When it is hot outside, I find myself wanting nothing but cool fresh flavors and recipes that don’t require a whole lot of time in the kitchen. And boy has it been hot around here!
The temperature last week was 95 but the weather app said the feels like was 106!!! Temperatures like that call for fresh, cool, and easy food IMO.
The two recipes I have been making on repeat lately are this delicious Easy Lemon Orzo Salad with Feta and my homemade Two-Bean Hummus. Both fit the bill for me and my family when it comes to warm weather eating. They are fresh, cold, full of flavor, and super satisfying.
Easy Lemon Orzo Salad with Feta
This Lemon Orzo Salad is simple to prep and quick to toss together. It is fresh and vibrant , full of flavor and loaded with fresh herbs, veggies and lots of delicious feta. It makes a perfect warm weather side dish that can go with any protein – shrimp, chicken, salmon, whatever you choose. It can also stand alone and is a great one for meal prep for lunches for the week. So easy and so good!!
Salad Ingredients:
16 oz orzo, uncooked (I’ve been using Trader Joe’s orzo. It is $0.99!!)
1 red bell pepper, chopped
1 English cucumber or (some people don’t love cucumber so if that’s you, sub 1 raw zucchini, chopped)
1/2 red onion, small diced
6 oz. feta cheese, crumbled
15 oz can garbanzo beans
1/2 c fresh parsley, chopped
¼ c fresh basil, chopped
*Recipe note: I’ve been buying fresh herbs from Trader Joe’s too. Much less expensive!)
Dressing:
Juice and zest of 1 lemon
1/2 c extra virgin olive oil
2-3 garlic cloves, minced
1 T honey
1/2 tsp sea salt
1/2 tsp cracked pepper
Instructions:
- Cook orzo according to package instructions. Pour into strainer to drain. Rinse with cold water to cool.
- Chop and prep all veggies.
- Add the orzo and to all other veggies and ingredients except the feta into a large bowl.
- Combine dressing ingredients and whisk or shake to combine. Pour dressing over salad. Stir well to combine.
- Fold the feta cheese into the mixed salad.
- Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate in a sealed container for up to 5 days.
Two-Bean Hummus
You might never eat store-bought hummus again after trying this one. One of my daughter’s friends proclaimed, “This hummus is soooo good!” when she tried it. Music to my ears! Have it with pita, pita chips, some veggies, or spread it on a sandwich. Any way you have it is delicious. Would make the perfect app for upcoming tailgates!
Ingredients:
Fresh juice of 1 big lemon, or 2-3 Tablespoons
1/3 cup tahini
1/2 an onion, roughly chopped
3 cloves or teaspoons of garlic
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1/2 cup parsley
15 ounce can black beans, drained and rinsed
15 ounce can garbanzo beans, drained and rinsed (*save some of the liquid, see note below)
Instructions:
- In a food processor add lemon juice and tahini, and blend for about 1 minute. Scrape down sides and bottom of bowl and process for another minute or so.
- Add in onion, garlic, pepper, salt, cayenne pepper and cumin. Pulse for 1-2 minutes, scraping down sides about halfway through.
- Add in parsley, black beans, and garbanzo beans. Pulse until desired consistency. Add in some of the garbanzo bean liquid (aka aquafaba) and blend to add smoothness.
- Serve with a touch of extra virgin olive oil, drizzled over the top.
*Aquafaba is the liquid that canned garbanzo beans are packed in. Added in at the end, it adds extra creaminess and flavor and makes homemade hummus super smooth.
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