“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time! 

This month I have partnered with Bull City Olive Oil to highlight some of their fantastic specialty food products! Store owner Julie Steinhauer is a true (light) blue Tar Heel who has opened her dream shop right down Tobacco Road. Those of you looking to fill a gap where Southern Season used to be, look no further than Julie’s shop featuring all of your favorite North Carolina products. Next time you’re in Durham, stop by Brightleaf Square to sample her vast selection of specialty and flavored oils and vinegars and have a chat with Julie, her effervescent personality is sure to brighten your day. You can also shop Bull City Olive Oil’s online store that showcases their full selection as well as their fantastic array of curated gift baskets.

Our time saving tip this month comes straight from the shelves of Bull City Olive Oil! Artichoke Lemon Bruschetta blends with Severino Orzo, parmesan cheese and fresh lemon to create a vegetarian pasta dish that can be served warm with grilled zucchini or as a cold pasta salad for a summer picnic. If you have ever attempted to prepare and cook an artichoke then you know what a huge time saver this really is! The bruschetta mix delivers a flavorful punch of artichoke, caper, lemon and that comes straight out of the jar.

For this recipe, I’m making orzo in the style of rice because I like the way the orzo absorbs the flavor of the vegetable broth. Of course you may simply boil and drain the orzo as you would a traditional dried pasta and stir in the bruschetta mix, parmesan and lemon juice at the end while the orzo is still hot. If serving this as a cold pasta salad, allow the orzo mixture to cool and stir in diced cucumber for another layer of cool, refreshing flavor.

LEMON ARTICHOKE ORZO WITH GRILLED ZUCCHINI

By: Christy Bray Graves

SERVES: 6

INGREDIENTS

FOR THE ORZO:

  • 2 TBSP butter
  • 2 cups dried orzo pasta
  • 2 cups vegetable broth
  • 2 cups water
  • ½ cup grated parmesan cheese
  • ½ cup Artichoke Lemon Bruschetta mix
  • 1-2 TBSP fresh squeezed lemon juice
  • Salt and pepper to taste

FOR THE ZUCCHINI:

TO GARNISH:

  • Peeled, diced cucumber
  • Flat leaf parsley
  • Lemon wedges

INSTRUCTIONS

FOR THE ORZO:

  1. Melt 2 TBSP of butter in the bottom of a large non-stick skillet over medium heat.
  2. Stir the dried orzo into the melted butter until evenly coated and toast over medium heat for 3-5 minutes. Keep stirring the orzo in the skillet to prevent sticking. You’ll know it’s toasted when the pasta has turned a light golden color and develops a nutty fragrance.
  3. Slowly pour in the broth and water and stir to combine. Increase the heat to medium high to bring the skillet to a low boil.
  4. Once it begins to boil, cover the skillet and reduce the heat to a gentle simmer for 15-20 minutes or until the orzo has absorbed nearly all of the liquid but is still very slightly soupy. Remove a few grains of orzo and sample it for texture. If it’s still crunchy, let it simmer a bit longer adding more broth or water if needed. If the orzo feels done but the skillet is still full of excess liquid, use a ladle to gently remove most of the extra liquid. Be sure to leave a bit of the starchy, buttery liquid as it will help blend the cheese and bruschetta into the orzo.
  5. Once the orzo is done, stir in the parmesan cheese, bruschetta mix and lemon juice. Taste as you go! If you want more of any ingredient, adjust to suit your tastes. Garnish with diced cucumber if using, flat leaf parsley and an extra squeeze of fresh lemon juice.

FOR THE ZUCCHINI:

  1. Preheat the grill to medium heat.
  2. Slice the zucchini and squash into ¼” discs and brush lightly with garlic infused olive oil.
  3. Grill the zucchini and squash over medium heat for 2-3 minutes per side until they have softened and have developed nice grill marks. Season lightly with salt and pepper.
  4. Serve alongside Lemon Artichoke Orzo and enjoy!

As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!

My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook  and on Instagram by tagging @christybgraves and @wchlchapelboro.

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