I love this dish because it is super-fast, very easy, stretches your meat, and has lots of good green vegetables. Also it’s really delicious!
- 6 ounces orzo (about 1 cup)
- 1/2 pound Italian sausage (casings removed if using links)
- 2 cloves garlic, minced
- 4 handfuls baby spinach
- 1/4 cup parmesan cheese, grated, plus more for serving
- 2 tablespoons heavy cream or butter
Cook the orzo in a pot of boiling water.
Brown the sausage in a pan, breaking it into chunks.
Once it’s browned, add the garlic and cook until fragrant, about 30 seconds.
Add the drained orzo to the pan with the sausage.
Add the spinach one handful at a time, stirring after each addition. It will seem like too much but it cooks down a ton!
After the spinach has cooked down, add the cream or butter and stir to combine. If using butter, stir until the butter melts.
Add the parmesan cheese and stir.
Serve topped with additional parmesan cheese, if desired.
This week’s CSA has a bunch of lettuce, some chard, a tomato, and (not pictured) a yellow squash.
The squash was already eaten and the lettuce is mostly gone. Gavin and I are eating a lot of salads in our lunches recently — I’ll post some lunch pictures later this week. The chard I’m planning on using instead of spinach in an orzo pasta side dish.
We used a whole dozen of our CSA eggs for a Fathers’ Day frittata at the Rehkempers — our first frittata and it was awesome.
This week we did not make a beer can chicken, shockingly. I cut up the chicken and we grilled the leg quarters with a garlic rub and froze the breast and wings for later use. The back we put in a slow cooker with some vegetable scraps and cooked it overnight for stock. This worked super-well and the stock looked and smelled amazing.
This week’s CSA is still very springy. Lots of greens.
From left to right, we have: herbs, broccoli rabe (aka rapini), two kinds of lettuce, swiss chard, and two kinds of turnips.
So far we’ve enjoyed a broccoli rabe pasta dish that I found on Smitten Kitchen. I halved the recipe but kept the garlic the same since I’m the garlic queen.
To come this week: adding Italian sausage, sun-dried tomatoes, and swiss chard to the leftovers of the above pasta dish, Southwestern chicken salad made with the lettuce and chicken leftovers, and roasted turnips.
We picked up our first CSA of the season on Saturday! Our CSA is from Our City Farm and we have gotten a chicken and a dozen eggs every week along with our vegetable share. Our City Farm is suuuuper-local to us — it’s an urban farm less than five miles from where we live in St. Louis.
Here’s what our vegetable share had this week.
That’s a beet, some little turnips, two bunches of chard, yellow summer squash, lettuce, and a bundle of various herbs.
We’ve already enjoyed the squash in some peanut spaghetti with other vegetables we already had hanging around.
And the lettuce we enjoyed alongside our beer can chicken.
Later this week we’ll be having Gavin’s favorite cherry-tomato chard and some quick-roasted root vegetables. Follow us on instagram for pictures of what we’re eating (and tons of other things too) at kateyb and gavinr!