Every day my son, Casey, moves closer and closer to a mostly-vegetarian life. He literally craves salads (most recently this Cranberry Feta Orzo Salad), and most of the time could take a pass on whatever animal protein might be featured for the evening.
Let’s be clear. There are all kinds of vegetarians. He’ll be the kind that drinks a 1/2 gallon of milk a day, allows for the occasional BLT, and orders the vegetarian pizza at Flatbreads restaurant – then asks the server to add sausage (true story). But that’s alright by me – he’s the best restaurant buddy! We try new foods, split entrees, and pass dishes back and forth. He’ll try almost anything – of a non-animal variety, at least – so when he makes a specific request for a particular dish from my kitchen, I’m happy to oblige.
This week he actually asked for my Asian noodle salad – a yummy concoction of buckwheat noodles, veggies like bok choy, peanuts, and a sesame dressing. Since I was not in the mood for chopping numerous veggies, we hopped on the laptop (a tight fit but we’re both on the petite side) and started cruising the recipe highway. It didn’t take long to find some inspiration – feta, dried cranberries, basil and orzo? Yes, please!
This salad is so quick to put together – you can literally get the dressing and add-ins together while the orzo is boiling. The combination of the salty feta with the sweet cranberries and the toasty pine nuts goes very well with the lemony dressing and aromatic basil. Casey, who is 12, had some help boiling the pasta and toasting the pine nuts, but put the rest of it together himself.
We enjoyed this immensely alongside some crispy pork medallions. A great dinner!
Cranberry and Feta Orzo Salad
Serves 8
Adapted from Yummly
Cook time: 8-10 minutes Prep Time: 10 minutes
1 pound dried orzo pasta
1/4 cup pine nuts
2 cups baby spinach, torn
3/4 cup feta cheese, crumbled
1/2 cup dried sweetened cranberries
15 fresh basil leaves, torn
3 tablespoons olive oil
3 tablespoons plus 1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook orzo according to package directions. While the orzo is cooking, toast the pine nuts over medium heat until golden brown, about 3-4 minutes. Next, assemble the nuts, spinach, feta, cranberries, and basil in a large mixing bowl. Whisk together the lemon juice, olive oil, salt and pepper and set aside. Once the orzo is done, rinse and drain well, then add to the mixing bowl. Add the lemon dressing and toss. Adjust seasonings to preference, add salt and pepper as desired. Chill or serve immediately.
ENJOY!
I made the orzo last night. I am thinking that the spinach wont wilt when I add it. Will it be ok? Thanks!
Yes it will be fine! I know I emailed you separately as well, but wanted others to benefit from your question 🙂
Mitch is all vegetarian now, since last Thanksgiving! He talks about going vegan….. His reasons are because he doesn’t like the way we “farm” our animals here in USA – doesn’t want to hurt them and believes they’re not the natural part of the human food chain. So! I’m always looking for ways to get him nutritious, protein food with the right B vitamins. He’ll try just about anything I offer, though doesn’t like hummus or avocado (horrors!). We did talk about it with his pediatrician, since Mitch is super skinny – growth spurt just about to start. Love reading your blog and thoughts Jules!
I love when kids really get involved with where their food comes from and make informed choices. Hope Mitch continued to explore the many healthy options out there – tofu, legumes, nut butters (lots of B vitamins!), etc. The protein part may be tougher as a vegan especially in a growth spurt! For now if he’s still eating dairy, 2% Greek yogurt is packed with protein and calories. I love the FAGE brand with the sidecar of fruit to add. Good luck, momma 🙂
What you described as Casey’s vegetarian leanings- and the occasional BLT- is what I like to call being a “flexitarian”! I’m finding that to be a nice balancing of focus of plant-based foods and “flavoring” -or supplementing – with a touch of animal-based foods like cheese, bacon, eggs, and once in awhile some other bite or two of meat. My plate is more colorful with the veggies and fruits, too! (Enjoyed a fresh fruit salad with yogurt for lunch the other day; that was a nice contrast to the gray burger my friend was choking down.
Thanks, as always, for sharing…
Yes, flexitarian does describe him – and me – well. I hate to label things, anything, really, because there is always something that defies the label. But flexitarian is about non-committal as it gets 🙂 Colorful plates rule!!
My heart warms up when I see kids cooking!!! I think this is a singe, the most important skill to have in life! Bravo Casey!!! The dish truly looks delicious!!!! Feta, cranberries and spinach.. cannot go wrong…
My daughter is not maybe the most adventures eater but I just hope that one that she will expend her eating preferences. In mean time I encouraged her to spend as much time in the kitchen as possible; even when she makes huge mess and I have to toss a few uneatable concoctions:)
I’m not sure if I love this dish more or the fact that your son is the best restaurant buddy and I’m totally jealous! I just hope my 3 yo spreads her wings a bit more with food, eating dinner is a challenge these days! But no seriously this one is a must try because this Momma loves orzo!
Oh she’ll come around, don’t worry, Tammi! She is just expressing her independence. You stick to your guns, don’t start short-order cooking for her! Just keep offering the meals you are making. She won’t starve 🙂