Apparently “pumpkin everything” is back. M&Ms, lattes, candles, ice cream, beer…
When did it become pumpkin season? I’m still wearing white shorts and neon nail polish.
I am, however, digging my new candle. It makes my entire apartment smell like a coffee shop. I was afraid it would be overwhelming or too strong or just plain ol’ bad but no. It is the best thing ever.
Let’s call my coffee candle a transition from summer to fall. Coffee is appropriate for all seasons, but I feel like it’s a little more autumny. This dish, however, is all summer.
Spinach melts from the heat of the orzo, feta gives a salty bite, and fresh squeezed lemon provides a refreshing splash across this dish.
Spinach Orzo Bake
Adapted from Maple Spice
1 c orzo
1 1/2 c spinach, torn and tightly packed
3 green onions, chopped
1/4 c black olives, drained and rinsed
1/4 tsp dried oregano
1/4 tsp garlic pepper
1/4 c feta
Juice of a lemon
1/2 tbsp balsamic vinegar
1. Cook orzo according to directions.
2. Add spinach to orzo when hot to allow it to wilt slightly.
3. Add remaining ingredients.
4. Bake on 350°F for 15 minutes.
5. Add more lemon juice on top.