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Orzo salad with heirloom tomatoes, cucumbers, feta, and onions. Served in fresh artichoke bowls.
1. Bring 2 pots of lightly salted water to a boil. Slice off about 2-3 inches off the tip of the artichoke, leaving about 2/3 of the artichoke. Slice off the stems as well so that the artichokes can sit upright. Boil artichokes in one of the pots until the leaves are tender enough to eat, about 15-20 minutes. Remove from the water with tongs and let cool. Pull out some of the inner leaves with your fingers to create a nice bowl-shaped artichoke, and scrape out the fuzzy part in the middle with a spoon.
2. In the other pot, cook orzo for 8 to 10 minutes or until al dente. Drain and rinse with cold water.
3. Mix lemon juice, vinegar, olive oil, basil, salt, pepper, and mayonnaise in a bowl. Toss with the orzo, tomatoes, cucumber, and onions. Lastly, mix in the feta cheese. Refrigerate until ready to serve.
4. Spoon the orzo salad into each artichoke cup, and serve!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!