Le Menu

“Cooking is at once child’s play and adult joy.  And cooking done with care is an act of love.”  – Craig Clairborne

Once again, the weekend is here.  And, to me it seems like yesterday was Monday morning – you too?  So, any thoughts to the weekend menu?  

This is the time of year we want to simply enjoy the moments – spring only arrives once a year.  Hopefully, you are promised beautiful weather for the upcoming weekend in your area. Beautiful weather translates to time outdoors – enjoying the season.  So, today I am sending you a couple of make ahead recipes, perfect for a busy (not stressful) weekend.

To me, it is magical to pull dinner from the refrigerator. It makes me feel as though a magic wand was waved over our home.   Surely, you feel that way too.  This salad, pulled from the refrigerator, served with a nice bread and wine, is lovely for dinner on a spring evening.  And I promise, you will love me for the dessert recipe – so easy and delicious.  

Orzo, Tomato, and Shrimp Salad

Note:  Best when prepared and chilled at least 4 hours or overnight.  Perfect, when made in the morning to serve for dinner that evening.  

Ingredients 

4 ((14.5 – oz.) cans chicken broth

1 (16-oz.) package orzo pasta

1 pound medium shrimp, boiled, peeled, and deveined

1 pint cherry tomatoes, halved (I like to mix the colors)

2 orange tomatoes, chopped

1/2 medium red onion, finely chopped

1/4 cup chopped fresh basil

1/2 cup olive oil

1/4 cup fresh lemon juice (not bottled)

1/4 cup red-wine vinegar

1 tsp grated lemon zest

1/2 tsp. salt

1/4 tsp. pepper

Directions:  In medium saucepan, bring chicken broth to boil over high heat.  Stir in pasta.  Cook for 8 minutes; drain.  In a large bowl, combine pasta, shrimp, tomatoes, onion and basil.  In a small bowl, combine oil and the remaining ingredients, whisk well.  Pour over pasta mixture; toss gently to combine.  Cover and refrigerate until ready to serve.  Serve with a nice crusty bread and a white wine, such as a Sauvignon Blanc or Chardonnay.

Dessert

Honey Vanilla Framage Blanc

2 – 8oz. Framage Blanc or the same amount of Plain Greek Yoguart (I use Greek Yoguart)

2 Tbls. Heavy cream

1/4 cup Honey

2 tsp. vanilla, plus the seeds from 1 vanilla bean

1/4 tsp. lemon zest – do not skip 

Your favorite berries – We love strawberries

Mix all the ingredients together and chill all day or over night.  Serve in  pretty cups or dish and top with your favorite berries.    See, I told you it was easy !

Thanks for visiting.  Wishing you and yours a beautiful weekend – Bon Appetit !

Au Revoir,

Sandra

Recipes:  Orzo, Tomato, and Shrimp Salad – 2006 issue of Taste of the South

Honey Vanilla Framage Blanc – Ina Garten

Photo:  Aileen Allen at home in love/Pinterest

 

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2 Comments on "Le Menu"

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Louise Stronach
Guest

How lovely and fresh this meal sounds. I can smell the lemon zest, thank you for this!🍋 Happy Weekend!

Becky Rogers
Guest

Both recipes sound so good, and so easy to prepare! Great menu for a hot summer evening! Thanks, Sandie! 💗

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