3/4 cup (dry) orzo
1 zucchini, cubed
1 Spanish black radish, cubed
6 oz crimini mushrooms, quartered
1/4 lb asparagus, cut into 1-inch pieces
a sprinkle of jalapeno garlic seasoning (I use this but you can sub in ground jalapenos and granulated garlic)
freshly ground black pepper
1/4 red onion, thinly sliced
juice of 1/2 lemon
1/4 (loose) cup chopped dill
2 oz gorgonzola, crumbled
Preheat oven to 350.
Cook orzo according to package instructions. Drain and allow to cool.
Line a baking sheet with parchment. Arrange the zucchini and radish in a single layer, drizzle with olive oil and seasonings. Roast for 20 minutes.
Add the mushrooms and asparagus to the pan, toss to mix. Roast for 15 minutes or until all vegetables are tender. Allow to cool.
Place the orzo, red onion, and roasted vegetables in a bowl. Toss with fresh lemon juice and olive oil to taste. Stir in fresh dill and gorgonzola. Serve immediately or refrigerate up to 24 hours.
This is another recipe that helps bridge the seasons. Spicy Spanish black radishes are in season, asparagus is starting to make an appearance and mushrooms and zucchini are pretty delicious year round. The gorgonzola is almost gilding the lily but it adds so much flavor for such little effort, it’s worth it. It’s strong enough to stand up to the pungent black radish but doesn’t overpower the more delicate flavors. The salad is a little on the hardy side but I think that is fitting when it still getting down near freezing at night. Excellent for a side dish or light vegetarian main dish.