Recipe Hoarder
- At July 12, 2012
- By Lori
- In Lunch, Salads
2
I know I’m stating the obvious when I say, “I love collecting recipes”. Sure I enjoying cooking, but sometimes the thrill of finding that perfect recipe excites me just as much. Because of this, I’m constantly wrestling with ways to organize all these acquired recipes. I have countless cookbooks, magazines, emails, a recipe box, random loose papers, and a robust Pinterest page…often times I just don’t know where to turn first.
In college, I started collecting Cooking Light magazines, and after several years it got to the point where my stack had grown to half my height; something had to be done. With a lot of dedication and time, I went through each magazine and cut out every recipe that interested me, and stuck it in a recipe binder that had scrapbook pages. I was recently flipping through said book, when I came across the Mediterranean Orzo Salad with Feta Vinaigrette recipe. This was an old go-to that I had forgotten about. Resurrecting this recipe was the best idea since it’s simple, satisfying, and perfect for work-week lunches.
Please tell me, do you have a method to your madness when it comes to recipe organization?
What You Need
- 1 cup uncooked orzo
- 2 cups bagged prewashed baby spinach, chopped
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 3 tablespoons chopped red onion
- 3 tablespoons chopped pitted kalamata olives
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 (6-ounce) jar marinated artichoke hearts, undrained
- 3/4 cup (3 ounces) feta cheese, crumbled and divided
What To Do
- Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water.
- Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
- Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat.
- Sprinkle each serving with remaining feta cheese.
