-
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…
-
Rosemary Pork Chops with Mushroom and Herb Orzo
Last year my husband and I tired to grow herbs. Tried. We had no luck with cilantro, basil, parsley or thyme, but the rosemary has hung in there! I have not given up hope that (one day) I will have a green thumb, but I realized that growing things that require being fed every day is like having another child or animal, and momma ain’t go time for that. Rosemary, apparently, will survive on rain alone. So, since rosemary is my only free herb, I experiment with it occasionally. One pairing that has turned out really yummy with my rosemary is pork chops. Throw a little rosemary, garlic and olive…
-
Shrimp Scampi over Creamy Parmesan Orzo
I have stumbled upon a much easier, equally as tasty substitute for risotto – orzo. I must admit that my orzo exposure has been limited to (cold) salads, but I decided to branch out the other night in an attempt to replicate my favorite flavors of risotto without the 30 minutes of stirring. It was a success! This is definitely weeknight friendly, and was the perfect compliment to shrimp scampi. The rich and creaminess of the orzo went perfectly with the acidity of the shrimp. This will certainly be a repeat meal in this house! Hope you enjoy! Creamy Parmesan Orzo 1 1/3 cup orzo (half a box) 2 tbsp…
