Sunday, May 26, 2013

Memorial Day Weekend

Happy Memorial Day to all. Thank you to those who have served in the Armed Services.

In exciting news I traded in my 2008 Chevy Cobalt for an amazing new vehicle for me. I got a 2011 GMC Terrain AWD it rides like a dream and has a lot more room.
Watch out world it has warmed up a lot here in the last couple days. It has been in the 70's, I had forgotten what that felt like after 232 days. I have been busy planting flowers and grilling everything possible on the grill. I also created a new recipe with inspiration from two salads. One was a Grilled Corn Orzo Salad with Chili Lime Vinaigrette and Mediterranean Orzo Salad

Now for the long anticipated Salad. I am having a hard time coming up with a cool and funky name for it...
1/4 cup feta cheese crumbles
1/4 cup pitted kalamata olives, sliced
1 cup orzo, uncooked
2 ears sweet corn
1 avocado, chopped
¼ small red onion, minced
2 Tablespoons chopped basil

½ cup olive oil
honey (can use however much you want) I think I used 2tbsp
Juice of 1 lime
1/4 teaspoon chili powder (Next time I will use a little bit more)
Salt & pepper

Cook orzo in a large pot of salted, boiling water until al dente. Drain and rinse under cold water. Set aside.

Shuck corn then grill for 5-6 minutes, rotating every minute or so to evenly char on all sides. Let cool slightly, then cut kernels off the cob.

Combine cooked orzo and corn kernels avocado, red onion, olives, feta and basil in a large bowl and stir to combine.

For the dressing: Combine all ingredients in a small bowl and whisk to combine or you can put it in blender. Pour over salad and toss to coat. Serve chilled, or at room temperature

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