Orzo Salad

I am basing this on the online recipe I found on the Epicurious site, but my real inspiration is from Shanahan's Bakery and Deli. Their orzo salad is delicious!

1. • 12 ounces orzo (rice-shaped pasta)
   • 2 tablespoons plus 1/2 cup olive oil
   • 1 1/2 cups crumbled feta cheese (about 6 ounces)
   • 1 cup chopped red bell pepper
   • 1 cup chopped yellow bell pepper
   • 3/4 cup pitted Kalamata olives
   • 1 bag chopped baby spinach
   • 1/2 cup finely chopped red onions, chopped
   • 2 tablespoons drained capers
• 3 tablespoons fresh lemon juice ( I usually just keep adding more)
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon dry mustard
3. Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives,  onions and capers.
4. Combine lemon juice, vinegar, garlic, oregano, mustard in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
5. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. 
6. Optional: What else could make this savory salad better? Add whatever pleases your palate.  Chick peas, green and black olives, vegeta seasoning might all be tasty.
7. 
   

It's not quite Amish, but it's Cajun Crab Dip

The Cajun Crab Dip at the Amish Market is the best dip. Not vegetarian, but beloved by everyone
who eats it.

Cajun Crab dip! 
8 ounces cream cheese, softened
6 ounces surimi (fake crab)
1/2 cup Thousand Island dressing
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon Tabasco sauce (more or less depending how you like it)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon paprika
2 tablespoons chopped jarred pimiento peppers or roasted red bell peppers (not raw)
enough siracha to spice it up.
mix it all in the mixer.