It’s been a busy few weeks and I imagine my work-load will continue for the next couple weeks, so it’s always nice to have an ace in your pocket to help ease you through the crazy times. This meal is a total winner on all fronts and I’ve eaten this dish a lot lately – and I’m not complaining. One, it’s a cinch to whip up, even on the craziest days, and two, it’s a mouthful of flavour – the salty feta mingling with the lemony-goodness and a punch of red onion crunch. It all makes for a tasty bite.
I had been making it without the almonds and it’s delicious as is. But the almonds! Oh, the almonds! Toss a handful or two in a skillet and pop them in the oven at 300F degrees and keep a close watch cuz these things tend to turn from roasty perfection into burnt nutz quickly. 10 minutes should do it – but taste one to make sure. Just throw a handful into your bowl and enjoy. Now, wasn’t that easy?
elsewhere: Craving some good old-fashioned oatmeal cookies? Over at Poppytalk, I share a doozy of a recipe. And at ReadyMade I make my first brisket and it’s good, really, really good.
lemon orzo with spinach, feta & almonds
250 g orzo (half a package)
1 bunch spinach, trimmed and washed
2 T olive oil
1 lemon, juiced & zested
1 fat clove garlic, minced
2 T red onion, minced
1/3 c feta cheese, crumbled
good grind of black pepper
1 handful of freshly roasted almondsCook orzo in salted water until just it’s just about done. Add the spinach to the pot and stir it around so that it wilts. Cook for a minute or so and drain into a large bowl. Toss with lemon juice, zest, olive oil, garlic, onion and feta cheese. Sprinkle with freshly roasted almonds. Give everything a good grind of black pepper. You probably won’t need salt because of the feta, but adjust seasonings to your taste.
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