Ingredients
8 oz. orzo
1 c. green beans, trimmed
2 ears corn, kernels removed
2 cloves garlic, minced
1 c. grape or cherry tomatoes, halved
1 tbsp. olive oil
2 tbsp. white wine vinegar
1/4 c. torn basil leaves
Salt and pepper to taste
Instructions
Cook orzo according to package. Two minutes before cooking time is done, add green beans to pot. Drain in a fine mesh colander and rinse with cold water.
Transfer orzo and green beans to a large bowl. Stir in remaining ingredients and season with salt and pepper to taste

Ingredients

  • 8 oz. orzo
  • 1 c. green beans, trimmed
  • 2 ears corn, kernels removed
  • 2 cloves garlic, minced
  • 1 c. grape or cherry tomatoes, halved
  • 1 tbsp. olive oil
  • 2 tbsp. white wine vinegar
  • 1/4 c. torn basil leaves
  • Salt and pepper to taste

Instructions

  1. Cook orzo according to package. Two minutes before cooking time is done, add green beans to pot. Drain in a fine mesh colander and rinse with cold water.
  2. Transfer orzo and green beans to a large bowl. Stir in remaining ingredients and season with salt and pepper to taste
fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

(Source: userealbutter.com)

freckledmoon:

After spending most of last summer pregnant and faced with this one breastfeeding, alcohol has been off of my warm weather list. There’s something about a warm summers evening that makes me want to reach for a nice drink though so I’ve been looking for new ones to try. This one is certainly a winner. Blueberry and mint lemonade. I found the recipe here but it’s really simple.

  • 1 cup lemon juice
  • 4 cups water
  • 3/4 cup of sugar

Mix that all up and then add the blueberries and mint. The hardest thing about this is leaving it long enough for all of the flavours to mingle, I always want to drink it straight away! I’m not a fan of really sweet drinks so this is perfect for me. I’m really enjoying expanding my non alcoholic drinks horizon so if any of you have some good recipes please send them my way.

(via freckledmoon)

mediterranian chickpea salad

image

source

INGREDIENTS

  • ½ cup olive oil
  • ¼ cup lemon juice
  • ⅓ cup chopped fresh parsley
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups chickpeas, drained and rinsed
  • 2 cups halved cherry tomatoes
  • 1 English cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, finely chopped
  • ½ cup sliced black olives
  • 1 cup crumbled feta
INSTRUCTIONS
  1. In a medium bowl, whisk together dressing ingredients.
  2. Combine all salad ingredients in a large bowl.
  3. Add the dressing to the salad bowl, and stir to combine.
  4. Allow salad to sit for at least 10 minutes in the refri gerator for the flavors to come together.
  5. Serve cold.