I’m still a little sad I’m out of the cinnamon-swirl bread. It was so tasty! I can’t wait to make it again so I can share it with more people. David & I pretty much devoured that last loaf to ourselves.
Today was the first day back at school for David and my online class officially started. I gotta admit, I’m getting tired of doing online classes. I miss the days when I’d come home from work and have all the free time to myself. Luckily, Monday’s are the best nights after work because I don’t have any exercise going on and I get to just come home and cook!
Tonight’s menu was fresh Salmon that my Dad caught yesterday. He surprised me with it and brought it to my house after work. I was expecting it already filleted but I was wrong. Oh, how wrong was I! It was still a fish! He had to cut it up in my kitchen. I’m kind of a wimp when it comes to that kind of stuff…I don’t like seeing it being cut in half when it still has its head. By the way, my Dad has been on a juice fast for 30 days as of today!
30 days more to go… He was inspired by the documentary, Fat, Sick, and Nearly Dead. I definitely recommend checking it out. It’s so interesting and totally inspiring.
For dinner I also made Lemony Orzo Veggie Salad. I made this last summer and loved it. I’ve been thinking about making it all summer and I finally got around to it. The original recipe calls for shredded chicken which would be delicious in it but I like to keep things vegetarian so I changed the recipe a bit. You could have this as your main dish or also as a side dish like we did tonight.
Lemony Orzo Veggie Salad
Adapted from Cooking Light July 2010
3/4 cup uncooked orzo
1/4 t grated lemon zest
3 T fresh lemon juice
1 T olive oil
1/2 t kosher salt
1 garlic clove, minced
1/4 t honey
1/8 t pepper
1 can kidney beans, drained and rinsed
1 small cucumber, seeded and diced
1 small red bell pepper, diced
3 green onions, thinly sliced
1 T chopped fresh dill
2 oz crumbled goat cheese
1. In a medium pot, bring water to a boil. Add in orzo and cook until done. Drain and rinse with cold water. Place in large bowl.
2. While orzo cooks, combine lemon zest through pepper, stirring well with a whisk. In large bowl add kidney beans through fresh dill. Dress with lemon dressing and top with goat. cheese.