I make a lot of meals that are light and tasty and don't include meat. I'm not a vegetarian but love when I can be satisfied with just fruit, veggies and some nicely seasoned pasta, and of course some creamy/tangy goat cheese. Here's a new one I came up with the other night- and it's perfect for summer entertaining.
1To medium size sauce pan on medium low heat add butter and oil. Add onions and sprinkle with kosher salt and peppper and soften 3-4 minutes stirring occasionally. Now add the orzo and stir into the softened onions. You want to toast the pasta, but don't want it to burn. Add a bit more salt and stir. Add the water, increase heat to a low boil, cover, reduce heat to low and cook about 12-13 minutes. Give the orzo a quick stir and let rest and cool.
2While orzo is cooking, make the dressing. Combine finely chopped garlic, and mix with kosher salt. Start wth 1/2 tsp of the salt. You can add more later. There's a technique that many professional chef's use to combine the garlic and and salt to make a paste. That's what I do here. Take the flat side of your chef's knife and press the garlic and salt together on your cutting board in a small sweeping motion. Now chop the mixture with your knife and press (sweep) it again and again until you have somewhat of a paste, chopping every once in a while until you're satisfied with a medium smooth paste. Now add pepper and place n medium size mixing bowl. Add lemon juice, mustard, and olive oil (start with 1/3 cup of oil and taste). Add more if you don't like a lot of acidity in your dressing. Whisk dressing and set aside while you assemble salad.
3To cooled, cooked orzo add supremed oranges and their juice. Now add the capers, scallions, raisins and the creamy goat cheese. Serve in Bibb lettuce cups, garnish with parsley or mint and enjoy! If you're adventurous, add a chopped Fresno chili, that's what I did the second time I made this. Great flavor combo!