Did anyone watch Tom Collicchio documentary regarding food waste? He said that Americans are so wasteful that it is like dropping one of four bags of groceries in the parking lot and not bothering to pick them up. He also said was we buy too much at a time. We should buy less and shop more often less. We also need to repurpose. I am trying very hard not to waste food. Maybe the best tip Collicio gave is that every Friday he cleans out all the vegetables and makes refrigerator soup. I researched my ingredients to see what I could make. I did a rough take on Barefoot Contessa’s Orzo Salad. It ended up being refrigerator salad. Turns out to be scrumptious.
I was reading where Dorie Greenspan invited her neighbor Jacques Pépin to dinner. She said he cannot stay out of the kitchen even when he is a guest. Turns out she was grateful because she had marinated the fish. She was going to toss the marinate, but he grabbed it up and cooked it down and made a delicious sauce. My thoughts were, I would be so intimidated to cook for him? And isn’t she lucky to have Chef Pépin for a neighbor? And how lucky is she to have someone so wonderful to show her a lesson on making the most of food?
I try very hard not to be wasteful, but from time to time I am not as diligent as I should be. I need to be more careful because as it turns out this salad is top notch. Do you have any helpful tips?
- 1 fennel bulb
- 1 red bell pepper
- 1 yellow pepper
- 1 onion
- ½ cup orzo
- salt and pepper
- handful of grape tomatoes
- handful of pine nuts - toasted
- handful of salad greens
- 4 tablespoon olive oil
- 2 tablespoon red wine vinegar
- Mise En Place _ Gather Ingredients
- Preheat oven to 375° F.
- Wash and slice vegetables in a bowl – save a few fronds for garnish.
- Toss with two tablespoons of olive oil.
- Place in a single layer on a sheet pan.
- Roast until tender – about 30 minutes.
- Toss with red wine vinegar while vegetables are still warm.
- While vegetables are roasting. bring water to boil; add salt; add orzo; cook for 7-9 minutes.
- Drain orzo; add 2 tablespoons olive oil; add to vegetables.
- Taste and adjust seasoning.
- Garnish with pine nuts and fennel fronds.
I am taking this to
Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Aimee at Share Your Creativity
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