There’s nothing better than a summer picnic! I love being outdoors, enjoying beautiful weather and the company of family and friends. I especially enjoy listening to bullfrogs croaking, birds singing and kids giggling?or shrieking with delight as they chase one another with water balloons and squirt guns.

I also think summer picnics are a good opportunity to branch out from the standards: fresh fruit, potato salad and baked beans. I wanted to make use of fresh vegetables from our garden, too. So this weekend I served something new that was a real hit with my family and friends.

Try the following Lemon Orzo Primavera, courtesy of I’d love to know what you think of it!

Lemon Orzo Primavera



  • 1 tbsp. olive oil
  • 1c. uncooked orzo pasta
  • 1 clove garlic, crushed
  • 1 medium zucchini, shredded
  • 1 medium carrot, shredded
  • 1 (14 ounce) can vegetable broth
  • 1 lemon, zested
  • 1 tbsp. chopped fresh thyme
  • 1/4 c. grated Parmesan cheese



  1. Heat the oil in a pot over medium heat.
  2. Stir in orzo, and cook 2 minutes, until golden.
  3. Stir in garlic, zucchini, and carrot, and cook 2 minutes.
  4. Pour in the broth and mix in lemon zest.
  5. Bring to a boil.
  6. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender.
  7. Season with thyme and top with Parmesan to serve.


Photo from