Picnic Pals

It’s been a slow start to spring. It snowed Jeff’s birthday weekend, when he usually goes golfing. Then the next weekend we had back-to-back 80-degree days, though since our maple trees have no leaf growth yet the sun pounded on the brick and warmed our house like it was mid-August. Last Sunday morning Jeff and I planted some herbs, and then at night we brought the pots into the kitchen so they would miss the overnight freezes this week. Sometimes on our daily walks we dress Olivia in a short sleeve t-shirt, sometimes she wears her down snowsuit. Soon, we keep telling ourselves, it will be spring for real, and we’ll eat on the patio every night. In the meantime, we’ll just grill when we can.

Scott and Karen visited during that recent summer-like weekend, and while Olivia sat content in Uncle Scott’s lap, Jeff grilled the best version of our lamb burgers we’ve ever made. Oh my goodness they were so good. We all wished I hadn’t frozen the extra meat so we could double up on the patties. They were incredible!

The companion piece to lamb burgers is a Greek-style orzo salad, I believe. Don’t they just seem like picnic pals? I’ve tried several versions, but never one I actually liked until this past weekend. The keys, I think, are an extra-zingy Greek dressing, and to not overdo it with the orzo. I like how Jeanine took her standard Greek salad dressing and added extra red wine vinegar and lemon juice, which I learned is necessary to stand up to the pasta. She also calls for a specific amount of orzo that is less than a standard pasta box. Don’t be tempted to pour the remainder in, like I’ve probably done every time before. With a hefty amount of the usual Greek salad ingredients (tomato, cucumber, red onion, feta) and some optional extras like chickpeas, black olives, and golden beets (golden only so the purple ones don’t stain the entire dish), this salad is ready for its permanent place at my table.

Though I will say, the other night while flipping through Mighty Salads and Salad for Dinner (a subject with which I am currently obsessed*) I came across a lemony-dill orzo variety that sounds equally good. I might have to try it next to the lamb burger patties in my freezer, perhaps this weekend.

*I am also looking to acquire Saladish, Salad for President, and Salad Freak.

GREEK ORZO PASTA SALAD, inspired by Love and Lemons

You’ll need:
1-1/2 cups dry orzo pasta
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
1 tsp oregano
1/4 tsp Dijon mustard
2 cups cherry tomatoes, quartered
2 Persian cucumbers, halved vertically and sliced about 1/4 inch thick
3/4 cup feta
1/3 cup red onion, thinly sliced
1 cup fresh basil and/or mint
1 can chickpeas, rinsed and drained (optional)
1/2 cup pitted kalamata olives, chopped (optional)
1-2 golden beets, cooked and chopped (to match the size of the tomatoes) (optional)
Salt and Pepper

Bring a large pot of salted water to a boil, and prepare the orzo according to package directions. Drain and toss with a little olive oil, so as not to stick. Spread onto a baking sheet to cool quickly.

To prepare the dressing, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, mustard, 1/2 tsp of salt, and several grinds of freshly ground black pepper. Set aside.

To a large bowl, add the cooked orzo, tomatoes, cucumbers, feta, red onion, chickpeas if using, olives if using, and beets if using, and stir together. Pour the dressing over the salad, and toss again. Add the herbs and toss again.

Serve at room temperature, or refrigerate before serving.