Most people understandably are under the impression that it's cold (or at least chilly) in Alaska all the time, but we can have pretty warm summers. So far this summer, we've had a lot of days in the mid to upper 80s. Night doesn't offer much relief since the sun doesn't actually really go down, and I don't know anyone around here with air conditioning in their home. It's usually actually cooler outside than inside. It's also so far been a very fiery summer, at the moment there are nearly 200 separate wildfires burning in Alaska and it's very smoky out. As a result of all the heat and smoke, we've been wanting to eat a lot of cold foods, which means I've been making a lot of pasta salad.
This is my slight twist on a recipe I found on the blog Mel's Kitchen Cafe. It's one of those recipes that I saw, then made that night after a quick trip to the grocery store. I served it as a side dish (along with fresh raspberries) for Peperoncini Beef Sandwiches, and it was a very good dinner. It also keeps well in the refrigerator, as long as you keep the tomatoes and spinach separate!
12 oz orzochicken broth
1/2 C green onions, sliced thinly1 C feta cheese
about 4 C baby spinach, torn into piecessalt and pepper to taste
Yield: About 10 side dish servings