Last Sunday, a fun group of women and myself had a great time celebrating our friend Jennifer's soon-to-arrive baby girl! Alex, the hostess, made so many creative and special foods and decorations and gifts! It was BEAUTIFUL . . . and everything was delicious!
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| The "spread"! All was made by Alex, except the too salads I brought! Oh, and the cake was made by a well-known local bakery who always do an excellent job! Alex found so many great ideas on Pinterest and made them come to life! It was amazing! |
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| Jennifer and me at her shower! |
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| I tried out a new recipe for the shower! This is Mediterranean Orzo Salad! It was really yummy! The eggplant in it was wonderful! So easy to make, too! |
Mediterranean Orzo Salad
2 TB extra-virgin olive oil
4 cups cubed eggplant
3 or 4 garlic cloves, minced
1/2 tsp. salt
1 cup orzo
2 tsp. capers
1/3 cup pine nuts, lightly toasted
1/2 cup minced red bell peppers
2/3 cup pitted chopped mixed olives
1 1/2 cups chopped fresh tomatoes
1/3 cup chopped fresh parsley
ground black pepper to taste
grated feta cheese or Parmesan cheese (optional)
Preheat oven to 450 degrees. Lightly oil a 9 X 12 baking dish. Mix olive oil, eggplant, salt, and garlic together and roast in dish for 20-30 minutes. Cook the orzo pasta according to the package. Drain well. Mix all other ingredients together in a large bowl. Allow the pasta and eggplant to cool to room temperature. Add eggplant last and serve with grated cheese, if desired.
(This recipe is from the Moosewood Restaurant New Classics cookbook.)
