Shabbat

On Friday we had Shabbat and had a friend over to dinner. Lili did such a great job of planning and helping create a wonderful Shabbat. We had roast chicken. You can find the recipe in one of my previous posts. We cooked two so that I could use the leftovers from one this week.




I roasted aspargus and made an orzo side dish.

Orzo with artichoke hearts and black olives.

Bring 5 quarts of water to a boil and add one box of orzo. It's the 1 lb. box. Cook until the pasta is firm, but not mushy. Drain, rinse with cold water so it doesn't stick together, dress it with some olive oil, and set it aside.

In 2 tbs. of olive saute 1 chopped onion, 1 small can of chopped black olives, I used kalamata olives and chopped them, they were good. Also add 6 diced artichoke hearts that are packed in water. Saute until the onion is translucent and then add the orzo. Cook until the orzo is hot and then top with grated pecorino romano or parmesan cheese.

Easy, and yummy.

Now, Lili is a big fan of lemon bars so she and I went to the food network website and found a recipe from Ina Garten for lemon bars. Check it out at www.foodnetwork.com.




Of course, it was challah day because it was Shabbat.