Lemony Herbed Orzo
Paramount Citrus
2 cups dry orzo pasta
2 tablespoons butter
1 tablespoon extra-virgin
olive oil
1 tablespoon finely
minced shallots
½ cup chopped fresh
Italian parsley
¼ cup thinly sliced chives
1 tablespoon chopped
fresh basil or tarragon
3 tablespoons fresh-
squeezed Paramount
Citrus lemon juice
1 tablespoon finely minced
lemon zest (see note)
¾ teaspoon kosher salt
Freshly ground black
pepper
1⁄₃ cup grated
Parmesan cheese
Bring 3 quarts of water to a boil in a large pot.
Stir in orzo and cook for about 6-8 minutes,
stirring often, until just al dente. Immediately
drain well.
Return the orzo to the pot and stir in butter, oil,
shallots and herbs. Then stir in lemon juice, zest,
seasonings and cheese. Makes 6-8 servings.
Note: Zest is the outer peel of the fruit—with
no white pith attached. You can remove the zest
from the fruit with a fine zesting tool that makes
long, pretty strands, or you can peel off the zest
with an ordinary potato peeler, being careful not
to get any white pith, and then finely mince it.
Recipe developed by Kathy Casey Food
Studios for Paramount Citrus.
Easy Herb and Cheese
Potato Soufflé
Alsum Farms & Produce, Inc./RPE
1½ pounds Wisconsin
russet potatoes, peeled
and quartered
2 tablespoons
unsalted butter
¾ cup half-and-half
¾ cup grated
Parmesan cheese
1¼ cups grated Swiss cheese
1 tablespoon chopped
fresh parsley
1 teaspoon chopped
fresh oregano
1 teaspoon chopped
fresh thyme
Salt and pepper
5 large egg yolks
7 large egg whites
1⁄₈ teaspoon cream of tartar
Preheat oven to 375°F. Grease and flour a
2-quart ceramic baking dish.
Simmer potatoes for 20 minutes, or until tender.
Drain, then return to the pan to dry for 1 minute.
Remove from the heat.
Add butter and mash the potatoes. Stir in half-and-half. Let cool slightly. Stir in cheese, herbs,
and salt and pepper to taste. Stir in yolks.
Transfer to a large bowl.
In another large bowl, beat whites with a mixer
until foamy. Add cream of tartar and beat until
stiff peaks form. Stir ₁⁄₃ of the whites into the
potatoes. Fold in remaining whites until no
streaks remain. Pour into the baking dish.
Bake in bottom third of oven for 45 minutes,
or until puffed and golden. Don’t open the oven
during cooking time. Makes 6-8 servings.
