Friday, May 9, 2014

Garden Greens in the Dinner...Again!

Aside from that very adventurous salad I made a few days ago, I haven't been feeding hubby the various greens from the garden.

Tonight I made a chicken orzo skillet that I've made many times, but this time I used lots of garden veggies.  Here's what I did:

I sauteed half of a large yellow onion in 1/4 cup butter, then added one minced garlic clove.  From the garden I added a handful of sliced green beans, a handful of small tomatoes, quartered, a 6" sprig of rosemary, chopped, and a sprig of chives. Then I added a summer squash, sliced, 2 cups of water, some ground thyme, krazy salt, and 1 cup of orzo and let that all simmer for 15 minutes.  Then for the last 5 minutes of simmering I added a large handful of chopped mixed greens from the garden - sweet potato leaves, longevity spinach, kale and amaranth.

Just before serving I stirred in fresh lemon juice (from 1 wedge) and some finely grated asiago cheese (about 1/4 cup).  It was lovely.

My rule for the orzo dish is 2 cups liquid (water or broth), 1 cup orzo, leftover meat (1 to 1-1/2 cups is sufficient), two cups of whatever veggies are on hand, and whatever mix of seasonings I feel like using that day.

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