TriathlEats: Recipes From Chef Patrick Fellows

Recipes from triathlete-chef Patrick Fellows, featured in the May 2013 issue of Triathlete magazine.

Lemon Feta Orzo

Ingredients:
1 3/4 cup of vegetable or chicken stock
1 T olive oil
1 cup orzo
2 T feta
Salt and pepper to taste
1 tsp lemon zest

Directions:
This orzo cooks and eats more like rice. Bring the stock, salt and olive oil to a boil. Add orzo. Bring back to a boil, reduce heat and cover. Cooks in about 8-12 minutes. Stir frequently so it won’t stick. Remove from heat and stir in feta and lemon zest. Add pepper.

Basic Balsamic Vinaigrette

Ingredients:
2/3 cup balsamic vinegar
Zest of one lemon
1 garlic clove, crushed
Salt and pepper to taste
1/4-1/3 cup olive oil

Directions:
Put all ingredients except the oil in a bowl. Whisk in the olive oil. This vinaigrette is pretty tart because I have flipped the ratios of how most dressings are usually made. If it’s too tart, add a little more oil. The upside of this is that you have to use way less for the desired flavor. It tastes great on salads as well as cold pasta.