Lemon Feta Orzo Pasta

I have been looking for the perfect summer pasta dish for quite some time—the no-fail dish that is great served cold at a picnic. And thanks to one of our loyal Local Pairings readers, I have found one that fits the bill. When I first tried this recipe, I was blown away by the fresh mint, combined with savory raisins, basil and zesty lemon. I added grilled chicken which is a great addition, but this would also be a perfect side to grilled salmon.

1 ½ cups orzo
2 Tbsp lemon juice
½ tsp kosher salt
1/8 tsp pepper
1 clove garlic, minced
¼ cup olive oil
½ tsp sugar
½ tsp dried oregano
2 1/2 ounces feta cheese

¼ cup chopped fresh basil
½ cup yellow raisins
½ cup pine nuts or walnuts

Cook the orzo 8-10 minutes in a large pot of boiling water with some salt added. In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, sugar and oregano.

When orzo is done, add warm orzo to bowl and mix with dressing. Let sit until room temperature. Mix in raisins, nuts, feta and fresh basil.

Pair with a white wine such as Sauvignon Blanc, Pinot Grigio or Riesling.

Modified recipe is from Erica Sweeney, original recipe from The Newlywed Cookbook by Robin Miller.

Meyer Lemon Curd

My dad has a small Meyer lemon tree in his yard, bursting with hundreds of juicy lemons. The Meyer lemon fruit is rounder than the common lemon, with a slight orange tint and a sweeter, less acidic flavor. While picking away at his most prized Meyer tree, I contemplated all of my favorite lemon treats to make, and came upon one versatile option-lemon curd. Lemon curd is a great topping for toast and breakfast scones, and a wonderful cookie and tart filler, to name just a few. Plus, you can enjoy some now, and preserve more for later. You really can use any lemon variety you would wish, even Buddha Hand lemons (my grandmother grows these unique varieties-but we’ll save that for another week).

1/2 cup butter
3/4 cup sugar
1/2 cup fresh Meyer lemon juice
3 tablespoons lemon zest, finely grated
6 large egg yolks

Melt butter in a medium sized saucepan over medium low heat. Remove the pan from the heat and whisk in sugar, lemon juice, zest and a pinch of salt. Whisk in the yolks until mixture becomes very smooth. Over medium heat, cook the mixture while whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it. Immediately pour lemon curd through a strainer and allow to cool to room temperature, whisking occasionally. Refrigerate covered, until ready to serve. Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer.

Written by Karen