Creamy Roasted Garlic, Sun-Dried Tomato, and Spinach Orzo
served with Pan-Roasted Broccoli and Eggplant Caponata Crostini
Orzo, a small rice-shaped pasta, is often used in Italian soups, but we like to treat it similarly to risotto and coat in a Mediterranean-inspired creamy garlic and sun-dried tomato sauce and stir in spinach just until wilted. To the side are pan-roasted broccoli with shallot and eggplant caponata spooned onto freshly toasted crostini.
FROM THE BOX
Garlic-Sun-Dried Tomato-Spinach Orzo cooked orzo pasta garlic-sundried tomato sauce spinach oregano sprigs
Ran-Roasted Eggplant broccoli shallot
Eggplant Caponata Crostini eggplant caponata demi baguette
2-3 and 4-5 Person Box *Broccoli, *Orzo Pasta (*durum wheat semolina), *Soy Milk (purified water, *soybeans) *Spinach, *Sourdough Artisan Rolls (*wheat flour, water, sea salt, yeast), *Tomato Paste (*tomato paste and naturally derived citric acid), *Shallots, *Extra Virgin Olive Oil, *Sundried Tomatoes in Olive Oil (*sundried tomatoes [salted with sea salt], *extra virgin olive oil, water, *vinegar, *citric acid, *rosemary), *Eggplant, *Garlic, *Crushed Tomato (*tomatoes, *tomato puree [water, *tomato paste], sea salt, naturally derived citric acid), *Canola Oil, *Red Bell Pepper, *Fresh Oregano, *Onion, *Celery, Sea Salt, *Blue Agave, *Red Wine Vinegar (*grape must, *wine vinegar), *Ground Black Pepper. *Certified Organic By QAI
Allergens Wheat, Soy
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.
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NET WT: 48.75 OZ (3.04 LB) 1.382 kg - 2-3 person box
NET WT: 97.50 OZ (6.09 LB) 2.764 kg - 4-5 person box
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.
- Preheat the oven to 425˚F.
- While the oven heats, coarsely chop the oregano leaves and set aside.
- Peel the shallot(s) and thinly slice. Cut the broccoli florets from the stalks. Peel the stalks and cut into bite-sized pieces. Set together to the side.
- Thinly slice the bread on the diagonal and lay on a baking sheet. Drizzle with a bit of extra-virgin olive oil and crisp in the oven for 6 to 8 minutes. (Keep a watchful eye and remove from the oven once browned.)
- Set a saucepan over medium heat. Add enough oil to coat the pan (about 1 Tbsp). Add the oregano and swirl in the pan, cooking until fragrant but being careful not to burn, 15 to 30 seconds. Add the orzo and gently warm for 1 to 2 minutes. Lastly, stir in the sauce and the spinach and cook until the sauce is warmed through and the spinach has wilted, about 2 minutes more.
- Meanwhile, set a frying pan over medium-high heat. Add enough oil to coat the pan (about 1 Tbsp). Add the shallot(s), broccoli florets, and stalk pieces and pan-fry until golden brown and tender but still with a bite, 5 to 6 minutes. Remove from the heat and season with salt.
- Spoon the eggplant caponata onto the toasted baguette slices (crostini) and serve alongside the creamy garlic-spinach orzo and the pan-roasted broccoli.