Simple Summer Supper Menu | Lemon Orzo & Squash, Teriyaki Marinated Steak & Heirloom Tomatoes

Our dinners have been really simple lately - just fresh vegetables and some sort of protein like grill steak or fish.  I've enjoyed eating so freshly and seasonably, but needed a little something more... um, interesting.  Is that the right word?  I just needed something that was more complex than sliced vegetables or steamed potatoes.  Yesterday, I made this orzo pasta salad that had sauteed yellow squash, green onions and lemon.   It was a great new dimension to our sweet teriyaki marinated steak and sliced heirloom tomatoes with fresh mozzarella. This would be a great menu for a party.  Everything can be made ahead of time - just throw the steaks on before dinner. 

I can't wait for the leftovers for lunch... 

Lemon Orzo Pasta Salad 

with Yellow Squash & Green Onions

1/2 box of orzo pasta
1 tablespoons of olive oil
2 cloves of garlic, minced
1 small yellow squash, small dice
8 green onions, sliced
......
juice of 2 lemons
2 tablespoons of olive oil
1 teaspoon of sea salt
1/2 teaspoon of pepper

Cook the orzo pasta in salted boiling water just until it is cooked, but still firm.  Drain - do not rinse. 

Saute garlic and squash in 1 tablespoon of olive oil until the squash has softened slightly.  Add to the cooked orzo.  Also add the sliced green onions. 

For the dressing, mix together lemon juice, olive oil, salt and pepper.  Pour over the still warm pasta and toss. 

 

I used a homemade teriyaki marinade for our steaks - it was sweet and spicy... so good.   I'll share the recipe next.

And of course, a staple around our house... slice heirlooms with fresh mozzarella. 

Recipes | Roasted Vegetable & Orzo Pasta | Harvest Recipes

This pasta salad is fabulous.  Derived from a Barefoot Contessa recipe, its flavors are so simple, but complex with its roasted eggplant, peppers and onions, sharp feta cheese and tangy lemon vinaigrette.

1 small eggplant, 1 inch cubes
1 red pepper, 1 inch cubes
1 yellow pepper, 1 inch cubes
1 red onion, 1/2 inch chop
3 tablespoons of olive oil
1 pound of orzo pasta, cooked
2 teaspoons of salt
2 teaspoons of pepper

Dressing :

3 lemons, juiced
2 tablespoons of olive oil
8 oz. of feta, cubed
10 green onions, 1/4 inch pieces

Start by tossing the eggplant, onions and peppers in olive oil and salt & pepper.  Roast at 425 degrees for 40 minutes, tossing once.  Set aside.

Combine oil and lemon juice, whisking until thick.  In a large bowl, toss roasted vegetables, orzo pasta and lemon dressing.  At the end, add green onions and feta cheese.