Hey friends and welcome to Wednesday! I don’t know about you but this week is really kicking my butt. I haven’t been super hungry until last night when I got home from work, then I could have eaten everything in sight. Luckily I think it passed though so I can bring you this What I Ate Wednesday and link up with Jen over at Peas and Crayons without drooling or going to order a full trucker breakfast! Let’s start out with dinner last Wednesday with the ladies. I went to a restaurant in Boston called Eastern Standard with them. If you know anything about our restaurant nights you know we like cheese plates and normally pick places based off their cheese plate ratings. This was another restaurant we did that with and it didn’t disappoint!
Cheeses, honey, jams, nuts and crispy bread. It was heaven and I could have just had this for dinner. My favorite was a really strong blue cheese with a dab of honey on it to cut the funk, but that bright orange one also was really good too. I told my girlfriends it reminded me of grown up cheese wiz. I’ll let you in on a little secret, I use to love cheese from a can, my mom can attest to this. Gross right?!
To go along with the cheese plate we got this wine.
You can’t really tell but that is what the restaurant calls a magnum bottle because it is large enough for the three of us to have three glasses each. I may have been having a week and drank my fair share of those three glasses too! The dinner was good but nothing to really write home about, I got eggplant with gnocchi, Allie got some salmon and Mia got a steak. The steak looked pretty awful actually but Mia told us it wasn’t that bad. Great place for drinks, apps and cheese though so if you are in the Fenway area of Boston you should go on in!
Now on to the recipe I owe you guys from last week.
Summer Vegetable Orzo Salad
- 1 Cup of Orzo
- 1 Bag of Raw Spinach
- 3 TB Olive Oil
- 3 Ears of Corn
- 1.5 Cups Fresh Green Beans
- 1 Pint of Cherry Tomatoes
- 2 Cloves of Garlic minced
- 1/4 Cup of Feta
- 1 TB Balsamic Vinegar
- 1 Tsp Red Pepper Flakes
- Salt and Pepper
Start off by cooking your orzo according to the box in a large pasta pot, making sure that you season your water with some salt. While that is cooking get a pot going and get your corn in there as well. The corn will be done after you let it boil for 5 minutes, once done take and put to the side. While you are waiting for the corn and the orzo take and cut up your green beans and cherry tomatoes, the size is up to you. I normally half the tomatoes and then do about inch cuts on the green beans but it is really your texture preference. Once the orzo is done drain and put back into the large pot along with the full bag of spinach, garlic and the olive oil and cover for about 5 minutes.
You are doing this so the spinach will wilt and you can stir it right in. If you wanted to save time on this step you can always saute the spinach garlic and olive oil down and dump that into the orzo as well after it is drained. This way is a little more hands off though. While it is wilting take and cut the corn off the ears. Open the pot and give it a good stir and season as needed with some salt and pepper. Keep stirring until all the spinach is wilted and then add the tomatoes, vinegar, red pepper flakes and green beans.
Pop in the fridge to cool if you can wait to eat it, if not I ate a ton of it warm and it was still good. When you do serve it though pour the feta over the top. This recipe would also be good with other vegetables you have in your fridge too, the orzo makes a great bed for most things.
What’s your favorite salad? Spinach, beets and goat cheese all the way!