Orzo Salad with Lemon and Herb Dressing

Really enjoyed my day off today, and was able to get a bunch of things done. Treadmill got delivered today, albeit very past the time window they gave me, and I’ve already broken it in. I’m going to really enjoy having it.

Had a mystery shop tonight at Panera, so got my favorite stuff from them … ICEE Mocha, Portobello sandwich on Rosemary Foccacia and Broccoli Cheddar Soup – delish!

Panera Dinner

Making lunch for the office tomorrow … BLTs (yum!), Chinese Salad and Lemon Yogurt Mousse for dessert.

Below are a few of the recipes from the Fourth of July BBQ. Tune in tomorrow to see what else is going on. Until then…

White Chocolate Bundt Cake
(internet recipe, with slight modifications)
1 box yellow cake mix
2-1 oz. instant white chocolate pudding & pie mix
2-1 oz. instant vanilla pudding & pie mix (use only 3/4 of the second box)
1 cup sour cream
1/4 cup canola oil
2/3 cup milk
1 large egg
3 large egg whites
3/4 cup white chocolate chips

Glaze:
1-1/2 cups confectioners’ sugar
1/4 cup milk
1 tablespoon almond extract

Coat 10-inch bundt pan with nonstick cooking spray. Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips. Bake @ 350 for 40-55 minutes or until wooden pick inserted comes out clean. Meanwhile, in a small bowl mix confectioners’ sugar, milk, and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. drizzle glaze over warm cake.

Orzo Salad with Lemon and Herb Dressing
(from Grilling by Louise Pickford)
Serves 4
8 oz cherry tomatoes, halved
1/3 cup extra virgin olive oil
8 oz orzo or other tiny soup pasta
6 scallions, finely chopped
1/4 cup coarsely chopped mixed fresh herbs (I used basil and a small bit of dill)
grated zest and juice of 2 lemons
sea salt and freshly ground black pepper

Preheat the grill or broiler. Thread the tomatoes onto soaked wooden skewers with all the cut halves facing the same way. Sprinkle with a little olive oil, season with salt and pepper; and grill or broil for 1-2 minutes on each side until lightly charred and softened. (I just broiled them on a cookie sheet – just easier at the time). Remove from heat and set aside while you cook the orzo. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook for about 9 minutes or until al dente. Drain well and transfer to a large bowl. Heat 2 tablespoons of the olive oil in a skillet, add the onions, herbs and lemon zest and stir fry for 30 seconds. Stir into the orzo, then add the grilled tomatoes, lemon juice, remaining olive oil, salt and pepper. Toss well and let cool before serving.