This is just a simple recipe that takes less than 30 minutes to make. Lemon, cream, and parmesan make up the basic sauce. Briny capers, artichoke hearts, and sweet tomatoes add color and flavor to each bite. You could easily add shrimp or chicken, but I felt like a meatless meal today. I picked up the most beautiful and dainty cherry tomatoes at the farmers' market this week. I really wanted them to be the star of this dish.
*I forgot to add fresh herbs. I used tarragon, but thyme or basil would work great too.
Orzo with Lemon Cream
1. Bring two and half cups of chicken stock to a boil. Add one and half cups of orzo and reduce heat to med high.
2. Cook for 7-10 minutes, stirring often. You may need to cook additional minutes until the liquid has been absorbed and the orzo is tender. During this time measure out the remaining ingredients, so they are ready to add when the pasta is finished coking.
3. Remove from heat and add the following:
-2 tablespoons of capers
-1/2 cup quartered artichoke hearts
-juice from one lemon
-2/3 cup of grated parmesan cheese
-1 cup cherry tomatoes
-1/3 cup of heavy cream
-salt and chopped herbs
We're back home from ten days in Canada. It was a great vacation, but we're glad to be back home. Is it bad that I'm still living out of my suitcase after three days being back? Why is it so hard to unpack and do laundry after a trip? These are things I desperately need to do but don't see happening anytime soon. Cleaning the house and catching up with blog and client work are also on the "need to do now" list. Somehow the only thing I seem to catching up on are episodes the New Girl on Hulu. There is just no one as quirky and cute as Zoey D. on TV. Yes, my priorities are are in check.