Saucy Lady: a social media inspired look into my meal prep

I’m not sure how to start this post. I was going to try and make this connection about being more un-plugged, and then loop it back to the merits of social media, and I’m not entirely sure how it is all going to work. One thing I can say for certain is that, even though I am trying to cut back on my screen time (she says while writing a blog she hopes you will read adding to more screen time for everyone involved), I have found a real value in social media. I’ve met people through instagram that I am now friends with in real life. I use it as a tool to connect with friends all over the country and the world. Not only do I use social media to find inspiration for yoga sequencing, barre moves, recipes and craft projects,  but it is a greay way stay connected with events happening in my own communty and to get a glimpse into the every day lives of people.

I want to give a shout-out to an instagram friend and real life acquaintance Hannah. Though I admittedly don’t know her well, a few weeks ago she posted a photo on social media about a sauce she had made and was eating on toast, and it was a sauce I was totally unfamiliar with. Zhoug. Have you ever heard of this? Maybe I’m late to the party… I am as a self- proclaimed saucy lady. (I mean this in every sense of the word, but anecdotally speaking I do make a lot of sauces.) My meal prep every week typically involves a large batch of hummus for snacking and lunches and at least one jar of sauce that I can use in a myriad of ways throughout the week. Some weeks it’s peanut sauce to be paired with salad rolls, or used to dress a Thai inspired slaw or a quinoa bowl with broccoli and cabbage. Lately I’ve been in a chimichuri phase, and the past several weeks I’ve been whipping up a large batch of the herby, tangy condiment and I put it on everything. It’s a great alternative to a salad dressing, is amazing on scrambled eggs, stirred into hummus, goes great with meat or roasted vegetables, and overall it is kind of the wonder sauce. I’m always curious as to what other people are cooking and eating so when Hannah posted a photo of this vibrant green sauce and a link to the recipe at Cookie + Kate I was really intrigued. Cilantro, cardamom and jalapenos? How do these things even work together? I decided to set aside my chimichuri for the week and give this Zhoug a try.

And it did not disappoint. First of all, its fun to say. Go ahead, let it roll off the tongue a bit. It almost has a “I am Groot” feel. Zhoug. Secondly, I found this to be just as versatile as the chimichuri, and have enjoyed the zhoug as a dressing alternative, smeared on some pita bread, with eggs, and thus far my favorite combo has been with cauliflower rice and lamb meatballs. Yum-o.

IMG_0409

Cauliflower rice, lamb meatballs, Zhoug, a smattering of pomegranate seeds

I’m not a super spicy fan (I like spicy, just not super spicy) so I only used two jalapenos instead of four, and I did not include the vein or the seeds. I did add in the red chili flakes though. The sauce was a tad bitter right out of the food processor, but after an hour all the flavors melded together in a really great harmony. (Even better the next day) I’m really excited to add this to my sauce repertoire, and glad to have a new food-blog to explore.

Do you have any go-to sauces or weekly meal prep staples? I’d love to hear what they are.

The Awkward Olive Does Lunch: Autumn coleslaw and how to make a dressing without a recipe

Last month, one of my best friends got married in Hood River. The day after the wedding a bunch of us gathered for a communal cooking/ pot-luck style dinner on the porch of one of the houses we had rented for the weekend. We chatted, the laughed, we ate, we reminisced, we ate some more.  It was amazing to be able to spend some quality time with some of my closest friends, and it was also really inspiring to see what everyone was cooking.  I know I tend to get stuck in a food rut, always going back to my go-to salads and quinoa dishes, so it was really fun to see what some of my friends had in their culinary repertoire. And the thing I took away with me was this amazing fall slaw.  It’s the perfect transitional salad for this time of year. Cabbage and apples are starting to come into their prime, cooler days (we are going to get those soon, right?) crunchy textures, bright colors… it seems to be the epitome of Autumn in a bowl. the

Feasting

Feasting

IMG_4436

The sum of our efforts

The sum of our efforts

I’m kind of a sucker for good coleslaw… that being said, I almost never ever made coleslaw because I was a little daunted by the dressing. I know, its a lame excuse, but I’m not a huge follower of recipes, I don’t really like to measure, and since I didn’t have a go-to coleslaw dressing stashed away in my culinary knowledge, making coleslaw at home just felt a little in-accessible. I’m kind of a no-muss no-fuss salad dressing type of gal… a little fresh olive oil, a splash of balsamic, a little salt, maybe some fresh herbs… on rare occasions I will actually put these things in a jar with a little bit of stone ground mustard and actually “prepare” a dressing… but for the most part, I just drizzle the ingredients directly on the salad and consume. I’ve always felt that when you use high quality ingrediants they speak for themselves, and while I love the idea of “fancy” dressings with names like green goddess and roasted corn husk vinaigrette, I typically stick with the clean and simple flavors of olive oil and vinegar.  So being faced with task of pre-making a coleslaw dressing felt somehow hard… boy was I wrong.

I did a little bit of research AKA looked on pinterest to see what other people where putting in coleslaw dressing… some of it sounded interesting, some of it sounded unnecessary, and after about five minutes, I had a new found feeling of coleslaw confidence. “Oh… I can totally make this.”  So I headed off to the kitchen.  Per my usual style, I eye-balled everything, guessed on proportions, and was pleasantly surprised by how it tasted. Dressing success! Until, of course, I remembered that its a little hard to blog a recipe that isn’t actually a recipe.  Though I’m sure some people out there appreciate the “a little of this, a little of that” method to making things in the kitchen, I know it drives other people nuts… But I’ll try to meet you somewhere in the middle.

How to make coleslaw dressing without a recipe.
  • apple cider vinegar ( about 2 TBS)
  • greek yogurt (1 heaping spoonful) 
  • poppyseeds (a sprinkling)
    olive oil (a small drizzle) 
  • honey ( best guess is 1 TBS?) 
Put in a jar, shake it all around until the honey is incorporated. Refrigerate.  Put over slaw & serve.   If you like, you can add in chia seeds instead of or along with the poppyseeds. If your dressing feels too thin, the chia seeds will help, because they become a little gelatinous as they expand… also they are super amazingly good for you, so why not add them?
Notice I didn’t give you  firm amounts for anything… because really you can make coleslaw for 1 or you can make coleslaw for the masses.  Use your best judgement.  This amount of dressing usually is enough for me to make 2 GIANT servings of coleslaw (imagine if coleslaw were a dinner salad instead of a side. )   I like to pair this dressing with a simple, 3 ingredient slaw. It’s perfect for an easy lunch, its quick, easy, and delicious.

Autumn Coleslaw

Autumn Coleslaw

Simple Autumn Slaw
Chop desired amount of cabbage, top with cut up apple & toasted almonds. Dress, and eat!

Purple Cabbage

Purple Cabbage

Honeycrisp Apples from the local Farmer's Market.

Honeycrisp Apples from the local Farmer’s Market.

oven roasted almonds

oven roasted almonds

Healthy Snacks: a quick guide to roasting almonds

 

 

oven roasted almonds

oven roasted almonds

Backstory. I’ve been on a healthy snack kick lately. Mostly because I seem to have completely blown my monthly budget on awesome things like trips to the dentist, and a sparkly bag, so I’ve been trying to be frugal (and healthy) in other areas of my life. I’m two days away from a five day vacation, so I’ve been pinching my pennies, skipping my morning lattes and being extra good about packing lunch. Almost every day my snack includes almonds… they are easy, nutritious, packed with fiber, protein, and good fats, they keep me full (especially when paired with a big old glass of water) and they are readily accessible. The ladies that I work with bring almonds quite a bit as well, and you will find us behind the counter at various points throughout the day munching on a handful of them.

A few days ago I shared some of my snacks with my boss and she turned to me and said “why do your almonds taste so much better than my almonds?!?!” the answer is all in the roast. I take an extra 15 minutes at the start of my week to toast my almonds to perfection. Its not really something I thought very much of, just something I always did. Raw almonds are fine, but roasted almonds are better, and growing up it seemed like there was always a bowl full of oven roasted almonds sitting on our kitchen counter. My boss then said “but wait! You can’t just talk about these things and then not explain how to do it!” she then went on a rant about how she didn’t know how to make mojitos, and didn’t know the proper way to roast almonds, and how I needed to start taking my basic kitchen intuition and writing it down. And at first all I could think was “ no one wants to read a blog post about how to roast almonds” and then about an hour later I got a text message from my other boss saying “ how long and what temperature do you roast your almonds? They are so delicious.” Ok, so maybe people do want to read about this.   So here I am, taking my little bit of kitchen intuition and sharing it with you… it might not be mind-blowing or life changing… but I promise you, your snacks are going to taste so much better!

 

Easy oven roasted almonds:

(note: I keep my bulk almonds in the freezer. If your almonds are room temperature you might need to adjust the roasting time)

 

Turn oven to 350 degrees and start to pre-heat.

Remove almonds from freezer and spread out the desired amount on a small roasting pan or cookie sheet. (I usually roast about 1.5-2 cups. )

Place pan of almonds in the oven (even if it isn’t quite pre-heated) and turn on a timer for 10 minutes.

You will need to check on/ stir your almonds about twice in that 10 minutes.

After the ten minutes is up, evaluate the almonds (Use your senses, appraise the color and how they smell… you can tell when they are done, trust me.) If they are still on the lighter side leave them in for 2-3 more minutes, and then shut off the oven. I usually let the almonds sit in the cooling oven for about 5 more minutes before removing the pan and letting them cool on top of the stove. Once they have cooled completely transfer them to a bowl, or mason jar and enjoy throughout the week!

 

Voila, roasted nuts.

 

 

photo 2-7

Watermelon sparklers and a shout out to fake summer.

 

watermelon juice

Since real summer starts tomorrow, let me just give a quick shout out to this  fake summer we’ve been having in Oregon. I’m still a little confused by what month it actually is, and why there has been this golden sphere hanging in the sky over the past few weeks producing 80-degree, but I will take it! We’ve had a few “typical” June-ish days this month and on one of them my mom was like “OH MY GOD IT FEELS LIKE WINTER!!!!” I stopped and said “no, actually, it feels like June.” Maybe just because the last few springs have felt a little extra long, or because as Oregonians we really are not used to any sort of consistent sunshine until after July…but either way, I’m not complaining! My tomato plants are happy, I have something resembling a tan, and I have been pretty much eating my body weight in watermelon. Tonight’s pre-dinner consisted of me leaning over the kitchen sink as I took a huge bite of melon and slurped the juice to keep it from running down my face and arms. It was pretty glorious. Thank you fake summer… you are kind of ok.

Back in October when I was researching which juicer I should buy, I was focused mainly on leafy greens. I had visions of juicing kale and spinach, and chard, and beets, and pretty much everything earthy (which I did.) but it wasn’t until a few weeks ago that I started to think about the summer juicing potential. Really, I wasn’t being narrow minded when I purchased my juicer, more ,I was living in the moment and trying to embrace the whole seasonal eating thing. =) (at least that is what I’m telling myself.) So last week when it finally dawned on me that watermelon + juicer= happiness and summer bliss, I was pretty stoked. And really, why had I not thought of it before? I know one of the dangers with at home juicing is sugar… you juice all the sugary fruits in all the land and then chug them, (because they are delicious) So I do appreciate that fruit juice should be consumed in moderation… but just stop for a minute and think about all the cocktail potential.

Even if cocktails aren’t your thing, Agua Fresca has already established itself as a seasonal staple on my back patio. Sort of….  Upon looking up Agua Fresca recipes I’ve found essentially ALL of them include super sweet fruits, sugar, and water… This is where I’m going to rant about sugar a little bit.  No, I’m not one of those crazy no sugar in anything ever, people. In fact, I had a raspberry brownie for lunch today, I put sugar in my coffee every morning, and I think that there is a time and a place for sugar (like gumdrops, hello.) That being said, just about every time I try to bake something sweet I have to run to the store, because for some reason I never seem to have sugar in my pantry… I just don’t use it that often (Sugar scrub, mojitos, lemon curd… these are the only thing that I make on a semi-regular basis that actually require sugar.)  I do try to read labels and make a conscious effort to try and cut back on sugar in processed foods… it just seems unnecessary a lot of the time, but I try not to get all nutty about it…BUT it absolutely boggles my mind as to why you need to add additional sugar to a refreshing summer fruit drink! When was the last time you sprinkled sugar over a slice of watermelon? The answer is never. (salt on the other hand… is there anything better at a picnic than I giant wedge of watermelon lightly sprinkled with Jacobsen Sea Salt? No, there isn’t. Seriously, try it with the pinot blanc salt… game changer!)  Don’t even get me started with honeydew melon… I mean for reals… you add sugar to that? It makes my teeth hurt just thinking about it.

SO I guess technically what I’ve been drinking on the patio is not Agua Fresca… it’s better. (I’m not about to call this here concoction sugar free agua fresca… doesn’t that just sound like an aspartame filled powdery diet drink mix or something? … Ok I’ll hop off the snarky train now… BUT really, if you even think about putting more sugar with your honeydew melon, just know that I am judging you.)

 

Lately I’ve been making a strawberry/watermelon “spritzer” sometimes there is vodka in it… sometimes not. (for example, when I take it to work… NO vodka. ) It’s not very often that Oregon strawberry season overlaps with watermelon season, and it’s a shame because this combo is fantastic.   Throw some mint, lime, strawberries and 1/4 of a watermelon in your juicer or blender and out comes this sweet nectar of the gods. You can drink it straight, add some sparkling water, or one of my favorite things to do is mix it with a Cucumber Dry Soda (scrumptious.)

 

Mint

watermelon strawberry

 

phonto-6

 

watermelon juice

Other ideas/ variations

  • Substitute Basil, cilantro, or lavender for the mint
  • Try with a cucumber (or some other delicious thing) instead of strawberries
  • Make into popsicles
  • freeze in ice cube trays to add to sparkling water
  • Add it to lemonade
  • Mix with any variety of booze to come up with a delicious cocktail.
  • blend it with coconut water

 

Get creative!

My Whole Life Needs a Juice Cleanse

I spent this past weekend away in Bend, OR with some of my girlfriends. Seems like I’m constantly reminded of how lucky I am to live in this beautiful state where nature is abundant and Food, Wine and Beer, are practically a way of life. I love being able to explore new restaurants, meet new chefs, try new wines, get to know beers I’ve never even heard of, all right in my backyard. Is anyone else counting down the days until Feast Portland? Needless to say, I spent the weekend over-indulging (as it is so easy to do in this neck of the woods) so now that I’m back home and back into my normal routine I’m taking a few days to detox… both mind and body.
Bachelorette festivities

Bachelorette festivities

So I came home and started a juice cleanse. I know I know, you are probably tired of hearing about juice cleanses, so I won’t overly go into detail, but after 4 days of beer, and Goldfish crackers, my body was ready for some pure unadulterated raw juicy goodness.  Typically, I’m all about everything in moderation. I exercise and eat healthy so I can drink wine, and eat full fat dairy when I want to, and not really think about it… however the closer I get to 30, the more my body is telling me that I really need to start thinking about it.  I know when I eat blue cheese dressing that I’m going to feel it, and that gluten makes me more sluggish, and that eating a giant burrito at 10PM is probably not the wisest choice… and yet I still make these choices occasionally.  But the more often I make them, the more I’m aware that for a lot of people out there, feeling terrible is normal. So many people don’t even consider what they are putting into their bodies and how it makes them feel, nor do they have the correlation that food could make them feel this way… and it makes me really sad. I can’t really get on a soap box, because I know that my diet and exercise regime isn’t perfect. I know that I could be making healthier choices every day, But I’m also so thankful that I at least have the awareness that when I eat A I feel B, and its a choice that I’m making in this moment, but not one I’m going to make every day.  And I totally give myself permission to indulge once in a while, because we all need to go on brewery tours and eat an obscene amount of junk food from time to time.  But I’m also choosing to listen to my body this week, and make every effort to bring everything back into balance.

trio of juices

trio of juices

 

juice mise en place

juice mise en place

 

brunchy beet juice

brunchy beet juice

I had an amazing time away with my girlfriends… but as an introvert by nature, after 4 days I was ready for a few moments of solitude. We had a lot of great adventures, great meals, great conversations, but the older I get, the more I realize how much I need to honor the introverted part of myself… Thankfully, I don’t need epically long stretches of solitude and silence, but I was definitely  ready to come home, put my feet up and spend some time by myself…. I try not to play the “introvert card” too often, as I know quite a few introverted people who tend to use this as an excuse to cancel plans at the last minute, who can never follow through, and who tend to cling to their introvertedness as a crutch.  They over-commit, get overwhelmed and then out of no-where the introvert card gets played like a get out of jail free card  of “oh I have to cancel, I I’m an introvert, this is just what I need… you understand!”  And there is part of me that gets it, I mean really gets it… but there is still a little part of me that is endlessly frustrated by it…BUT after 4 days away with 6 other ladies, shared rooms, car-pooling, dinners, brewery tours, bachelorette parties and more there was a huge part of me that was telling me that I needed to take a moment to honor introverted tendencies, at least for a day or two.  So here I am, juicing up a storm and spending my evenings soaking up some alone time. And it feels pretty good both mentally and physically.

Here are a few of my favorite juice recipes.

Verdantly Green Juice
2 Cups shredded collard greens
1-2 Handfuls of Spinach
4 Persian cucumbers (or 1 regular sized cucumber)
1 lemon, peeled
1 sm bunch of cilantro
1 inch of ginger root
1/2 of a green apple

Brunchy Beet
1 medium sized beet plus beet greens
5 med/large carrots
1 green apple
1 inch ginger root
Green with Envy
1/2 fennel bulb
4-5 stalks of celery
1/2 bunch of parsley
1 small lemon, peeled
2 cups spinach
2-3 handfuls of kale
1/2 of a green apple
1 inch ginger root

 

Super Easy Rhubarb Curd: The only thing you need to eat this spring.

Here’s what I’m smitten with these days: Rhubarb.

I know this tangy tart vegetable (I actually had to stop and think about what rhubarb is for a moment… Is it a vegetable? Lets maybe just call it a plant) This tangy, tart plant can be an acquired taste, and thankfully one that my adult taste buds have grown right into (however, at this point, I think mustard is a lost cause… if I haven’t liked it for almost 30 years, I’m going to guess I’m not growing into that one… I am still undecided about radishes…. I WANT to like them… and mostly I do when other people prepare them. And then I get so excited every spring, and a plant a billion of them because they grow really fast and I can’t wait to have something growing, and then each and every year I harvest the perfect looking radish and am filled with more emotion than one should really have towards any vegetable, and I take a giant bite, chew it around for a bit, and then head over to the sink to spit it out…. EVERY YEAR I DO THIS! Maybe eventually I will learn that I should just eat other people’s radishes and life will be good. And yes, I’m totally aware of how that sounds as I’m reading this aloud, but I’m choosing just to leave it… I mean, I’m not the kind of girl who just goes around eating other people’s radishes…)

 

Rhubarb

Rhubarb

Back to the rhubarb… thank you taste buds for getting this one figured out. And lets be honest… even if you are on the fence about rhubarb, aren’t you crushing on it a little bit this time of year? The contrast of the pale green and garnet hues alone have me swooning! For the last few weeks I’ve been observing my two rhubarb plants from a bit of a distance. Not because I am scared of them, though their very large poisonous leaves are always a little daunting, but mostly because I couldn’t think of anything overly creative to do with it. Last year I made rhubarb rosemary gin and tonics, (Amaze balls!) and I was already mentally planning out my rhubarb syrup, but other than that I was a little stumped. There it sat, out in the yard, challenging me from afar, taunting me even, to come up with some sort of amazing and worthwhile dish… I toyed with the idea of going savory (which I still may… I mean I’ve got a lot of rhubarb) But a few days ago I was searching on Pinterest for some bachelorette party ideas, and suddenly saw mention of Rhubarb Curd. Lights, bells, whistles, fireworks, bam, bang, hello! How had I not thought of this earlier? Lemon curd is only one of my most favorite things ever, and both lemon and rhubarb share that wonderful tanginess. I spent the rest of that day wistfully dreaming of rhubarb curd and magical it would be, and at the end of the work day I promptly came home and made up a recipe. It’s every bit as good as I hoped it would be. I’ve mostly been eating it with yogurt and strawberries, but it is also amazing on toast, mixed in with oatmeal, or just by the spoonful.

 


 

Rhubarb Curd- Author adapted from Dana Velden recipe.

Make about 2 Cups

Ingredients

  • 5 medium stalks of rhubarb
  • ¼ C Water
  • ¾ C sugar
  • zest and juice from 1 lemon
  • 1 stick of butter, cubed
  • 4 egg yolks
  • ¼ tsp salt

Method

  • Wash and trim the rhubarb stalks, and cut into ¾ inch pieces. Place in sauce pan with ¼ C of sugar, and ¼ C water, cover and turn on medium/ high heat. Cook for 10 minutes or until rhubarb is soft and begins to fall apart.
  • Remove rhubarb mixture from heat, and pour contents into a blender or food processor (or use an emulsion blender). And puree until smooth. Set aside.
  • In the bowl of a food processor combine ½ C sugar and the lemon zest. Pulse a few times to combine. Add in the egg yolks, butter, salt, and lemon juice. Pulse a few times until combined. Add in the rhubarb puree, and mix. about 15-20 seconds. (The mixture may look a little curdled, don’t worry!)
  • Transfer mixture into a sauce pan, and cook on a low heat, stirring almost constantly using a heat resistant spatula. It is quite easy to burn/ curdle the curd, so be attentive. Cook until the mixture noticeably begins to thicken (about 12-15 minutes) or until it reaches about 170 degrees.
  •  Pour the curd into a storage jar, and let it cool to room temperature before closing and storing in the refrigerator. Rhubarb curd should last for about a week in the refrigerator, though chances are it won’t last that long!

 

photo 5

 

photo-24

* a note about the color. The rhubarb I have growing in my yard is mostly green… therefore my rhubarb curd looks like muddy lemon curd. However, I’m quite certain that if you are purchasing the glorious garnet colored rhubarb, your rhubarb curd will be a really dreamy light pink color.

The Awkward Olive Does Lunch: the joy of déjeuner. Easy orzo salad with smoked salmon and lemon

Awkward Olive Does Lunch: The joy of déjeuner.

Awkward Olive Does Lunch: The joy of déjeuner.

 

When I first announced that I was changing jobs one of my friends asked me “Does this mean that you are going to have more of a fashion focus on your blog?” To which I kind of had to laugh a little bit. Though my life is definitely headed in a more fashion forward direction, I realized that now I have a lot more time to cook for myself at home, and also cooking is going to become much more of a necessity. Gone are the days of eating anywhere between 5-10 meals at Red Hills Market, gone are the days of “oh I didn’t have time to get groceries, I’ll just go to work 30 minutes early and grab a bite.” Instead, I’m embracing the brown bag lunch mentality.

Though I’m sure my daily social media outlets are going to shift a little more towards fashion and a little less on food, I feel as though my blogging efforts might swing the other way, as cooking at home and feeding myself are suddenly a much larger part of my daily routine.  Also with gardening season just getting underway, and the start of the local Farmer’s Market in a few short weeks, I’ve decided to add a monthly or perhaps bi-weekly installment on the blog entitled “The Awkward Olive Does Lunch: the joy of déjeuner”  which will explore some of my lunch making and packing adventures, and hopefully be inspiring to those of you packing your own lunches from time to time.  Because let’s face it, sometimes lunch requires a little inspiration…

This past weekend I accidentally spent my entire grocery budget for the week on Quin candy.  Le Sigh. #sorrynotsorry  I’ve been savoring the cherry cola gumdrops all week, trying to convince myself that living off  of candy and water seems like a kind of magical lifestyle choice. (not really… but kind of really. )  So as I was planning out my lunches for the week I had to turn to my pantry and get a little creative.

All the Gumdrops and Dreams come Chew

All the Gumdrops and Dreams come Chew

Stopped into Sprinklefingers to stock up on all the Quin Candy Goodness

Stopped into Sprinklefingers to stock up on all the Quin Candy Goodness

This time of year I start to crave bright flavors like asparagus and lemon, simple sauces, and satisfying dishes that are a little on the lighter side. The weather last week was mostly beautiful, and I found myself eating breakfast, and sometimes lunch and dinner out on the back patio soaking up little bits of Spring. My herb garden is starting to come alive, and right now the chives are really prolific, so as I was riffling through the pantry trying to come up with a make-ahead, packable, last me all week dish that didn’t require a trip to the grocery store (which I think will be a re-occurring theme on  AODL) I was trying to be inspired by the light and bright flavors that I’ve been craving.

The Chives, going nuts

The Chives, going nuts

 

The Answer: Easy orzo salad with  smoked salmon and lemon.

 

Ingredients:

  •  Orzo pasta
  • 1  6 oz can of smoked salmon
  • 1 bunch of fresh chives
  • 1 lemon (for zest and juice)
  • Crème Fraiche
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • Optional : Jacobsen Salt Co. Lemon Zest Salt.

 

  • Cook the Orzo according to package directions. I never measure Orzo, just eyeball how big of a salad you want to make, and call it a day.
  • While the pasta is cooking, wash and dice the chives and then put them in a large mixing bowl with the salmon.
  • Zest the lemon, and place the zest in a small bowl.   Juice ½ of the lemon and set juice aside.
  • When the orzo has reached it’s desired done-ness, strain and rinse with cold water.  Give it a light drizzling of olive oil to keep the pasta from sticking together, and continue to let cool.  Once the pasta has thoroughly cooled  add it to the bowl with the chives and salmon, and add in the lemon juice.
  • Add 1-2  large spoonful’s of crème fraiche to the lemon zest and mix together before incorporating in with the rest of the salad.  Add olive oil, and salt and pepper and mix together.
  • Refrigerate for a few hours or overnight to let the flavors meld.
  • When ready to serve, or when packing for a lunch, add a light drizzling of olive oil, a dollop  of plane crème fraiche, and a sprinkling of  the lemon zest salt.
orzo salad with smoked salmon and lemon

orzo salad with smoked salmon and lemon

This salad was everything that I was craving last week.  The crème fraiche was a wonderful addition, because it added a little je ne sais quoi  to the salad without making it too heavy.  (I realize that you might not have a tub of crème fraiche sitting in the fridge… but this time of year you should! Its full fat dairy at its finest. You could also probably make the salad without it, but as I said, it’s the je ne sais quoi factor) The lemon and the chive pair beautifully, and the smoked salmon adds a bit of protein and healthy fat to keep you satiated throughout the day. It was the perfect packable lunch salad, and one I’ll definitely make again.

Also, as a side note, the Lemon Zest Salt from Jacobsen Salt Co. was pretty much made for this dish. I have it listed as an optional ingredient, but  do yourself a favor, and seriously consider it a secret ingredient for success.

Jacobsen Salt Lemon Zest