Spinach and Orzo Salad

Now that the hot days of summer are upon us, it's time for salads. You don't have to heat up the oven, and you can make a lot, so you can be lazy for a day or two. This recipe comes from All Recipes. We've made this one before, and other than some chopping, it's quick and easy.

Bring a large pot of water to a boil.

Cook 1lb of orzo pasta until it is al dente. Drain and rinse under cool water.

Start with about 10oz of baby spinach leaves, rinsed well.

Chop the spinach finely.

Put the chopped spinach in a large bowl.

Get 1/2 lb of feta cheese.

Crumble the cheese.

Add the cheese to the spinach.

Get a red onion.

You'll only need 1/2 of the onion.

Finely chop the onion.

Add the onion to the spinach and cheese.

Add 3/4 C pine nuts

Add 1/2 tsp dried basil

Add 1/4 tsp ground pepper

1/2 C each Olive Oil and Balsamic Vinegar

Add the orzo, and mix well. Refrigerate for at least an hour and serve.

Posted by Sean at 5:46 pm (Edit)

Tortellini with Sundried Tomatoes and Garlic

Here is the first of some step-by-step prep photo posts. Let me know what you think.

This meal was prepared from pantry supplies and so the measurements are eyeballed, and timings are based on guessing and tasting.

Peel 4 cloves of Garlic

Roughly chop the garlic.

Drain a jar of sun-dried tomatoes. (Save the oil.)

Roughly chop the tomatoes.

Heat the oil from the tomatoes in a skillet.

Saute the garlic.

Add the tomatoes to the skillet.

Add about 1 Tbsp of dried basil, stir and cook for about 3 minutes.

Add a "single-serving" bottle of white wine and simmer.

Prepare 1 lb. of tortellini according to package directions.

Continue to cook sauce until liquid is reduced about 50%.

Drain the pasta.

Add the sauce.

Toss and serve.

Posted by Sean at 4:55 pm (Edit)