Author Notes
So, the kitchen's being completely remodeled. We're talking a down-to-the-studs, no-holds-barred remodel. Walls and plumbing are moving, the peninsula is gone and there will be an island. Miele everywhere. It will be amazing, at some point in the future. Now? It's chaos. The "kitchen" is now the dining room where the refrigerator is next to the china cabinet. A thin film of probably-toxic dust covers everything in the house. Along one wall of the dining room is a folding table, under which bins of non-perishables are stored. On top: A hot plate, an electric griddle. Of this dreams are made. But in the meantime, you have to eat.
I'd normally serve this with grilled sausage or a rib-eye, but since it's just me tonight, this is it. It's enough.
The Meyer lemon is only because we have a tree in the backyard. A regular lemon would be fine, as would lemon juice and orange zest. —Exbruxelles
Ingredients
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2 tablespoons
Olive oil
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3
Cloves of garlic, minced
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2 handfuls
Arugula
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1
Meyer lemon, the juice and two inches of peel grated fine
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1 cup
Orzo
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2 cups
Vegetable broth
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1 tablespoon
Capers, rinsed
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Parmesan cheese, for the table
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1 handful
Cherry tomatoes, quartered
Directions
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Over low heat, warm the olive oil and add the minced garlic. Let the garlic melt for a few minutes, but don't let it brown.
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Turn the heat to medium and stir in the orzo. Continue stirring until the orzo is a light nut-brown. As you would for risotto, add 1/4 cup broth, stirring continuously. Continue to stir and add broth until the orzo is al dente. Add the cherry tomatoes and cook until wilted.
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Add the arugula, lemon zest, lemon juice and capers. Stir until the arugula is wilted, but don't over-do it.
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Add lots of freshly ground black pepper. Pass the parmesan at the table.
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