"I’ve participated in a dozen of Mary’s cooking classes over the years, and each time I take home recipes and cooking techniques that I apply and make often.  Her recipes are both delicious and healthy; sophisticated in the sense that she teaches international cooking styles and flavors, yet practical enough for someone who’s not the gourmet chef that she is.  Many of her recipes can accommodate alternate ingredients to personalize to one’s taste or bring out one’s creative inner chef.  Her industrial kitchen is both earthy and elegant, which aligns beautifully with her warm and interactive teaching style.  The whole experience of cooking with Mary is joyful and memorable; and results in learning to become a well-seasoned cook!"
​-- Beatrice --

Nibbles & Salads

SOUPS

Mains

Desserts

Summer Orzo Salad with Arugula

Serves: 6-8

INGREDIENTS

• 1 lb. package of orzo
• 3 celery stalks, peeled to remove strings and cut on the diagonal
• 4 scallions, green and white parts finely chopped
• 1-1/2 cups frozen baby peas
• 1 zucchini, cut into quarters lengthwise and chopped
• 2 tablespoons chopped flat leaf parsley
• 2-3 cups baby arugula
• Chopped red pepper, red cabbage, broccoli flowerets or asparagus can be added too
• 1tablespoon extra virgin olive oil
• Salt and pepper to taste

​Dressing:

• Juice of ½ large lemon
• ½ teaspoon turmeric
• ½ teaspoon ground coriander
• ½ teaspoon black pepper
• ¼ teaspoon salt
• Extra Virgin olive oil

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PREPARATION

​Step 1
Cook orzo and drain. Spread on a sheet pan to cool, tossing it lightly with the olive oil to prevent clumping.
​
​Step 2
In a small saucepan bring water to a boil and cook zucchini along with the frozen peas 3-4 minutes. Drain.

Step 3
Prepare dressing by combining in a mason jar or small bowl the lemon juice, turmeric, coriander, pepper and salt with enough olive oil to make ½ cup.

Step 4
Toss vegetables and parsley with the cooled orzo. Add arugula on top of the mixture. Just before serving toss the arugula, and dressing with the orzo salad. Add salt and pepper to taste and serve.