Panini with Orzo Salad

Herb Pesto and Mozzarella Panini

1/4 cup toasted pine nuts
3/4 cup fresh basil leaves
1/3 cup chopped fresh chives
1 garlic glove
1 tbs lemon juice
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
8 slices country-style bread
8 oz fresh mozzarella, sliced
1 large tomato, sliced


Put pine nuts, basil, chives, garlic, lemon juice and 1/4 cup oil in blender until smooth. Stir in Parmigiano-Reggiano, season with salt and pepper.

Preheat panini press to 400 or medium-high heat. (I don't have a panini press, I have a sandwich iron, so I just used it) Brush one side of each piece of bread with olive oil. Lay slices oiled side down, spread pesto on and top with mozzarella slices and top with tomato slices. Season with salt and pepper and lay remaining bread slices on top, oiled side up.

Cook until toasted and cheese is melted.

Warm Spinach & Orzo Salad
1 lb orzo
1 lb fresh baby spinach
1 lemon
1/4 cup olive oil
salt
pepper
1 chopped tomato
a few thin slices red onion
4 oz crumbled feta (I used reduced fat)
handful of pine nuts or walnuts (I had both, so I added a little of each)

Prepare 1 lb orzo according to the package.
During the last minute of the orzo's cooking, add 1 lb fresh baby spinach. Drain, set aside.
In large bowl, combine juice from one lemon and olive oil.
Whisk in salt and pepper to satisfaction.
Add orzo and spinach mixture, tomatoes, and red onion. Toss to combine.
Stir in feta and nuts. Serve.

(Sorry, I was in a hurry and forgot to take a pic!)