What's for lunch this week?

It's the week of July 14th, 2017, and we're having rice and black beans burritos, barbecue chicken with homemade cornbread, kale salad with cheese and homemade bread, veggie pizza with homemade dough, and sesame noodles with red cabbage slaw. 

Here's a recipe we're loving right now:

Summer Orzo Salad

You need:
 1 lb orzo pasta
4 cups baby spinach
2 cloves of garlic, minced
a handful of your favorite fresh herbs, roughly chopped (we used oregano, sage, and basil)
1 cup feta cheese, crumbled
2 Tbsp butter, melted
salt and pepper to taste
juice from 1/4 lemon

Cook orzo according to package directions in a large pot of salted water. Reserve about a 1/4 cup of the pasta water and set aside. Drain pasta.

Toss the baby spinach with the hot, cooked pasta and the melted butter. Add the garlic and herbs and the reserved salty pasta water and keep gently tossing. When everything is well combined, add the feta and toss again. Add a shake or two of black pepper and taste. You might need just a tiny bit of salt, or the salted pasta water and feta might be enough. Just before serving squeeze the lemon juice over the top. If you love lemon feel free to serve with extra lemon wedges on the side,

Vegetarians might like this with a fried egg or two on the side. I like a fried egg with just about anything, honestly.
If your family eats meat this is perfect alongside some grilled or roasted chicken.