WellesleyWeston Magazine

SUMMER 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/128547

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HOPE IN THE KITCHEN'S GREEK ORZO SALAD A dish at Café Mangal in Wellesley inspired this salad, which is packed with flavorful Mediterranean ingredients. Use a good quality extra-virgin olive oil for the best results. Orzo is a kind of pasta shaped like oversized grains of rice. 1 lb. orzo (white or whole wheat) ∕4 cup extra-virgin olive oil 1 ∕2 tsp. salt, or to taste 1 2 cups chopped artichoke hearts (see note) 1 1∕2 cups kalamata olives, pitted, cut in half lengthwise 7 oz. feta cheese, chopped or crumbled ∕3 cup pine nuts, toasted (see note) 1 1 packed cup chopped fresh basil n Bring a pot of salted water to boil and add the orzo. Cook according to package instructions, being careful not to overcook the pasta. n Drain well and put into a large bowl. Immediately add the olive oil and salt. Mix together and taste the pasta. It should taste slightly under salted; the olives and feta will also add saltiness. n Mix in the artichokes and olives. Let cool slightly and add feta and pine nuts. When ready to pack or serve, add the chopped basil and combine all ingredients. Note: To toast pine nuts, heat a non-stick skillet over medium-high heat. Toss in the nuts and cook, stirring constantly, until fragrant, about 5 minutes. Let cool before adding to salad. Use marinated or grilled artichoke hearts from your local grocery store's antipasto bar or a 14 oz. can of artichoke hearts. Drain and cut into bite-sized pieces. Serves 6 to 8 break and can be washed in a dishwasher If you plan well, all the food will be gone when it's time to climb back up the dunes after a long, sunny day. Then you can stop at the clam shack for dinner. 183 s u m m e r 2 0 1 3 | We l l e s l e y We s t o n M a g a z i n e after the picnic.

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