About 6 cups fresh fruit, cut into bite-sized pieces--such as melons, grapes, strawberries, pineapple, bananas, etc.
Dressing:
1/2 can thawed frozen limeade concentrate
1/2 cup honey or light corn syrup
1 tsp poppy seeds
1 - 2 fresh mint leaves
Place fruit in a large bowl. Mix dressing ingredients. Pour dressing over fruit and toss gently.
Friday, May 17, 2013
Lemon Thyme Orzo (by Suzie Macriss)
1-1/2 cups chicken stock or broth
2 cups water
Pinch of dried red pepper flakes
1 garlic clove, minced or pressed
3/4 cup orzo
1/2 lemon, zested
2 T fresh chopped thyme leaves
salt
In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt to taste, and transfer to a serving bowl.
Optional: add 1 cup cooked diced chicken and/or 1/2 cup halved cherry tomatoes
2 cups water
Pinch of dried red pepper flakes
1 garlic clove, minced or pressed
3/4 cup orzo
1/2 lemon, zested
2 T fresh chopped thyme leaves
salt
In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt to taste, and transfer to a serving bowl.
Optional: add 1 cup cooked diced chicken and/or 1/2 cup halved cherry tomatoes
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