Tag Archives: summer

Orzo Salad with Watermelon and Feta.

yeah, i could really use a new camera. sorry for the ugly picture.

My son is what we like to call, a fruitaholic.  It’s always a sure bet that no matter what else is on his plate, he will immediately lunge at the fruit.  While he enjoys all types of fruit, his favorite is definitely watermelon, and it is his unconditional love that inspired this dish.

In the summer months, we always have had watermelon in our fridge, seeded, ready and available for all of the Fruitaholic’s fruit needs.  So when I came across this recipe, I was really intrigued by it.  And when MC suggested a Mediterranean theme for our dinner party, I knew this side would be the perfect addition to our menu.

And now that the weather here in Chicago has turned (boo), I apologize for tempting you with such a crisp and refreshing dish that is perfect on a warm summer night.  But I look at this recipe as a stepping stone…  It would be equally as delicious substituting  a combination of grapes and blue cheese, peaches and shaved parm, gorgonzola and pear, or pomegranate and goat cheese for more of a fall flavor.

Orzo Salad with Watermelon and Feta – From Weight Watchers

– 1 cup Uncooked Orzo

– 2 cups Watermelon, seeded and diced

– 1/2 cup Feta Cheese

– 1 Tbsp. Olive Oil

– 1/2 cup Fresh Basil, sliced thin

– Salt and Pepper, to taste

Cook orzo according to package directions.  Drain and rinse under cold water, allow to cool.  Toss with remaining ingredients in a medium serving bowl.

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Chilled Cucumber Soup.

Serving soup in martini glasses makes it extra delicious.

Doesn’t that look crazy good?  Are your eyeballs salivating?  I assure you, it was as good as it looks.

Sorry for the lack of updates recently.  I’m sure you all had your eyes glued to the blog just waiting for my cucumber soup recipe.  I had started the post but my computer went on the fritz (although there are something like 10 other computers in my house, all of my pictures get uploaded here) and had to be taken to the Apple doctors to get a new video card.  As soon as I got she got a clean bill of health, I went on a family vacation for a week.  And let’s not even get started on weight loss…  I’ve totally blown it all the past couple of weeks. But now, I’m back and ready to provide you with a new recipe to satisfy your tastebuds.

So enough with the excuses and back to my dinner party series.

Chilled Cucumber Soup – slightly adapted from Cook and Be Merry

**The original recipe called for a mixture of the yogurt, milk, lemon and lime juices and olive oil with the remaining ingredients mixed in, but we were in the mood for something creamy.  Please see the website above if chunky soup is more your style.**

– 2 Cucumbers, seeded and diced

– 2 Green Onions, sliced

– 3 Garlic Cloves, pressed (We used jarred, minced garlic)

– 3 Tbsp. fresh mint

– 3 Tbsp. fresh basil

– 2 Cups Plain Yogurt (We used Fage Total 0%)

– 1 Cup Milk

– 2 Tbsp. Fresh Lemon Juice

– 2 Tbsp. Fresh Lime Juice

– 2 Tbsp. Olive Oil

– Salt and Pepper, to taste

Mix all ingredients together and, working in batches, blend until smooth.  Ladle soup into your choice of bowls and garnish with diced cherry tomatoes and chopped pistachios.

Sugar Cookie Pie.

A few weeks ago, we had our good friends over for dinner.  They supplied the steaks with truffle mushroom sauce (YUM!) and asparagus and I was in charge of a side and the dessert.  I found this recipe while searching the food blogs for something quick and tasty.  It just screamed summer to me.

Was it good?  We just about finished the whole pie, and the kiddos gobbled it up too.

Sugar Cookie Pie, adapted from The Dainty Vegetarian

– Premade Sugar Cookie Dough (I used the entire roll and found it made a bit too much crust.  Try starting with 1/2 roll and work your way up from there)

– 8 oz Package of Cream Cheese  at room temperature (I used reduced fat – it would also be yummy with strawberry cream cheese!)

– 4 oz. Creme Fraiche

– 2 tsp. Vanilla

– 1/4 Cup Sugar

– Grated Lemon Zest, to taste

– Fresh Fruit for topping

Preheat oven to 325.  Press cookie dough into pie pan and bake for 35 minutes (My crust “bubbled up” in the middle and was a bit uncooked, so I poked it down after about 20 minutes.).  Let pie crust cool.

Meanwhile, combine cream cheese, creme fraiche, vanilla, sugar and lemon zest in a large bowl.  Blend with hand mixer until smooth.  Pour and spread into pie crust.  Top with your favorite summer fruit and enjoy!