Recipe(tried): Orzo with Shrimp, Feta Cheese and White Wine, Classic Greek Salad for Maureen

ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE

8 ounces orzo (rice-shaped pasta)
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons plus 1/4 cup chopped fresh basil
1 pound uncooked medium shrimp, peeled, deveined
2 garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper

Preheat oven to 400 F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and saut until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and saut over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Makes 6 first-course or 4 main-course servings.

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CLASSIC GREEK SALAD
(I usually make about 1/4 the amount given in this recipe since it is too much if I am just cooking for DH and myself.)

4 plump tomatoes, cored and quartered or cut into eighths
1 cucumber, peeled and cut into 1/4 inch slices.
2 green peppers, seeded and cut into thin round slices
2 to 3 salted anchovies (optional)
15 to 20 kalamata olives
1 large red onion, peeled and cut into thin round slices
1/3 lb. feta cheese, either sliced or cut into wedges or crumbled
1 or 2 avocados, peeled and sliced or cut into chunks (optional but if you use it, add right before the last toss of the salad)
1/4 c. extra virgin olive oil, or slightly less to taste
1 tsp. dried oregano
Salt to taste

Combine tomatoes, cucumber, peppers, anchovies, and half of both the onions, olives, and feta in a medium sized bowl. Toss gently. Strew remaining onions and feta over top of salad. Douse with olive oil and season with oregano and salt. Toss, gently, once more just before serving. If you like, you can add just a splash of red wine vinegar but the olives and feta give the salad a tang so you don't really need the vinegar.)