Summer, finally. Fresh, colorful produce, meals outside, leisurely evenings, and rosé. I'm in.
We stayed in NYC for Memorial Day Weekend and enjoyed a very productive weekend, with more than a few staycation highlights. We ate dinner outdoors every night, including twice at home on the roof deck. I made this recipe for orzo with tomatoes, olives, and red peppers, which has been a go-to in recent weeks. The recipe hails from the Malibu Farm Cookbook, which I'm itching to dive into more fully since their food aligns with how I always want to eat. This orzo makes a great light dinner on its own, and also pairs nicely as an accompaniment with fish or chicken. Importantly, it also pairs beautifully with a crisp glass of rosé.
I substitute kalamata olives for black olives (always my preference), and double the amount of tomatoes. If you want to up greens, you could stir in baby spinach (similar to what I did here). I'm head over heels for the basil butter that gets tossed with the orzo, and recommend stirring them together in the still-warm pan used for cooking the orzo (it helps the butter coat nicely). I season liberally with salt and freshly ground pepper. If you want to get a little crazy, adding a bit of crumbled feta cheese wouldn't seem out of place either. I'm looking forward to taking this for lunch all week long!