• Food

    Greek Orzo Salad

    Now that it’s summer it’s time to roll out the salads! I first made this orzo salad for a bridal shower last spring. It was a big hit then, and so I made it about a dozen times throughout last summer. Somehow though, I never got around to blog about it! Well, I made it again last weekend, and so here it is! This salad is light and fresh. It has just as much (or maybe more) veggies than pasta, and is dressed with lemon juice and olive oil. The feta cheese and artichoke give it the Greek flare and it’s really hard to eat just one bowl. Hope you…

  • Food

    Artichoke and Broccoli Bake

    It was breakfast for dinner earlier this week.  Typically this is a go-to when I’m looking for a quick meal, but this time it was because I forgot to thaw out some meat. I hate when I do that!  So I was trying to think of something meatless to feed my brood and remembered this breakfast casserole.  I’ve made this with a variety of veggies – mushrooms, asparagus, spinach and broccoli – but broccoli is especially good!  Sometimes I use leftover broccoli, but if I’m making it from fresh I will steam it with lemon juice and butter and season it well with salt and pepper. Artichoke and Broccoli Bake…

  • Food

    Mediterranean Risotto with Shrimp and Lobster

    Dinner last night was a result of lobster and shrimp being on sale at Publix, and trying to make use of some of my bulk purchases from Costco. And thus, my husband and I decided to create a Mediterranean influenced risotto made with lobster stock, artichoke, sun-dried tomatoes, spinach and feta cheese. We topped it with shrimp and lobster that had been cooked in a white wine cream sauce. It was a tasty success – both adult and kid approved! Mediterranean Risotto 2 tbsp olive oil 1 1/2 cups arborio rice 1 large sweet onion, chopped 3 cloves garlic, minced 1 can artichoke hearts, diced 1/4 cup sun-dried tomatoes, diced…