Kentucky Derby Day – –

Herbed Orzo with Feta Recipe

Given the rotten  weather we’ve been having these days the only way I was sure spring was here was when I was drinking mint juleps and watching the Kentucky Derby. We were happy to be invited to a small gathering of friends, parents, children–and dogs at the Lindekin home in Shrewsbury–second generation British Cottage shoppers by the way.  Which is good  because it confirms that the love of decorating is genetic and sad because we are clearly getting up there.

Their house is painted a cheerful yellow with two bay windows flanking the front door; it may technically be a starter home, but I could easily see finishing up here. The yard is huge and the house is bigger than it looks because the previous owners were very careful not to let the large extension they put on in the back impact on the charm of the original structure.

When you walk in the living room is on the left. And on the right is what was the dining room but now is a kind of an enlarged foyer. There was a huge debate about what to put in this room–clearly they nailed it!

Now all the dining takes place in the extension, which also houses the flatscreen televison, and man cave elements like the huge leather couch –and the bar.  The cabinet anchoring the TV is a British Cottage find, as are the vintage French fish prints.Then there is a huge farm table (from British Cottage) that this evening was all set up for a glorious buffet supper.Which all the guests, and hosts, enjoyed immensely.

Steaks and salmon were cooked on the grill and served with a variety of fixings.  My absolute favorite was the orzo salad–


The recipe is from the always terrific Ina Garten aka “The Barefoot Contessa” and tasted amazing. I am so thrilled to have a flavorful  replacement for my former summer fave–that old-fashioned Potato Salad made with buckets of Hellmans mayo.  This was like winning an exacta–less calories and easier on the arteries!

Orzo with Roasted Vegetables

Photo: James Merrell

  • 1 small eggplant, peeled and 3/4-inch diced
  • 1 red bell pepper, 1-inch diced
  • 1 yellow bell pepper, 1-inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup good olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo
  • For the Dressing:
  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/3 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • To Assemble:
  • 4 scallions, minced (white and green parts)
  • 1/4 cup pignolis, toasted
  • 3/4 pound good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved