Thank you so much for posting that, Bonnie! I was going to ask for your recipe! Of the things I had, that was my favorite! Just wish I hadn't eaten so many other things and had had room (and time) for more of it! I wouldn't have thought of cabbage, but that sounds really good too! (or eggplant?)

With all the other homemade dishes that were there this time, I hope others will take the time to come post their recipes too.

I should have taken a picture of the FOOD! Just didn't think of it!

Thanks for starting this thread,
Skybird

The onions were this years walking onions (about the size of walnuts, sliced), the pepper was last years Fooled You that was frozen and the tomato base was last years canned tomatoes. Instead of sugar we use agave. Eggplant, now that would be good.

Hope iluvamaranth posts her orzo?

Hello everyone!

Here is my orzo salad recipe:

orzo: about a pound
feta cheese: 6 Oz
half an onion, finely choped
a cup of cherry or grape tomatoes
one bell pepper, finely chopped
half a cup of sun dried tomatoes, roughly chopped
a clove of garlic, finely chopped
a few leaves of basil, spinach (or sorrel, which is what I used on Saturday) finely chopped
one carrot, peeled and finely chopped

vinaigrette:
I start out with 3-4 tablespoons of olive oil, a teaspoon of rice vinegar, a teaspoon of lemon juice, a generous amount of ground black pepper, salt (to taste),and a pinch of sugar.

Cook the orzo in boiling water, it takes about ten to fifteen minutes on medium heat to cook it. As with any pasta, drain the orzo and wash with ice cold water, drain well and immediately coat with a generous amount of olive oil to make ure tha pasta doesn't stick together.

Mix the orzo with the ingredients above, add the vinaigrette, toss everything together and enjoy!

(In the past I have added pitted black olives, capers, chopped celery and pine nuts for extra flavor and crunchiness)