Orzo Pasta Salad

1 lb. orzo pasta
Ex. Virgin Olive Oil
2 c. Arugula or Spinach
¾ c. Feta cheese
½ c. Craisins
¼ c. pinenuts
3. T. lemon juice

Cook orzo according to package directions. Drain and spread on baking sheet. Drizzle with olive oil. Mix with remaining ingredients and toss to combine.

***Caitlin's salad submitted by Mary.***

Caitlin's Salad

romaine
tomatoes, diced
red onion, thinly sliced
avocado, diced
mango, diced
honey-roasted peanuts


Toss all ingredients together, and serve with EATING RIGHT Pomegranate & Blueberry dressing (found at Safeway).

Tip: Dress individual servings of salad. This salad tends to get soggy and won't keep if there are leftovers dressed.

Peach and Blueberry Crisp with Spiced Pecan Topping

2 oz unsalted butter, softened
3 oz (2/3 c.) flour
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 c. coarsley chopped pecans
3 c. (~1 lb) room temp blueberries, washed/drained on paper towels
3 medium peaches (~1 lb) halved & sliced 1/2 in thick
1/4 c. sugar
3 Tbs. cornstarch
1/4 tsp. nutmeg

Butter a 9 in. square pan and set aside. Combine the four through cinnamon + 1/8 tsp. of salt. With your fingers work butter in until readily clumps together. Mix in pecans. In a large bowl mix blueberries and peaches together. In a small bowl mix sugar, cornstarch, nutmeg, and 1/8 tsp. salt. Toss with fruit. Spread fruit into pan and then press streusal on top in small lumps. Bake at 375 F on the center rack until the fruit is bubbling in the center and the topping is crisp and well browned, about 45-50 min. Cool slightly and serve!