After running around like crazy people on Sunday, dragging out kids from errand to errand, they promptly returned home to OPEN THE SLIME THAT’S GOING IN THE GOODIE BAGS FOR THEIR BIRTHDAYS, without permission. Mark and I were livid. There was some time spent in bedroom and lots of discussion around WHY that was a bad choice.
They’ve been on their best behavior ever since, however their consequence is coming up this evening: skipping their first school event – an ice cream social.
Last night was Piper’s young 5’s orientation and she was so excited! We left Shea (with supervision 😉) so that we were sure to allow Piper her moment of excitement in entering and exploring the grade school for the first time. Big sister can be a bit of a kill-joy in that way and we knew how excited Piper was to be joining at the elementary school this year.
The evening was a success and her teacher seems so sweet! The whole orientation was over 2 hours and in a school without air conditioning, masks on, and adult bodies (x2 in many families) in a pre-school room was a bit unpleasant as the second hour drew to a close. We were ready to get on with the evening…and dinner.
Tonight is a second evening at the school for Shea to meet her teacher and we’re super excited for that, too. For us, it’s all new as we weren’t allowed into the school last year on account of the pandemic. Your girl even volunteered for a few class parties and a field trip! Excited 😊 But tonight, we will forego the ice cream social afterwards with friends old and new to reinforce that opening goodie bag contents without permission was not a good choice. I expect tears. Eek.
It will allow us to have a bit less of a chaotic evening, however. Not enough time to make dinner, but enough time to grab some leftovers and sit down together. The last crazy week we had, I made this orzo salad and ate it on repeat until it was gone – lunches and dinners alike. Happily. Those bold citrus and dill flavors with all things Greek are right up my alley!
Wish us luck tonight that we don’t make too big of a scene 😉
- 24 oz raw shrimp, peeled and deveined
- 2 Tbsp olive oil
- 1 lemon, zested and juiced
- 1/2 tsp salt and black pepper, to taste
- 1/2 tsp crushed red pepper flakes
- 2 cups uncooked orzo pasta
- 2 lemons, zested and juiced
- ½ cup olive oil
- 1 tsp salt and black pepper, to taste
- 1/2 cup chopped fresh dill
- 1 English cucumber, cut into half-moons
- 2 cups cherry tomatoes, halved
- ½ red onion, diced
- 8 oz block feta, cut into 1/2-inch cubes
- In a medium bowl, whisk together the olive oil, lemon juice, zest, salt, pepper, and crushed red pepper. Add shrimp and toss to coat; set aside.
- Bring a pot of water to a rolling boil over high heat. Stir in the orzo and reduce heat to medium-high. Cook until al dente according to package directions. Drain, rinse, and transfer to a large bowl.
- Meanwhile, heat a nonstick skillet over medium heat. Once hot, add the shrimp and cook until pink and cooked through, about 5 minutes. Remove from heat and allow to cool.
- In a small bowl or jar with a tight fitting lid, combine the lemon juice, zest, olive oil, salt, pepper, and dill; whisk well or shake to combine. Pour over the orzo and stir well.
- To the orzo, add the cucumber, tomatoes, onion, feta, and shrimp; toss to coat and serve.
Leftovers keep best for just 1-2 days
Recipe slightly adapted from Olive and Mango
Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 358Total Fat: 19.0gCholesterol: 96mgSodium: 662mgCarbohydrates: 29.8gFiber: 2.4gSugar: 3.2gProtein: 17.0g
Love Greek flavors and concepts? Check out some other recipe inspo!
- Greek Baked Chicken and Orzo
- Greek Chicken Gyros with Tzatziki
- Greek Cobb Salad
- Slow Cooker Beef Gyros
- Greek Pork Tenderloin over Greek Salad