Italian Orzo Salad with Lemon Basil Vinaigrette

We do a lot of salads similar to this, but Justin was specifically craving an orzo salad.  We thought we'd use the cherry and yellow tomatoes out of our garden, as well as the poblanos Justin grew.  (Poblano taste real similar to green bell peppers, and I figured most people are more familiar with bell pepper, so I put that in the recipe.)  What I really love about this salad, though, is the Lemon Basil Vinaigrette!  I so love making my own salad dressings.

I know I just used Op Ivy a few recipes ago, but we were listening to them in the car whilst running errands this morning, and so all day I've been singing "Bombshell".  Actually, I've just been singing the "Oh yeah!" backup vocals part.  I'm really good at that part.  -jen

ITALIAN ORZO SALAD
Time: 40 minutes (mostly just chopping veggies)
Difficulty:  Easy
Makes:  6-7 cups

• 1.5 cups dry orzo pasta
• 4 cups chicken broth
• 1 cups broccoli florets
• 1 cup cucumber, seeded and diced (about 1 medium)* 
• 1 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced (about 1 small pepper)
• 1/2 cup green onion, diced (2-3 medium onions)
• 1/2 cup carrot, shredded (about 1 medium carrot)
• 1 large clove garlic, minced
• 1/4 cup sun dried tomatoes, diced
• 1/4 cup green olives, rough chopped
• 6 oz mozzarella cheese, small cubed
• 1/2 cup Lemon Basil Vinaigrette (see recipe below)

*  To seed a cucumber:  Cut off both ends.  Cut cucumber lengthwise.  Run a small spoon down the length of the seeds, scooping them out. 

Bring chicken broth to a boil in a large pot.  Stir in orzo and cook 10 minutes, pasta should be al dente.  Drain in a strainer and transfer to a large bowl.  Set aside to cool slightly.  (Good time to cut veggies and make the Lemon Basil Vinaigrette!)

Add all remaining ingredients to cooled orzo and toss.

LEMON BASIL VINAIGRETTE
Time: less than 5 minutes
Difficulty:  Easy
Makes:  about 1/2 cup

• zest of 1 lemon (about 1/2 tbsp)
• juice of 1 lemon (about 3 tablespoons)
• 3 tablespoons olive oil
• 3 tablespoons canola oil
• 1/2 cup basil leaves, packed
• 1 small green onion
• 1 large garlic clove (about 1/2 teaspoon)
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon anchovy paste (optional)
• 1/8 teaspoon sugar
• 1.5 tablespoons grated Parmesan cheese
• pinch of red pepper flake

Add all ingredients into a blender and blend until combined.

Southern Style Buttermilk Biscuits

When I moved to Northern California ten years ago, I noticed the biscuits here were different than what I'd grown up with in the midwest (which were southern style biscuits).  Here in NorCal, they make what I think of as "lumberjack" biscuits - they're dense and heavy, a little crumbly like cake.  Biscuits and gravy used to be one of my favourite things to order for breakfast, but I had to quit ordering it out here because I just couldn't dig on the cakey biscuits.

So... like everything else I'm dissatisfied with, I decided to make my own.  It took a couple of tries... but these are the perfect biscuit!  Better than most I've had in the midwest or south (someone's southern grandma is going to skin my hide for saying that).  Fluffy, flaky, buttery layers.  They're awesome.  Justin's been making them on a pretty regular basis... they're not difficult and they don't take much time at all.  The last couple of nights, we've been eating them as maple-sausage egg sandwiches, topped with our neighbour's homemade apple-jalepeño jelly.  (The neighbour guy gave us a bunch of canned jellies and jams when I took him and his dad some coconut-banana marshmallow squares!  Awesome neighbour bartering!)

I asked Justin what song we should use for this recipe... he said some Op Ivy sounded good to him.  I love "Unity", but I can't hear it without thinking of Dave Chappelle and the Charlie Murphy's True Hollywood Stories with Rick James.... "UNITYYY!"  -jen

SOUTHERN STYLE BUTTERMILK BISCUITS

Time:  about 30 minutes
Difficulty:  Medium
Makes:  9 large biscuits

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper (optional - we like them a little peppery)
• 8 tablespoons (1 stick) butter, cubed and cold + 2 tablespoons
• 1 cup buttermilk (or whole milk)

Preheat oven to 450 degrees F.

In a large bowl, whisk together flour, baking powder, baking soda, salt and black pepper.  Cut butter into flour until pea-size (you can use a dough cutter or just work it in with your fingers, but you don't want to handle the butter too much so that it softens).  Make a well in the middle of the flour mixture and add milk.  Stir or mix with your hands just until the dough comes together.  Turn dough out onto a lightly floured surface.  Dust the top of the dough.  Fold dough over onto itself 3-5 times - this is what creates flaky layers.  Press out into 3/4"-1" square.  Cut evenly into 9 pieces.  Place biscuits onto an ungreased baking sheet.  Melt 2 tablespoons of butter and brush over the tops.  Bake at 450 degrees F for 12-17 minutes, until biscuits are golden brown and done in the center.

Buttermilk Biscuit Chicken Pot Pies