Orzo Salad and Sangria!

Orzo with Garbanzo Beans, Red Onion, Basil, and Mint.

Ingredients:

4 cups broth or water

1 1/2 cups orzo

1 (15 - ounce) can garbanzo beans, drained and rinsed

1 1/2 cups cherry tomatoes, halved

3/4 Finely chopped red onion

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

3/4 red wine vinegar based vinagrette

salt and pepper

Boil the broth in a large, heavy saucepan over high heat. Stir in the orzo. Cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes. Drain the orzo and transfer to a large, wide bowl, and toss with a little olive oil so it doesn't stick. Let the orzo cool completely.

Mix the cooled orzo with the beans, tomatoes, onion, basil, mint, and enough vinagrette to coat - this may not be all 3/4 of a cup. Season the salad to taste with salt and pepper, and serve at room temperature.

This is a recipe from Giada De Laurentis, and is especially great at the end of summer with fresh tomatoes. It also keeps very well for a few days if you don't eat it all.

White Wine Sangria from Heaven (courtesy of Starfish)

Ingredients

2-3 peaches, peeled, pitted, and sliced

3 cups grapes, cut in half

1/3 cup agave nectar

2 bottles of white wine

1/2 cup brandy

1 liter sparkling water

Combine, chill overnight, and indulge.

Charlotte (who I call Starfish) sent this recipe to me ages ago. It is truly delicious and perfect for hot summer days.

Much sunny and crunchy love from the West Coast!

HB