Jen Lailey: The Inspiring Home Cook

Here are some recipes from home cook Jen Lailey that we couldn't fit into our February issue:Wild Rice and Orzo Salad½ cup wild rice1 cup dried orzo pastaSalt and pepperOptional ingredients: chopped chives, dried cranberries, frozen blueberries, chopped basil, diced redonion, corn kernels, chopped peppers, pine nuts, walnuts, pumpkin seeds, chopped zucchini, greenpeas, chopped garlic.1. Boil the wild rice in salted water for about 30 minutes. Turn the heat off and let sit with the lidon for another 30 minutes.2. Cook orzo in boiling salted water until al-dente. Drain orzo and wild rice and combine with yourchoice of optional ingredients and season with salt and pepper.3. Toss with dressing and serve within the hour.Dressing2 tbsp vinegar (white wine is good)1 ½ tbsp honey or maple syrup¾ tsp Dijon mustard¼ tsp minced garlicFreshly ground pepper¼ cup canola, sunflower or walnut oil¼ cup extra-virgin olive oilMakes 8 to 10 servingsCarrot salad with Cardamom, Ginger and LemonThis is a most refreshing and possibly immune boosting salad.2 ½ lbs carrots, peeled½ red onion, finely choppedJuice of 2 lemons150 ml olive oil2 tsp salt1 tsp sugarA thumb-sized piece of ginger, finely chopped or grated½ tsp ground cardamomA small handful of mint leaves if available, to serve1. Put the carrots in a blender and pulse into small pieces (not too fine as you need to keep sometexture). Transfer to a bowl, add the onion and mix together well.2. To make the dressing, whisk together the lemon juice, oil, salt, sugar, ginger and cardamom.Add to the carrots and onion, toss well and then leave in the cold for a few hours. Toss througha few mint leaves before serving.Raspberry Oatmeal SquaresOatmeal Base:½ cup unsalted butter, softened½ cup light brown sugar1 large egg1 tsp vanilla extract½ cup whole wheat flour¾ cup all-purpose flour½ tsp baking soda¼ tsp salt2 cups rolled oats, dividedFilling:1 cup raspberry jam or preserves1. Preheat oven to 350F and place rack in center of oven. Butter a 9 X 9 inch baking pan. Set aside.2. Cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat untilincorporated. In a separate bowl whisk together the flour, baking soda and salt. Add to thebutter mixture and mix until well combined. Stir in 1 ¾ cups of the rolled oats. Press 2/3 of thedough into the bottom of the prepared pan.3. Spread the raspberry jam over the oatmeal base. To the remaining dough add the remaining¼ cup of the rolled oats. Crumble this mixture evenly over the top of the raspberry jam. Bakefor about 25-30 minutes or until nicely browned. Place on a wire rack to cool and then cut intosquares.