The kitchen diary of Melissa Caress
1 avocado chopped
1 heaping T. of each (chopped):
Tomatoes, purple onion, cilantro, pomegranate seeds (if not in season use dried cranberries)
1 tsp. Jalapenos (use more if you want zest)
add kosher salt & lime juice to taste
For large groups triple or quadruple recipe
*Try to find French feta for this recipe. It is usually less salty and a bit creamier than greek feta.
1 lb orzo, preferably large-grain orzo
1/2 c. extra-virgin olive oil
salt
2 Hass Avocados
2 pints cherry tomatoes, stems removed & halved
2 cloves of garlic, minced
3 shallots, thinly sliced
1 jalapeno chile, seeded, if desired, and minced
juice of 1 orange
Grated Zest of 1 lemon
5 oz feta cheese, preferably French
Leaves from 6 large fresh marjoram sprigs, coarsely chopped, plus 4-6 sprigs
method:
Bring a large pot of water to a boil. Generously salt the boiling water, add the orzo, and cook until al dente, 8-10 minutes. Pour into a fine-mesh sieve and run under cold water to stop the coking. Drain well.
Put the orzo in a large serving bowl and toss with about half of the olive oil and a pinch of salt. Pit, peel, and cut the avocados into small cubes. (Cut them just before tossing the pasta so they won’t discolor.) Add the avocados, tomatoes, garlic, shallots, chile, orange juice, lemon zest, feta cheese, chopped marjoram, and the remaining olive oil. Season with salt to taste. Toss gently, being careful not to break up the avocado too much. Taste and adjust the seasoning. Garnish with marjoram sprigs and serve.”