This delightful sauce is incredibly versatile for just about any type of seafood! Its tangy, salty and slightly sweet. Kind of, sort of a tarter but with much more oomph! Serve it up alongside some peel and eat shrimp, drizzle it over grilled fish, or one of my favorite ways to use it, spread generously as a condiment for a fish sandwich! It’s perfect for summertime! You'll be scooping spoonfuls of this stuff onto your plate.
Serves 4 generously
1/2 cup Mayo
1/2 cup Sour Cream
Juice from 1 lemon
1 T Dijon Mustard
1 T Whole Grain Mustard
1 T Capers, drained
4 Bread and Butter Pickle Slices
2 Large Scallions, white and light green parts chopped in large pieces
2 tsp Agave
A handful of fresh dill
A handful or Fresh Cilantro
Fresh Ground Pepper to taste
Add all the ingredients to a food processor and pulse until everything is well combined and the herbs and scallions are chopped finely. Taste for seasoning. I generally never feel it needs salt due to the pickles and capers, but if you think it needs some then add a little pinch. You can also tinker with the tang, if it's too sour for your taste, add a bit more mayo. Transfer to a serving bowl and chill until ready to use. You can also make this a day in advance, I find that it can be even better the next day!
I'll admit that on some week nights, I am just too exhausted by the thought of making dinner, but the idea of ordering takeout, picking it up and overpaying for something that is just so-so is equally exhausting. I have been on a mission to create easy meals that can be prepared with little hassle and minimal cleanup for nights such as these. This lemon veggie orzo is satisfying, somewhat healthy (at least healthier then takeout) and a snap to throw together. If you feel so inclined, grill up some fish or chicken to serve along with the pasta but this dish can easily hold its own. It can also be served at room temp or eaten directly from the fridge the next day if you have any leftovers.
1 lb Orzo cooked to package directions
1 Bunch of Asparagus, trimmed of woody ends and cut into 1 inch pieces
2 T olive oil
1 Lemon, zest and juice
1 tsp Garlic Salt
Pepper to taste
1 Pint Grape Tomatoes, halved
2 T fresh minced parsley
1 T olive oil
Salt and pepper to taste
2 T butter
1 Cup Freshly Grated Parmesan
Preheat your oven to 400 degrees and start the water for the Orzo.
On a baking sheet toss the asparagus pieces with 2 T olive oil, lemon zest, garlic salt and fresh ground pepper. Spread the pieces out evenly and roast in the oven for 15 minutes. Start the orzo the same time you add the asparagus to the oven.
While the asparagus and orzo cook, grab a large mixing bowl or serving bowl. Add the halved tomatoes, 1 T olive oil, juice from 1 lemon, parsley and a generous pinch of salt and fresh ground pepper to taste. Stir together and allow the tomatoes to macerate while to asparagus and orzo cook.
Remove the asparagus from the oven once it is slightly charred but still hold a slight bite. Drain the orzo and add both the asparagus and pasta to the bowl with the tomatoes. Add the butter and stir until everything is combined and the butter has melted. Toss in the cheese and mix until everything is coated.
You can serve this dish immediately or at room temp....it’s not fussy