ORZO SUMMER SALAD

Good Morning to you,

Do you ever have 'bits and bobs' left over in the fridge that you have not used during the week and by the time the end of the week arrives, they really need to be used? 

I do.

I am not talking about 'scrumptions' which are tasty little bits and pieces which are left in the fridge for George to enjoy.  I am talking about food, like the odd carrot or tomato.

I hate waste, so each Friday, I empty my fridge to see what is in date, and what needs to be used.  This way, I can make a note of foods which need to be used quickly and also food I need to buy.

The same goes for my store cupboard.  I don't check the cupboard once a week, that tends to happen once a month. 

If I don't check my cupboard on a regular basis, it is amazing what I find, tucked away in the back of the cupboard. George keeps telling me that I should make a list of what is in the store cupboard, pin the list on the inside of the cupboard, so as I use, a tin of tomatoes, I can cross the tomatoes off the list and that way I will know what I have used and what I need to buy.  It is a good idea, and when he mentions it, I mean to do it, but I never get around to it, I think that is because there is always something much more interesting to do.... like sewing, but each month, I can hear George's words ringing in my ears, when I am taking everything out of the cupboard, reorganising the food and then putting the food back into the cupboard..... I have to be honest, I do wish I had listened to George. I really must add this to my 'Things to Do' list..... the problem is, the list is growing and as I mentioned, I would much rather be sewing in my Button Room.

So having checked my fridge to see what needed to be used, I found a couple of carrots, some spring onions, a few sun dried tomatoes and a small jar of black olives.  So with these ingredients and a few more added I made,

Orzo summer salad.  Orzo is a staple which I keep in my store cupboard, because we eat it hot during the winter time, but when summer is upon us, it makes for a lovely salad, as it can be easily mixed with different ingredients.

So it's on with the pinnie and the music I am listening to today is,

Beth Hart and Joe Bonamassa.  I have to tell you, Beth has the most amazing voice and when I first heard her singing, I thought I was listening to Billie Holliday.  I don't mean to compare her to Billie because there is such a special quality to Beth's voice.  Listen to 'I'd Rather Go Blind' and 'I'll Take Care of You' and you will understand.

So while I am listening to Beth's rendition of 'Don't Explain' (which is fabulous) I will organise my ingredients.

INGREDIENTS YOU WILL NEED

TO MAKE 

ORZO SUMMER SALAD

225g Orzo

7 baby tomatoes or

2 large tomatoes

1/2 a large cucumber
4 spring onions

5 sun dried tomatoes

2 large carrots

120g black de-stoned olives

285g jar of sliced mushrooms in olive oil

THE DRESSING

FOR ORZO SUMMER SALAD

1 jam jar with a tight fitting lid

3 tablespoons of olive oil

1 tablespoon of lemon juice

1 large or 2 small cloves of garlic

sea salt

black pepper

HOW TO MAKE

ORZO SUMMER SALAD

Cook the Orzo as directed on the packet.

Whilst the Orzo is cooking

make,

THE DRESSING

Juice the lemon,

and place in the jam jar,
along with,

the grated garlic,

 the olive oil,

sea salt

and

freshly ground black pepper.

Replace the lid tightly

and 

shake.

When the Orzo is cooked,

drain and rinse

with hot water.

Leave to stand for a minute to allow the

water to drain away.

Place the Orzo in a large bowl

and

whilst the Orzo is still hot,

drizzle over the dressing
and 
toss together.

Set aside for the moment
and allow to become cold.

Meanwhile,

cut the baby tomatoes in half,

chop the cucumber into small pieces,

slice the sun dried tomatoes,

and 
sliced the carrots into ribbons.

Add all the ingredients to the bowl
containing the Orzo and
toss together.

Slice the black olives
and add to the bowl
and
finally,

place the mushrooms on top of the salad.

I do not toss the mushrooms 
into the salad as having been soaked 
in olive oil, they are a little
fragile.

and there you have it,
a delicious Orzo salad.

Whilst eating this salad, you would never know, that it is made up of 'bits and pieces' which are needing to be used.

Now, I have to tell you, I had a little help in the kitchen today...... George, as  he cut the carrots into ribbons for me, using a vegetable peeler. I cannot get the hang of using a vegetable peeler, as I have always used a knife, for cutting vegetables, but I can't slice the carrots thin enough to make ribbons using a knife, so George came to the rescue, as he is quite the master at using a vegetable peeler.

If you are the same as me, but you don't have your own 'George' on hand to help, just slice the carrots as thinly as you can and then chop into small pieces.

What are you doing today?

I am having a lazy day, today, as I am going to my 'Button Room' to do some sewing room.

Take and I will see you on Wednesday.

This week I will be joining,

Lisa from Flour Me With Love for Mix It Up Monday