I don’t usually post during the non-growing season, but I thought I would update with a question and a quick recipe—
Question first: How in the world do you take care of succulents?
I’m become a succulent mom very suddenly (it was a Christmas gift) and I think I’m doing it all wrong. Advice on soil mixture? Care and watering suggestions?
So now that you’ve earned your keep, a quick recipe to tide you over (and the perfect potluck recipe for football fun):
Julia’s Orzo Salad
I should note that my name is not Julia. Julia is the person who perfected the amazing additions to this salad, and who is bugged– constantly– to bring this to gatherings. Much love and adoration to Julia, for this and many other reasons!
- 1 (16 oz) box of orzo pasta
- 1/2 small head of broccoli, cut into small florets
- 1 cup of red pepper, diced
- 4 oz crumbled feta
- 4 oz of pepperoni, diced
- 1- 2.4 oz can of sliced black olives, drained and rinsed
- 1 packet of ranch dressing mix
- 4 T of red wine vinegar
- 3 T of olive oil
- 2 T of white sugar (1 T if using splenda)
- 1 tsp of dried basil leaves
- Make orzo according to box instructions.* During last minute of cooking time, add broccoli florets to boiling water. Drain broccoli and orzo in a colander and rinse with cold water.
- In a small bowl or lidded jar, mix last five ingredients.
- Put orzo and broccoli in a large mixing bowl and combine with remaining ingredients, mixing well with vinaigrette.
- Let salad rest in refrigerator for at least one hour. Can be made a day ahead. If it seems dry, rewet with 1 tsp of each red wine vinegar and olive oil.
*Orzo expands like crazy, so make sure you cook it in a large pot with plenty of water.