An Affair to Remember


m and bI’m not technically in love with Ina Garten…let’s just say I have a SEVERE culinary crush on her.  The way she uses fresh ingredients and creates simple yet elegant dishes—it’s downright dreamy.  And since her husband Jeffrey is out of town all week, surely the Barefoot Contessa could use some company? Until my dreams come true and Ina invites me to frollick in the Hamptons with her, I’ll just content myself by preparing her delicious recipes. Below is one of my favorites.

Orzo with Roasted Vegetables and Feta
1 lb box of orzo
1 small eggplant
1 orange bell pepper
1 yellow bell pepper
1 medium red onion
2 medium zucchini
2 medium squash
1 pint cherry tomatoes
2 garlic cloves – chopped
8 oz. package feta cheese
15 basil leaves
4 scallions
¼ cup toasted pine nuts (optional)
2 tsp kosher salt
1 tsp fresh ground pepper
Olive oil

2 lemons – juiced
1 TBSP white balsamic vinegar
½ tsp dill weed
1/3 cup olive oil
½ tsp kosher salt
½ tsp fresh cracked pepper

Preheat oven to 400 degrees.  Start by cutting eggplant, bell peppers, red onion, zucchini and squash into 1 inch dice.  Place cut vegetables along with cherry tomatoes and garlic on sheet pan into one layer.  Drizzle with olive oil and sprinkle with kosher salt and pepper.  Roast for 40 minutes, stirring half way through.

For the dressing, in a small bowl add lemon juice, balsamic vinegar, dill and salt and pepper.  While whisking, slowly drizzle in the olive oil.

Meanwhile, cook orzo according to package directions.  Drain and place in serving bowl.  Drizzle with olive oil to keep from getting sticky.  To prepare for assembly, cut feta into a medium dice (do not crumble), slice scallions and cut basil into chiffonade.

To assemble, add the orzo add the roasted vegetables, fold to combine.  Add feta, scallions, pine nuts, and basil, fold gently to combine.  Pour on dressing, fold to combine.  Add additional salt and pepper to taste.  This dish can be served hot or cold and is very tasty the next day.

9 Responses to “An Affair to Remember”

  1. David Says:

    I like how the pine nuts are “optional”. Is that a matter of taste or because RayRay will die if he eats one?

  2. SUSU Says:


  3. SUSU Says:


  4. judith Says:

    i am so making this for supper. i already have you big fat great steak marinating. yum yum

  5. Ben Says:

    She had me at Lobster Pot Pie, earlier this week… I am so making that.

  6. rhbulldawg Says:

    Yes, if anyone makes this, and invites me over for dinner, I’ll show up (hint hint) — unless you use the pine nuts… then, I’ll bring my epi pen and have 911 on speed dial. 🙂

  7. Megann Says:

    This dish is delicious!!! Thank you again for sharing with me!!!
    And love love love the pic, hahaha.

  8. I Think Ina is Deaf but I Still Love Her « Kitchen Mischief! Says:

    […] might have read that I have a culinary crush on Ina Garten.  I have to admit that sometimes I sit and twirl my angel hair and think about Ina […]

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