North Dakota Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*loririck*
hi! can you share the quantities for that recipe below, with the cranberries? that sounds amazing - pasta salad that's more my type, rather than DHs...maybe I'll make two!
Re: *loririck*
Samantha, here is the complete recipe. It's been such a hit, I don't even pull out the recipe any more. Enjoy!
Didn't think my DH would like it either. He's not a fan of feta. But he loves this.
Orzo Pasta Salad
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
1 cup crumbled feta cheese
3/4 cup dried cranberries
12 or more fresh basil leaves, torn in to small pieces
4-5 tablespoons lemon juice
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
DIRECTIONS:
Cook the orzo according to package directions until al dente.
Drain and then spread the pasta on a large cookie sheet.
Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and
set aside to cool.
Once the orzo is cooled, transfer to a large serving bowl.
Add the remaining olive oil, feta, cranberries, basil, lemon juice,
salt and pepper and toss gently to combine.
Refrigerate for 1/2 hour to an hour.