Earlier this week, Mark declared it clear-out-the-freezer week. He ordered bulk frozen meat not too long ago and we always have a stockpile of frozen fruit that we’ve picked throughout the growing season…and then another stockpile of frozen pizzas (you guess who’s). Anyway, we had a successful week of eating out of the freezers, even if I never got around to planning ahead enough to actually thaw any meat and we just ate everything else.
It still serves the same purpose, I suppose – make space!
My best friend and her hubby are coming into town for the weekend and I PRAY the weather improves. My birthday is in just over 2 weeks which means the 4th of July is coming, too. And yet, we’re in this weird spring/fall-like weather with a TON of intermittent rain. It’s just enough to make everyone insane. The nice days seem to come during the work week and the weekends are miserable with the weather. Hoping we can turn things around this weekend!
While I didn’t plan a weekly menu for us, per se, I have plans for Kristen’s visit. First there were the Frito Scoops and cottage cheese I picked up– a snack she introduced me to years ago and I still enjoy from time to time. (Can’t knock it til you’ve tried it!). I’ve also got some brunch recipes lined up. She informed me that her pregnant self is enjoying sweet breakfast items as opposed to her standard savory fare. It will come as no surprise to anyone that I’ve got a plan for a little something of each 😊
Aside from brunch and praying on the weather, I did whip together something for dinner last night that I KNEW she’d enjoy leftovers of – Kristen is always good for checking out my leftovers. It was this Greek Orzo Pasta Salad – right up her Greek-loving alley. If it has lemon and/or feta and/or pasta, she’s sold. This recipe has all 3!
I doubled the pasta to stretch the dressing and upped the goodies – the tomatoes, olives, cucumber, and feta. Of course the feta – mmm. Perfect for a summery lunch or anytime, this standard Greek orzo salad is always a crowd pleaser. Enjoy!
- 1 lb dry orzo pasta
- 1 pint cherry tomatoes, halved (about 1½ cups)
- 1 English cucumber, seeds scraped out and diced (about 1½ cups)
- ½ red onion, thinly sliced
- ⅓ cup kalamata olives, pitted and halved
- ½ cup feta cheese
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- juice of 1 lemon
- 1½ tsp dried oregano
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- Bring a pot of water to a rolling boil; add orzo and stir. Cook for 8-9 minutes or until al dente, stirring every few minutes. Drain and rinse with cold water. Strain well; set aside.
- Place tomatoes, cucumber, onion, olives, and feta in a large bowl, along with the cooked and drained orzo.
- Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, oregano, salt, and pepper until well-combined. Pour over the orzo and gently mix until coated. Serve immediately or refrierate until ready to serve.