Summer Sausage Orzo

Well, we’ve done it. We’ve completed another legendary summer. From Yellow 2023 to substantial Gulf Stream boating, we have arrived back in Northern Virginia sunkissed, well-fed, and ready for a Virginian Fall. But before we say goodbye to the sunny season, I’ve got a collection of recipes for you that all share the theme of Deep Summer. We will end with one or two cocktails as a perfect segue into bourbon season. Perhaps you’ve still got a couple peaches rolling around. Maybe you’ve sun dried a tomato or two. These next few recipes are for you. We’ll start with date night Orzo. Then quickly move to dessert: oven-crisped almond peaches.

So… it’s date night (oh no… you all know how my date nights go down). We are welcoming ourselves back to Virginia and into a swanky new condo in Arlington with a kitchen worthy of the Food Network. Our first Saturday Supper is right around the corner (#iykyk… the door is open, come cook with us!) Anyway, date night. Theme: deep summer. Drinks, vibe, music (see below), and a spectacular main course – spicy, filling, with a super complementary and unique flavor set that sits comfortably on the palate. It helps to pre-chop everything but otherwise this dish comes together nicely in just one large skillet. Emphasis on ‘large’ as this uses an entire pound of Orzo. It will easily feed a family or you’ll have leftovers for a couple of days. Enjoy your last little bit of summer, and pair with some Oven Crisped Peaches for dessert or a Peach Smash cocktail.

Credits

Recipe inspo: Half Baked Harvest (man, Tieghan does some interesting recipes, especially if you’re feeling quick weeknight Asian).

Local sausage: Longstone Farm, you have my heart, and all of my business when it comes to pork chops and loose sausage.

🌴 🌴 🌴

what you need

1 pound loose sausage of choice

1 small zucchini, finely diced

1 large shallot or half a yellow onion, finely diced

1 pound of orzo

5 cups of vegetable broth

juice from half a lemon

3 garlic cloves, minced

1/2 cup of sundried tomatoes, thinly sliced

1 cup of good parmesan cheese, plus more for serving

a handful of fresh basil, cut into thin strips

1 tablespoon Dijon mustard

2 teaspoons dried oregano

2 teaspoons dried thyme

1 tablespoon crushed red pepper flakes

2 cups of fresh spinach

1/2 cup of half and half, or milk substitute of choice

how to make it

Place an extra large skillet over medium heat and begin by browning the sausage. Then add the shallot, garlic, oregano, thyme, red pepper, and sundried tomatoes, stirring until they soften, ~3 more minutes.

Pour in the vegetable broth and the mustard, stir briefly, and let the mixture come to a boil before adding the orzo and the zucchini. Let simmer on medium heat for ~15-20 minutes or until Orzo is cooked through (this took a while for me). You can cover the dish or leave it uncovered, but monitor the liquid to ensure the orzo absorbs everything it needs to but does not burn. Stir frequently.

At this point, turn off the heat or turn it way down to its lowest setting. Mix in the cheese, the half and half, and lemon, and the spinach until just combined and the spinach has wilted, ~2 minutes.

Remove from heat, spoon into bowls, and top with parmesan cheese and strips of basil. Serve immediately.