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YOUR RECIPE FOR STEAM COOKING

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Orzo Pasta Salad Grilled Artichokes

Steaming

Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods.

The Steam oven is the ideal tool for steaming small pasta like orzo that can be combined with grilled artichokes. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean.
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Ingredients

1 cup orzo pasta

1 cup of water or enough to cover the pasta

1 8 oz package grilled artichoke hearts, coarsely chopped

¼ cup finely chopped red onion

¼ cup minced Italian parsley leaves

2 cups mini heirloom tomatoes, quartered

¼ cup pine nuts, lightly toasted


Dressing

¼ cup olive oil

1 ½ tbsp golden balsamic or sherry vinegar

2 cloves garlic, minced

Preparation

Heat the Steam oven in the Steam mode, 212 degrees.


Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt.  


Place in the oven and cook for 12 - 15 minutes until tender.  Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl.


Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor.


Link: Steamed Couscous Brocoli Salad

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Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


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Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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