A huge thank you to those who attended and participated in our Summer Enrichment night. Yvette & her committee gathered the yummiest salads. Mmmmm, my mouth is watering now just thinking about it. Our three classes by Marlane, Jalyn, and Melanie were exceptional. I'm now confident enough to budget adequate money to buy a super camera and know enough about photography to snap a shot of any people I save with my newfound first aid skills! As always, Rachel is near sainthood by organizing the children's class. And for those who made poster, announcements, and delivered flyers--you have all our love & gratitude. . .seriously!
So, here is the recipe for one of my favorite salads from our summer evening. Camille was kind enough to share her Israeli EVOO in this special treat:
Mediterranean Salad by Camille A.
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box orzo (or any small pasta)
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup pine nuts, toasted
Prepare orzo per directions on the box.
Meanwhile, combine lemon juice, zest, garlic, salt and pepper in serving bowl.
When the orzo is done, drain it and combine the cooked orzo with the olive oil, lemon juice, zest, salt, and pepper and let cool.
Once the orzo is room temperature, add the fresh herbs, dried cranberries, and toasted pine nuts. Season to taste. Toss to combine and serve.
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1 comment:
That was awesome! The tables looked beautiful and the food was great. Thanks for the orzo salad recipe. Can we get the recipe for that fluffy pink salad with the nuts on top? The photos are great. Thanks for doing such a great job on this blog!
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