Our Mill City Cooks Sponsor, Wedge Community Co-Ops, joins us to share a customizable spring recipe. Not able to find any ramps? No problem – substitute green garlic or garlic. Don’t like mushrooms – leave them out! Mix and match your favorite spring items in this delightful dish.
Spring Vegetable Orzo
By Jill Holter
Ingredients
- 2 tablespoons olive oil
- 1 bunch green garlic from Cosmic Wheel Creamery OR ramps (bulbs and stems chopped, leaves sliced) from Prairie Hollow Farm
- 8 oz shiitake or other mushrooms, sliced from Northwood Mushrooms
- 1 pound asparagus, trimmed and cut into 1 inch pieces from Bean Market
- 8 oz sugar snap peas, sliced into 1/2 inch pieces
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2-3 cups vegetable broth
- 1 pound orzo pasta
- zest and juice of one lemon
- 4 oz Dill Garlic Quark Cheese from Cosmic Wheel Creamery or goat cheese
- Fresh herbs of your choice – parsley, dill, chives- we used parsley from Women’s Environmental Institute
Instructions
In a large skillet, heat the oil over medium heat. Add ramp bulbs and stems to skillet and saute 3 minutes. Add mushrooms and saute 5 minutes. Add asparagus and pea pods and saute 5 more minutes, season with salt and pepper. Add 2 cups broth to skillet and turn heat to a low simmer.
While vegetables are cooking, bring 3 quarts of water in a large pot to a boil. Add orzo, and stir. Simmer for 5 minutes, then drain. It will not be fully cooked. Add orzo to skillet and add more broth if needed. Add ramp leaves and simmer for 5-7 minutes until orzo and asparagus are tender. Add lemon zest and juice, taste for seasoning – add more salt and pepper if needed.
Serve topped with dots of goat cheese and a handful of chopped fresh herbs.
