Do you ever have "one of those weeks"???? Well, we have had two of those weeks! First, it all started with the day I went to the dentist to get a tooth fixed, and 4 hours later, broke a tooth on the opposite side of my mouth. What are the odds? Then...the biggest hit... Truckin' Man was on his way home, after driving how many miles in the week, only to be 3 miles from home and have someone pull out in front of him. First accident for him ever, so pretty upsetting. Of course, when you are a truck owner, you have no management team to handle all the paperwork for you, but he finally has all the paperwork taken care of. Now, he has to have down time for his repairs. Then... the most traumatic event... My camera died!!! It was a good camera, and did it's time, but when you love taking pictures as much as I do, it just hurts! Well..... since Truckin' Man is home for repairs, he went shopping for my birthday present a few days early, and guess what?? A new camera! I am so excited to learn how to use it. I know what great pictures this camera will take when I learn it, since it's pretty much the same as my bloggy friend Tammy has. Tammy is over at Our Neck of the Woods, and I absolutely love her photo's! I am hoping that things are going to be turning around now, and we can have some smooth sailing for a while!
Here is the next recipe I wanted to share with you that is in my seasonal, garden fresh, series! I do love this salad, it is one that I look forward to all summer. I had originally found the recipe on the food network site, but it is gone now. So, I had to try and put this together from memory. I am usually not to good at remembering all ingredients, it seems like I always forget something! But, we loved this. It may have been our most favorite, ever! Truckin' Man didn't even complain about me sneaking squash into another dish!
Summer Orzo Salad
12 ounces orzo pasta
1 Tbsp extra virgin olive oil
2 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, grated (you can use zucchini, too)
1/2 tsp lemon pepper
1 Tbsp lemon juice
Cook orzo according to package directions. When pasta is al dente, drain well and rinse. Pour into bowl, and toss with extra virgin olive oil. Set aside.
Heat olive oil in skillet over medium-high heat. Add onion, and green bell pepper. Cook for about 5 minutes. Add yellow squash to pan. Add lemon pepper to vegetables. Cook, stirring often, until the squash is just starting to brown. Remove from heat immediately. Add vegetable mixture and lemon juice to orzo, toss until veggies are completely combined with orzo. Add salt to taste. Add more extra virgin olive oil, if desired. Garnish with parmesan cheese.
Serve room temperature or cold.
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