Saturday, July 9, 2011

Summer Nights

Hi.  My life is like a movie.  I see movies outside.

Why not?  This is real.  It's really happening.

Cori and I have been hitting up the local outdoor theater this summer, and picnicking is the name of the game.

Good times.

For Poltergeist, I made a salad.  Why a salad?  Um... because it sounds like the least scary thing to eat during a horror flick.  Duh.


I love orzo.  Have you had it?  It's so much fun to eat!

It's pasta, for sure.  But in rice form.

I know, I know... "Why don't I just eat rice?  Why do I have to mess with this weird stuff?  I don't eat things with Z's in the spelling."

You don't have to.  I'm just trying to give you a glowing recommendation.  I promise you'll come to the dark side of things eventually.


Avocado goes in this.

What??

Truth.



Dice it up.  Drizzle lemon juice over it.  Set it aside.  Easy so far?  Good.

Make the dressing with your EVOO, cider vinegar, cumin, salt and sugar.

Note the size of my olive oil bottle.  It was full back in March.

This EVOO is giant bottle good.  Trust.



Toss orzo with dressing.  Add in avocado, halved tomatoes and parsley.


Mix in corn.

Top that mess with feta cheese.



Fun.  Colorful.  Delicious.

Ready to try orzo now?

I thought as much.


Orzo Salad with Tomatoes and Feta
Serves 4 (or two super hungry girls at the movies)


1 cup orzo pasta
2 tbsps fresh squeezed lemon juice
1 avocado, diced
1/4 cup EVOO
2 tbsps cider vinegar
2 tbsps sugar (or you could use honey)
3/4 tsp cumin
1/2 tsp salt (plus more to taste later)
1 pint grape tomatoes, halved
1/4 cup flat leaf parsley, roughly chopped
2 ears of fresh corn kernels, cut off the cobs
a handful of herbed feta, crumbled


1. Bring a pot of water to boil; thoroughly salt.  Stir in orzo and bring back to a boil.  Cook according to package directions (which I'll tell you is about 5 minutes... this way you don't have to go get the package out of the garbage).  When al dente, drain in a colander and put in a large bowl.  Set aside.

2.  In a small bowl, gently toss together the avocado and lemon juice.  Set aside.  In another small bowl (yes, you'll have lots of dishes), whisk together the EVOO, cider vinegar, sugar, cumin and salt.  Taste and adjust seasonings.  Set aside.  You should have bowls everywhere.

3. Pour the dressing over the orzo, folding to incorporate.  Add the tomatoes, avocado, parsley and corn.  Stir to distribute evenly.  Top with feta cheese and serve at room temperature.  Make sure to watch a scary movie while you eat.




So ready for more pasta (and maybe the movie too).

2 comments:

  1. That juicer is awesome. I want.

    ReplyDelete
  2. Anthropologie comes correct on their juicers.

    ReplyDelete