For me, summer is all about being carefree and flying by the seat of my pants. I don’t like too much advanced planning. Whether it’s a walk down to the park to take in an outdoor movie, or a multi-day road trip, I prefer to just play it by ear. Summer is all about embracing a more casual lifestyle.
And that includes in the kitchen too. Which is why I’m a fan of recipes like my Orzo Salad with Roasted Corn and Zucchini. It’s easy to make. And even easier to eat!
Pasta salad in general is always a crowd pleaser, which makes it a great go-to dish for any party or event. But I like to do mine a little differently. No store-bought Italian dressings here. And definitely no mayonnaise (I have strong personal feelings against mayonnaise). Instead, I make up my own lemony-balsamic dressing. And I load up the bowl with all kinds of summer vegetables, including corn, zucchini, tomatoes and arugula.
Any home gardeners out there? If so, I know you are up to your ears in zucchini right now. So this salad is for you!
This Orzo Salad with Roasted Corn and Zucchini is light and fresh, and most importantly, it’s ideal for taking along on any type of adventure. Now get out there and tackle summer!
My parents were visiting me here in Seattle this week, so the past couple of days I’ve gotten to play tourist in my own town. The weather cooperated and we enjoyed sunny, warm days filled with spectacular mountain and cityscape views, ferry rides, shopping, trips to the beach and of course, lots of eating and drinking at some of Seattle’s best restaurants.
Overall, it was a wonderful visit. And I was sad to see them leave. But I’m also ready to get back into my routine. Which includes cooking and eating some lighter, healthier foods. All those restaurant meals really do a number on me!
I whipped up this Kale, Apricot and Quinoa Salad, and it’s been helping me get back on track. It’s hearty enough to be enjoyed as a main meal, which is a life saver on these hot nights when I don’t dare turn on my oven. And it’s full of good-for-you ingredients, too. Oh and because it’s vegan, you don’t have to be overly concerned about food spoilage if you decided to take this salad along with you on a picnic. In fact, I highly recommend doing that.
Recipe barely adapted from Get Off Your Tush and Cook