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3.29.2011

POTD [Tuesday]

I adore this shot from Mother of Pearl. 86/365 :: Sunday, March 27 Also, I'm hungry. Leave a short and sweet, favorite recipe in the comments section to share, or tell us what you're having for dinner tonight!! :) Also, don't forget to enter our fabulous giveaway below!

2 comments:

  1. This is what I'm having tonight. Yum!

    Greek Orzo and Feta
    8 cups vegetable broth
    ½ cup olive oil
    4-5 cloves garlic, peeled and thinly sliced
    4 cups diced or grated zucchini or yellow squash
    ½ cup white wine
    1 lb. orzo
    salt and pepper
    ¼ cup freshly squeezed lemon juice
    3 tbsps. grated lemon zest
    1½ cups feta cheese, mashed with a fork
    Optional: fennel fronds, fresh dill, mint

    1. In large skillet, heat olive oil and add sliced garlic and grated zucchini.
    2. Saute, stirring, for 10 mins. over medium-high heat.
    3. Add wine, orzo, salt and pepper to taste. Stir to coat the orzo with oil.
    4. Pour in 3 cups of broth and continue to cook for about 20 mins., stirring frequently and adding more liquid as needed. (The pasta can be al dente or cooked completely through, as desired.)
    5. Remove the cooked orzo from the heat and add ¼ cup of lemon juice, lemon zest, and mashed feta cheese. (Save some feta crumbs for garnish.)
    6. Snip over the orzo any combination of fennel fronds, dill and mint.

    ReplyDelete
  2. Thanks Tracy!I am going to give this a try for sure! xo

    ReplyDelete

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