Tuscan Orzo Salad

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I’m happy to announce that I will be doing some writing for DailyBurn, a fitness start-up focused on helping you get to a better, stronger, healthier you.

If you’re looking for a way to use up some of summer’s last bounty, check out this Tuscan Orzo Salad. Combining ripe tomatoes with fresh arugula and shaved Pecorino Romano cheese is my version of bliss.

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A Success Story

Sitting around the Thanksgiving dinner table, my cousin and I were trying to discern whether or not a particular food was a yam or a sweet potato. And this is the moment when I realized I will never¬†ever be the next Betty Crocker. Of course, the delicious food we were eating was neither of our guesses. It was butternut squash. Everyone at this point should be shaking their head at me and saying “Duh.” Thanksgiving and butternut squash go together like Christmas and candy canes. Apparently not in my mind, though.

This moment immediately reminded me of the time in second grade when I tried to bake peanut butter cookies with my father. They looked perfect, with a fork-made criss-cross on top. Just a few minutes after I put the cookies in the oven, the kitchen filled with plumes of jet black smoke. It turns out that our oven was broken and so the cookies started burning. But as a seven year-old, I correlated smoke to fire and so I ran out of the house screaming at the top of my lungs that the house was on fire. It was not.

The following day, I took the solid, black, burnt cookies into school for show and tell. I guess I was proud of my failure, or about my seemingly scary experience in the kitchen.

And so, it is true that I’m not always cooking up delicious things in the kitchen. It’s also true that I still can’t tell the difference between butternut squash, sweet potatoes, and yams. This may discredit my cooking abilities, I realize.

However, there is one success story that recently happened in my kitchen. After a hefty dinner on Thanksgiving Day, I decided to make something light: Roasted Tomato Basil Soup. Click here for the recipe:

http://www.twopeasandtheirpod.com/roasted-tomato-basil-soup/#more-11845 

My initial thoughts were: I have never roasted anything, this is a good opportunity to fail again. My second thoughts were: if I fail, at least it won’t be the first time. Roasting the tomatoes was perhaps the easiest cooking preparation I have done, and the soup came out spectacularly, much to my disbelief. My parents equally enjoyed the soup. The leftovers are perfect for freezing, as well as continued detoxing after holiday dinners.