Tonight with pork tenderloin, we had veggies with poppyseed dip( a new favourite of Britt's).
Grilled cantaloupe. It tasted good but I'm not sure I'd make this again.
And Orzo and Zucchini Salad.
This recipe is from the July issue of Everyday Food and I'll definitely make this salad again. It is light but flavourful! And I used fresh basil from my herb pot outside the kitchen door!
Here's the recipe:
coarse salt and ground pepper
1 cup orzo
1 T plus 1 tsp olive oil
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove,minced
1/2 cup fresh basil leaves, torn
1 to 2 T white wine vinegar
Cook orzo till al dente, drain well, spread on baking sheet to cool completely.
Heat 1 T olive oil add zucchini and garlic, season with salt and pepper, cook tossing occasionally until tendercrisp, about 4 to 6 minutes.
In medium bowl mix zucchini, basil, vinegar and reamining 1 tsp oil. Season with salt and pepper, toss to combine.
If storing, cover and refridgerate up to 1 day, bring to room temp before serving.