bowl combine the olive oil, juice, water, and eggs and whisk together.
Add the flour mixture to the oil mixture and whisk until combined.
Fold in the olives, feta, and the cooked onions and scallions along with the parsley.
Transfer the batter to the prepared pan and top with sesame seeds.
Bake on the center rack for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely and remove from the pan.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
Valerie gives pasta salad an extra-healthy upgrade with freshly grilled zucchini, bell pepper and eggplant!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Veggie and Orzo Salad
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Directions
Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
Serve immediately or keep at room temperature until ready to serve.
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Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network