At the beginning of summer, I began a photo diary of my attempt to eat more fresh foods. I was feeling sick of Lean Cuisines, basically.

I’ve been slacking lately due to my trip to Canada and Washington and my recent move, but now: back on track! This week, I prepared this recipe (with alterations) from Lunds and Byerly’s Real Food magazine:

Orzo Salad with Currants, Olives, and Pine Nuts

• 1 1/2 cups orzo pasta
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh parsley sprigs
• 1/2 cup fresh lemon juice
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1/3 cup olive oil
• 1 small red onion, finely chopped
• 2/3 cup currants [I replaced with craisins.]
• 1/2 cup kalamata olives, pitted and sliced [Yuck—I replaced with grape tomatoes.]
• 1/3 cup toasted pine nuts

Cook orzo according to package directions. Drain, then rinse with cold water and drain again. Transfer to a large bowl.

To make dressing, add garlic and salt to the bowl of a food processor and process until garlic is minced and a paste forms. Add parsley and process well. Add lemon juice, vinegar, sugar, curry powder, cumin and pepper; process for 30 seconds. Pour oil in a slow steady stream through food chute with processor running.

Drizzle dressing over pasta. Add onion, currants [craisins], olives [grape tomatoes], and pine nuts; toss well. Cover and chill at least 2 hours. Garnish with parsley, if desired.

I’m posting the recipe because I’ve been posting the ingredients of each salad I photograph. This will be an easier reference.