3 kitchens and a recipe

Last month my kitchen was 100 degrees and Gabrielle's kitchen was under construction. Sometimes it's easier to face a challenge in someone else's space.
So, one day I offered to make dinner for the family at her place. I tried a new recipe-Mediterranean Orzo with Olives and Feta; between our kitchens I collected all the ingredients, and we agreed- it's good.


Last week in Syracuse , Abi and I cooked together in her kitchen. We had some lovely hospitality opportunities and one evening I made the orzo salad-try it!

Mediterranean Orzo. . .
Cook 2 cups orzo, drain and rinse
Add: 2 cups chopped raw spinach
1/2 cup chopped sundried tomato (oil packed)
1/2 cup feta cheese
3/4 cup sliced kalmata olives
chopped red onion
1 (6 oz) jar marinated artichokes, drained and quartered
reserve marinade and add to your liking, tossing pasta lightly. Serve with extra feta.


(And invite some folks in to share. . .)