My friends know how much I dread warm weather. Just like clockwork, I find myself watching Lake Tahoe webcams in May with morbid curiosity as the snow melts inch-by-inch. We can't control the change in seasons, but we can control how we choose to enjoy it. So let's start summer off right with a recipe that's been a hit at my recent barbeques!
You'll love my sriracha-lime orzo salad because your guests won't even notice that you conveniently forgot to pick up the expensive meat that the host always gets stuck buying. Oh but hey, thanks for buying the plastic forks man.
Orzo, a rice-shaped pasta, takes a hot bath in chicken broth before it joins the party of avocado, corn, and black beans that are ready to throw back a few shots of spicy sriracha and fresh squeezed lime juice. You can make this ahead of time so you can spend more time on the patio and less time in your sauna of a kitchen. Let's get started...
