iEat Green - An Interview with Vincent Simeone, Director of Horticulture at the Planting Fields Arboretum - 07/24/14

This week, my guest on the Progressive Radio Network is Vincent Simeone, the Director of Horticulture at the Planting Fields Arboretum, where he oversees over 400 acres of  both cultivated and natural landscape, 22 display gardens, historic plant collections, 2 ½ acres of greenhouse collections and nearly 22 historic buildings. Vincent has written and contributed to various gardening magazines and newspapers, and has written 5 books, including his latest one,  Grow More With Less: Sustainable Garden Methods. I have invited him on to talk about his most recent book, which has so many tips on how to grow and create a sustainable garden and landscape in your own home, no matter how small or large your space is. Please join us, this Thursday, for what promises to be an informative and inspiring show!

Orzo Salad 

Ingredients

1 lb Orzo, cooked 

Olive oil

1 onion, chopped

1 large bunch of Broccoli Rabe

1 Tbs chopped garlic

1/2 cup white wine

1 cup oven roasted organic tomatoes

1/3 cup chopped parsley

1/3 cup chopped dill

1/4 cup pine nuts

2 t. Moltan Salt flakes

freshly ground pepper

1 8oz. package of feta cheese, cut into cubes

Juice of 1 lemon

Cook the orzo according to directions in salted water. Drain, drizzle with

olive oil to prevent clumping, and set aside. Meanwhile, sauté the onion in olive oil with a little salt, until caramelized. Set aside.  Sauté the Broccoli Rabe in Olive oil with 1 Tbs. garlic, until wilted. Add the white wine, and continue cooking until soft. Remove from heat. In a large bowl, combine the orzo, parsley, dill, tomatoes, onions, broccoli rabe, feta cheese, pine nuts, salt and pepper. Mix well. Squeeze the juice of one lemon onto the salad. Taste and adjust seasonings. Garnish with fresh parsley