Today cool, overcast and Orzo Salad. This is my version of a Rebecca Katz recipe that can be found in one of my fave cookbooks, One Bite at a Time. I love how bright the lemon makes this dish and I think it will perk up your day too.
1 Tbsp extra virgin olive oil
1/2 cup finely chopped red onion
1/2 tsp sea salt
1 tsp finely chopped garlic
3 cups fresh spinach-clean it spin it and give it a rough chop
1/3 cup crumbled organic feta cheese
1 tsp fresh lemon juice
1 Tbsp grated lemon zest
1 cup orzo
1/4 cup toasted pine nuts-more if you love them like I do
In a large saute pan, heat the olive oil over medium heat. Add the onions and a pinch of salt and saute until just starting to brown. Add the garlic and saute for 30 seconds. Add the spinach and a pinch of salt and cook until wilted (a couple of minutes will do it). Now, add the feta cheese, the lemon juice and half the zest. Taste. If you feel it is lemony enough, don't use the rest of the zest. However, if you like the adventure go ahead and put it all in.
Meanwhile, on the stove...Bring yourself a couple quarts of water with a 1/2 tsp of salt to a boil. Add the orzo and cook about 10-12 minutes-firm but not hard in the middle. Drain. Put the orzo in a beautiful dish and stir in the spinach mixture and the pine nuts. Enjoy!