Saturday, July 30, 2011

Jazzy Summer Salad

This summer salad has some poppin' sweet crunch and will make your taste-buds go ZING-ZIP-POW!  Holy corn-tomato combo Batman, we have lift-off!  The subtly-sweet corn accompanied by a hint of lemon and some fresh onion makes this a wonderfully refreshing treat in the woeful summer heat.
-4 ears corn, kernels cut off
-1 pint cherry tomatoes, halved
-1/2 small onion, minced
-salt and pepper
-olive oil
-juice of 1 lemon

->Combine corn, tomatoes, and onion.  Add a splash of olive oil and the lemon juice and then season to taste.  You could also blanch the corn or saute your onions, but we like them fresh from the garden for this dish.  Enjoy as a side to your favorite summer meal!

*TIP:  Make it even jazzier by adding some of your favorite chopped herbs, like cilantro, sweet basil, or lemon basil.  *~

Sunday, July 10, 2011

Everything Greek Orzo Salad

We are back after a stint of summer madness!  For our return, we decided to do something light and fresh to offset the heat of summer and use up some tasty ingredients from both the pantry and the garden.  Amanda's roommate, Rachel, used to always make a delicious Greek orzo salad in the summer.  This Greek orzo salad can be done in a number of ways, and we made many additions to her original recipe.  For example, we switched up the beans from a more traditional chickpea (or garbanzo) to pinto beans because that is what we had on hand, and we opted to add tuna for a change of pace.  This is a great summertime meal that is served best chilled and makes great leftovers for lunches!
-2 c orzo, cooked according to package directions
-1-12 oz can beans (we used pinto), drained and rinsed
-juice of 2 lemons
-chopped, fresh herbs (such as mint, parsley, and/or cilantro)
-salt to taste
-8 oz of crumbled feta cheese

+Any or all of the following:
-tomatoes, chopped
-roasted red peppers, drained and diced
-canned artichokes, drained and chopped
-Kalamata olives, drained and chopped
-can of tuna, drained

->  Toss warm orzo with beans, lemon juice and herbs.  Add some liquid from artichokes, if using.  Season with salt and chill in the refrigerator (or freezer if you're in a hurry like us!).

Once chilled, add remaining ingredients and mix.  Enjoy all week!
~*TIP:  If you have picky eaters, keep all of the "toppings" on the side, and then everyone can put whatever they like in their bowl.  This is also a fun way to serve it when entertaining!  *~