A healthy church has a pervasive concern with church growth – not simply growing numbers but growing members. A church full of growing Christians is the kind of church growth I want as a pastor. Some today seem to think that one can be a “baby Christian” for a whole lifetime. Growth is seen to be an optional extra for particularly zealous disciples. But be very careful about taking that line of thought. Growth is a sign of life. Growing trees are living trees, and growing animals are living animals. When something stops growing, it dies.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Salads, Pasta, Seafood	8	Servings

INGREDIENTS

2	c	Raw orzo cooked until tender and drained
10	oz	Frozen tiny peas quickly cooked & drained
8	oz	Pitted black olives thinly sliced
2	lg	Red bell peppers seeds & membranes removed finely chopped
3/4	lb	Med-small shrimp; peeled, deveined and cooked, cut into thirds (remove a few whole for garnish)
1	md	Red onion peeled and finely chopped
1/2	c	Minced flat-leaf parsley
3/4	c	Extra virgin olive oil
5	tb	Red wine vinegar
1/2		Garlic clove peeled and minced
		Salt
		Freshly ground black pepper
		Cherry tomatoes; for garnish
		Olive slices; for garnish

INSTRUCTIONS

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don't make the
salad too moist. Spoon the mixture into a mixing bowl just large enough to
hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes
and black olives. Split the reserved shrimp in half lengthwise and place
them on the top for decoration.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”