Summer CSA | Week 6
In our box: green onions, cabbage, broccoli, shelling peas, snow peas, kohlrabi, head lettuce, arugula, tomato
Steve has officially checked out on peas for the season. He not so subtly shifts them to the side and leaves them forlorn and neglected on his plate, regardless of the dish that they're in. I honestly don't get it. What could be better than fresh sugar snap peas? Luckily, Silas and I are still on board. The little guy likes to open up the shells, eat the peas and then toss the remains in my general direction, saying, "here mom." I keep trying to tell him that he can eat the whole thing, but he doesn't believe me. Oh well, I guess. They were absolutely awesome in this orzo dish. Although, I'm somewhat partial to any meal that only takes me ten minutes to make...
Last year: Tomatoes
Two years ago: Aglio e Olio with Broccoli
Walnut Chicken with Peas & Olive Orzo
1 C. dried orzo
2 TBS. fresh-squeezed lemon juice
2 TBS. minced kalamata olives (about 12 olives)
1 TBS. minced fresh basil
2 cloves garlic, minced
freshly ground black pepper
1/4 C. walnuts, chopped
1/2 lb. sugar snap peas, strung and roughly chopped
1 C. cooked shredded chicken
extra virgin olive oil and shredded asiago cheese to garnish
1. In a large pan bring salted water to a boil and cook orzo according to package directions, about 8 minutes. In the final 2 minutes, add the peas.
2. While the pasta cooks, combine the lemon juice, olives, basil, garlic, and several cracks of freshly ground pepper in a small bowl.
3. When done, drain the orzo and peas. Return to the pan and dress with enough extra virgin olive oil to coat, a tablespoon or so. Stir in the olive mixture, walnuts, and chicken.
4. Garnish with another crack of black pepper and a sprinkle of asiago cheese.
Time: 10 minutes
Servings: 3 adults and 1 toddler