I couldn't resist. I had to try a recipe from the book right away. And post it here with a picture of the dish (even though I don't have a new camera yet; the picture was taken by my iPhone). And since I'm in a hurry (going to Tahoe tomorrow), I copied and pasted the recipe from another blog I love http://sproutedkitchen.com that posted the same recipe a few days ago. It was delicious! Even my two daughters, who don't like broccoli, loved it. However, for them I didn't put broccoli florets and avocado on top.
orzo+broccoli pesto salad
(Super Natural Every Day, p.95)
1 cup whole grain orzo
5 cups raw broccoli, cut into small florets
2 cloves of garlic
2/3 cup pinenuts, toasted
1/3 freshly grated Parmesan cheese
juice of one Lemon
1/4 extra virgin olive oil
1/4 cup creme fraiche
grated zest of one lemon
1 large avocado, sliced
1. Bring a large pot of water to a boil, salt generously. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.
2. In the meantime, cook the broccoli. Bring about a cup of water to a boil in a large pot with a pinch of salt. Stir in the broccoli, put the lid on and cook for one to two minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.
3. To make the pesto, combine 2 cups of the cooked broccoli, the garlic, most of the nuts, parmesan, 1/4 tsp salt, 2 Tbsp. of the lemon juice and pulse in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.
4. Toss the orzo, remaining cooked broccoli florets, about 2/3 of the pesto and the lemon zest. Taste it and add what you like – more lemon, salt, the rest of the pesto. Fold in the avocado and top with the remaining nuts and a bit of extra parmesan if you prefer.
table.etc: 1. I added some cooking water to the pesto because I like it when it's more liquid; 2. I sprinkled some hemp seeds on top; 3. Great for potlucks if you assemble the salad at the very last moment.