LEMON PARSLEY DRESSING RECIPES

Steps:

• Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
• Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
• While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
• Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
• Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.

Steps:

• Rinse squid and slice tubes into 1/2 inch rings.
• Leave the tentacles whole and set aside.
• Prepare a bowl of water with ice.
• In a medium bowl combine onion, garlic, celery, red peppers, parsley, olive oil lemon juice, vinegar, salt and fresh pepper.
• Bring a medium pot filled with water and a pinch of salt to a boil.
• Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.
• Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.
• Combine squid with the salad and toss well.
• Taste for salt and add additional seasoning and lemon juice if needed.
• Cover and refrigerate at least an hour or overnight for best results.