Warm Orzo Salad with Lemon Vinaigrette

Salad:

2 cups orzo pasta

2 cups butternut, remove skin and seeds, chop into bite size 

6 baby purple potatoes, skin on, chop in half

1 cup feta cheese crumble

2 stalks green onion, chopped
1 tablespoon pine nuts, toasted (optional)

1 large garlic clove, minced

3 tablespoons extra virgin olive oil (extra for garnish)

Preheat oven to 450 F.

Toss butternut and purple potatoes in extra virgin olive oil to coat. Season with salt and black pepper and roast for 10 to 15 minutes or until they're cooked. Set aside.

Bring a large pot of water to a rolling boil. Season generously with salt. Add orzo to cook until al dente (don't over cook!), about 8 minutes. Drain and rinse well with cold water. In a deep sided pan, drizzle about two tablespoons of extra virgin olive oil. Add orzo, garlic, and cooked vegetables when oil is hot. Toss quickly to heat all the ingredients. Season with salt and black pepper. Add salad to a large serving platter. Stir in feta crumbles, toasted pine nuts (optional) and green onions. Drizzle with Lemon Vinaigrette and serve warm.

Lemon Vinaigrette:

1/4 cup extra virgin olive oil

1/2 teaspoon whole grain mustard

1 teaspoon honey

2 tablespoons fresh lemon juice

3/4 teaspoon minced fresh garlic

Gently whisk olive oil, fresh lemon juice, honey, mustard, and fresh garlic to combine. Season with salt and black pepper to taste.

Lemon-Fig Drop Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

1 stick unsalted butter (4oz), room temperature

1/2 cup sugar

2 eggs, room temperature

2 tablespoons of grated lemon peel

Juice of 1 lemon

2 tablespoons lemon-fig preserve or similar

Preheat oven to 350 F

Whip butter and sugar until light and fluffy. Add eggs, one a the time. Sift in dry ingredients.

On a floured surface, roll dough into a 12 inch log to make 12 - 1 inch pieces. Use your finger to create a hole in the center of each cookie. Pour preserves into a small piping bag. Fill holes 1/2 full of preserves. Bake for 20 minutes or until golden brown.

   

Butternut Squash Gnocchi with Basil-Garlic Butter Sauce

Gnocchi:

2 cups butternut squash, peeled and cut into bite sizes

2 cups all purpose white flour

1/2 cup parmesan cheese, grated

8 ounces full cream ricotta cheese

1 egg

Salt and black pepper

Preheat oven to 400 F. Put butternut on a greased sheet pan. Season with salt and black pepper. Roast for 25 minutes or until butternut is soft. Transfer to a large mixing bowl. Mash until smooth. Add egg, parmesan, and ricotta cheese. Mix well to combine. Season with salt and black pepper. Sift flour in. Add more flour if needed to form a soft dough (dough should not be sticky) Turn dough onto a floured surface. Divide dough into 4 pieces and roll into 1/2-inch thick sticks. Cut each stick into 1-inch pieces and place on a lightly floured baking sheet. Refrigerate for 1 hour or until ready to use.

Butter Sauce:

2 tablespoons lemon zest

2 garlic cloves, minced

1 tablespoon good quality maple syrup

1/3 cup butter

1/3 cup extra virgin olive oil

Handful fresh basil, finely chopped

Salt and Pepper

Heat oil and butter in a large pan over medium heat. Stir in garlic, and cook until softened. Add lemon zest, maple syrup and basil (leave some basil aside for garnish) a further two minutes to combine. Season with salt and black pepper. Set aside and keep warm.

Bring a large pot of lightly salted water to a boil over high heat. Boil gnocchi until they float to the top (about 2 minutes). Drain.

Return sauce to a medium heat. Add drained gnocchi and toss well to coat and brown (about 5 minutes). Place into a large serving bowl.  Garnish with extra grated parmesan cheese and basil on top.

Serve as a meal for 4 people with salad greens and fresh bread of choice or as a side dish for 6 people with grilled meat and vegetables.