≡ Menu

Greek Orzo Salad

on April 5, 2018
Greek Orzo Salad
Prep time:
Cook time:
Total time:
Serves: 6 servings
Olives and feta in this salad give it a salty-kick that’s complimented by juicy Jersey Fresh tomatoes![br][br][cap id=”attachment_9403″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Greek-Orzo-Pasta-Salad-by-Jen-@-Peanut-Butter-and-Peppers-410×273-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”Greek-Orzo-Pasta-Salad-by-Jen-@-Peanut-Butter-and-Peppers-410×273″][/url]Photo Credit: Tasty Kitchen[/cap]
Ingredients
  • 1 1/4 cups dried orzo
  • 8 oz. feta cheese, cubed or coarsely crumbled
  • 1 cup chopped roma tomatoes
  • 1/2 cup chopped pitted black olives
  • 1 tbsp snipped fresh basil
  • 1 tbsp snipped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 3 tbsp lemon juice
  • 1 small clove garlic, minced
  • 1/2 tsp snipped fresh oregano
  • Salt and pepper
Instructions
  1. Cook orzo according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl. Cover; chill in the refrigerator for 1 to 2 hours.
  2. Add feta, tomatoes, olives, basil, and parsley to the chilled pasta; stir to combine.
  3. In a jar with a screw-top lid, place olive oil, lemon juice, garlic, and oregano. Shake vigorously to combine.
  4. Pour dressing over pasta mixture; toss to coat.
  5. Season to taste with salt and ground black pepper.
  6. Cover; chill in the refrigerator for 2 to 24 hours.

 

Veggie Potato Salad

on April 5, 2018
Veggie Potato Salad
Prep time:
Cook time:
Total time:
Serves: 7 servings
This is a true all-in-one side dish. Potatoes are the base of this salad and when you throw in garden-fresh vegetables such as carrots, celery, radishes, and green beans it’s a real Jersey Fresh frenzy! [br][br][cap id=”attachment_9398″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/veggie-potato-salad-sl-300×300.jpg” width=”300″ height=”300″ class=” size-medium” title=”veggie-potato-salad-sl”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 1/2 lbs baby red potatoes, cut into 1-inch cubes
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 cup plain yogurt
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1 tbsp Dijon mustard
  • 2 carrots, grated
  • 1/2 cup chopped celery
  • 1/2 cup sliced radishes
  • 1/2 cup steamed, cut fresh green beans
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp lemon zest
  • 1 garlic clove, minced
  • Salt and pepper
Instructions
  1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer until tender (approx. 7-10 minutes). Drain.
  2. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (approx. 1 hour).
  3. Whisk together yogurt, sour cream, mayonnaise and Dijon mustard..
  4. Stir in carrots, celery, radishes, green beans, parsley and lemon zest; season with salt and pepper to taste.
  5. Spoon yogurt mixture over potato mixture; toss gently to coat.
  6. Cover and chill for at least an hour and up to 24 hours.

 

Pasta with Green Beans and Tomatoes

on April 5, 2018
Pasta with Green Beans and Tomatoes
Pasta salads are one of our favorite parts of summer![br][br][cap id=”attachment_9394″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-1-2-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”download (1)”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 1 (16-oz.) pasta (we prefer penne)
  • 1/2 lb fresh green beans, cut into 1 1/2-inch pieces
  • 1 pint grape tomatoes, halved
  • 3/4 cup balsamic vinaigrette
  • 1/4 cup chopped fresh dill
Instructions
  1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain.
  2. Rinse pasta mixture under cold running water until cool; drain.
  3. Toss together pasta mixture, tomatoes, and vinaigrette.
  4. Cover and chill up to 24 hours before serving.
  5. Just before serving, stir in dill, and add salt and pepper to taste.

 

519 Ridge Road
Monmouth Junction, NJ 08852
732.329.8656
© 2009- by VonThun Farms / All Rights Reserved Worldwide
Member of The MAiZE