I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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YOU GOT ME at the oven does most of the work | Quick summer orzo salad recipe
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I thought we could talk about orzo salads for a moment today. Do you see one at almost every potluck or group picnic you go to? Or is it just me? Whether you love or hate orzo salads you have to respect them to some extent. I mean after surviving the perils of transportation they often take their place on whatever table they’re on and then are exposed to the elements for hours on end. A tough job for any salad. Inspired by a bag of whole wheat orzo I had on hand I decided to try my hand at a new version. One that’s less pasta-centric than most made with ingredients that can handle a ride around town on the back of a ten-speed or a scooter. One that can handle a bit of time at the beach or the park. I used whole wheat orzo as a base and then packed it with as much super nutritious goodness as I could—almonds avocado cucumbers sprouts asparagus feta and baby broccoli.
