A lovely white, empire waisted dress (yes, I forced the season a bit and wore white-so sue me) with a great pair of peep toe, striped wedges and I was out the door!
Mediterranean Shrimp Salad:
1/4 c. extra virgin olive oil
1/4 c. lemon juice
2 T. apple cider vinegar
1 t. Dijon mustard
3/4 t. kosher salt
1/2 t. freshly ground pepper
Whisk all ingredients together, and set aside.
1 lb. large, fresh caught shrimp (I don't care for the flavor of farmed-blech)
I have these steamed at the market, but you can boil them with 2 bay leaves if you like.
4 c. orzo pasta (cooked)
1 c. arugula
1 zucchini, halved and sliced very thinly
1 c. (or more) kalamata olives
1/2 c. sweet onion, sliced vertically
3 T. fresh basil, chopped
1 T. fresh oregano, chopped
Combine in a very large bowl, toss with vinaigrette. Now get yourself outside and enjoy the weather! Oh, and grab a glass of chardonnay on your way out...
Strawberries, strawberries, strawberries! The luscious, ripe, redness of them just rock my socks. It was time to take those succulent little darlings and turn them into a fitting spring tribute.
Fresh Strawberry Pie:
The crust: (From Martha Stewart's Baking Handbook)