Experiments

Between working full-time and my tendency to bite off more than I can chew in all the rest of life, the cooking muse tends to come and go. A few weeks off, a few weeks on...and so it goes. This week, however, the muse hit, and last night it resulted in a few new yummy concoctions. Grilled orzo salad + rosemary potato bakery bread + broiled strawberries with sour cream and caramelized brown sugar = happy foodies. (Visit the fabulous smittenkitchen for the source of dessert inspiration. I substituted strawberries because rasperries are sinfully expensive, but it was a winner nevertheless.)

For once, I wrote down what I put in the orzo salad and now here it is, preserved for posterity. I hope posterity likes fresh oregano.

Grilled Orzo Salad

1 package orzo
juice of 1/2 lemon
3 tb. balsamic vinegar
6 tb. red wine vinegar
olive oil (enough to coat pasta)
several sprigs fresh oregano
small handful fresh basil leaves
2 tsp. Italian seasoning
1/4 cup grated romano cheese
salt and freshly ground pepper to taste
2 zucchini
2 red peppers
1 red onion
1/2 red cabbage, chopped
5-6 large cloves garlic

Boil orzo in rapidly boiling, salted water for 10 minutes or until al dente. Drain and rinse with cold water; drain thoroughly. Mince garlic and sautee in several tbsp of olive oil until fragrant; mix garlic & oil into pasta. Toss with additional olive oil until coated.

Cut veggies into halves, drizzle with olive oil, sprinkle with salt and pepper, and grill on low heat for about 12 minutes, turning often. Chop finely and add to pasta.

Add lemon juice, vinegars, spices, cheese, and cabbage, and toss.

Serve with a delicious red wine and rosemary foccacia bread, if at all possible.