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Mediterranean Orzo Salad with Butter Crisped Garbanzo Beans

Ingredients

Creamy Feta Dressing

  • 8 ounces of Challenge Cream Cheese

  • ¾ cup of Plain Greek yogurt

  • ¼ cup of fresh lemon juice

  • ¾ cup of crumbled feta cheese

  • 2 crushed cloves of garlic

  • Salt and pepper to taste

  •  

Balsamic Tomatoes

  • 1 cup of cherry or grape tomatoes, cut in half

  • 2 cloves of crushed garlic

  • 1/2 cup of balsamic vinegar

  • 1/4 cup of olive oil

  • Salt and pepper

  • 2 tablespoons of fresh oregano or basil, diced

  •  

Butter Crisped Garbanzo Beans

  • 15.5 ounce can of Garbanzo Beans (Chick Peas) drained and rinsed

  • 4 tablespoons of Challenge Butter

  • 1 tablespoon of vegetable oil

  • 1 tablespoon of fresh rosemary, diced

  • ½ teaspoon of salt

  •  

Orzo and Toppings

  • 16 ounces of Orzo Pasta, cooked as directed on package

  • 8 green onions, finely diced

  • 1 cup of red bell pepper, diced

  • 1 cup of crumbled feta cheese

  • 1 cup of marinated artichokes, diced

  • 1 cup of Kalamata Olives, diced

  • 1 cup of diced Marcona Almonds, diced

  • 1 cup of cucumber, diced

 

Directions

  1. Place Challenge Cream Cheese, Greek yogurt, lemon juice, feta and garlic in a bowl of a food processor. Pulse dressing until well combined and creamy. Add salt and pepper to taste.

  2. In a medium bowl, stir together balsamic vinegar, olive oil, and garlic. Add tomatoes. Marinate tomatoes for at least 30 minutes before adding to salad.

  3. In a medium skillet over medium-high heat, add butter and oil. Pat garbanzo beans dry with a paper towel. When butter and oil are hot, add beans. Cook until beans become crispy and brown, about 4-5 minutes. Remove from pan and drain on a paper towel. Season with fresh rosemary and salt.

  4. To assemble the salad, mix together prepared orzo with about half of your Creamy Feta Dressing, reserving the extra to serve on the side if desired. Stir in diced green onions and red bell pepper. Spread pasta into the bottom of a large serving platter. Arrange Balsamic Tomatoes, Butter Crisped Garbanzo Beans, feta cheese, artichokes, olives, almonds and cucumbers in a beautiful design or rows across the top of your pasta. Refrigerate until needed. Toss salad together before serving.

 

TIP: Add strips of grilled chicken or shrimp to create a great entrée. A great idea for leftovers!

Creates 16 servings when served as a side dish.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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