The following dishes were served at the Dishing Up Dignity charity event at the
Harborview Center on June 24th, 2008

Southwestern Orzo Pasta

INGREDIENTS

·     1/2 (16 ounce) package orzo pasta

·     1/3 cup vegetable oil

·     1tablespoon Dijon mustard

·     1/4 cup fresh citrus juice (lemon, lime, orange)

·     2 tablespoons achiote paste (or substitute chili powder and ground cumin)

·     1/2 teaspoon salt

·     2 cloves garlic, crushed

·     1/2 cups red onion

·     1/2 cup chopped green onion

·     1/2 cup diced roasted green bell pepper (or other green chili)

·     1/2 cup diced roasted red bell pepper

·     1/2 cup fresh cilantro leaves

·     1 cup toasted pumpkin seeds

DIRECTIONS

1.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  In large bowl combine oil, citrus juice, Dijon, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

3.  Stir in all other ingredients. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Tequila Orange Scampi

This recipe is a little different procedure than our demonstration but a little easier and just as tasty

INGREDIENTS

·     1/2 cups olive oil

·     3/4 cup tequila

·     1/2 cup chopped fresh cilantro

·     1/2 cup orange juice

·     1/4 cup ground black pepper

·     1 tablespoon chopped fresh garlic

·     1 tablespoon kosher salt (or to taste)

·     30 medium shrimp - peeled and deveined

DIRECTIONS

1.  Combine the olive oil, tequila, cilantro, orange juice, garlic, salt, pepper, in a blender; blend until smooth.

2.  Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.