The Daley Plate

My forever favorite orzo pasta salad is DELICIOUS, especially with grilled meats on hot days. Recipe below, serves 6 to 8 as a side dish:

6 to 8 ounces dry orzo pasta cooked according to package instructions, drained
Zest and juice of 1 large lemon
1/4 cup extra virgin olive oil
1 can chickpeas, drained & rinsed
2 cups chopped fresh baby spinach
2 baby cucumbers, diced
1/4 cup chopped red onion
4 ounces sheep’s milk feta or goat cheese, crumbled
1/2 cup pine nuts, toasted in a dry skillet until fragrant
1 to 2 tablespoons each: chopped fresh basil, chopped fresh dill, chopped fresh parsley
salt and pepper to taste (be generous, start with 1 teaspoon of each)

Mix it all up. I like more pine nuts, feta and dill on top.

Keeps for 3 days in an airtight container and is even better the next day.

Maple Dijon Salmon + Summer Corn Salad 🌽🐟 Serves 2!

Maple Dijon Marinade/Dressing:
Whisk together:
3 tbsp maple syrup
1 tbsp Dijon mustard
1/4 cup champagne vinegar
1/4 cup olive oil
2 tsp lemon zest
1 tsp smoked sea salt (or kosher)
1/2 tsp freshly ground black pepper
Split in half: ½ for the salmon, ½ for the salad.

Salmon:
2 8-oz filets, seasoned with salt, pepper & smoked paprika
Marinate for 10 mins + start the salad.

Sear the salmon, skin-side down in an oven-safe skillet over medium heat for 4 to 6 mins. Flip, then finish in a 325°F oven for 5 mins while you finish the salad.

Corn Salad:
2 ears parboiled corn, kernels cut off
1/4 cup diced red bell pepper
1/4 cup diced raw zucchini
1/2 cup cherry tomatoes, quartered
2 tbsp chopped fresh parsley
Toss with remaining dressing, then right before serving, add:
1/4 cup crumbled sheep’s milk feta
1/4 cup toasted almonds

Top salad with salmon, add extra herbs & lemon zest. Perfect summer dinner.