Orzo & Broccoli Pesto Salad

This is another vegetarian meal from last month, one that is actually surprisingly filling. Although we ate it in April, the pesto/salad would be a nice thing to make when it's unbearably hot out in the summer, if you don't want to have to fiddle with the oven, or spend too much time over the stove. Making any kind of pesto is always messy business, but you can always leave the cleanup for a little later, after you've sat down to enjoy the nice, cool meal you've created.

I served the pesto/salad with freshly-baked Lemon Poppy Seed Bread, using the same recipe as these muffins from February, but in loaf form.

(And yes, I am well aware of the fact that I need new pretty plates.)

A Whole (Vegetarian) Meal

What was on the menu a few weeks ago? Crockpot Chickpea Stew with Balsamic Caramelized Onions, Rosemary Sea Salt Focaccia Bread, and a salad.

It was a little cooler out then – granted, we've had some cold spells recently (plus hail, apparently!), so it may not be totally inappropriate to this post now. I would make the stew no matter the temperature, though, if I'm being completely honest. It is just delicious. The focaccia bread is a different recipe than I usually use, but very flaky and good.

The salad was a bit fun, because I set it up as a salad bar on the kitchen counter, and everyone could build their own masterpiece.

And can I just say that I absolutely love balsamic vinegar? We practically guzzle it down at my apartment. (Although, thinking about actually guzzling any kind of vinegar is making me a little queasy. Duly noted.)

Oh, and everything except for the bread is gluten-free, as far as I know.