Recipes for spring
The spring-like weather we are enjoying as we write this column is very welcome after the previous week's late winter snow. When temperatures start to climb above 70 degrees, it's the perfect time to plan some easy menus that allow us to spend extra time outside. The orzo salad is one we found in Cooking Light several years ago, and it still makes frequent appearances at our house. This visually appealing recipe is quick to assemble and since the reserved marinade from the artichoke hearts provides the dressing, you skip the step of making a vinaigrette. We recently shared this recipe with our daughter, and from what we understand, a number of people in St. Louis have added it to their repertoires, too, particularly as a dish to share at potluck meals.
An easy entrée to accompany the orzo salad could be the baked fish recipe that just appeared in the March/April 2009 issue of Cook's Illustrated. We have made a few minor changes to reflect our personal taste, but as with most of their recipes, this has turned out perfectly every time we have made it. If you prefer a vegetarian option, the tofu can be grilled, or baked in the oven. If baking indoors, we highly recommend baking the tofu in a disposable pan since clean up time for a baking dish is substantial.
