Still, the social world is not conducted in my kitchen, and so every now and then (read: at least once a week) I find myself donning a dress and marching off to the hot spot du jour to sample award-winning cheese plates and handmade donuts. I relish these outings. I like the energy, the excitement, the polish of the patrons, the boisterous table talk. And, occasionally, one even winds up getting served superb food. Last night, for instance, during a long dinner on a breezy patio, I drank pink lemonade and ate the juiciest burger I've ever had, with salty fries and a tiny little salad designed to make me feel better about the fries. Followed by two decadent desserts.
But after such brazen indulgence, I am back to craving home food. Tonight I wanted something refreshing and light. Preferably requiring only one pot, because it's Sunday and I sure as heck don't feel like doing dishes.
I came across this Gourmet magazine recipe while looking for a way to recreate my favorite Whole Foods orzo salad. The first time I made this dish was something of a revelation. As in: really?! I defy you to find anything more lovely than lemon rind marinated in olive oil. And the way the fresh dill compliments the buttery orzo? Forget about it. You can serve this over a bed of spinach, or, if that feels like too much trouble, eat it plain. It's best enjoyed on the couch watching Chelsea Lately.
Orzo with Feta and Tomatoes
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped fresh dill
1 teaspoon grated lemon zest
1 cup orzo
1 and 1/2 cups crumbled feta (6 ounces)
kosher salt and freshly ground pepper
1. Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl.
2. Let stand 10 minutes. Breathe in the seductive citrus scent and daydream about lemon orchards in Italy.
3. Meanwhile, cook the orzo in a pot of boiling, salted water until al dente.
4. Drain orzo and toss with tomato mixture. Add feta and toss again.
5. Send me silent blessings for introducing you to this recipe.
