Recipe Review from 7/25/2011

A warm, fun filled, relaxing weekend to be sure!  I finally got back on the bike for the first time since before my trip to Madison in mid-July.  There was a trip up to a friends cabin and there was much needed downtime. 

Garden is really starting to come along.  First of the peas are ready, raspberries are starting to ripen, the kale and Swiss Chard could use a thin, and some of the beans are blooming.  I've already picked two small summer squash for a recipe later this coming week.  And it's been raining just enough that I haven't had to water.  Love it!

Lemony Orzo Salad (Ckng Lght July 2000)
This was a snap to pull together and most likely you'll have the majority of the ingredients on hand!  While waiting for the water to come to a boil and cooking the orzo, you can dice the zucchini, herbs, onion (yellow pepper in my case), and tomato.  Herbs get whisked together with some olive oil, lemon, salt and pepper.  Once the orzo is drained and cooled slightly, everything gets tossed together and dinner! Is ready!  This made 4 servings for me.  Would be great as a potluck dish too.
1 cup uncooked orzo (rice-shaped pasta)
1 1/3 cups diced zucchini
1/3 cup diced red onion  yellow pepper
1/3 cup minced fresh parsley

photo from cookinglight.com

3 tablespoons fresh lemon juice

1 tablespoon minced fresh or 1 teaspoon dried basil

1 tablespoon olive oil

2 teaspoons minced fresh mint

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup diced tomato

1/3 cup (1 1/2 ounces) crumbled feta cheese

2 tablespoons chopped pitted kalamata olives

Preparation

Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.


Waldorf Slaw (Ckng Light Sept 2006)
I was invited to a friends cabin for canoing and bbq and we were all to bring a dish to pass.  Since the weather has been warm and humid, something cool and refreshing would fit the bill.  I also wanted something easy to assemble (and this was!) would travel well (this would), and appeal to the group which I figured it would.

Ingredients

2 cups chopped Braeburn apple (about 1 large apple)


photo from CookingLight.com

 1 cup chopped peeled Bartlett pear (about 1 pear)  chopped celery
1/2 cup raisins  craisins
3 tablespoons chopped walnuts
1 (16-ounce) package cabbage-and-carrot coleslaw (8 oz was plenty)
1/2 cup low-fat mayonnaise
1/2 cup low-fat buttermilk
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
Combine first 5 ingredients in a large bowl.

Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with a whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.

Barbara Lauterbach, Cooking Light
SEPTEMBER 2006