If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. 
Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. 
Bake for another ten-fifteen minutes or until they are tender. 
Sprinkle lemon juice over before serving, and enjoy!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
Blessings.
Saute’ in Olive oil, salt and pepper for about two minutes. 
Add the dried Orzo to the pan, and saute’ until bits are browned. Gentle stir to coat the orzo with the oil on a medium high heat.
Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).
Bring three cups of chicken stock to a boil, and add in the browned orzo. 
Simmer until the Orzo absorbs most of the stock. Taste, and add salt and pepper if needed.
Add in one medium bag of spinach leaves, coarsely chopped.
The spinach will wilt as you stir it into the orzo.
Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan). I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.
I loved it, and it was a nice accompaniment to the Salmon.
My plate with the added Parmesan cheese to the Orzo, Salmon with the 
Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).
Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. 
Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.
Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. 
Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
This is making the rounds on social media. This hits hard, for me anyway.
Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.
When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).
The butter adds a richness to the sauce (I think).
Serve over the 
Thoroughly salt and pepper all sides of the loins.
Sear in a hot pan until golden on all sides.
Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.
Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.
David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow. 
Wishing for more of a Fall with temperatures as today’s high is 92 degrees. But it is October. ❤️
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