The day is finally here folks! Miss Katie Scarlett from Sunkissed Acres in GA will be here thanks to a wonderful shipper who stepped in to save us from the other fiasco.  Her traveling companion, Mr Paco, will be the new addition at Stable Movements. We are so thrilled to have them on their way…it’s been a long, long wait and I am so grateful to Lori at Sunkissed for the care she gave them and for allowing them to come to the Great White North to live. They will both be so very, very happy here.

I will be doing some photos of these two tonight when they arrive, and more tomorrow so be on the lookout.

And since it is the start of the long Memorial Day weekend and a semi-vacation for me (until the 8th! woo hoo!) I thought it would be nice to share a couple favorite salad recipes that have been pretty popular here and that are FAST, FAST, FAST to make.

Couscous Zucchini Salad

1 1/2 cups Chicken stock (remove excess fat)
1 cup couscous
1/2 cup red pepper, chopped fine
2 teaspoons olive oil
2 medium zucchini or yellow squash, sliced 1/4 inch thick
1 serrano or jalapeño pepper, chopped fine
2 teaspoons garlic, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon balsamic vinegar
1 teaspoon salt

1.Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes.

2.Heat a medium sauté pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes.

3.Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.

Simple Couscous Salad

6 ounces couscous

1 red bell pepper, medium dice
1 green bell pepper, medium dice
1 bunch green onions, sliced on the bias
6 ounces cucumbers, peeled, seeded, medium dice
4 ounces black olives, pitted
6 ounces red onion, julienne

DRESSING:
3 ounces orange juice concentrate
2 ounces water
2 ounces rice vinegar
1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh oregano, chopped
3 ounces salad oil
1 ounce honey
2 teaspoons fresh thyme, chopped

1. Steam the couscous until tender; set aside to cool.
2. Combine the couscous with the vegetables.
3. Whisk together all the dressing ingredients.
4. Combine the salad ingredients with the dressing. Chill thoroughly before serving.

Simple Salad with Orzo and Herbs

yes, you must use fresh herbs in this salad This is one of my favorite salads.

1 pound orzo
3 tablespoons extra virgin olive oil
8 ounces fresh or frozen green peas
4 ounces celery, small dice
12 ounces plum tomatoes, medium dice
1/2 ounce fresh oregano, chopped
1/2 ounce fresh chives, chopped
1/2 ounce fresh parsley, chopped
3 garlic cloves, minced
2 tablespoons red wine vinegar
4 tablespoons fresh lemon juice
salt and white pepper, to taste

1. Cook the orzo in lightly salted boiling water until al dente. Drain in a colander and rise well with cold water. Remove the orzo to a large bowl and drizzle 1 tablespoon (15 milliliters) of olive oil around the orzo and toss well.
2. Cook the peas in slightly salted boiling water for 1 to 2 minutes, drain, and rinse with cold water. Toss the peas, celery, tomatoes and orzo together.
3. Combine the remaining olive oil with the herbs, garlic, vinegar, lemon juice, salt and white pepper. Pour over the salad and toss gently to combine. Serve chilled.
Colleen Cheechalk is a FoodBuzz Featured Publisher