I’m talking seersucker suits and bow ties on the men.
Pretty pink cardigans and a strand of pearls on the ladies.
Speaking of springtime dressing, I’m going to tell you a little secret.
The other day I bought a large, black sunhat.
Call it wishful thinking or an impulse buy.
I wore it around my house all afternoon, but removed it before the littles walked in from school or they would’ve given me the strangest looks. And, probably started laughing.
I’m dreaming of spring today. And, thinking that just maybe the weather will be warm enough to plant some pots of pansies on the front porch tomorrow afternoon.
In the meantime, I’d like to encourage you to make warm orzo salad this weekend.
It can handle anything you want to throw at it, such as cubed feta cheese or chopped roasted red peppers. Grilled shrimp would also be wonderful.
Let me know what you come up with.
Start with 1 tbsp of minced fresh garlic. I used three large cloves.
While the orzo is cooking, get the remaining ingredients together: a 1/2 cup chopped Kalamata olives, 1 pint of grape tomatoes, halved, a 1/2 cup chopped green onions, 1 tsp garlic powder, 3/4 tsp kosher salt, and a 1/2 tsp of ground black pepper.
Cook 1 lb of dried orzo pasta according to package directions or about 9 minutes. Drain it well and add it to a medium mixing bowl. Next, add the green onions, tomatoes, 3 tbsp of chopped flat leaf parsley and the Kalamata olives.
Pour the vinaigrette over the pasta mixture, stirring well to combine. Taste and adjust the seasonings if needed.
This makes a lot, as in 8-10 servings. Tomorrow I’m going to add some tuna and have it for lunch.
Recipe adapted from Celebrate Magazine, Jan/Feb 2013 issue.
Warm Orzo Salad
1/2 cup olive oil
6 tbsp white wine vinegar
1 tbsp garlic, minced
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp ground black pepper
1 lb box dried orzo pasta, cooked according to package directions
1 pint grape tomatoes, halved
1/2 cup Kalamata olives, chopped
1/2 cup green onions, chopped (green parts only)
3 tbsp flat leaf parsley, chopped
In a small bowl prepare the vinaigrette by combining olive oil, vinegar, garlic, garlic powder, salt and pepper, whisking to combine.
In a medium mixing bowl, combine pasta, tomatoes, olives, green onion and parsley. Pour vinaigrette over pasta mixture, stirring to combine. Taste and adjust seasonings. Serve warm or chilled.
Yield: 8-10 servings