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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
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Boil orzo until al dente. drain. place in bowl add 1/2 cup of Paul Newman's salad dressing, toss with 1/4 cup feta, place in refridge. 2. Cut stems of baby spinach, cut into quarters, place in plastic ziploc. refridge. 3. devein and peel shrimp, place in large ziplock, add garlic powder, olive oil, lemon juice, toss, seal and place in fridge. When ready to serve, grill shrimp. In a serving dish, put marinated orzo and feta, mix with cut spinach. Add addt'l salad dressing, salt, pepper and celery salt to taste. Place shrimp on top, sprinkle with addt'l feta. serve.(Can also be served individually on a grilled using olive oil, portabella mushroom caps)