Lemon Butter Artichoke Orzo Salad
VeganVegetarianPreparation Time: 25 min
Cooking Time: 20 min
Serves 4-6
INGREDIENTS
- 2 packages of Cutting Vedge Meatballs
- 2 tablespoons vegan salted butter
- 1 cup dry orzo pasta
- 1 lemon, sliced
- 2 garlic cloves (more to taste), sliced
- 1/2 tbsp balsamic vinegar
- 2 tablespoons chopped fresh oregano and thyme, plus more for serving
Artichoke Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1 tbsp lemon juice
- 2 tablespoons balsamic vinegar
- 1 can Reese’s Artichokes
- Salt and pepper to taste
- Optional: red pepper in flakes for spice
- arugula and fresh herbs, for serving
Whipped Vegan Feta:
- 8 ounces of vegan feta cheese (alternatively use drained, firm tofu)
- 1/4 cup plain vegan yogurt
- 1 tablespoon extra virgin olive oil
- Lemon Juice and zest from 1 lemon
DESCRIPTION
An essential Springtime dish is just within arms reach! Recreate this Lemon Butter Artichoke Orzo with @cuttingvedge Veggie Forward™️ Meatballs (powered by Reese Artichokes) and our Quartered Artichoke Hearts! Artichoke lovers, unite around this citrusy, fresh but filling, dynamite dish!
DIRECTIONS
Whipped Feta:
1. Add all of the feta ingredients. Blend until smooth, adding warm water a spoon at a time as needed to thin a little
2. Transfer to a serving dish, and with the back of a spoon create a swirl. Add toppings, fresh herbs, seasonings, and olive oil as desired.
Meatballs:
3. Following the package instructions. Prepare Cutting Vedge meatballs.
Pasta Skillet:
4. To a skillet, add vegan butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs.
5. To the same skillet, add garlic and the orzo. Cook until the garlic is fragrant and the orzo is toasted about 2-3 minutes. Add 2 1/2 cups water, and 1/2 tbsp balsamic vinegar. Bring to a boil over high heat and cook, stirring often, until al dente, and thickened, about 7-8 minutes. Stir in oregano and thyme at the end.
Artichoke Vinaigrette:
6. Meanwhile, make the artichoke vinaigrette. In a bowl, whisk together olive oil, lemon juice, and balsamic vinegar until combined. Stir in the artichokes and let sit to marinate artichokes and to let the vinaigrette enhance its flavors.
Assembly:
7. To serve, spread the feta onto plates. Add the orzo, seared lemons, and meatballs. Top with artichoke vinaigrette. Sprinkle on some herbs. Enjoy!
1. Add all of the feta ingredients. Blend until smooth, adding warm water a spoon at a time as needed to thin a little
2. Transfer to a serving dish, and with the back of a spoon create a swirl. Add toppings, fresh herbs, seasonings, and olive oil as desired.
Meatballs:
3. Following the package instructions. Prepare Cutting Vedge meatballs.
Pasta Skillet:
4. To a skillet, add vegan butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs.
5. To the same skillet, add garlic and the orzo. Cook until the garlic is fragrant and the orzo is toasted about 2-3 minutes. Add 2 1/2 cups water, and 1/2 tbsp balsamic vinegar. Bring to a boil over high heat and cook, stirring often, until al dente, and thickened, about 7-8 minutes. Stir in oregano and thyme at the end.
Artichoke Vinaigrette:
6. Meanwhile, make the artichoke vinaigrette. In a bowl, whisk together olive oil, lemon juice, and balsamic vinegar until combined. Stir in the artichokes and let sit to marinate artichokes and to let the vinaigrette enhance its flavors.
Assembly:
7. To serve, spread the feta onto plates. Add the orzo, seared lemons, and meatballs. Top with artichoke vinaigrette. Sprinkle on some herbs. Enjoy!