Oh my goodness, the weather has been gorgeous the last few days, whoo hoooo! Sunshine and warm temperatures. I am one very happy girl. To celebrate, I marinated some boneless, skinless chicken in a lemon garlic marinade and we grilled them for dinner.
I paired the chicken with a roasted carrot and orzo salad. My husband LOVES this salad. It is super easy to make, roast carrots and garlic in the oven, make a dressing of lemon zest, lemon juice, vinegar, the roasted garlic, and olive oil. Add in a bunch of sliced scallions and a generous handful of minced dill. John prefers this dish hot, as soon as I add the cooked orzo to the dressing and carrots, he digs in. I actually like it room temperature and it can be served cold, it really is incredibly versatile. A few years back, I felt like we were in a summer salad rut – coleslaw, macaroni salad, and potato salad – were all I was making. I put a moratorium on those three salads and started pulling out cookbooks and scouring the internet for other ideas. We had some great dishes that summer, but this one had endured, year after year. It makes a great leftover cold lunch – just slice some chicken, put it on a bed of the salad, and take it to the office.
I really wanted broccoli again, but settled for cauliflower instead. It made for a very vanilla looking dinner, but it tasted good so who cares!