"I think using animals for food is an ethical thing to do, but we've got to do it right. We've got to give those animals a decent life and we've got to give them a painless death. We owe the animal respect."
I totally stole this recipe from my cousin Sandra, but she’ll never know it since she doesn’t read my blog. Sandra is just 9 years older than me, but I’ve spent my entire life admiring her. She inspires all aspects of my life: creatively, professionally, and spiritually, and one day I hope to be a mother half as amazing as she. Sandra makes her version of this recipe with feta and dried herbs, but I’m always looking for an excuse to use more goat cheese and fresh basil in my kitchen so I’ve made a few modifications. You’ll be amazed at how much fresh spinach is crammed into this salad; even non-veggie lovers will be tricked into eating this secretly healthy dish. I like it best at room temperature, making it perfect to pack for a summer picnic.
ORZO SALAD WITH SPINACH AND GOAT CHEESE
makes 6 servings
1/2 red onion, thinly sliced
1/4 cup white balsamic vinegar
2 tablespoons honey
1 teaspoon coarse kosher salt
8 ounces orzo pasta
1/4 cup extra virgin olive oil
freshly ground black pepper
8 oz fresh spinach, stems removed, finely chopped
1 bunch fresh basil, finely chopped
6 oz crumbled goat cheese
In a large bowl combine the red onion, balsamic vinegar, honey, and salt. Mix well and allow to sit at room temperature for 1/2 hour.
Cook and drain the orzo, and then rinse it with cold water. Set aside.
Once the onions have marinated in the vinegar mixture, whisk in the olive oil and black pepper. Stir in the orzo, spinach, basil, and goat cheese. Add additional salt if needed. Refrigerate for at least 1 hour to allow flavors to blend together.