Our home office file cabinet’s lower drawer is all about cooking, bulging with file folders, from Appetizers to Yule Logs that reflect my dual interests of vegetarian and desserts. I am always tearing and tucking away possible ideas, articles and recipes that I think someday I might want. Admittedly it is clutter, but at least the clutter is labeled files in a cabinet, right?
Nowadays one can simply Google an ingredient and glean a recipe, but it’s not the same as the tactile feeling of paging through a cookbook or sifting through a folder of recipes. Just like I am positive this orzo recipe from July 2008 Gourmet Magazine is available on epicurious.com, I am pretty sure it would not have come across my radar without a thumb through my folder labeled “CSA Recipe Ideas.” The torn-out page is from a regular column titled Gourmet Every Day Quick Kitchen, and says “35 minutes” in the bottom corner. There is a photograph of this Orzo dish, juxtaposed next to Grilled Oregano Shrimp and its recipe. The vegetarian in me is musing, “Hmmm, grilled oregano tofu?”
I know I saved the article because dill shows up in our Ranui Gardensbox a few times a year and I wanted to be ready for just this occasion.
Tri-Color Orzo with Tomatoes, Dill and Feta Cheese
3 tablespoons extra-virgin olive oil
½ cup finely chopped dill
1 teaspoon grated lemon zest
½ teaspoon Real Salt
½ teaspoon freshly ground pepper
2 cups diced tomatoes
1 cup tri-color orzo pasta
1 ½ cups (6 ounces) crumbled feta
In a serving bowl, toss together the oil, dill, zest, salt and pepper and tomatoes. Let stand at least 10 minutes, or while you cook the orzo.
Bring a pot of well-salted (1 ½ tablespoon: 4 quarts) water to a boil. Stir in the orzo and cook just until it is tender to the tongue. Drain the orzo and into with the tomato dill mixture. Add the feta and toss again.
Makes 4 to 6 servings.