Saturday, August 15, 2009

Mediterranean Spinach and Orzo Salad and Zucchini Latkes

I think I’m going through a Greek phase. Or maybe it’s not just a phase; maybe I have always liked Greek/Mediterranean food and I’m just finally learning how to make my favorite things. Anyway, I ate falafel every day for at least two weeks recently, and I ate basic Greek salads even longer. Now I’ve been making this orzo salad for several days, and I just bought more sundried tomatoes so I could keep eating it. It might be good with olives if you’re one of those people that, you know, like olives. I’m not one of those people.

The latkes aren’t Greek, but they’re just something I’ve wanted to make for a while. They are really good with a little bit of sour cream. The first time I made them, I didn’t think the mixture was eggy enough and decided to add another one. Don’t do that. They turned out more like overcooked eggs with some potato and zucchini mixed in.

I got the salad recipe from my mother, who saw it in a Costco magazine. The recipe is one of those that tell me which brand of spinach to buy. That makes me laugh. The zucchini latkes are from the best food blogger on all of the internets.

Mediterranean Spinach and Orzo Salad
1 cup orzo pasta
½ cup sundried tomatoes
½ diced cucumber
Salt and freshly ground pepper
3 oz feta cheese

Red Wine Vinaigrette
1 clove of a shallot or 1 clove garlic, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ cup rw vinegar
3/4 cup olive oil
½ teaspoon Dijon mustard if you want it to be a little creamier
Fresh oregano or thyme if you have it

For the vinaigrette, mix it all up in a bowl and leave it to sit while you make the salad. Boil the orzo to the liking of its manufacturer, and then let it cool before adding it to the salad. Mother says it’s good to let the orzo soak in a little bit of dressing beforehand but I’m not so sure. That sounds like a recipe for soggy orzo to me. Anyway, you know how to assemble a salad. Do it with the ingredients mentioned above.

Zucchini Latkes

Recipe here. I used flour instead of matzo meal because I have never purchased matzo meal and had never really considered it before. If you have matzo meal, maybe you should consider using that, but flour was just fine.

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