Fresh dishes

I LOVE FRESH PRODUCE IN THE SUMMER.  Sometimes it makes me want to move to a warmer climate to have a longer growing season, but I would miss the snow and yes, even the cold.

Recently, I have had two AMAZINGLY DELICIOUS dishes that I just had to share.

Lemony Orzo Pasta Salad

Looking for a super easy but also tasty summer salad?  My friend made this a few weeks ago when we were at her house and I had to make it myself.  It's fresh and light- perfect for hot days.  Did I mention that lately I have been a bit obsessed with orzo pasta?

Ingredients:
-2 cups of dry orzo pasta
-2 tbsp olive oil
-juice and zest of 1 lemon
-1 large English cucumber, seeded and chopped
-1 tbsp fresh mint, finely chopped
-1 tbsp fresh parsley, finely chopped
-1/2 cup feta cheese, crumbled
-salt and pepper to taste

*Note: we had fresh basil that we chopped and added into the salad

Directions:
1. Cook the orzo according to package directions.
2. Drain the pasta, then let it cool for a few minutes.
3. Toss pasta with the olive oil, lemon juice, lemon zest, cucumber, feta, and herbs.
4. Season with salt and pepper.

Recipe originally found here


Eggplant and Red Pepper Salad

My mom made this dish this past weekend and WOW.  I will definitely be making this again soon- especially once we have eggplants to pick from our garden!

Ingredients:
-1 large eggplant, peeled and sliced crosswise into 1/4-inch rounds
-2 tbsp kosher salt
-6 tbsp vegetable oil
-1 large onion, finely diced
-2 large red bell peppers, finely diced
-3 cloves garlic, thinly sliced
-1/4 cup chopped parsley
-1/4 cup lemon juice
-1 tsp paprika

Directions:
1. Sprinkle eggplant with salt, arrange in a single layer on a paper-towel-lined plate and let rest for 1 hour.
2. Heat 2 tbsp oil in a medium saute pan over medium heat.  Add onions, peppers, garlic, and saute until onion is soft and translucent, 15 minutes.
3. Meanwhile, thoroughly rinse salt from eggplant and blot dry.
4. In another saute pan set over medium-high heat, heat 2 tbsp oil until it shimmers.  Working in batches, add eggplant in a single layer and fry until dark brown all over, 2-3 minutes per side.  Transfer eggplant to paper-towel-lined plate as you go.  Repeat with remaining rounds, adding oil as necessary.
5. Add eggplant to onion-pepper mixture and cook, stirring to combine, 5 minutes.
6. Remove pan from heat.  Mix in parsley, lemon juice, and paprika.

Not sure where my mom found this recipe, but I know she cut it out from a newspaper!  Maybe the Chicago Tribune?