I think I’m starting to decompress. I think I’m starting to decompress. If I repeat that another dozen times, maybe I’ll start to believe it. About 4 million things have fallen off of my schedule in the last few weeks – with the biggest one being school. Yes, I homeschool my children and yes, it’s insane. But the implications of that on the cooking front is that I’m always trying to wedge dinner preparations into everything else I’ve got going on during the day. Keeping all of the plates spinning is my boiled down job description. And no, I won’t bore you with the names of each and every plate. Just trust me when I say, “There are A LOT of them!”
But with school finished for the year, I can take a more leisurely approach to things in my kitchen. I love that. I know for some people cooking is such a hassle, but for me it really is therapeutic. I’ll take zesting a good lemon over journaling my innermost feelings any day. Body combat workout to release my aggressions? I’d rather beat egg whites into stiff peaks. If I have the time, I like to linger over the steps of putting a meal together and not rush through things. That’s exactly what I did in assembling this summer salad.
I started by making a nice pot of orzo, draining, rinsing, tossing with a little olive oil and setting it aside. I truly think orzo is one of my favorite pastas. There’s something about the size and the texture that just works for me.
Then I chopped up some red bell pepper and summer squash.
I whisked together a little olive oil and red wine vinegar and brushed the veggies with the mixture.
Finally, I grilled the veggies until they were just browned and then set aside. Yes, this was the inaugural busting out of the grill for the summer.
While the veggies were grilling, I had the peeled and deveined shrimp sitting in a little marinade of prepared pesto, lime juice, olive oil, and red wine vinegar. As soon as the veggies came off the grill, on went the shrimp. I grilled them for about 3 minutes per side and then pulled them off. Actually, Medium Little One handled the grilling for me and did quite a fine job at it.
I chopped up some grape tomatoes and fresh basil (we are OVERRUN with basil, so if you find all recipes for the next 3 months oozing with basil, it’s not my fault it’s the garden’s), and then cubed some fresh mozzarella. I tossed this all together with the orzo, the grilled veggies and the grilled shrimp and then poured my remaining pesto vinaigrette over.
I served it with some sweet potato fries and we were good to go.
So welcome summer! I am so glad you are here. No I won’t be grading anymore Singapore Math, nor will I be measuring soil compaction with knitting needles for Science Fair projects. I will not be be nagging to complete your DOL, nor will I explain rotational symmetry for the 98th time. I don’t care if you don’t know whether the pronoun is a subject pronoun or an object pronoun, and if you can’t remember to find a common denominator before comparing fractions, then that’s just your own problem for the next three months. I’ll be lingering over summer recipes in my kitchen and sipping white wine while doing it.
For the complete Orzo with Grilled Shrimp Summer Veggies & Pesto Vinaigrette Recipe, click here.
Want to explore some more fun Orzo Recipes?
- Mediterranean Greek Orzo Salad (kouzounaskitchen.wordpress.com)
- Orzo with Parmesan and Basil (marshallcampusrec.wordpress.com)
- Orzo Salad with Arugula and Dried Cherries (bedifferentactnormal.com)
I agree…orzo is yummy! I can make it without the shrimp. Still yummy.
Would definitely still be tasty without the shrimp – maybe just add in more veggies. . . zucchini, cauliflower, & eggplant would all be good grilled.
This looks great! I’m a shrimp fanatic, so I’ll definitely be giving this a try!
Let me know how you like it!