Recipes from An Epicurious Lifestyle's kitchen

Tag: tomatoes

Tony’s Chili

Tony’s Chili

Tony’s Chili You know the kind of friends that you always have so much fun with…well, that’s our friends, Karen and Tony! I have known Karen my whole life; we grew up in the same neighborhood. I always looked up to her because she was […]

Fried Ricotta with a little Tomato Salad

Fried Ricotta with a little Tomato Salad

I was looking through some of my cookbooks last night and came across Jamie Oliver’s, there was an appetizer recipe I had forgotten all about, his fried ricotta. As I read through the recipe I had to laugh to myself as he tells you to […]

Orzo with Tomatoes and Fresh Herbs

Orzo with Tomatoes and Fresh Herbs

This recipe comes from Giada’s Family Dinners. I have made this in a variety of different  combinations, but when you have beautiful produce like this, I think simpler the better!

Orzo with Tomatoes and Fresh Herbs

4 cups chicken or vegetable stock

1 ½ cups orzo

1 ½ cups mixed tomatoes, halved

¾ cup finely chopped red onion

½ cup chopped fresh basil

¼ cup chopped fresh mint

¾ cup red wine vinaigrette, see below

Sea salt and freshly ground pepper

Red Wine Vinaigrette

½ cup red wine vinaigrette

¼ cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

¾ teaspoon freshly ground cracked pepper

1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.


Bring the broth to a boil in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large, wide bowl and toss until orzo cools slightly. Set aside to cool completely.

Toss the orzo with tomatoes, onions, basil, mint and enough vinaigrette to coat; you may not need all of the ¾ cup. Season the salad to taste with salt and pepper, and serve at room temperature.

Peter’s Wine Pick: Bernardus – Sauvignon Blanc

~Happy Cooking!