Funny story about this recipe….
I typically menu plan sometime on Friday or Saturday for the next week starting on Monday. Lately, since I have have been working quite a bit, my husband has been going to the store for the groceries with the list that I have made for him. Typically, he does quite well, but this last time he came home reporting that he could not find any orzo. After asking him if he looked in the pasta isle, I realized he had no idea it was pasta. No big deal. I drive by a store every day on the way home from the gym, so I told him I’d stop by to pick up some orzo on my way home.
Fast forward a couple days to when I come home, orzo in hand, to make the recipe. I should preface this by stating that I am not the best at gathering my ingredients before I begin a recipe. So, there I am, onions, garlic, and sweet potato pieces cooking away, when I begin to look for the kale. We usually keep a couple heads of green leaf or read leaf lettuce in the fridge, so I looked through them several times. No kale. All lettuce, so I called my husband…
“Hey, did you buy any kale at the store?”
Him, “Yeah, it should be in the vegetable drawer.”
“Honey, I looked through the vegetable drawer and there is nothing in there that is green and leafy.”
“Crap. What does kale look like?”
So, this is what I found in the vegetable drawer that was posing as “kale.” Not sure what I am going to do with it, but if anyone has a recipe using a fennel bulb, let me know 🙂
I tell you that at his expense to get a little bit of a laugh, but he really gets big props for going back to the store to get some kale. When we finally gathered all the ingredients for this, it turned out to be a great dinner. The recipe comes from The Kitchn, and I think that it makes the perfect fall meal. Pasta, balsamic vinegar, roasted vegetables. Straight up my alley. I left the mushrooms out because they aren’t my thing, but if you are into them, I’m sure they would be good in here for you. Other than that, my only changes were to use less oil in the recipe as I don’t think it needs nearly as much as is listed throughout the instructions.
Try it out! Especially if you can manage to find orzo and kale at the store 🙂
Orzo with Caramelized Fall Vegetables and Ginger
Adapted from The Kitchn
1/2 lb. orzo pasta
grapeseed, peanut, or vegetable oil
1 large sweet potato (about 3/4 lb)
2 medium onions (about 1 lb), finely diced
4 garlic cloves, minced
3-inch piece ginger, peeled and grated (~1 Tbsp)
1 Tbsp. balsamic vinegar
2 Tbsp. low-sodium soy sauce
1/2 bunch kale or chard, leaves removed and finely chopped (about 2 cups)
freshly ground black pepper
Parmesan cheese (optional)