S is for Salad & Salsa.

I came home early today because I’m not feeling too well… and after a 3 hour nap, I decided to get some culinary therapy. There were quite a bit of random fruits, veggies, cheeses and misc foodstuff to be used – all of which were in varying proportions. So I decided to put my Iron Chef thinking cap on to create 2 things – salad and salsa.Here is my recipe for a Mediterranean Inspired Orzo Salad:

1 1/2 cups orzo pasta
water for boiling
1 teapsoon olive oil
1cup baby grape tomatoes, halved
1/2 green bell pepper, diced
1/4 cup sliced black olives
2 cloves garlic, minced
1/2 cup finely diced red onion
crumbled feta cheese to your preference
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
salt & pepper to taste

Boil water in pot and cook orzo.
Drain orzo and place in large boil with 1 teaspoon olive oil; stir.
Add remaining ingredients and fold in.
Here is my recipe for Spicy Mango Peach Salsa, which I will be using later tonight with dinner:

1 ripe mango, diced
2 ripe peaches, diced
1 roma tomato, chopped
1/2 green bell pepper, diced
1/2 cup finely diced red onion
1-2 cloves garlic, minced
1/2 tablespoon sugar
2 teaspoons chili powder
1 teaspoon salt
juice of 1 lime

Combine the above ingredients; chill.