
I hope everyone had a good weekend. I’m not exactly thrilled that it’s Monday, but I’m trying to have a more positive outlook about the week ahead. What was everyone up to this weekend?
I had a very laid-back weekend. The most exciting thing I did was try out two new recipes and make another that I adapted from a sandwich I used to get at a restaurant called The Spicy Pickle.
Saturday night, I made Creamy Lemon Chicken and Asparagus Pasta. It was good, though I think I would have liked it even better with broccoli instead of asparagus. I also added more cheese and cream than the original recipe called for, because sometimes recipes just need more cheese and cream.
Yesterday, I did some meal prep for my lunches this week. I made two Mediterranean-inspired dishes: a Mediterranean Shrimp Orzo Salad, adapted from a Shrimp Orzo Salad recipe, and a pita sandwich I call The Med. (And yes, I’m calling something made with pita bread a sandwich.) Since the two recipes share quite a few ingredients, I made them at the same time.

Mediterranean Shrimp Orzo Salad
Servings: 4
Ingredients
- 1 cup uncooked orzo
- 1 large shallot, finely chopped (about ¼ cup)
- ⅓ cup extra-virgin olive oil
- ¼ cup drained and chopped marinated artichokes
- ¼ cup chopped fresh dill, plus more for garnish
- 2 Tbsp. white balsamic vinegar
- 2 Tbsp. fresh lemon juice (from about 1 lemon)
- ¾ tsp. kosher salt, plus more for salting the water
- ¼ tsp. black pepper
- 1 lb. shrimp, cooked, peeled, deveined, and tails removed
- 8 oz. feta cheese, crumbled
- 1 cup sliced English cucumber, cut into half-moons
- Greek dressing, to taste
Preparation
- Bring a medium saucepan of salted water to a boil over high heat. Add the orzo, stir once, and cook according to the package directions. Drain and rinse under cold water for about 1 minute to stop the cooking process.
- While the orzo cooks, whisk together the shallot, olive oil, artichokes, dill, white balsamic vinegar, lemon juice, kosher salt, and pepper in a large bowl until combined.
- Add the cooled orzo, shrimp, feta, and cucumber to the bowl and toss everything together until well combined.
- Taste the salad and add Greek dressing as desired. I found that it needed a little more flavor, and the Greek dressing gave it just the extra boost it needed.
- Garnish with additional fresh dill and serve chilled or at room temperature.

The Med
Prep Time: 15 minutes
Servings: 4
Ingredients
- 8 small pita pockets
- ¾–1 lb. very thinly sliced deli chicken
- 4 oz. (¾–1 cup) crumbled feta cheese
- 1 medium cucumber, diced or thinly sliced
- ½ cup sliced pepperoncini, drained
- ¼–½ small red onion, very thinly sliced
- 2 cups Baby Crispy Green Leaf Lettuce
- ⅓–½ cup Greek dressing
- 2 Tbsp. fresh dill, optional
Preparation
- Roughly chop the cucumber, pepperoncini, red onion, and lettuce into smaller pieces.
- Stack or bunch the deli chicken and roughly chop it into bite-size pieces.
- Place the chicken, cucumber, pepperoncini, red onion, lettuce, feta, and dill, if using, on a large cutting board.
- Using a large knife, chop across the mixture repeatedly, turning and gathering everything as needed, until the ingredients are fairly small and evenly combined.
- Transfer the chopped filling to a bowl. Add about ⅓ cup of Greek dressing and toss until everything is lightly coated. Add a little more dressing if you prefer it wetter.
- Warm the pita pockets briefly in the microwave, oven, or a dry skillet, just until soft and flexible. This also helps keep them from tearing.
- Cut each pita in half, if needed, to form pockets. Gently open them and spoon in the chopped chicken mixture.
- Serve immediately, with extra Greek dressing or pepperoncini on the side if desired.
Both turned out exceptionally well. The original version of The Med from The Spicy Pickle included black olives and tomatoes—both of which I hate—and was made on ciabatta bread. It also came with a spicy pickle spear, naturally. I didn’t have any spicy pickles on hand, but it was still delicious.
At least now I have some good lunches to look forward to this week, which makes Monday a little more bearable. If you make either of these recipes, let me know what you think. And if you make your own changes, I’d love to hear about those too.
Have a great Monday, everyone!



























