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.

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.

From All Recipes.

We made a few adjustments to the recipe. We used 3/4 C of honey rather than a full cup, and added 1/2 cup of flax seed. Also, for most of them, we rolled them in toasted sesame seeds rather than coconut. They're best refrigerated.

This is a recipe from All Recipes. These muffins are very, very good. We added a bit of course sugar on top which gives them just a bit of a crunchyness. Nicole says they taste like the muffins that were her favorite at the coffee shop when she was in school. Yum!

Yet again this is something we totally made up.

Acorn Squash Florentine

2 Acorn Squash
2 boxes frozen, chopped spinach
1/2 C. pine nuts
8 oz. cream cheese
1/3 C. red onions diced
Nutmeg and cloves to taste

Cut squash in halve and place cut side down on baking sheet/pan (for ease of clean up line baking vessel with foil). Bake at 350 for 45 - 60 min, or until squash is done. In the mean time, thaw squash and squeeze all of the extra moisture out of it (this is very important, the spinach must be very dry). Mix spinach and remaining ingredients well (I used my hands, I think that is easiest). Divide spinach mixture between squash and place back in to 350 oven (uncovered). Bake until filling is warm and melty.

This was very good, but it needs more/different cheese in our opinion. I think next time, I will try goat cheese or a combination of goat cheese and cream cheese. A great vegitarian meal and really easy. We served it with a side salad.