This is the time of year where a few things start to happen…
Half our county is on spring break, leaving the other half behind and following along on social media with envy. The countdown is on for the other district to be on break while those suckers are at work and school!
The weather is positively drunk. I have no idea what to wear much less what to instruct my kids to wear…and because they’re Michiganders, it’s all just a suggestion anyway. They routinely wear whatever footwear would ill-advised for the day, but WW3 at 7:50am just isn’t worth the risk…
I have no idea what to prioritize on the weekends – do we enjoy the weather, should we be so lucky as to get some nice weather, or do we hope for a few more quiet days for puzzles and cuddles around the fire? And we certainly need to rid of the Christmas Ale and stouts that are on hand. Hard work, but someone’s got to do it.
Is my workout in the basement going to feel like a sin if the sun is actually shining? Probably.
And I certainly have no idea what to cook. Are we entering into summer, or is one foot still in the comfort food category with winter not ready to relinquish its torturous grip just yet? Who even knows!
When Mark asks what’s for dinner, I generally say, “It’s on the blog…”
When he actually consults the blog and I take a detour from the weekly menu, he’ll most definitely call me out. “Ahem, that’s not what the blog says is for dinner.”
Basically, there’s zero winning and I’m ready for vacation. I’m getting a bit crotchety about the whole thing. Clearly!
There are the recipes that stand the test of time and my interest in them has little to do with the weather or whatever else dictates my mood or interest in this food or that. Sent to me by my bestie, my girl knows just what I like: pasta, lemon, pesto. Big flavors, velvety textures, and simple preparation. This soup quite literally has it all and was perfection without any adaption whatsoever. That’s how I know a recipe is perfect! 😉
- 1 Tbsp olive oil
- 1 shallot, chopped
- 6 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp butter
- 2 cups dry orzo pasta
- 6 cups low-sodium vegetable broth
- 1 (15 oz) can white beans
- black pepper, to taste
- 1/2 bunch kale, ribs removed and finely chopped (~4 cups, gently packed)
- 1/2 cup basil pesto
- 1/2 cup whole milk
- 1/2 cup (2 oz) grated parmesan cheese
- zest and juice of 1 lemon
- Heat the olive oil in a Dutch oven or pot over medium-high heat. Once hot, add the shallot, garlic, crushed red pepper and stir well; cook until fragrant, about 30-60 seconds.
- Add the butter and stir to melt; add the orzo and stir. Cook until golden, about 2 minutes, stirring often.
- Pour in the broth and bring to a simmer. Season with the pepper and add the beans; stir. Simmer for 8-10 minutes or until orzo is al dente.
- Add the kale, pesto, milk, Parmesan, and the lemon juice and zest; stir and cook for 1-2 minutes before serving.
Recipe from Half Baked Harvest
Nutrition Information:Yield: 6 Serving Size: scant 2 cups
Amount Per Serving: Calories: 552Total Fat: 20.2gCholesterol: 25mgSodium: 763mgCarbohydrates: 74gFiber: 6.2gSugar: 5.2gProtein: 23.0g
Comfort food season is HERE! Enjoy!
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