What I'm cooking

It started to feel like Spring/Summer around here these past few days, so my summer recipes have now come out of hibernation. I envisioned us grilling in the back yard and eating dinner on our porch tonight, but mother nature is not cooperating and it is pouring. Oh well, when husband gets home, he'll have to grab an umbrella and tend to the grill!

This recipe is easy, yummy and it tastes even better the next day!

Orzo Greek Salad:
Package of Orzo (in the past aisle, it's like pasta in the shape of rice)
Baby Spinach (about half bag)
Cherry tomatoes (container)
Feta Cheese (1/4-1/2 cup)
Greek Salad Dressing (1/4 cup)
Black Olives (jar)- can omit if you're not a black olive person

Cook pasta per directions (about 8 minutes)

Drain pasta and pour immediately into a bowl. While pasta is still hot, stir in spinach. I usually use about half the bag, you can use more or less. The spinach will wilt/cook in the pasta.
Add dressing (about 1/4 cup) again you can use more or less. It's important to add the dressing now so that the pasta does clump. At this point I let it cool for a little bit.
Cut up the tomatoes (in half) and slice olives.
Once the orzo/spinach is cool, add cheese (about 1/4-1/2 cup), tomatoes and olives. Cover and refrigerate. It's best if it can sit for at least two hours.

If you are gluten free, this can be made with quinoa and it's just as good.

For our grilled meat tonight I made an easy marinade:

1/4 cup olive oil
4 tbsps Worcestershire Sauce
1 Garlic clove
Tablespoon Dijon Mustard
4 tbsps Soy Sauce

I place all the ingredients in a big ziploc bag, add the meat and place in the refrigerator for a few hours.

Maybe the rain will go away by dinner time??

Orzo Salad

Happy Monday!