Summer picnics begin again!

One of my favorite summertime things to do is the Issaquah Tuesday Night Concerts in the park.  It is truly a highlight of the summer for the whole family.  Every Tuesday, there's a group of our dear friends that get together for the evening - it ranges from 6-16 of us.  We all gather around in our lawn chairs, enjoy each others' company and sip some nice white wine.   We always enjoy the music, and sometimes we even look in the direction of the band to see what they look like - and sometimes, with our ever lively conversation, the night just slips away and the band is packing up before we even realized it. 

And the best part, everyone brings a salad (or something) to share.  I believe I've said this before, but this is a very good group of people to be connected with - because all of the people in our group are really a bunch of gourmands... and bring some serious, out of this world, dishes to share.  It is fun to be friends with foodies!!  And this is not your mother's potato salad crowd!  :-)

The kids love it because they get to run around, dance like crazy and enjoy a perfect summer night as well.  The other cool thing, just across from where our group gathers is a little hill, and all the kids come to the picnic toting their cardboard boxes.  Some are decorated, some are pulled out of the community center recycle bin....some ever bring their sleds - but all slide (fairly well that is - but it does work a little better when your butt is actually on the cardboard - Christian).

And there's nothing that says summer quite like a dirty, grass stained kid with a smile from ear to ear!!

 

Oh, and in case you are wondering how I keep up with these excellent summer dishes that everyone brings - try this one:  It really is very good.

Mediterranean Orzo Salad with Feta Vinaigrette

Ingredients

1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2 cups bagged prewashed baby spinach, chopped
1/2 cup chopped drained oil-packed sun-dried tomato halves
3 tablespoons chopped red onion
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce) jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided

Preparation

Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.

Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.

(I usually double this recipe if making for more than 4).