If you read last week’s column then you know that we’ve recently completed a much-needed kitchen update. It’s nice and refreshing and I’m very grateful we had the opportunity to do this. However, I didn’t anticipate how long it would take to get the new pantry organized to my satisfaction. I know - first world problem. I mention it though, to let you know that I’ll share pictures when I’ve made a little more progress.
The first meal dish I prepared in the “new” kitchen was “Easiest One Pan Caprese Pesto Orzo Bake,” a recipe I found at halfbakedharvest.com. I discovered this website three or four years ago and I’ve cooked several things I found there. What always fascinates me though are the pictures. They’re just breath-taking. So it all made sense when I learned that the website founder, Tieghan Gerard, is also a recipe developer, food photographer, food stylist and New York Times best-selling cookbook author.
According to Gerard, the recipes at halfbakedharvest.com are inspired by the people and places she loves most.
I selected the “Easiest One Pan Caprese Pesto Orzo Bake” because it looked delicious, yet quick and easy. And I was right on all three counts. Plus, it’s one of those recipes that can easily be tweaked according to whatever ingredients you may or may not have; or if you just want to “make it your own.”
There’s no protein in the original recipe, though several in the comments section indicated that they’d added roasted chicken. I wanted to add a protein for Hubby. While he would have eaten it and enjoyed it without, I knew he would enjoy it more with the addition, so I opted for Italian sausage. I’ll share the recipe as written, but in my notes, I’ll also review the changes/additions I made.
It was delicious and we both enjoyed it. And it’s one of those dishes that’s ever better the second day, or third, if you have any left.
I’ve already bookmarked three more recipes from the website that I intend on trying next. These include: “Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce,” “Lemon Butter Ricotta and Zucchini Pasta” and “Garlic Butter Creamed Corn Chicken.” All of these not only look delicious in the pictures, but they also just scream summer to me. Try this. I think you’ll like it.
From halfbakedharvest.com
Preheat the oven to 400 degrees.
In a 9×13 inch baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes. Pull the tomatoes out of the oven. To the same pan, add the orzo, pesto, and peperoncini. Pour over 2½ cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.
Stir the pasta around, then sprinkle over the cheese. Bake for another 10 minutes, until the cheese has melted and the sauce is bubbling. If there’s a lot of oil from the pesto on top, drain off the excess. Top with fresh basil.
My Notes:
I browned a pound of Italian sausage, drained it on paper towels, and stirred it into the dish just before topping it all with the cheese.
I only had a half-pound of orzo pasta, so I supplemented it with a half-pound of white rice and it turned out just fine.
While we enjoyed it in a bowl all on its own, you could easily add a green salad and some garlic bread for a more complete meal.
