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.