What’s For Dinner?
Mediterranean Orzo Salad
(First star is lowest, fourth star is highest)
IN THE KITCHEN WITH . . . JENNIFER SPEARS JENKINS, Atlanta
Nominated by friend Russell Hodge: "[Jennifer] is an outstanding cook who specializes in organic foods. I personally had never eaten anything organic until now and am shocked at the difference in just flavor alone."
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
1 cup uncooked orzo pasta
1 large shallot, thinly sliced
2 cups packed baby spinach, chopped
1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup crumbled feta cheese
3/4 cup julienne sun-dried tomatoes (preferably oil-packed)
1/2 cup kalamata olives, quartered
Juice of 1 or 2 lemons, to taste
2 tablespoons olive oil, to taste
Salt and pepper, to taste
This main-course salad comes together in just a few minutes, so it's perfect for a summer weekday supper. If you happen to have some fresh herbs around, like basil or marjoram, feel free to toss them in. If you use oil-packed sun-dried tomatoes, you probably won't need any additional olive oil --- except maybe a drizzle for the flavor.