I’m so pleased to announce that I’m going to be blogging for Lantern Moon! I’ve been in a knitting group (the knit nite group) with Sharon Woodcock, one of the owners of Lantern Moon, for about three years. Our group grew out of an intarsia class that we had with Leigh Radford. I was thrilled when Sharon & Joel (her husband, and co-owner of Lantern Moon) asked me to blog for them. Please come check out the new blog here.
I still have to finish writing up the pattern; it’s been on the back burner for a bit. But I hope to have it out to test knit in the next few weeks.
So, not much knitting around here, but I’ve been cooking. This is our new favorite pasta salad. It’s just right for summer. You can put any of your favorite things in it, but here’s what I did:
Lemon Orzo Pasta Salad
Dressing: in a jar, combine and shake well:
1/2 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced or run through garlic press
1 tsp salt
1/2 tsp pepper
For the salad:
1 pound orzo pasta, cooked, rinsed, and cooled (this makes a LOT)
2/3 lb asparagus, cut in 1.5 inch pieces (add these to the pasta for the last 1.5 minutes of cooking)
1 14 ounce can quartered artichoke hearts, drained
1/2 cup kalamata olives, sliced in half
1 pint grape tomatoes (whole)
3 ounces crumbled feta cheese
1/4 cup pine nuts
Combine salad ingredients and toss with 1/2 the dressing. Store the salad, refrigerated, to let the flavors meld. Before serving, add more of the dressing to refresh. (You can use all, or part, of the remaining dressing, as you desire) We served it with grilled chicken, and really enjoyed it!
What’s cooking/knitting with you?