Orzo with tomatoes, (but not the spinach).

Every once in a while you need a dinner that’s especially man-pleasing without going the whole steak and potatoes route.  This is it!

Grilled steak and green beans with orzo mixture.

If you’re queen in your kitchen, as I am,  give yourself the smaller steak and load up on the orzo mixture and green beans.  Everyone will be well pleased.  Guaranteed!!   And if there should be any leftover steak,  slice it up and and serve it over the remains of this orzo side dish for the next day’s lunch or a deja-vue dinner.

I’m well-known for making a big pot of something-or-other and eating it (sometimes begrudgingly) for several days.   Usually it’s soups—they’re always good for on-going consumption, especially if you keep adding a little something like an extra pat of butter or a few left over veggies after each reheating.  Soups can get more delicious the longer they last.  Did you know this?

Since Monday is staring us in the face, I thought I’d start off the week with this last-all-week staple.  Something savory and healthy to help us get through the week with a smiley face.    This dish will taste best if the spinach and tomatoes are on sale!!!

ORZO, SPINACH AND TOMATOES

Please note:   I decided to make this dish without the spinach this time

Yield:   Serves 4

Ingredients:

• 1/2 pound orzo, cooked according to package directions
• 1/2 pound baby spinach, or larger-leafed spinach, torn into smaller pieces
• 1 pint cherry or grape tomatoes, cut in half
• 1 tablespoon butter
• 1 large shallot, chopped
• 1 cup crumbled feta cheese
• 4 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• fine kosher or sea salt and freshly ground black pepper to taste

Directions:

1.  In a large sauce pan, melt the butter.  Add the shallot and sauté to soften.  Add the tomatoes and continue to sauté them until they start to release their liquid, and they soften.

Saute the shallots and tomatoes till they soften.

2.  Add the cooked orzo to the pan along with the spinach, and toss to coat and integrate all the ingredients.   Transfer to a large serving bowl.

Add the cooked orzo and stir to combine.

3.  In a small bowl, whisk together the olive oil, lemon juice and minced garlic, plus salt and pepper to taste.  Pour over the orzo mixture and stir to mix well.  Crumble the feta cheese over the top.

TIP:   Double the batch of orzo and serve as a cold side dish later in the week.  Just toss with a little additional olive oil before storing in the refrigerator in an airtight container.   Adding some chopped kalamata olives really perks up this dish also.   This is delicious hot or cold.

SOURCE:   Week Night Grilling with the BBQ Queens