identity GOURMET
Autumn:
CHARMING OR ALARMING? by Soha Darwish Blogger, Food Writer & Menu Consultant, Member of UK Guild of Food Writers Diploma in Food Journalism - London, UK It’s difficult to rave about autumn’s colours and beauty while many of us have mixed feelings about this peculiar season, the official end of summer and return to school/work season - nothing to celebrate or be thrilled about in this perspective. This reality somehow overshadows the beauty that lies within the picturesque colour scheme that leaves us in awe every year. Ranging from fiery orange, mustardy yellow to woody brown. It’s like you’re at a crossroads, either you focus on the sad fact that these lovely plants’ life has come to an end, or think of how their life ended gracefully marking the beginning of re-growth for new vibrant shoots and leaves. It is all in the mind-set, the most powerful element in our life. Choose life over death, challenge over fear; inner peace over anxiety. Celebrate autumn with its glory and powerful message - nothing stays forever, enjoy the moment and seek beauty. So, what is autumn food and its key ingredients? Typically, it includes root vegetables in general, whole grains, legumes in addition to artichokes, pumpkin, and squashes. I will try here to use as many of these ingredients as I can, turning them to wholesome delicious dishes with autumn classic colours - that will boost our comfort levels and love us back!
Artichoke, Peas & Mushroom Orzo Salad
A 100% original salad packed with autumn ingredients, it has everything exciting about a good salad: freshness, zingy-ness and an incredible load of nutrients. Just thinking about it makes my taste buds sing -I will proudly add it to my beloved salad collection. SHOPPING BASKET: 1 ½ cup orzo pasta, cooked – 4 artichokes – 1 cup frozen peas – 5 mushrooms, sliced – rocket leavespine nuts - 2 handfuls fresh dill, chopped. DRESSING: ¼ cup extra virgin olive oil – Juice of 1 lemon – ½ tsp Dijon mustard – ½ garlic clove, minced - salt & pepper.
SERVES 4
46 IDENTITY • September 2021
STEPS: 1. Cut the artichokes into thin wedges, then boil for few minutes until cooked. Strain and rub with lemon and set aside. 2. In a bowl of boiling water, add the frozen peas for 3 mins until soft, then strain and set aside. 3. Boil the orzo pasta in salted water as per pack instructions, then strain and set aside. 4. Sauté the mushroom slices in a bit of olive oil or grill them then slice. 5. In a large salad bowl, mix all ingredients together then drizzle the dressing. Enjoy with grilled meat or fish – Tuck in!
