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.
We went to the Tigard Knitting Guild meeting last Thursday; Sharon was the guest speaker. It’s a great group of knitters, and I even participated in the show and tell time, with my Pacific Shawl.
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
(2025 update note: I also add the zest from the lemon, and maybe a sprinkle of lemon pepper. I like citrus zing!)
For the salad:
1 pound orzo pasta, cooked, rinsed, and cooled (this makes a LOT. Note: I’ve made this more recently, and I’ve used 12 oz of orzo with reasonable results, or 1/2 lb (8 oz) for a high goodies to pasta ratio. Anything goes.)
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 and halved
1/2 cup kalamata olives, sliced in half
1 pint grape tomatoes (whole)
3 ounces crumbled feta cheese
1/4 cup pine nuts
(2025 update: I’m now using 8 oz of pasta for a high goodies to pasta ratio. I no longer have teenaged boys in the house, so the salad doesn’t have to stretch as far. And I like the higher goodies to pasta ratio. I also halve the artichoke heart pieces, so there’s more chance of artichoke heart in every bite.)
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?
PDXKnitterati 