I realize that I am long, long, long overdue for a recipe of the week. At this point I am long overdue for a recipe of the month, so here are two (yes, two) recipes that I tried out this week.
I don't know about you, but as the weather gets warmer, I suddenly become completely at a loss regarding what to make for dinner. When it's hot I just am not all that hungry, and the idea of cooking just seems like too much effort. Of course this is the time of the year when all those amazing vegetables come into season, so this season I am determined to find ways to make some healthy meals that involve very little heat/effort/ and time. Behold the first two.
Monday night I made this Warm Spinach and Orzo Salad. It was so easy, and we had so much of it that Tuesday we had the leftovers cold and I paired it with a Grilled Shrimp with Corn, Tomato, and Cilantro Salad. Both were delicious, and both were great served hot and cold.
These would also be great to bring to a picnic or baby/bridal shower. Enjoy!
Spinach and Orzo Salad.
Serves 6 as a Main Course.
Cooking time 15 minutes.
1 pound of orzo
1 pound baby spinach
1/2 cup olive oil
1/4 red onion cut into thin slices
4 oz feta
Handful of pine nuts or walnuts.
Prepare 1 pound of orzo according to package directions.
During the last minute of the orzo's cooking, add in a pound of baby spinach.
In a large bowl combine the juice of a lemon and 1/4 cup olive oil.
Whisk in some salt and pepper.
Add the orzo and spinach to 2 chopped tomatoes, and a few slices of red onion. Toss.
Stir in 4 ounces of crumbled/or cubed feta and a handful of pine nuts (or walnuts.)
Serve hot or cold.
Grilled Shrimp, Tomato, and Corn Salad.
Serves 2 as a main course.
Cooking time 30 minutes.
16 large shrimp.
3 ears husked corn.
4 tbsp olive oil.
1/2 cup cilantro (or basil if preferred.)
salt and pepper.
Place 16 large cleaned, deveined shrimp (tails on) in a bowl with 3 tbs olive oil and 1 clove minced garlic. Marinate 30 minutes.
Meanwhile, boil 3 ears husked corn in a pot for 3-5 minutes.
Cut kernels from cobs.
Mix with 2 cups chopped tomatoes, 2 tablespoons olive oil, and 1/2 cup cilantro. Season with salt and pepper.
Remove shrimp from marinade; season with salt and pepper.
Grill shrimp or saute in a skillet with one tbsp olive oil until cooked through.
Place shrimp over tomato/corn mixture.
Serve hot or cold.
A perfect Summer dinner!