ORZO WITH TOMATOES AND FETA ENJOY DAN:

               ORZO WITH TOMATOES AND FETA by CHEF DAN:

Serves 4

DRESSING:

1/4-cup apple cider vinegar

2 tablespoon lemon juice

1 teaspoon EACH honey and Dijon mustard

1/4-cup olive oil

Sea salt and Seasoned Pepper Medley to taste

ORZO:

4 cup vegetarian broth

1 cup uncooked orzo pasta

SALAD:

1 tablespoon olive

1 onion, halved and chopped

8 cherry tomatoes

1/4-cup olives

1/2- fennel bulb, halved and sliced thin

1/2-cup dried cranberries

2 cups arugula, chopped

1/2-cup crumbles feta cheese

1/4-cup toasted pine nuts

DIRECTIONS:

1.   Whisk together vinegar, and next 3 ingredients:

2.   Gradually whisk in oil, season with and pepper to taste.

3.   Bring broth to boil in a saucepan.

4.   Stir in orzo,  partially cover reduce heat to medium, and simmer stirring occasionally, and boil until tender but still firm to the bit, about 10 minutes.

5.   Drain; transfer to a bowl, tossing frequently until cool.

6.   In a skillet add oil over medium-heat and when sizzling.

7.   Add onion, pinch of salt and sauté for 5 minutes, or until golden brown.

8.   Add onion to the dressing and stir to coat.

9.   1n a bowl mix tomatoes and next 6 ingredients, combine thoroughly.

10.                Add vinaigrette, toss to coat.

11.                Season with salt and pepper to taste.

12.                Top with toasted pine nuts.

13.                Serve at room temperature.

ENJOY DAN:                                                       PLANT SEEDS & SING SONGS!!