Greetings from Michigan my dear readers!
Yup, I’ve flown home for the long Memorial Day weekend to enjoy spending time with family and it has been awesome!
The weather up here has been all sunny skies (a little rain Saturday morning) and in the high 70’s so we’ve spent our days outside going for walks, riding bikes and putting our feet in the kiddie pool. 🙂
I love my family so much and really miss them down in DC. As with all the people I love, I show them how much I care with FOOD, so I’ve also been busy in the kitchen. Stay tuned for pictures and recipes from my week at home.
Moving on…. Meatless Memorial Day. Today’s recipe is for a warm orzo salad.
Orzo is a tiny pasta that looks like long grain rice and it cooks up in hot minute which makes it a perfect grain substitute on busy nights.
Sauteè up some baby cremini mushrooms and swiss chard, toss with cooked orzo and finish with fresh squeezed lemon juice and cracked pepper. It is warm and comforting without being ‘heavy’.
It makes a perfect main dish for one, or a side dish for two.
Warm Orzo and Mushroom Salad
- 1/3 cup dry orzo, prepare according to package directions
- 2 cups chopped swiss chard
- 8 ounces baby cremini mushrooms
- Juice of half a lemon
- 2 tbl butter
- olive oil
- salt and pepper
- 2 tbl chopped parsley (optional)
Melt the butter in a large skillet and sauteè the mushrooms over medium heat for 10 minutes. Once the mushrooms start to look tender and shrink in size a bit, throw in the chard and sautee for 5-7 more minutes.
Meanwhile, prepare orzo according to package instructions and chop parsley. When the veggies and orzo are done, combine both in a large bowl with the parsley and toss to combine.
Season liberally with salt and fresh cracked pepper. Plate the salad and just before serving drizzle with olive oil and the lemon juice. Serve warm.
Today we honor the servicemen and women who have made the ultimate sacrifice for our country, have a peaceful Memorial Day.