Recipe of the Month, Summer Edition.

Wednesday, May 27, 2009

I realize that I am long, long, long overdue for a recipe of the week. At this point I am long overdue for a recipe of the month, so here are two (yes, two) recipes that I tried out this week. 

I don't know about you, but as the weather gets warmer, I suddenly become completely at a loss regarding what to make for dinner. When it's hot I just am not all that hungry, and the idea of cooking just seems like too much effort. Of course this is the time of the year when all those amazing vegetables come into season, so this season I am determined to find ways to make some healthy meals that involve very little heat/effort/ and time. Behold the first two. 

Monday night I made this Warm Spinach and Orzo Salad. It was so easy, and we had so much of it that Tuesday we had the leftovers cold and I paired it with a Grilled Shrimp with Corn, Tomato, and Cilantro Salad. Both were delicious, and both were great served hot and cold. 

These would also be great to bring to a picnic or baby/bridal shower. Enjoy!


Spinach and Orzo Salad.
Serves 6 as a Main Course.
Cooking time 15 minutes.

Ingredients.

1 pound of orzo
1 pound baby spinach
1 lemon
1/2 cup olive oil
2 tomatoes
1/4 red onion cut into thin slices
4 oz feta
Handful of pine nuts or walnuts. 

Prepare 1 pound of orzo according to package directions.
During the last minute of the orzo's cooking, add in a pound of baby spinach.
In a large bowl combine the juice of a lemon and 1/4 cup olive oil.
Whisk in some salt and pepper.
Add the orzo and spinach to 2 chopped tomatoes, and a few slices of red onion. Toss.
Stir in 4 ounces of crumbled/or cubed feta and a handful of pine nuts (or walnuts.)

Serve hot or cold. 

Grilled Shrimp, Tomato, and Corn Salad.
Serves 2 as a main course.
Cooking time 30 minutes. 

Ingredients.

16 large shrimp.
3 ears husked corn.
2 tomatoes.
4 tbsp olive oil.
1/2 cup cilantro (or basil if preferred.)
salt and pepper. 

Place 16 large cleaned, deveined shrimp (tails on) in a bowl with 3 tbs olive oil and 1 clove minced garlic. Marinate 30 minutes.
Meanwhile, boil 3 ears husked corn in a pot for 3-5 minutes.
Cut kernels from cobs. 
Mix with 2 cups chopped tomatoes, 2 tablespoons olive oil, and 1/2 cup cilantro. Season with salt and pepper. 
Remove shrimp from marinade; season with salt and pepper. 
Grill shrimp or saute in a skillet with one tbsp olive oil until cooked through.
Place shrimp over tomato/corn mixture. 

Serve hot or cold.


A perfect Summer dinner!


6 comments :

notSupermum said...

They all look delicious, but I don't know what orzo is. Can you give me some idea? And cilantro, that's a herb but not sure what we call it here. I'll have to check that one.

Cali-Ally said...

Looks delish! Definitely on my list to make this week - thanks Yum!

notSupermum - I believe my English friend calls cilantro, coriander...would that be right?? It's in lots of Thai food and fantastic with lime!

notSupermum said...

Ah yes, coriander that's it. Thanks Cali-Ally.

Polly said...

yes cilantro is coriander. Recipes look fantastic. We are just starting to dish out the casseroles!

Yummy Mummy said...

Orzo is a rice shaped pasta. Often found in the "pasta" section of the grocery store. I never noticed it until I went looking for it for this recipe, but low and behold there were quite a few different brands. If you have Barilla in the UK, they make one as well.

Good luck!

xoxo
ym

pokerfacemom said...

That looks so so good! I'll have to give it a try! I'm glad I haven't cut out seafood from my diet! For those of you who may have the iphone, there is a really kool application to download called allrecipes.com and for vegans or vegetarians, vegan yum yum. check it out! check the web too!