Summery picnic favorites from Gooseberry Patch
Lemony Orzo Salad
16-oz. pkg. Orzo pasta, uncooked
3-4 C Baby spinach, torn into bite-size pieces
1/4 C Olive oil
1/2 C Lemon juice
2 tbsp. Garlic powder
2 tbsp. Onion powder
2 tsp. Fresh parsley, chopped OR 1 tsp. dried parsley
1 tsp. Salt
1 tsp. Pepper
2-1/4 oz. can Sliced black olives, drained
1 C grape tomatoes
Cook pasta just until tender; drain. Place spinach in a large bowl; add hot pasta and let stand for 2-3 minutes to wilt spinach. Combine remaining ingredients except olives and tomatoes. Mix well; add to pasta. Stir in olives and tomatoes. Serve either warm or chilled.
Heavenly Herb Dip with Pita Chips
1 cucumber, coarsely chopped
1 red onion, chopped
2 4-oz. containers crumbled feta cheese
1 tbsp. olive oil
2-1/2 tbsp. lemon juice
3 tbsp. fresh dill, chopped
3 tbsp. fresh mint, chopped
Garnish: fresh mint leaves, lemon wedges
Combine cucumber, onion and cheese in a medium bowl. Sprinkle with oil, juice, and herbs; toss to mix. Garnish as desired; serve with pita chips.
3 pita rounds
3 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
Split pita rounds; cut each round into 8 wedges. Brush oil over both sides of wedges; sprinkle with salt and pepper. Arrange wedges in a single layer on a slightly greased baking sheet. Bake at 375 degrees for 6 minutes on each side, until crisp.
Peanut Butter Apple Crisp
1 C all-purpose flour
1-1/2 C brown sugar, packed
1 tsp. cinnamon
3/4 C creamy peanut butter
1/3 C butter, softened
6-8 tart apples, peeled, cored and thinly sliced
2 tbsp lemon juice
1 tsp. lemon zest
Garnish: vanilla ice cream
Combine flour, brown sugar and cinnamon in a bowl. Cut in peanut butter and butter until mixture resembles coarse crumbs; set aside. Arrange apple slices in a lightly greased 13" x 9" baking pan; sprinkle with lemon juice and zest. Top apples with crumb mixture. Bake at 350 degrees for 35 to 45 minutes. Serve warm, topped with a scoop of ice cream.
Do you have any go-to summer recipes? Leave us a comment below and let us know!