This hearty baked orzo recipe is both satisfying and summery when topped with fresh heirloom tomatoes!
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Variations: Try topping this baked dish with Kalamata onions, fresh herbs and freshly-sliced heirloom tomatoes!
Also tossed with sweet onions and a topping of Grana-style cheese, this pasta is incredibly satisfying.
1 pound fresh bucatini pasta, or other fresh pasta of your choice
2 cups mini baby Shiitake mushrooms, washed and thinly sliced
1 Walla Walla sweet onion, peeled and diced
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
¼ cup Grana-style cheese, grated
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until the bucatini is al dente, about 5-6 minutes. Reserve ½ cup pasta water, then drain pasta.
2. Heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the onions, mushrooms and garlic, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until mushrooms are tender and garlic is fragrant, about 4-5 minutes.
3. Add drained pasta to the skillet with the vegetables, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with Grana-style cheese to sprinkle over pasta.
This risotto showcases bright lemon flavors—just remember to keep stirring!
1½ cups Arborio rice
8 tablespoons butter
4 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
1¼ cups grated Grana-style cheese
Juice and zest of 1 lemon
2 tablespoons chopped parsley
½ cup preserved Meyer lemons, drained and chopped
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the garlic and shallot until soft but not brown.
2. Turn the heat up and add the Arborio rice. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
3. Stir in the remaining butter and grated Grana-style cheese until melted. Stir in the lemon juice and lemon zest and season liberally with salt and pepper to taste. Top each serving with preserved lemons and parsley, then serve immediately.
These oeufs en cocotte are sure to please any egg lover.
8 large eggs
1 cup Farm & Larder crème fraîche
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
1. Preheat the oven to 350°. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
2. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.
3. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
4. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.
*This dish can also be made in a large baking dish. Simply spread a thin layer of cheese and herbs along the bottom of the dish, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.