Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A quick and easy (of course) pasta salad to go with any picnic. You will need 1 pound of good Italian quality Orzo Pasta, 1 package of Weber® Just Add Juice® Citrus Herb Marinade, ½ cup orange juice, ¼ cup Mazola® Corn Oil, ½ cup red onion, finely chopped, 1 English cucumber, see below on how to prepare it, 1 cup cherry tomatoes, quartered, 6 ounces feta cheese, 2 tablespoon black olive, sliced and 2 tablespoons freshly chopped cilantro.

Boil pasta according to directions, drain and set aside until cooled (I place the cooked pasta on a large baking sheet for quick cooling).
Drained Orzo

In a medium sized mixing bowl add marinade, orange juice and corn oil. Whisk until well combined. When preparing the cucumber, peel skin, but not totally, see below. Use a fork to make ridges into sides of cucumber. Slightly Peeled

Add remaining ingredients to bowl, use a fork to remove herb from cilantro stems.IMG_3041 Add cooked pasta and toss until well blended. Serve immediate or refrigerate for later use.

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad

1 pound orzo pasta, cooked according to package directions
1 package Weber® Just Add Juice® Citrus Herb Marinade Mix
½ cup orange juice
¼ cup corn oil
½ cup finely chopped red onion, about one half of an onion
1 English Cucumber, chopped
1 cup, 5 ounces, cherry tomatoes, quartered
6 ounces crumbled feta cheese, tomato & basil flavored, if desired
¼ cup sliced black olives, optional
2 tablespoons fresh cilantro, chopped

Combine marinade mix, orange juice and corn oil in a large mixing bowl. Whisk until well blended. Add cooked pasta and remaining ingredients. Stir until well combined.
Serve with additional cilantro for garnish, if desired.

 

Buon Appetito!


3 Quick & Easy, Healthy, Nutritious and Delicious Fish Recipes

Tilapia en Papillote

4 tilapia filets
1 large zucchini, julienned
1 large yellow squash, julienned
1 large carrot, julienned
1 medium shallot, thinly sliced
1/4 cup freshly squeezed orange juice, about 1 orange
Zest of 1 orange
Salt & pepper, to taste
Vegetable oil
Weber® Boston Bay Seafood Seasoning

Preheat oven to 450°F. Position a rack in the center of the oven.
Combine zucchini, yellow squash, carrot, onion, shallot, orange juice, orange zest, salt and pepper in a mixing bowl.
Cut four pieces of parchment paper 24×16-inches. Fold each piece of parchment paper in a half. Using scissors, cut each folded piece of paper into a heart shape. Place an opened parchment heart on your work surface with the fold running vertically. Brush one side of the heart lightly with oil.
Place fillets on the oiled half, sprinkle seafood seasoning over fish and 1/4 of mixed vegetables on top. Fold the other half of the parchment heart over the fish, covering it completely. Crimp edges to form a sealed pouch.
Place packages on baking sheet, lightly brush the top of each package with oil; bake until the paper is puffed and brown, about 15 minutes.
Place heart shaped package on plate. Cut slashed in the parchment at the table to release the aromatic steam.

Mediterranean Swordfish

4 slices of Swordfish cut about 1/2” thick
1/2 pint cherry or grape tomatoes
1 sliced shallot
1/2 cup chopped black kalamata olives
3 tablespoons capers, rinsed and drained
4 ounces feta cheese

Preheat oven to 425°F.
Place swordfish on hot grill or hot grill pan and sear on both sides. Remove from the grill. Place swordfish on one half of baking sheet lightly sprayed with cooking spray. At other half add tomatoes, shallots, olives, capers and feta cheese. Bake 10-15 minutes or until an internal temperature reaches 140°.
Place swordfish on plate and top with vegetables and cheese.

Smoked Salmon

1 pound fresh salmon
2 lemons, one juiced, one sliced
1 teaspoon Weber® Zesty Lemon & Chicken Seasoning
Cameron Stovetop Smoker 
1 teaspoon Adler chips (comes with smoker)

Place 1 teaspoon adler chips in stovetop smoker. Lightly spray grill with cooking pan spray. Place salmon on grill pan, squeeze one lemon over salmon, top with Zesty Lemon Seasoning and sliced lemons. Close top of smoker leaving 1-inch open and place on medium high heat. When smoke appears through opening, completely close cover. Cook 20 minutes or until internal temperature measure 140°F on a food thermometer.
Remove salmon from grill pan. Serve with additional lemon, if desired.


Shaved Fennel & Orange Salad

A wonderful summer salad…enjoy…honey may be used in place of Lyle’s Golden Syrup.

Ingredients:

1 small fresh fennel bulb
1 1/2 tbsp. freshly squeezed lemon juice, about 1 lemon
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper, to taste
½ tsp. dried parsley
2 large orange’s, peel & segmented
2 tbsp. freshly squeezed orange juice (about ½ orange)
2 tbsp. Lyle’s Golden Syrup
2 tbsp. finely chopped fresh mint
Fresh fennel sprigs for garnish

Directions:
Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Thinly slice the trimmed fennel bulb into paper-thin slices.
Attractively arrange the fennel slices on a serving platter. Sprinkle the lemon juice evenly over the fennel, drizzle with olive oil, sprinkle with salt, pepper and parsley.
Combine the orange segments, orange juice, Lyle’s Golden Syrup, chopped mint in a small mixing bowl. Toss to combine and place the mixture over the sliced fennel. Garnish with fennel sprigs and serve at room temperature.