Add lemon-garlic-orzo-with-roasted-veggies

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/mediterranean/Lemon Garlic Orzo with Roasted Veggies.cook

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+>> serves: 4
+
+Pre-heat oven to 350°F, and toast pine nuts for 6 to ~{7%minutes}. Set aside to cool.
+
+Turn up oven to 425°F. Place sliced @crimini mushrooms{1.5%cups}, @bell peppers{1%cup}, @asparagus{1%lb}, @cherry tomatoes{12%oz}, @garlic{2%tsp}, and @shallot{1/2%cup} on a #roasting pan{}.
+
+Sprinkle with 2 Tbsp @olive oil{2%Tbsp}, and @salt{}, and @pepper{}. Roast at 425°F for 35 to ~{40%minutes}, rotating pan halfway through.
+
+To cook @orzo{1%cup}, saute 1 Tbsp @olive oil{1%Tbsp} until shimmering. Add orzo and stir, coating thoroughly. Stir occasionally for about ~{3%minutes} or until golden.
+
+Add @vegetable broth{1.5%cups}. Bring to a  simmer, turn down heat to low, cover and cook for ~{15%minutes}. Remove from heat. Cover and set aside.
+
+To make dressing, add @olive oil{2%Tbsp}, @lemon juice{1%Tbsp}, @salt{1/2%tsp} and @pepper{1/4%tsp} and mix until emulsified.
+
+Mix together vegetables, orzo, dressing, @crumbled feta{1/2%cup}, and @pine nuts{1/3%cup}. Garnish with @basil{} or parsely, if desired.

docs/mediterranean/lemon-garlic-orzo-with-roasted-veggies.md

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+# Lemon Garlic Orzo with Roasted Veggies
+
+![Lemon Garlic Orzo with Roasted Veggies](../assets/images/lemon-garlic-orzo-with-roasted-veggies.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 1.08 hours |
+
+## :salt: Ingredients
+
+- 1.5 cups crimini mushrooms
+- 1 cup bell peppers
+- 1 lb asparagus
+- 12 oz cherry tomatoes
+- 2 tsp garlic
+- 0.5 cup shallot
+- 2 Tbsp olive oil
+- some salt
+- some pepper
+- 1 cup orzo
+- 1 Tbsp olive oil
+- 1.5 cups vegetable broth
+- 2 Tbsp olive oil
+- 1 Tbsp lemon juice
+- 0.5 tsp salt
+- 0.25 tsp pepper
+- 0.5 cup crumbled feta
+- 0.33 cup pine nuts
+- some basil
+
+## :cooking: Cookware
+
+- 1 roasting pan
+
+## :pencil: Instructions
+
+### Step 1
+
+Pre-heat oven to 350°F, and toast pine nuts for 6 to 7 minutes. Set aside to cool.
+
+### Step 2
+
+Turn up oven to 425°F. Place sliced crimini mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallot on
+a roasting pan.
+
+### Step 3
+
+Sprinkle with 2 Tbsp olive oil, and salt, and pepper. Roast at 425°F for 35 to 40 minutes, rotating pan halfway
+through.
+
+### Step 4
+
+To cook orzo, saute 1 Tbsp olive oil until shimmering. Add orzo and stir, coating thoroughly. Stir occasionally for
+about 3 minutes or until golden.
+
+### Step 5
+
+Add vegetable broth. Bring to a  simmer, turn down heat to low, cover and cook for 15 minutes. Remove from heat. Cover
+and set aside.
+
+### Step 6
+
+To make dressing, add olive oil, lemon juice, salt and pepper and mix until emulsified.
+
+### Step 7
+
+Mix together vegetables, orzo, dressing, crumbled feta, and pine nuts. Garnish with basil or parsely, if desired.
+

mkdocs.yml

@@ -87,6 +87,7 @@ nav:
       - Harissa Olive Oil-Braised Chickpeas and Fennel: mediterranean/harissa-olive-oil-braised-chickpeas-and-fennel.md
       - Ikarian Longevity Stew: mediterranean/ikarian-longevity-stew.md
       - Jeanie's Falafel: mediterranean/jeanie's-falafel.md
+      - Lemon Garlic Orzo with Roasted Veggies: mediterranean/lemon-garlic-orzo-with-roasted-veggies.md
       - Saucy Moroccan-Spiced Lentils: mediterranean/saucy-moroccan-spiced-lentils.md
       - Scrambled Chickpea and Spinach Pitas: mediterranean/scrambled-chickpea-and-spinach-pitas.md
       - Vegetarian Paella: mediterranean/vegetarian-paella.md