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Casey’s Mediterranean Orzo Salad

adapted from a Michael Psilakis recipe

• 1/2 lb. fresh green beans, cut into 2-inch pieces
• 1/2 lb. orzo
• 1 jar artichoke hearts (packed in water, not oil), drained
• 2 garlic cloves
• 1 shallot, chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh oregano leaves
• 1/2 cup white wine vinegar
• 3/4 cup olive oil
• salt and pepper
• 1 can chickpeas, drained and rinsed
• 1/4 cup julienned oil-packed sun-dried tomatoes
• 1/2 cup feta, crumbled (or more if you’re a cheese fanatic like me)
• 1/4 cup chopped flat-leaf parsley

Bring a large pot of water to boil and add the green beans. Cook for 3-4 minutes to blanch, then strain out and transfer to a bowl of ice water; drain and reserve. Add the orzo to the boiling water and cook until al dente. Drain and rinse under cold water as well.

In a blender or food processor, puree 2 of the artichokes with the garlic, shallot, Dijon mustard, oregano and vinegar. Add the oil in a thin stream with the machine running until emulsified, then season with salt and pepper.

Chop the rest of the artichokes and mix with the reserved green beans and orzo, chickpeas, sun-dried tomatoes, and feta. Toss with the vinaigrette and parsley just before serving and season again to taste.

Danielle’s Strawberry Ice Cream with Balsamic Vinegar

• 2 cups strawberries
• 4 oz. granulated sugar (Or use this wonderful vanilla sugar from Penzey’s, my favorite spice merchant)
• 3 egg yolks
• 1/2 pint (1 cup) whole milk
• 1/2 pint (1 cup) heavy cream
• 1 teaspoon vanilla extract (omit if you use the vanilla sugar)
• Really good aged red label balsamic vinegar—I spent about 30 smackers for mine at the Williams-Sonoma outlet but it is two years old and still fantastic. A little bit goes a looong way.

Clean the strawberries, then mash them in a bowl with the sugar and place in the fridge.

In a saucepan, whisk together the egg yolks and milk and heat, stirring frequently, over medium heat until steaming but not boiling. (Bubbles will appear around the edges of the pan; remove from heat when you see this happening.) Transfer to a chilled bowl and place in the fridge for 3 hours.

After the milk custard has cooled, add the cream, strawberries, and vanilla extract. Add the entire mixture to an ice cream maker and follow manufacturer’s directions. If you don’t have an ice cream maker, or the frozen bowl that attaches to your stand mixer, then follow David Lebovitz’s directions.

Scoop ice cream into dishes and finish with a drizzle of balsamic vinegar.