Hi Friends! I hope everybody’s weekend was a legitimate one in terms of some r and r. We’re still waiting on our warmer weather over here in SW Michigan, but we’ve definitely had some crazy beautiful sunny days that have made for some crazy beautiful sunsets. It really doesn’t get much better than that…
I had some high hopes of having this post done yesterday morning over coffee so that THIS morning I was all set up and ready to make the crab cakes that I’ve been craving and wanting to shoot for you for weeks now, but yesterday wasn’t as inspiring as I had hoped, and I hit a mental roadblock. I had made these carrot and orange zest oatmeal cookies last week to make ice cream sandwiches with, and they are more than delicious. I even went a step further and dipped the vanilla bean edges in crushed and toasted walnuts. They are KILLER. But yesterday, I couldn’t seem to get those ‘just right’ images that I’d feel good enough about sharing with you guys, and it was super frustrating…
I’m pretty picky about what I share here and I have pretty high standards of myself, to a fault some would say. When I set out to do something, I try to do it as very best as I can. And yesterday, I had about a 4 hour period where the kids weren’t around, but I just couldn’t get any of those pics even close to what I’d consider my best. I tried 4 different surfaces and 3 different set ups, and all….No. I’ll be honest, it made me a little bit sad and uninspired. Like, I didn’t even want to be in the kitchen anymore uninspired which NEVER happens…
My anxiety grew even more as I watched the clock knowing that my little people were going to be home soon and would be needing my attention, so I just closed up shop and put those cookie sandwiches back into the freezer for another time…hopefully. And when the kids got home we went for a walk in the dunes and soaked up the sunshine, and I (sort of) forgot all about my little photo shoot fail…
THE DUNES!!! We have a magical little world just a couple of miles away and it’s the perfect place to stomp around and explore. This time of year, everything is blooming and there are pops of white and yellow and purple almost everywhere you look. And off in the very near distance, you can hear the waves lapping at the shoreline. It’s beyond heavenly. We spent a good hour or so down there yesterday, and it made me crave getting down to the beach and onto the water in a major way. I almost want to just go out and get a wet suit so that I can get onto a board and not even care what temp the water is. But I’ll probably just be patient and wait a few more weeks…
Anyway, when we came back, I made the kids the homemade pasta with peas that they asked for, and we played a few rounds of war without anyone getting frustrated. Which was a major win for this mama with all the tiredness going around after our hike…
It was an awesome end to a day that began by being less than for me, and I took a break after bedtime to just chill. No laptop, just some cozies and an episode of Life. And this morning, I rose early to share with you this could-not-be-simpler greek orzo salad instead of the ice cream sandwiches, and will probably step away from those for a little while and move on to those crab cakes instead. Happy Monday Guys! ENJOY!
Greek Orzo Salad with Fresh Lemon Oregano Vinaigrette
- 1 1/2 cups whole wheat orzo
- 6 cups water
- 4 cups baby spinach
- 2 cups halved heirloom cherry tomatoes
- 1/2 cup kalamata olives, pitted and diced
- 3/4 cup feta cheese crumbles
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons white wine vinegar (to taste)
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons fresh chopped oregano (or 1 1/2 teaspoons dried)
- 2 tablespoons fresh parsley
- 1 clove minced garlic
- Bring the 6 cups of water to boil in a medium stockpot. Add in the orzo and cook for 10-12 minutes until al dente like noodles. Rinse, drain, and set aside.
- Whisk together the olive oil, lemon juice, vinegar, salt, pepper, oregano, parsley, and garlic until well incorporated. Set aside.
- Place the spinach leaves, tomatoes, olives, and orzo into a large serving dish. Pour the vinaigrette over top and toss gently.
- Sprinkle the feta over top and season with salt and pepper to taste. ENJOY!