So I have to tell you something, this recipe, was actually supposed to be a video. You don't even know the preparation that went into the taping. Everything from rearranging the kitchen to perfecting my hair & makeup.
What didn't go into the preparation for the video was making sure we have all the necessary parts to upload it onto the computer.
Long story short we spent all morning shooting, only to realize the finalizer for the video camera is no where to be found. So now that precious (albeit very armature cooking demonstration) will be shared only with those in this house.
Luckily I did take a few quick pictures so I could still share with you.
These little orzo filled lemon cups are great for entertaining. Bridal shower anyone? They are light, refreshing, and a little unexpected.
Don't feel like eating from a lemon? No problem, the orzo salad is good enough to eat in any bowl. In fact I just about polished off the whole salad straight from the mixing bowl.
lemons (1 for every two cups) plus 1 for juicing
3 tablespoons (more or less) extra virgin olive oil
bag of baby spinach, julienned
1 cup orzo, cooked and cooled
1cup (more or less) good quality feta cheese, crumbled
Cook orzo and let cool in a separate mixing bowl. If it starts to stick together loosen by mixing in a little olive oil. Once orzo is cooled toss in baby spinach. Add in feta and gently combined.
In a small bowl mix together olive oil and lemon juice. Adjust ingredients to taste. Mix dressing into the salad. Set aside.
Cut lemon down the center and each end off to enable the lemon cup to sit upright.
With a sharp paring knife score around the perimeter of the lemon. Scoop out the inside of the lemon with a spoon. You will want to do this over the sink or a bowl, it is a little messy.
Spoon in salad and top with a sprinkle of lemon zest.