Flavors of Summer (recipe)

It’s hard to believe that August is almost here, but there is still time to enjoy summer and all it has to offer! Part of this can be enjoying foods with late summer flavors; those that are simultaneously crisp and refreshing, (reminding us of spring), and warm and earthy (hinting at the fall to come). Here is an easy, nutritious recipe highlighting these flavors! 

Orzo Pasta Salad with Grilled Shrimp (or any protein, really!)

Ingredients 

1 pound peeled and deveined shrimp

2 small zucchini

2 pints cherry tomatoes

1 cup orzo pasta

Dressing 

½ cup olive oil

2 cups fresh parsley

½ cup cilantro

2 tablespoon fresh mint

Juice from 1 whole lemon

3 cloves garlic

1 teaspoon cumin

1 teaspoon red pepper flakes

1 teaspoon salt

How to make it!

1. You can easily make the dressing ahead of time to save on prep time. Put all dressing ingredients, EXCEPT olive oil, into a food processor and pulse until a coarse paste forms. Slowly add in the olive oil and blend until combined. (This will take about 5 minutes. If you’re not making your own salad dressings at home, you’re missing out!).

2. Put ⅓ of the dressing into a container with raw protein option to marinate - this could be as little as 15 minutes or as long as a few hours, depending on your timeline. Add chopped zucchini and tomatoes to the rest of the dressing mix and refrigerate until ready to serve.

3. Make your protein! Whether it’s shrimp, chicken, steak, (or other) things just taste better cooked over an open flame on the grill. If you don’t have a grill, or it’s easier to cook inside, then baking in the oven or sauteeing on the stove top works too! Cook times will vary, based on protein choice, with shrimp being the fastest (just a few minutes per side), and chicken taking the longest. Steak is a good mid-range option as far as timing. 

4. Cook the orzo according to directions on the package, drain, then rinse with cold water. In a large bowl or serving platter, stir pasta into zucchini/tomato mix, and top with your protein. Drizzle a little extra olive oil on top and garnish with fresh parsley and salt to taste. (Makes about 5 servings, which means leftovers for weekday lunches). 

Voila! A nutrient-dense, high-protein tastebud explosion, perfect for a late summer evening.