The world can always use more girl power, so I’m excited that my friend Jenna from Jenna’s Everything Blog will be helping out with that. She and her husband are expecting their first baby, Alice (I love it!)
Today, a bunch of us are celebrating with a virtual baby shower, hosted by Veronica of Veronica’s Cornucopia. Surprise, Jenna!
I’m sure a lot of you are stunned that I didn’t make something sweet. Perhaps a momentary lapse of sanity? Really, it was because I feared everyone would bring a dessert and then we’d all end up reeling the rest of the day from a sugar headache. Like when there’s a potluck at school and everyone brings cookies and cupcakes, but no fruits or veggies. (That’s your future, Jenna…be warned!)
So, I made an Orzo salad. One of my favorites, loaded with chickpeas. Because Jenna and I both love chickpeas. Also with feta, dill, and pine nuts – it’s SO good.
And don’t miss out on what her other friends made! Check out all the links after the recipe box.
Thanks to Veronica for organizing and hosting with such a great group of ladies. And congratulations to Jenna and Adam – it’s an exciting time!
Toasted Orzo and Chickpea Salad
Prep time: 15 minutes
Cook time: 12 minutes
• 1 cup orzo
• 2 (15 ounce) cans chicken or vegetable stock
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1 (15 ounce) can canned chickpeas, rinsed and drained
• 3 tablespoons pine nuts
• 1 teaspoon dried dill
• 1/3 cup crumbled Feta cheese
In a medium pot over medium-high heat; add the orzo and toast until golden brown and nutty-smelling, stirring frequently, about 2 minutes. Add chicken or veggie stock and bring to a boil. Add the orzo and cook until al dente, about 10 minutes.
In the meantime, in a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper.
Drain the orzo and transfer to a big bowl along with the butter, stirring until butter melts completely. Add the chickpeas, pine nuts, dill, and Feta and gently toss together. Serve warm or at room temperature.
(adapted from Go Bold With Butter)
Go check out what the other guests are bringing to the table!
4 Little Fergusons (Midwest USA): 11 Lessons To Determine If You Are Ready For Parenthood
A Little Lunch (Eufaula, OK): Sugar and Spice and Everything Nice Scones
City Songbird (Greensboro, NC): Merry Christmas, Alice!
Eats Well With Others (New York, NY): Peanut Butter and Honey Ice Cream
Hunting for Bliss (Bozeman, MT): Garam Masala Deviled Eggs
Pinking Shears & Broccoli Spears (Newark, DE): Making Food Good For Your Baby
Sydney Shares (Eugene, OR): Baby BLTs
That’s Some Good Cookin’ (Salt Lake City, UT): Cheesecake Cookie Bars
The Pajama Chef (Bloomington, IN): Iced Tea with Ginger-Mint Simple Syrup
Two Dogs In The Kitchen (Sterling, MI): Spicy Asian Meatballs
Veronica’s Cornucopia (Wichita, KS): Raspberry Almond Fudge Cookies
Words on Wendhurst: A Gift For Jenna and Alice