WHAT? I know, right? I'm not even going to launch into any lame explanations today about my absence. But, I've made a promise to myself to blog every day for the next 2 weeks ... which is pretty much two challenges in one. Challenge one: sticking to my new blogging schedule and actually posting every day. Challenge two: vacationing in Colorado without a computer (unless my sis brings her laptop) for all of next week ... meaning I'll have to come up with all of next week's posts in advance, and then schedule them to post while I'm gone. Whew! I can do it!
Let's get on with the program.
I've made today's recipe a couple of times. It's crazy easy and I absolutely LOVE it. I don't have any of my own photos for this one, so just bear with me. If you'd like to see the original recipe (with a photo!), go here. Also -- this one's a Weight Watchers recipe, with a point value of 2. Score!
Orzo and Spinach Salad
WW Points: 2 | Servings: 4 | Prep Time: 8 min. | Cooking Time: 10 min | Source
2 cups spinach, baby leaves, packed
1/3 cup uncooked orzo (rice-shaped pasta)
1 cup grape tomatoes, or cherry tomatoes, halved
2 tsp white wine vinegar
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup crumbled feta cheese
Place spinach in a serving bowl.
Bring a medium-size pot of water to a boil; stir in orzo. Cook until tender, about 10 minutes; drain well. Spoon hot orzo over spinach and toss to coat; let spinach wilt.
Add tomatoes, vinegar, salt and pepper to orzo; toss gently but well. Sprinkle with cheese; serve immediately. Yields about 1 cup per serving.
It's really that easy! I've also made this with red bell pepper for a bit of a different taste.
On a totally unrelated note ... I just realized I've never posted my Coachella/San Diego photos. To spare a totally obnoxious, image-heavy post, I'll direct you here, to my Flickr set. Enjoy!