Tuesday, July 14, 2009

A Busy Saturday & CSA Veggies

Last Saturday Steve, Sandy & David were in town for a flight lesson in Chaska, so we had them over for lunch. It was a beautiful day, we all hung out on the deck and ate steaks, orzo salad & chocolate eclair dessert. It was fun to hang out with them for a while and then it was off to the Basilica Block Party.

Here is a compilation of pictures from the Block Party. Patrick & I picked up Jachin and we met up with Kasie, Kate, Shanna & Kate's friend Amy at the concert. This was the third year in a row that we have gone and we weren't disapointed. We saw both Matt Nathansen and the Counting Crows on the main stage. We got there early enough to have a decent spot, which made beer & bathroom runs later in the night interesting.

Basilica Block Party

We have been using our CSA vegetables for a few different kinds of Asian dishes, lettuce salads & arugula pesto. One of the Asian dishes Patrick made with the snow peas is below along with one of my lettuce salads with raspberries & balsamic vinaigrette dressing.

CSA Veggies & More

From left to right, top to bottom: Patrick's Asian Concoction, Chocolate Eclair Dessert, Orzo Salad with Lemon, Feta and Pine Nuts & Lettuce Salad with Raspberries.

Here is the recipe for the orzo salad, it has become a summer staple here at our house.

Orzo Salad with Lemon, Feta, and Pine Nuts
1/4 cup olive oil
2 tablespoons fresh lemon juice
1.5 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground pepper, plus more as needed
1/2 teaspoon sugar
1 cup orzo
1 /4 cup pine nuts
1/4 cup golden raisins
3 tablespoons finely chopped red onion
3 tablespoons finely chopped pitted oil-cured black olives
1/4 cup thinly sliced fresh basil
2 ounces feta cheese, drained and crumbled

Whisk together the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon kosher salt, 1/8 teaspoon pepper, and the sugar in a small bowl. Set aside.

Fill a large pot 3/4 full of water. Bring to a boil over high heat and add kosher salt. Add the orzo and cook, stirring occasionally, until just tender but firm to the bite, 8 to 10 minutes.

Meanwhile, put the pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes.

Drain the orzo and transfer to a medium bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temperature, stirring occasionally. Add pine nuts, raisins, olives, red onion, and basil and stir to combine. Add the feta and toss lightly. Adjust seasonings with more salt and pepper as necessary.

Source: Bride & Groom: First & Forever Cookbook

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