To say that we are foodies is a bit of an understatement. The hardy boys (haha) Ed and Nick love their grub. We are particular eaters; I have always been a conscious eater and being sick has made me even more dogmatic about what I put in my mouth.
Lately we - when I say 'we' I mean Ed and myself; Nick eats and eats but cares less about the preparation - he used to but it appears he is too busy being an adolescent these days to bother with that (or a bunch of other things for that matter.....) - have been really focused on simple. I am on an anti-condiment kick - getting rid of the sugar, the additives and all the extra junk.
So I made this supper salad. I admit that most of the idea for the supper came from here, with a few modifications (you know, what we had on hand). The whole thing was pretty easy.
I marinated large shrimp and scampi (Ed says that in Jamaica they would be crawfish which are different than crayfish but hey I was raised to think of them as scampi) in chopped garlic, salt, pepper and olive oil. I cooked Orzo pasta (normally don't do the white pasta thing but I have never seen whole wheat Orzo) in chicken broth. Zucchini, orange and red peppers were slightly grilled and sliced. The shrimp/scampi were grilled and then the whole thing was assembled. The Orzo was drained and poured into the bowl. On top of the Orzo I put several handfuls of Mache, the sliced grilled veggies, chopped fresh dill and parsley, black pepper to taste, some olive oil (really good organic first cold pressed...), one squeezed lemon and one squeezed orange. Toss and serve. Simple and oh so good.
Nick and Ed managed to leave a bit for the next day which tasted just as good as the night before. I think we will continue the fresh and simple trend for a while....