Sunday he transplanted all the herbs, veggies, and flowers, plus mowed and weeded, and then had barely enough time to shower and make it to the 4 pm Mother's Day dinner. This ridiculous 4 pm dinner time is really difficult for us, not just because our usual dinner time is 7~7:30 pm, but because it always seems to interfere with getting stuff done, especially when the dinner is on a Sunday. The only time we had to do 'cooking for the week' stuff was after we got home from dinner at 6 pm. So we had to think of quick and easy dinners since we didn't have time to braise or make a casserole or grill anything that took more than about half an hour - we didn't want to spend too much time cooking and cleaning up if we were starting at 6 pm.
Greek Orzo & Grilled Shrimp Salad with Mustard-Dill Vinaigrette. It wasn't really what I was looking for, and I wasn't too sure about it because I know SP doesn't like to eat a lot of pasta, but I thought he might like this because of the grilled shrimp. He did.
We used the entire box of orzo. It was a 1 lb box and the recipe called for 3/4 lb, but we weren't going to save just 1/4 lb orzo.
I only mixed the orzo, dressing, tomato, and cucumber together. I kept the feta separate, to place on top as much/little as desired. The recipe says 3/4 lb feta, which seemed like an awful lot of feta. I also wasn't sure if we'd finish all the pasta mixture during the week (sometimes the last serving or two of a huge pasta salad just gets tossed out) and I didn't want to waste feta or have it get too soggy from sitting in dressing. We buy Dodoni feta at Costco. There are 2 blocks of feta in the brine. I crumbled 1.5 blocks and put the crumbles in a plastic container then put the remaining uncrumbled feta back in the brine.
I am sure we used more than a pint of grape tomatoes since we bought them at Costco. And no green onions.