Summer Dinner: Grilled Peaches and Orzo Salad
As much as I love pumpkins, squash and everything autumnal, summer produce really is the best, right? It felt that way after strolling through the aisles at the Hollywood Farmers Market yesterday. Cherries, berries, peaches, tomatoes! One of my favorite dinners to make as temps rise and the produce reaches its peak is a giant orzo salad. Almost no cooking required, just boiling water for orzo and green beans. Once the orzo is cooked I like to dress it with lemon juice, olive oil and salt and pepper and let it cool. Then I add the chopped veggies and herbs, in this case: plum tomatoes, persian cucumbers, green beans, preserved lemons and mint. Once it’s totally cooled, I crumble feta and add more lemon juice, salt and pepper if needed. Mix it all together and there is a meal that will last keep you cool and satisfied.
As a little afternoon snack, I also decided to grill some peaches (on my indoor grill pan) and top with a slice of aged goat cheese and a mint leaf. Great little appetizer.