Tonight I made pumpkin pie and Citrus Orzo Pasta Salad.
The salad is:
16 ounces dry orzo
3 medium lemons (or limes, oranges, whatever citrus you love)
1 can asparagus spears or 1/2 package frozen spears (I like the frozen better)
Cook the pasta, run water on it to cool, and pour into a large bowl.
Dice tomatoes and add to pasta. Juice all 3 lemons and add juice to
pasta. Salt and pepper to taste. Add the asparagus last—either drained
from the can or, if frozen, steamed, cooled and then added. Cut into
1-inch long pieces. Stir gently. Serve with more lemon wedges. My daughter and I think that there can't be too much lemon, ever.
Here is a picture of the pumpkin pie. I just used the recipe on
the back of the can, substituting soy milk for the evaporated milk and
enerG egg replacer for the eggs. I also reduced the amount of milk to
10 ounces. Then grate fresh nutmeg on top.