Type what you have

Ingredients

• ✓ ricotta salata cheese
• orzo pasta
• olive oil
• black olive
• artichoke heart
• chickpea
• red pepper
• pine nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
2. 2 Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

By thedailygourmet

Ingredients

• ✓ ricotta salata cheese
• olive oil
• lamb shoulder arm chop
• salt
• black pepper
• onion
• garlic
• lentil
• chicken broth
• tomato
• carrot
• thyme
• sage
• basil
• spinach
• lemon

Instructions

1. 1 Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
2. 2 Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
3. 3 Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

By carina