Before I tell you how great this recipe was, I have to confess: I hurt myself pretty bad in its creation. I had arrived at the making-the-dressing part, and added the oil and lemon juice before I reached for the two spent lemon halves and my Microplane.
Moments later there is some zest in the bowl, but more noticeably there is blood all over my hand.
What the…? I’m not sure where/when my mind wandered off, but fortunately the sink is right next to the chopping block where I am working, and I quickly get everything (hand, tools, remaining lemon rind) washed and rinsed. I grab a towel and put pressure on my thumb. Yikes, it hurts! A closer look reveals that I have completely shredded the side of my nail bed. I can tell this is not going to heal cleanly.
And to top it off, I was working with LEMON, so now the wound’s got acid in it.
For those of you wondering, no — there wasn’t any blood in the pasta, and no — I didn’t continue to use the lemon half that had been bloodied. The lesson, of course, is use a cut-resistant glove when working with this type of tool. Or at least don’t let your brain go on vacation while using it.
Later that night, DH joked about how there’s always a little bit of me in everything that comes out of our kitchen.
– 2 c. orzo (whole wheat if you can find it)
– 1 lb. shrimp, scallops, or calamari, or a combination (I used the mixed seafood from the freezer section at TJ’s); rinsed and patted dry
– 2 c. snow peas, halved
– 12 oz. grape tomatoes, halved
– 8 oz. feta cheese, crumbled
– 1/4 cup olive oil
– the juice of one lemon
– the zest of one lemon
– 3 garlic cloves, minced
– 1 T. dried Greek oregano
– 1/2 t. ground black pepper
In a large pot of boiling water cook the orzo for 6-8 minutes or until just beginning to be tender. Add snow peas and continue to cook for another 2 minutes. Rinse under cold water and drain. Put in large mixing bowl.
In non-stick skillet sprayed with vegetable spray, cook seafood over high heat for 2 minutes or until just done at center. Drain any excess liquid.
Add to orzo in serving bowl. Wait until the this mixture is completely cooled before proceeding. When cool, add tomatoes and feta cheese. Toss to combine.
In small bowl whisk together olive oil, lemon juice, lemon zest, garlic, oregano, and pepper; pour over salad and toss well. Chill before serving.