Lemony Mediterranean Orzo with Field Roast Sausage
A lemon-and-herb orzo with a pretty medley of vegetables is paired with caramelized Italian field roast sausage. We think we hear the Mediterranean calling for a winter getaway!
Servings
Produce
Lemon
2 1 Whole
Arugula
2 1 oz
Garlic (Organic)
1 0.5 Clove
Lora bella tomatoes
6 3 oz
Carrot (Organic)
6 3 oz
Red Onion (Organic)
1 0.5 Whole
Protein & more
Orzo
1.5 0.75 cup
Field roast sausage
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Basil, dried
1/4 0.125 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Dried oregano
1.5 0.75 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Dried thyme
1/4 0.125 teaspoon
Black pepper
1/8 0.065 teaspoon
Sweet paprika
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop arugula bite-sized. b. Peel and ¼” dice carrots. c. ¼” dice red onion. d. Slice lora bella tomatoes in half. e. Cut lemons in half and juice. f. Thinly slice or mince garlic.
Instructions
1
Cook orzo:
a. In large saucepan, add 5 cups water (2½ cups for 2-person portion) and ½ tsp salt. Cover and bring to boil over high heat.
b. Add orzo; stir immediately. Reduce heat to medium and cook until tender, about 8-10 minutes. Drain and rinse with cool water. Add juice from half a lemon and toss to avoid sticking.
2
Cook field roast sausage:
a. Remove field roast sausage from casing and cut into ½” slices at a deep angle (on the bias), or in coins.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add field roast sausage and cook until caramelized, about 2 minutes each side. Remove from pan and set aside.
3
Cook vegetables:
a. In same sauté pan over medium-high heat, add 1 tbsp olive oil. Add red onion (¼” dice), garlic (thinly slice or mince), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add carrots (peel & ¼” dice) and Greek herb mix; stir to combine. Add 1 cup water (½ cup water for 2-person portion). Simmer until carrots are just fork-tender, about 5-6 minutes.
c. Add lora bella tomatoes (slice in half) and arugula (chop bite-sized); cook until arugula begins to wilt, about 2 minutes.
d. Add orzo and juice from the other half of the lemon and toss to combine.
4
Serve:
a. Divide orzo with vegetables among plates or bowls. Garnish with another squeeze of lemon if desired.
b. Top with field roast sausage pieces. Dig in!
Chef's notes
If you aren't a fan of field roast, this veggie pasta could stand on its own, or you could consider adding some cannellini beans or chickpeas for protein.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX