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Community Corner

Marge's Orzo Salad a Delight

Dexter's Anne Kornow samples new recipes from local residents every month.

I first tasted this recipe when visiting my in-laws, Marge Kornow-Brown and Bill Brown in California. Marge made this dish, and we all loved it. Orzo is a small, rice-shaped pasta that works nicely without absorbing too much vinaigrette and swelling up like large pasta shapes.

I found a multicolored version to use and asked my husband, Allen, friend Jeff Sprague and granddaughter Kailyn to try it. Thanks, Marge!

Tasters' Comments: Jeff loved the smell when we were chopping the fresh mint and basil. Allen commented that the orzo salad was very good, but the tomatoes “really make it." Kailyn added, “It’s such a good burst of flavor in your mouth.”

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Marge's Orzo Salad

4 c. chicken broth (I always use reduced sodium)
1½ c. orzo
15 oz. garbanzo beans, drained and rinsed
1½ c. red and yellow teardrop tomatoes or grape tomatoes, halved
½ c. fresh basil, chopped
¼ c. chopped fresh mint

Wine Vinaigrette — use about ¾ cup

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½ c. red wine vinegar (or white wine vinegar)
¼ c. fresh lemon juice
2 tsp. honey
2 tsp. salt (or less for those of us who watch sodium intake)
¾ tsp. freshly ground pepper
1 c. extra virgin olive oil

Bring the broth to boil in a large, heavy saucepan; stir in the orzo. Cook, stirring frequently, about seven minutes or until the orzo is tender but still firm to the bite. Drain the orzo and transfer to a large, wide bowl, tossing until the orzo cools slightly. Set aside to cool completely.

Meanwhile, measure all of the vinaigrette ingredients, except the oil, into a blender. With the machine running, gradually blend in the oil. Season to taste with more salt and pepper if desired.

Toss together the orzo, beans, tomatoes, basil, mint and enough vinaigrette (about 3/8 cup) to coat. Serve at room temperature. Makes eight servings.

Anne’s comments: Don’t try to substitute dry herbs for this—the fresh herbs that are readily available now are essential. Try to find small teardrop, grape or cherry tomatoes for the sweetest flavor and most impact. I forgot to add the garbanzo beans! Must’ve been due to the distraction (named Jeff) in the kitchen. Those of you who know Jeff will understand.

I substituted white wine vinegar for the red wine vinegar and used about half the salt, and we all still loved it. Since this recipe uses only about half of the vinaigrette, you could cut easily cut that in half when making it. Or make all of it and use the rest on grilled pork or chicken. This can also be made ahead and refrigerated.

Remember to send in your favorite recipes for Dexter Patch’s upcoming food column. We would love your tried-and-true recipes. I am currently eyeing some “adult” popsicle recipes for this hot weather.

Do you have any good hot-weather recipes? Anne Kornow, family, friends and perfect strangers who happen to walk by will taste-test many of the interesting and delectable recipes.

Send your recipes to akcooker@yahoo.com.

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