Market to Menu: Summer Orzo

Market Manager Kim Hunter shared samples of this recipe last week at the Wake County Human Services building in Raleigh as she shared information with folks that our market is accepting, EBT, debit and credit cards! Kim says you can substitute almost any local seasonal produce in this dish.

Summer Orzo
Serves 6

1 lb orzo, cooked as directed
2 medium zucchini, chopped
2 medium squash, chopped
1 red onion, diced
3 cloves garlic, diced
Salt & pepper to taste
¼ cup olive oil, plus 1 tsp for skillet sauté
2 TBS balsamic vinegar
3 chopped tomatoes or 1 pint cherry tomatoes
1 large bunch basil, chopped
2/3 cup of your favorite strong-flavored cheese such as parmesan, goat cheese, or feta

Cook orzo as directed, rinse in cool water and set aside. Heat about 1 tsp olive oil in skillet, then saute onion and garlic until tender, about 5 minutes. Add chopped zucchini and squash, sauté another 5 minutes. Add salt and pepper to taste. Remove from heat.

In large bowl, add sautéed vegetable mixture to orzo. Mix in the olive oil and balsamic vinegar. Stir in tomatoes, basil and cheese. Add salt and pepper to taste. This dish can be served hot or cold. Enjoy!