Try this salad: it's Martha-approved

Speaking of Martha Stewart, I contend that any recipe she publishes -- in her magazines, on her website, in her multitude of cookbooks, or even on Twitter (she says her sister helps her edit her recipes down to 140 characters) -- is going to be excellent. After all, it is her reputation at stake, and she’s got an entire staff dedicated to making sure her recipes are tested until they are perfect. When I’m looking for a particular recipe, her website is the first place I visit, and I’ve never been disappointed.

So in the interest of “paying it forward”, let me share one my favorite Martha recipes. I’ve made this at least a dozen times and it always gets rave reviews. It’s easy to make and perfect for your summer cook-out.

Orzo Salad with Roasted Carrots and Dill

• 3 lbs. carrots (I used already-peeled baby carrots, but Martha recommends 4 bunches of carrots. Of course that means you grow them yourself, organically of course, and then have your staff harvest them for you)
• 4 garlic gloves, unpeeled
• ¼ cup extra-virgin olive oil
• Coarse salt
• 1 pound orzo
• Grated zest and juice of two lemons
• 4 scallions, white and green parts, roughly chopped
• ½ cup loosely packed fresh dill, roughly chopped
• Freshly ground pepper

Preheat oven to 450 degrees with rack in lower shelf. Cut carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons olive oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. (Note: I find this usually takes a little longer.) Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.

Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain, and while still hot, transfer the orzo to a large bowl and toss with the remaining 2 tablespoons of olive oil. Let cool slightly, and add the roasted carrots.

In a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve or store, covered with plastic wrap, in the fridge. Bring to room temperature before serving.