Shrimp and orzo pasta salad

 Kosher salt

Good olive oil

3/4 pound orzo pasta (rice-shaped pasta)

1/2 cup freshly squeezed lemon juice (3 lemons)

Freshly ground black pepper

2 pounds (16 to 18 count) shrimp, peeled and deveined

1 cup minced scallions, white and green parts

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded, and medium-diced

1/2 cup small-diced red onion

3/4 pound good feta cheese, large diced

1. Preheat the oven to 400 degrees F.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Whipped feta and tomato dip

Roasted Balsamic Tomatoes

12oz cherry tomatoes

1/4 cup olive oil

2 tbsp balsamic vinegar

1 tosp sugar

1 tsp salt

1 tsp pepper

Dip:

8oz feta cheese

1/4 cup olive oil

1/4 cup cream cheese

1 lemon, zested

2 tosp honey

2 tbsp milk

Crostini:

Baguette sliced thin

DIRECTIONS:

Prepare the cherry tomatoes: Line a large baking sheet with foil and add tomatoes, olive oil, balsamic vinegar, sugar, salt and pepper and mix until the tomatoes are evenly coated. Bake at 400 for 30 minutes until the tomatoes are roasted

Prepare the feta dip: Add feta cheese, olive oil, cream cheese, lemon zest, honey and milk to a food processor or high-speed blender and blend until smooth

Prepare the crostini: On a large baking sheet lined with foil, add baguette slices, drizzle with olive oil and sprinkle with salt, then bake at 400 degrees for 5 minutes, flip and bake for another 5 minutes. Assemble the dip: Add feta dip to the bottom of a shallow bowl, then top with roasted balsamic tomatoes, basil, hot honey, red pepper flakes and serve with homemade crostinis - enjoy!