Dishing up Spring!

Spring is getting closer...I can almost taste it...literally! 

I can't wait to plant basil.

Love to add it to my lemon basil chicken salad. 

And I plant mint too...

nothing like a fresh sprig of mint in a tall glass of iced tea. 

Ok now I sound like Paula Deen, yaaaaaaaaa'll!

Wanted to share this yummy and quite colorful dish (ORZO SALAD)

You can make it with so many variations so I will share it a few ways.

orzo (16 oz. box) Boil water and cook orzo according to directions.

  Rinse with cold water and drain well. 

Stir in 1T. extra virgin olive oil and stir to coat orzo.

Dice colorful peppers. I use red, yellow, and orange but not green. 

Up to you...I think the green pepper is a bit overpowering.

Rinse and drain 1 can black beans. 

Add some dices scallions.

Mix 1 part red wine vinegar 

and 2 parts extra virgin olive oil together 

with 1 tsp. dijon mustard and salt and pepper to taste.

Mix in the orzo and voila!

Now...I made this with diced rotisserie chicken (very top photo) 

and it's placed on a bed of wild arugula. Love that together!

But, I have also made it with shrimp and artichoke hearts. 

Our oldest likes to eat it warm; I like it cold best,

but really it tastes great both ways.

Have also added shelled and cooked edamame. 

Have also used other types of pasta like this:

Be creative and do let me know
if you have another version you like better.
You can also find the recipe HERE and
my Homemade (Kind Of) Chicken Noodle Soup too.

I do have a great edamame and cherry tomato salad
I will share sometime.

Enjoy this colorful spring dish
and let me know what you think.
Come on sweet readers...leave a comment or two!

Blessings,
Caroline