skip to Main Content

Curried Orzo Bowl

This one’s fun! Lots of cool stuff happening in here tonight. We’re right smack in the middle of the best season for all the stuff in this bowl. Summer squash + zucchini, blistered peppers are all reaching their supremacy right this very minute, and their sweetness pops when tossed with feta and mint, paired with a smokey curried orzo. 


Oh yeah, don’t forget about that cherry tomato vinaigrette. Sneakily the best part about the entire dish! I would recommend eating this cold—I love the textures that are going on in here, and the coolness of the bowl brings out the minty freshness, and the cool feta cheese works wonders with the curried orzo. However, I know that’s not everyone’s jam. So, if you want it hot, no problem. To reheat, simply remove the plastic ramekins and pop the whole bowl in the microwave for 2-3 minutes. Once hot, cover it with the vinaigrette, mix in that mint and feta situation, and dump half a bottle of hot sauce on there (or not). 

You’ve got yourself a bowl! Enjoy 🙂


If you got saffron tomato braised chicken thighs:

I don’t blame you. These thighs are no joke. A very sweet and aromatic braise turns chicken into a thing of beauty, and all you gotta do for these is broil them until they are crispy on top, and nice and hot inside. Arrange the thigh(s) on a sheet tray lined with aluminum foil, and broil on low for 7-10 minutes, till caramelized and heated through. Alternatively, you can microwave, but broiling is definitely recommended. Once it’s hot, plate it up on top of your orzo!

That’s it! Beautiful! Enjoy!


Back To Top