We’ve been reaping from the garden pretty steadily, up until now. We’re in that sad lull of summer when some of the plants have given all they have to give, while the remaining fruits are not yet ripe enough to pick and eat.
David’s Serrano chilis are h-o-t-t, HOT. but they smell just absolutely heavenly. it’s a delightful, green scent that freshens up a room. but don’t get that chili too close to your eyes.
And when powers combine, they become a really delish orzo salad:
To make:
Boil your orzo in veggie broth for 10 minutes, or until al dente
Plop it into your serving bowl
Add one small can of sliced black olives (rinsed)
Add 15-20 cherry tomatoes
Add 1/2-1 cup of shredded basil leaves
Cover with your favorite vinaigrette (we do red wine vinegar + grapeseed oil + Italian seasoning + a bit of sugar to taste)
Chill in the fridge until cold (or freezer if you’re impatient!)
Top with a bit of parmesean, if so desired.
Yum.
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Thoroughly enjoying the new design! This salad looks so lovely! Our tomatoes are slowly coming in… another week maybe. And that basil looks like it’s doing very well. Enjoy all of it!
Makes me want to eat right now!
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