Archives for posts with tag: Olive oil

Orzo Salad

Here’s one that I developed in college. This was a cry for something fresh and healthy… after eating cheese-steaks and mozzarella fries at 1:00 am for the umpteenth night in a row. Plus, if I made it in college you know it has to (a) be pretty inexpensive and (b) pretty easy. I suggest you try it. It remainsĀ a hit in and out of college dorms.

šŸ™‚

1 and 1.5 cups of orzo cooked and cooled

1/2 red onion chopped in a small dice

1 seedless cucumber

1 large red bell pepper

1 cup of feta cheese

three count of extra-virgin olive oil

3-4 teaspoons of red wine vinegar

2 teaspoons apple cider vinegar

mix together, chill in fridge

P.S. I love the taste of vinegar, and are a littleĀ very heavy-handed with it. I suggest adding a little, tasting, then adding a little more if needed. That way you aren’t burning off your taste buds by adding too much.

P.P.S. Try pairing this with a fresh piece of fish or chicken kabob; or eat the whole bowl by yourself for lunch.

Barbecue days are finally here,

and I would like to introduce you to

Skewered Chips

A fun twist for a summer BBQ.Ā 

You’ll need:

Skewers

potatoes (one Idaho per person)

extra-virgin olive oil

Salt

Soak skewers in water for about 30 minutes to prevent them from browning in the oven.

Thinly slice potatoes, about a centimeter thick.Ā Place potatoes on paper towel to soak up any moisture. Skewer potatoes. Drizzle heavily with oil and sprinkle with salt.

Bake in the oven at 450F until the potatoes are brown and crispy. About 45 minutes.

Sprinkle again with salt and serve.

You might want to try adding chipotle ketchup, cheese sauce, or vinegar to these gems.