Hey blogosphere! After my first week of classes, it has become apparent that I am not going to be able to post half as regularly as I did at camp. It’s not that I’m too much busier — I’ve at least been sleeping more on average than I did while I was cooking — it’s that I have some pesky schoolwork and when I’m doing fun things like blogging I feel guilty about not doing it. I can also just feel myself getting busier by the minute. Plus I’m cooking exclusively for my little vegan self, so no one meal really seems exciting enough for a blog entry.
So I have a plan. Throughout the week I’m going to take pictures of the food I’m making as if I’ll blog it all, and then a-la PostSecret I’m just going to put up pictures and recipes and comments on Sundays, when I have relatively little going on. It’s a shame I did not think of this sooner — I made some exciting things involving lentils, summer squash, peaches, and quinoa, including many ingredients from the farmers’ market.
The only thing I have currently photographed is this delicious orzo that I made last night.
The basil (yum fresh Basil!) and cherry tomatoes (heirloom cherry tomatoes! Three or four different varieties!) are from the farmers’ market, which is about a five-minute walk from my sweet house. So that’s awesome. I can give you the recipe because it is super easy:
Mediterranean Orzo: (serves 3)
1 C orzo
24 Kalamata olives
20 cherry tomatoes
1/2 red onion
about 40 basil leaves — you don’t have to be crazy like me and count; put on as much as you think will taste good.
1. Prepare the orzo according to the box. Even though it looks like rice, it’s just pasta, so no need to measure water.
2. Cut the green bits off of the tomatoes and cut them in half lengthwise. Chop the onion into small pieces. Cut the basil leaves into bits as small as you like. If the olives have pits, deal with that.
3. When the orzo is done, cut the lemon in half and squeeze the juice on top. Mix in the olives, tomatoes, onion, and basil.
It’s so simple, yet so good. I’m really looking forward to leftovers for lunch today!