Orzo with Roasted Vegetables

Got this from a friend in our ward (Rochell Bryan). I've used eggplant instead of asparagus and omitted the pine nuts to cut costs and it was still good.

1 bundlle asparagus, 1 inch pieces
1 acorn squash, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced

*eggplant, butternut squash or mushrooms would be good too

2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 pound orzo

FOR THE DRESSING
1/3 cup freshly squeezed lemon juice (2-3 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

TO ASSEMBLE
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, crumbled
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees. Toss the asparagus, squash, bell peppers, onion, and garlic with the olive oil, salt and pepper and turn out onto a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 6-8 minutes, until al dente. Drain (don't rinse) and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Mix well and let cool to room temperature. Right before serving add the scallions, pine nuts, feta, and basil and check seasonings. Left-overs are awesome.

Falafel Sandwiches and co.

FALAFEL SANDWICH

Cafe Flora

1 1/2 cups dreid chickpeas, soaked for 3 to 8 hours, or 2 (15-ounce) cans (3 1/2 cups cooked)

1 medium yellow onion, coarsely chopped

2 stalks celery, coarsely chopped

6 cloves garlic, coarsely chopped

2 tablespoons freshly squeezed lemon juice

2 teaspoons ground turmeric

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper (or to taste)

1 tablespoon salt

1/2 cup chopped fresh parsley

1/2 cup unseasoned bread crumbs

1/3 cup whole wheat or all-purpose white flour

8 pitas, flat or pocket style

Vegetable oil for frying falafel (I use grapeseed)

Shredded lettuce, tomato slices, alfalfa sprouts, radishes and cucumber slices

Tahini Sauce (see below)

cook the chickpeas

If you're using dried chickpeas, drain them, and cover with fresh water in a pot. Bring to a boil, lower the heat, and cook, covered, at a gentle simmer until the chickpeas are very tender, 1 hour or more (depending on how dry (and old) the beans were). A chickpea should smash easily between your thumb and index finger. Drain the chickpeas, and cool completely.

chop the vegetables

Put the onion, celery, and garlic in a food processor, and pulse several times until they are very finely chopped. (Pulsing minces the vegetables but prevents them from becoming pureed.) Put them into a large mixing bowl.

chop the chickpeas

Put the cooled chickpeas in the food processor, and pulse several times, until they're broken up. Then, run the food processor until the chickpeas are very finely chopped. (You use this two-step process to get an even consistency.) Put the chickpeas in the large bowl with the vegetables, and mix well.

add the remaining ingredients

Mix in the lemon juice, turmeric, cumin, cayenne, salt and parsley to the chickpea vegetable mixture. Sprinkle the bread crumbs and flour over all, and mix thoroughly with your hands.

shape the falafel

Using 2 tablespoons of the chickpea mixture, shape it into balls. It should hold together easily. Gently flatten the balls with your fingertips into patties about 1 1/2 inches in diameter. Smooth out the jagged edges to they don't break off when you cook them. Lay them on an ungreased baking sheet until you're ready to fry them.

test fry a falafel first

Pour oil into a heavy pot to a depth of 2 inches. (Make sure the pot is at least 4 inches tall to reduce spattering.) When the oil reaches 350 to 360 degrees, gently drop sample falafel into the hot oil. It should sizzle a lot and cook fast. Only cook a few at a time so that temperature of the oil doesn't drop.

note

I make the falafel mixture a day ahead and usually double the recipe. Delish!

TAHINI SAUCE

Cafe Flora

1/2 cup tahini

1 teaspoon tamari

1/2 teaspoon sesame oil

1/4 cup freshly squeezed lemon juice

2 teaspoons minced garlic

1 teaspoon rice vinegar

1/2 cup water

Combine all the ingredients in a blender, and blend until smooth. If it's too thick, just dribble in more water until you get the consistency you want.

TZATZIKI

1/2 cucumber

1/4 teaspoon salt

10 mint leaves

1 small garlic clove, minced

whole milk (Greek) yogurt

pepper, to taste

Grate the cucumber, salt and drain juice. Wash and dry the mint leaves. Stack them, roll them up and mince them. Mix all the ingredients together, season generously adding yogurt gradually until you get the flavor you want.