Pine Nut and Lemon Orzo:
From Cooking Light Annual Recipes 2008
4 cups uncooked orzo (rice-shaped pasta, about 1 1/2 pounds) - I just used 1-one pound box
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoon extravirgin olive oil
3/4 cup chopped fresh flat leaf parsley - which I completely forgot to put into my recipe.
1/2 cup pine nuts, toasted
Cook pasta according to package directions, omitting slat and fat. Drain. Combine rind, juice, salt and pepper in a large bowl. slowly add oil to juice mixture, sitrring constantly with a whisk. add pasta to juice mixture, toss to coast. Cool to room temperature. Stir in parsley and pine nuts.
I cooked three pieces of salmon with olive oil and a little bit of dried dill at 400 F for 10 minutes, let it cool and broke it into bite sized pieces and added it to the orzo.
The difficult part of this cusine picnic was the sparking strawberry lemonade. I wanted to have a fun special drink, but making this drink in the picnic arena was a little challenging. Especially because it rained on us most of the night.
I squeezed the juice of six lemons into a food processor with 6-7 frozen strawberries (they don't have to be frozen, I just had a bag of frozen strawberries) and a couple of packets of equal. Blend until smooth, put through a strainer to get all the strawberry seeds out....I of course forgot to do this, but you can learn from my mistake. I put this mixture into a twist on tupperware container so it would travel well. In a wine glass, combine 4 tablespoons of strawberry lemon mixture and add sparkling water.