This orzo salad is a dish that screams "Welcome to Summer!" with its crisp vegetables, fresh dill, and tangy red wine vinaigrette. It's the perfect side for any barbeque, or a light main-course lunch that will make all your co-workers jealous.
As the first cherry tomatoes begin to ripen on the vine, we savor each one, relishing in their exceptionally sweet and delightful flavor, but by the end of the season, little tomatoes are taking over Farmscape kitchens all over Los Angeles.
As that time of the season approaches, we'll keep you equipped with simple ways to use every last one! The first dish, from Gourmet.com, is one of my favorite ways to use up a bounty of cherry tomatoes. The recipe was adapted originally from LA's own Evan Kleiman.
We finally harvested the last batch of the root vegetables in our garden to make way for our next round of summer plants. This salad, adapted from October 2010's Bon Appetit, is a beautiful blend of winter vegetables and springtime flavors. I served this as a side to these quinoa-kale cakes, but the salad was really the highlight of the meal.