VANILLA BEAN GARNISH RECIPES

Name: Lemon Garlic Orzo with Roasted Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1/3 C (64g) Pine Nuts* (see note); 1 1/2 C (116g) Crimini Mushrooms (destemmed and sliced); 1 C (126g) Mix of Red; 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded); 12 oz (340g) Cherry Tomatoes (sliced in 1/2); 2 tsp Garlic (minced); 1/2 C (116g) Shallot (chopped); 3 Tbs Extra Virgin Olive Oil (divided); 1/2 tsp Sea Salt; 1/2 tsp Black Pepper (Ground); 1 C (200g) Orzo; 1 1/2 C (355g) Vegetable Broth; 1/2 C (84g) Garlic and Herb Feta (crumbled (Leave off for Vegan Option)); 2 Tbs Extra Virgin Olive Oil; 1 Tbs Lemon (juiced, about 2); 1/2 tsp Sea Salt; 1/4 tsp Black Pepper (ground); 2-3 Tbs Chopped Fresh Basil; 2-3 Tbs Chopped Fresh Parsley

LEMON GARLIC ORZO WITH ROASTED VEGETABLES | VANILLA AND BEAN

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean image

This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or chilled and makes a fabulous addition to a picnic, or potluck. Sub in season veggies like zucchini or asparagus for the asparagus when needed. This recipe is vegetarian and easily vegan.

Provided by Traci York | Vanilla And Bean

Categories Dinner Lunch

Total Time 70 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 19

Ingredients

1/3 C (64g) Pine Nuts* (see note)
1 1/2 C (116g) Crimini Mushrooms (destemmed and sliced)
1 C (126g) Mix of Red
1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) (cut into 1" pieces with woody ends discarded)
12 oz (340g) Cherry Tomatoes (sliced in 1/2)
2 tsp Garlic (minced)
1/2 C (116g) Shallot (chopped)
3 Tbs Extra Virgin Olive Oil (divided)
1/2 tsp Sea Salt
1/2 tsp Black Pepper (Ground)
1 C (200g) Orzo
1 1/2 C (355g) Vegetable Broth
1/2 C (84g) Garlic and Herb Feta (crumbled (Leave off for Vegan Option))
2 Tbs Extra Virgin Olive Oil
1 Tbs Lemon (juiced, about 2)
1/2 tsp Sea Salt
1/4 tsp Black Pepper (ground)
2-3 Tbs Chopped Fresh Basil
2-3 Tbs Chopped Fresh Parsley

Steps:

Toast the Pine Nuts:
Roast the Veggies:
Cook the Orzo:
Make the Dressing:
Putting it all Together:

Nutrition Facts : Calories 505 kcal, CarbohydrateContent 49 g, ProteinContent 14 g, FatContent 30 g, SaturatedFatContent 6 g, CholesterolContent 17 mg, SodiumContent 1166 mg, FiberContent 7 g, SugarContent 12 g, ServingSize 1 serving

OLIVE TAPENADE RECIPE (SO EASY! + VIDEO) - VANILLA AND BEAN

Olive Tapenade Recipe (so easy! + video) - Vanilla And Bean image

Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! This recipe is vegetarian, vegan + gluten free.

Provided by Traci York | Vanilla And Bean

Categories Appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 1/2 cup (345 grams) Mixed Pitted Olives (such as Black, Kalamata, Green, drained)
2 Tablespoons Capers (drained)
2 Tablespoons Marinated Sun Dried Tomatoes (drained)
1 Tablespoon Garlic (chopped)
1 Tablespoon Oregano (dried)
4 Tablespoons Fresh Parsley Leaves (chopped, or 1 Tbs dried)
1 Tablespoon Fresh Basil Leaves (chopped, or 1 tsp dried)
1 Tablespoon Lemon Juice (about 1/2 a lemon)
1/4 cup (50 grams) Extra Virgin Olive Oil
A few grinds of black pepper

Steps:

In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up two weeks.

Nutrition Facts : ServingSize 1 C, Calories 510 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 53 g, SaturatedFatContent 7 g, SodiumContent 2882 mg, FiberContent 7 g, SugarContent 3 g

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