Happy Sunday! As many of you may know, I was a science geek in my former life...I have degrees in biology, plant taxonomy and horticultural science. Even though I am currently obsessed with romantic fiction, I still adore working on my garden every year. I am nuts about growing culinary herbs (I have over 10 varieties of basil alone), and I just love using fresh herbs in my cooking.
Since my recent wake-up call about my health, I have been trying to find a better balance in my life, which includes walking, healthy cooking, and gardening in addition to hours of reading and writing romance novels. I have decided to expand my blog a bit, by including healthy recipes, gardening updates and tips as they may arise, and other interesting or newsworthy items. If you have no interest in cooking, please feel free to completely ignore the following recipe. If you're looking for something fun to cook for dinner, then check this out....
Orzo Salad
1 box orzo
2 T. white wine vinegar (to taste)
1/4 c. olive oil (to taste)
1 head broccoli, chopped up into small heads
1 red, yellow or orange pepper, chopped
1 bunch scallions, chopped (white and green parts)
1/4 cup fresh mint, chopped (or more)
4 oz. feta, chopped
salt and pepper
Cook the orzo according to directions on the box. Drizzle olive oil on top (I don't measure, I just do it to taste!)...and sprinkle on some salt and pepper. Meanwhile, steam the broccoli, then cool. Mix broccoli, bell pepper, scallions, mint, feta, and orzo together. Drizzle olive oil and vinegar on top, then gently mix. Add salt and pepper to taste.
If you don't like mint, try fresh dill instead.
Since my husband is a major carnivore, I usually serve this with grilled chicken or pork.
Enjoy!
Hope everyone had a festive Spring Break,
Penelope
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