Summer Orzo Salad

Has it really been over 3 months since I've blogged anything?  I apologize!  My boys have been keeping me much busier than I ever imagined. The best way I can describe it, is most days they are a cross between "Dennis the Menace" and the 'Energizer Bunny".... times two!  I only wish I had a fraction of their energy level!  They are also a ton of fun and I am I really enjoying this stage, even if I am chronically exhausted.

Here is a recent picture (sorry it's blurry, but I just feel like it captures their spirits so well!):

We did manage to pick strawberries and blueberries so far this summer.  Benjamin probably ate his weight in blueberries but William carefully put his in the pail!  It was so cute to watch.  I also managed to snag some cherries from the local farm stand.  I really wanted to make pie, but they were sweet cherries.  My sister raved about this recipe: http://smittenkitchen.com/2008/06/sweet-cherry-pie/ and I decided to give it a try.  Although I still love my sour cherry pie, this one was a hit too!

I also made a yummy orzo salad the other day.  My sister in law, Christine, made it several weeks ago and I asked her what was in it (and I think she got the recipe from our husbands' cousin).  It is super easy and so refreshing because it is served cold/room temp.  It would be a great side dish for a cookout.  This is the basic recipe, as I remember it.

Christine's (or Regina's!) Orzo Salad
1 pound orzo
approx. 2 Tbs. extra virgin olive oil
juice from 1/2 lemon
1 container seasoned feta cheese (I think I used a 6 oz container of "Mediterranean")
approx. 5 oz dried cranberries
approx. 4 oz arugula
fresh ground black pepper to taste

1.  Cook orzo to al dente, according to package directions.  Drain and rinse immediately in cold water to stop the cooking process.  Empty drained orzo into a large bowl.
2.  Add approximately 2 Tablespoons of olive oil, enough so orzo does not stick together.
3.  Add juice from half a lemon.
4.  Mix in feta cheese, craisins (dried cranberries), and a few handfuls of arugula (I probably used more than was needed, but I love arugula.  You can use less according to your preferences!  You can also adjust the amount of feta and/or cranberries)
5.  Season with fresh ground black pepper, to taste.

Enjoy!