I figure I’ll share a couple of food stuffs before I dig deep into my political opinions. Today, I made a wonderfully light orzo for lunch. My husband and I went to a local annual food festival, Taste of Marietta, yesterday that provides the opportunity to taste the best of the area restaurants. It’s a great way to find a new restaurant. One of the vendors, a food truck named Freckled & Blue was serving an orzo salad with tomato, basil and feta with a lemon vinaigrette. While I enjoy a good Mediterranean orzo salad and this one was excellent, I wanted something with goat cheese today. I enjoy goat cheese immensely. This is a great dish on its own for lunch or alongside an entrée.
Orzo salads are very versatile and can take on so many different forms, making them perfect for Spring and Summer. And they are super easy. To make my Lemon Orzo Salad with Goat Cheese, just follow these easy steps:
1. Cook 1 cup dry orzo according to package directions, drain, rinse to cool and toss in a bowl.
2. Toss in some crumbles of goat cheese (regular or flavored if you’re adventurous!)
3. Add in a tablespoon of Parmesan cheese, a teaspoon of thyme, a teaspoon of lemon pepper seasoning and a few leaves of lemon balm, torn into small pieces.
4. Pour in lemon vinaigrette (recipe below), toss together and enjoy!
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon sea salt
Combine all four ingredients and whisk until combined. Taste before adding to orzo and adjust based on your preferences – you may want to add in more or less sugar, depending upon how tart you like your lemon.