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Salads | |
| 1 pound orzo chicken broth or water and chicken broth paste (i recommend penzey\'s) one can of garbanzo beans (15 oz, or if you really love beans, use the big one) 1 container grape tomatoes or other small tomatoes, quartered half a large sweet/vidalia onion, finely minced a beautiful colored pepper, diced - i like orange, for contrast some frozen corn (if you have trader joe\'s around you, get the fire-blackened corn, i forget what they call it, but i love it) HUGE handfuls of fresh herbs: half mint and half basil are glorious. if you\'re out of basil, i\'ve used chives and fresh tarragon. we always have mint. i\'d say at least 3/4 c fresh herbs, chopped | |
| dressing: put in the blender: 1/4 c red wine vinegar (the best you can buy, it makes a difference!) 3 T fresh lemon juice 3 T honey 1 t sea salt and mix it all up. then, with the lid off and the motor on LOW LOW LOW (as lillie says), slowly mix in 1/2 c olive oil. voila! the dressing! put some water on to boil, in a large saucepan. i add a little chicken broth paste to the water. you could cook with chicken broth, or just use plain water. your choice. boil the orzo for 8-10 minutes (or per package directions) - to the al dente stage. drain and spread in a large bowl and keep stirring, to cool the pasta down. this is a fantastic job for a 4-year old with lots of energy. meanwhile, chop all your tomatoes, pepper, onion, and herbs, and put them in a beautiful large bowl, and add the rinsed and drained chickpeas. add the dressing, stir around so that the herbs are coated and start to flavor everything yummily. add the frozen corn. add the orzo in when it isn\'t so hot (or perhaps you\'ve cooked the orzo earlier, while gathering, and it\'s all sticky and clumpy now - no worries. it will declump when it hits the dressing) and stir it around. just see if it makes it past one meal. OR, if it lasts until the meal is served. or the meal is cooked. well, you get the picture. there you have it. the best summer salad. | |
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