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Orzo with Spinach, Blue Cheese and Pumpkin Seeds

This super easy and quick-to-make Orzo with Spinach, Blue Cheese and Pumpkin Seeds was inspired by a shopping trip to the big city! We ate it for dinner with nothing more than a crisp green salad. 

Orzo with Spinach, Blue Cheese and Pumpkin Seeds | Letty's Kitchen

Last Saturday I did the big shop in Salt Lake. It was opening day at the Downtown Farmer’s Market–yippee–proof that summer is officially here! We stopped at Trader Joes’s–my first shop there since they opened last fall. And Costco for more supplies. Just around the corner from Costco is a small grocer selling hard-to-find organic food, Cali’s Natural Foods. So we where we picked up a few treasures there. Oh, and we made a quick stop at a random yard sale, a bonus since we’d passed by about 20 Park City ones on our way downtown.

I made French toast with Clifford Family Farm eggs. The best!

Clifford Family Farms at Salt Lake City downtown farmer's market |  Orzo with Spinach, Blue Cheese and Pumpkin Seeds

From now on, I’ll avoid 100 degree heat in Salt Lake and get the goods at our local Wednesday Park City’s Farmer’s Market, which also opened last week. Though the abundance of ripe fruit at the Downtown Salt Lake farmer’s market later in the summer might call for another venture to the big city.

Ranui Gardens spinach for Orzo with Spinach, Blue Cheese and Pumpkin Seeds

Our favorite farmer and skier, John G was in Salt Lake with his flatbread truck. We didn’t pick up Ranui’s arugula and lettuce mix, leaving the goods for the Salt Lake shoppers.

That’s because our Ranui Gardens CSA is up and running starting today, which means we get our weekly box from John. Another yippee! For ideas for what to cook with your produce, have a peruse of my  CSA Recipe Ideas Board on Pinterest…

It’s hot. Especially for Park City. Right now the thermometer reads 83 degrees F. in the shade. Air conditioning is opening the front door, which late afternoon is the east facing shady side of the house. Hot means easy don’t-turn-on-the-oven cooking. Like orzo with spinach, blue cheese and pumpkins seeds.

Orzo with Spinach, Blue Cheese and Pumpkin Seeds recipe details:

  • Try plain orzo for a pretty contrast of green and white, or tri-color orzo for a jazzy kaleidoscopic dish.
  • You can swap in baby spinach instead of chopped larger leaves.
  • Substitute feta or goat cheese for the blue cheese, if that’s what you have on hand. Or skip the cheese altogether if you or your guests are not eating dairy.
  • Chopped parsley or a sprinkling of fresh herbs like oregano or marjoram are a nice addition.
  • You might also like this recipe for Tri-color Orzo with Tomatoes, Dill, and Feta Cheese.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Orzo with Spinach, Blue Cheese and Pumpkin Seeds
Author: Letty Flatt
Ingredients
  • 1 cup orzo pasta
  • 1 tablespoon extra virgin olive oil
  • 1 large bunch spinach
  • 1 tablespoon grapeseed oil
  • 1 head green garlic , finely chopped
  • zest of 1 lemon
  • 2 ounces blue cheese , crumbled
  • 1/3 cup toasted pumpkin seeds
  • Red pepper flakes
  • Real Salt , as needed
Instructions
  1. Bring about a quart of well-salted water to a boil, stir in the orzo and let the water return to a boil. Reduce the heat and simmer until the orzo pasta is cooked with just a slight resistance to your tooth. Drain the orzo, put it in a bowl and drizzle with the olive oil.
  2. While the orzo is cooking, prepare the spinach. Wash it several times to make sure there is no gritty dirt remaining. Remove and discard the stems. Chop the leaves into 1-inch size pieces.
  3. In a large skillet, heat the grapeseed oil with the green garlic until the garlic turns to golden, 1 to 2 minutes. Add the spinach and sprinkle with salt.
  4. Stir and toss until the spinach has wilted, then add the cooked orzo to the pan, along with the lemon zest. Stir in the blue cheese and pumpkin seeds, continuing to stir until the orzo is heated through and the cheese melts. Season with a good pinch of red pepper flakes, taste for salt, seasoning with more if you think it is needed. Serve immediately, or allow to cool and serve in 20 minutes.
Recipe Notes
  • Use plain orzo for a pretty contrast of green and white, or use tri-color orzo for a jazzy kaleidoscopic dish.
  • Extra virgin olive oil for flavor, grapeseed oil for high-heat cooking.
  • Use baby spinach instead of chopped larger leaves.
  • Substitute feta or goat cheese for the blue cheese if that’s what you have on hand. Or skip the cheese altogether if you or your guests are not eating dairy.
  • Chopped parsley or a sprinkling of fresh (or dried) herbs such as oregano or marjoram are a nice addition.

2 comments

  • What’s not to love about that dish? pasta, blue cheese, spinach, pumpkin seeds, crushed red pepper – all divine. Reply · 11 June, 2013

  • […] chopped fresh herbs. Do you love cheese as much as we do? Then throw in what you have on hand, even blue cheese shines in pasta and greens. Garnish with your choice of toasted nuts or seeds. Dinner in 20 minutes […] Reply · 25 June, 2015

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