Week 59:

RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY!

People always seem to appreciate a new and different salad idea.  Here’s one I did in class at Highfield, and it was so good I repeated it in The Enterprise.  It is as delicious as it is appealing.  If you can get local strawberries, by all means use them in this recipe!  The trick here is to use freshly grated Parmesan cheese, and toss it with the orzo just after draining it, so it melts into the pasta.  Baby spinach leaves work well here, but if you can only get large leaves with stems, just try to remove the stems before chopping.

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