Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Ingredients:
12 ounces of orzo
1 cup sweet red bell pepper, chopped
1/3 cup basil, chopped
¼ cup parsley, chopped
¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon thyme, minced
1 teaspoon garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
Directions:
In a large saucepan, cook orzo according to package instructions. Drain well and set aside.
In a large serving bowl, toss the red bell pepper, basil, and parsley. Add the remaining ingredients, and stir together.
Add the warm orzo to the salad and toss until well coated. This salad can be served at room temperature or refrigerated until ready to serve.
Serves 6
