This week's Fashion Beauty Friend Friday had the following "assignment:" Share the recipe to your favorite seasonal dish.. the one you love to make and love to eat this time of the year.
I'll be honest - I'm not much of a foodie. I tend to rely on a rotation of ten recipes when I have to cook dinner. I've been making these same recipes since I got married twelve years ago, and I have little desire to experiment and break out a new cookbook. Cooking just isn't my thing. (Shopping, on the other hand, I am quite quite comfortable with.) And I hate cooking in the summer. It's too hot to be standing over the stove and there's nothing more icky than sweating while cooking and all I want to do is prepare a nice simple dinner out of watermelon and bowl of Captain Crunch which I KNOW will destroy the roof of my mouth but I don't care, it's delicious.
Being that I am adult (most of the time) and have four other people in my family to cook for, cereal for dinner just isn't an option. Though I have been know on occasion to eat it straight out of the box with a glass of milk for dinner while standing in the kitchen perusing fashion magazines. Don't look at me like that. Anyway, come summertime, I crave fruit and vegetables and salads, foods that are seasonal and fresh. Last summer I discovered a simple orzo salad recipe which satisfies both my appetite and need to keep things simple. Best of all, I can prepare it and make enough to last in the fridge for a few days, avoiding the need to cook altogether. And it's great for entertaining.
Ingredients
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
(If you aren't a fan of shrimp, you can substitute three grilled chicken breasts marinated in lemon juice. Or grilled tofu, if you're vegetarian.)
I'll be honest - I'm not much of a foodie. I tend to rely on a rotation of ten recipes when I have to cook dinner. I've been making these same recipes since I got married twelve years ago, and I have little desire to experiment and break out a new cookbook. Cooking just isn't my thing. (Shopping, on the other hand, I am quite quite comfortable with.) And I hate cooking in the summer. It's too hot to be standing over the stove and there's nothing more icky than sweating while cooking and all I want to do is prepare a nice simple dinner out of watermelon and bowl of Captain Crunch which I KNOW will destroy the roof of my mouth but I don't care, it's delicious.
Being that I am adult (most of the time) and have four other people in my family to cook for, cereal for dinner just isn't an option. Though I have been know on occasion to eat it straight out of the box with a glass of milk for dinner while standing in the kitchen perusing fashion magazines. Don't look at me like that. Anyway, come summertime, I crave fruit and vegetables and salads, foods that are seasonal and fresh. Last summer I discovered a simple orzo salad recipe which satisfies both my appetite and need to keep things simple. Best of all, I can prepare it and make enough to last in the fridge for a few days, avoiding the need to cook altogether. And it's great for entertaining.
Roasted Shrimp and Orzo Salad
Ingredients
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 small cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
(If you aren't a fan of shrimp, you can substitute three grilled chicken breasts marinated in lemon juice. Or grilled tofu, if you're vegetarian.)
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