I made this in my Polish Pottery serving bowl, but ate my serving(s) out of my Italian Olive bowl. I feel so special with all my bowls.
by What a Dish!
1 1/2 cups uncooked orzo pasta
1 1/2 cups marinated artichoke hearts- reserve marinade
1 cup grape tomatoes, cut in half
1 cucumber, chopped
1/4 red onion, chopped
1 cup crumbled feta cheese, plus 1 TBS for garnish
1 (2 ounce) can chopped black olives, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 cup artichoke marinade
1 lemon, juiced
2 tablespoons extra-virgen olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon lemon pepper
1/4 teaspoon kosher salt, or to taste
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain.
2. Drain and chop artichoke hearts, reserving liquid.
3. In large bowl combine pasta, artichoke hearts, tomatoes, cucumber, onion, feta, and olives. In a small bowl, mix parsley, basil, lemon juice, extra-virgen olive oil, red wine vinegar, oregano, lemon pepper and salt. Toss, and garnish with feta. Serve, or chill in refrigerator.
*********************************************************My kids weren't really into this, because of the raw onions. I understand; I was the same way until about 2 years ago! They (the older two) requested a smoothie. They love smoothies! So they had smoothies and goldfish (crackers) for dinner. (My husband works late a few days a week- this being one of them. Dinner is always interesting on those nights. ;) Sometimes it's popcorn! This makes it fun for both me and the kids. Don't judge me.)
I've been making smoothies for about 7 years or so... actually I can't remember! I've made a ton of different ones. Most are quite delicious, and some are .... interesting! Tonight's was delicious, and very simple too. Here is the recipe- although I must admit I didn't measure anything, so I'm just guessing here. Usually I use a little more yogurt. Feel free to do your own thing, as well! Using frozen fruit and yogurt gives it a great, slushy/creamy texture.
by What a Dish!
2 1/2 cups frozen strawberries
1 cup frozen peaches
2/3 cup orange juice
4 ounces cherry yogurt
1. Place frozen fruit in your blender, and place the yogurt on top. Pour the orange juice over top, and let sit at room temp for about 10 minutes (so the fruit thaws out a tiny bit, making it easier to blend). Blend; stopping every few seconds, or as needed, to stir and push fruit around. Blend until everything is incorporated and smooth. Serve immediately. Serves 2 or 3.