Roasted Vegetable Orzo

Roasted Vegetable Orzo Recipe


If a quick scan through my in-box is any indication, many of you are curious about...living with marble counter tops. The questions just keep coming, month after month, which makes me think this post is long overdue. So, let's give it a shot. After living and cooking in a very active, marble-countered kitchen, I thought I'd share some opinions, a bit of advice, and a recipe for the orzo salad I made on them just yesterday. Sound good? I'll kick things off by saying, you'll either love marble or it will make you crazy, anxious, and neurotic.

I love it, but made a number of decisions early-on that set the tone for our relationship. In short, I had no desire to keep it perfect. I wasn't even going to try. After I decided that, we were all good. I say this because absolutely every time anyone brings up the topic of marble in the kitchen, you end up talking about its propensity to stain, etch, and chip. Mostly the conversation revolves around staining.

My understanding is that many people apply a sealant every few years to help prevent staining and etching - we were advised that our counters needed re-sealing when we moved in nearly two years ago. The backstory: I suspect the counter tops here were installed about ten years ago when the entire building was renovated. The original sealant was applied at that point, and perhaps once more (?) in the meantime. At any rate, I decided when we moved in we wouldn't reseal them, for a few reasons. I don't like super-shiny marble, and I'm happy with a bit of etching, subtle discoloration, coffee blush, and all those things that come with a kitchen that has been much loved, and much-used. I want counter tops that tell a story over time. The kind that look like someone cooked, and prepped, and used them. Also, I use the counter tops directly for pastry and dough shaping, and don't love the idea of doing that on top of a chemical sealant that apparently wears off with use.

We do joke around a lot about "instant etching"...for example, when I'm juicing citrus, and there is acidic juice everywhere. In those sorts of scenarios, I try to be mindful, and will wipe that sort of thing off relatively quickly, but my overall attitude is more "whatever" / don't sweat it. That said, there are a couple exceptions related to my cooking style / repertoire. I'm careful with tomato sauce and tomato juice, wiping it off if it spills or splatters. And then there is turmeric, oh, and saffron. I'm not interested in having bright yellow stains across the marble, so I'm quite careful with those two. Or curry blends with turmeric in them. People seem to be particularly concerned about marble + red wine stains, but for whatever reason that hasn't been an issue. If we have friends over and there are wine glasses around they usually end up on the island or in the sink. If I was more concerned, I might make a pass through the kitchen once or twice over the course of a night to see if the counters needed a quick wipe down, but quite honestly, I never do. And the counters have been fine. I'm sure some of you have horror stories about marble counter tops (please share!), but so far, I like them more and more each day.

Roasted Vegetable OrzoRoasted Vegetable Orzo

Today's recipe? I simply roasted a number of the ingredients I had around the kitchen. I can't get enough delicata squash this time of year, and I always roast and eat it with the peel on. Kale? It's hard to escape right now. The orzo is a blend of whole wheat and plain - the remainder of a bag I've had sitting around for months. I tossed it all with a salted yogurt dressing of sorts. All said, don't feel limited by the my choice of roasted vegetables here, you can certainly swap in whatever you can imagine would be good - another winter squash, broccoli, cauliflower, leeks, carrots - just roast each individually, until it is done (or tastes good)...

Roasted Vegetable OrzoRoasted Vegetable Orzo

Let me know if you have any specific questions related to marble in the kitchen, or if you come up with any alternative to my version of the roasted orzo that you're particularly excited about. I suspect there are going to be many more meals along these lines for me in the coming rainy months. xo -h

 
 
 
 

Roasted Vegetable Orzo

I used a blend of whole wheat and plain orzo pasta here. Use whatever you have or like. I find having percentage of plain mixed in with the whole wheat lightens it up nicely while still getting the benefits of a whole grain pasta.

1 medium delicata squash, seeded & sliced 1/3-inch thick
3 shallots, peeled
2 tablespoons olive oil or melted clarified butter
fine grain sea salt
4 medium cloves garlic, peel on

12 kale leaves, washed & dried well, de-stemmed & cut into 3-inch strips

1 1/2 cups / 9 ounces uncooked orzo pasta
1/2 cup / 120 ml plain yogurt

For serving: slivered scallions, fresh oregano, toasted nuts or seeds

Preheat the oven to 400F / 205C with racks arranged in the top and bottom thirds. Line two baking sheets with parchment. You're going to roast the squash, shallots, and garlic on one sheet, and the kale on another.

Prep the delicata squash, and toss it in a large bowl with the shallots, 1 tablespoon of the olive oil, and a big pinch of salt. Arrange in a single layer on one of the baking sheets, add the garlic and place on the bottom rack, for about 30 minutes. Spin once or twice along the way to get even roasting - let it all get deeply golden.

After the squash is in the oven, use the same bowl to toss the kale with another splash of olive, and pinch of salt. Arrange the leaves on the other baking sheet and bake for about 10 minutes, or until you get a touch of browning, but the leaves are primarily still green. Set aside.

Get the pasta water boiling, salt well, and cook the orzo pasta. Drain and use quickly (warm) OR (if you won't be serving for a while) run under cold water, and toss with a tiny splash of olive oil.

For the dressing, extract the roasted garlic from its peel, and mash it with a bit of the yogurt and 1/4 teaspoon sea salt. Work in the rest of the yogurt, taste, and add more salt if needed.

When you're ready to serve, toss the orzo, and roasted vegetables with about half of the yogurt. Turn out onto a platter and sprinkle with scallions, oregano, and seeds/nuts. Serve the remaining yogurt to the side.

Serves 4-6.

Prep time: 10 min - Cook time: 30 min

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Your Comments


Noelle @ green lemonade
December 8, 2012

Hi H, I love the addition of the toasty kale leaves here. Also I agree with you on the marble. We had so many people tell us to stay away from it because it stains so easily but quite honestly we've adopted a similar approach to yours and just take care to be conscientious but not overly anxious. We had ours sealed (it doesn't leave it shiny) and then I just use water and a sponge to wipe it down. I just love it.

 

Kay
December 8, 2012

Good attitude about the marble countertops! I don't have them but if I did I'd like to think I'd take on your perspective. On another note, I love that you eat your Delicata squash with the skin on. People always look at me like I'm crazy when I tell them that the skins are good.

 

emmycooks
December 8, 2012

I love--love!--the miso-and-curry-roasted delicata and kale salad from Super Natural Every Day. I sometimes roast the kale for that recipe right along with the delicata by caramelizing the squash in the oven, then adding a layer of kale right on top for a few minutes, then stirring it all together and roasting for a few minutes more. One less pan to wash! I love the contrasting textures, and next time I'll certainly try that combo with a garlicky yogurt. The efficiency of letting the oven do all the work on the veggies is so satisfying. :)

 

joy
December 8, 2012

Love the salad recipe. I also like your thinking about the kitchen - it doesn't have to look perfect. Sometimes natural wear and tear is so beautiful.

 

Averie @ Averie Cooks
December 8, 2012

I recently wrote about roasted delicata and I can't get enough either of that easy friendly squash...so much nicer than a butternut to whack into :)

And I love your counters, and that you're living in your kitchen; prepared for the imperfections. And great cutting board. I have a thing for old wood!

 

JM
December 8, 2012

Your countertops are really pretty. Just curious, what kind of cleaner do you use on them? I want marble in my next kitchen but my husband is not sold so I'm trying to gather as much info as possible :)

 

ami@naivecookcooks
December 8, 2012

I was amused when I read about peoples concern about marble counter tops and you trying to make them understand how it is so easy to maintain. To be honest in India mostly all kitchen counter tops are of marble!! I remember my mom saying the same thing about lemon like you said. Wipe it before it stains but otherwise we never cared and it was all good :)
Your recipe looks mouth watering!! It's 1 am here and I am hungry now.

 

Caz
December 9, 2012

I love roasted vegetable salads this time of year and have been roasting kale in the oven too as a great way to cook it. I don't have any experience of marble but I too like a kitchen that is well used and loved. :)

 

thecitygourmand
December 9, 2012

That orzo looks divine, another jazzy vegetable recipe to add to the repertoire! A marble countertop is my dream ;)

 

Mike @TheIronYou
December 9, 2012

Any recipe that has kale and squash is already a winner for me. Even more so when they're roasted.
Loving this!

 

Jen
December 9, 2012

When we reno'd our kitchen we put in marble and soapstone countertops; I never had such trouble getting someone to sell me something! Every yard we went to tried to talk us out of both options. Now, about 5 years later, the soapstone is actually much more distressed than the marble- and I love it!

 

Belinda @zomppa
December 9, 2012

So healthy and YUM! hmm...I would definitely be nervous about turmeric! I can't seem to avoid spilling that....

 

Carol
December 9, 2012

I have a confession - I've pinned your pictures to Pinterest on my kitchen board because we are renovating right down to the brick and making a completely new kitchen. I love the look of marble and subway tiles. After doing so much research I will not be swayed - last weekend we purchased our carrera marble slabs! I was grateful to read your post about this and I think I will have the same attitude. I keep thinking of the marble counters in Italian cafes and how they look so gorgeous and so used. Thanks!

 

Little Kitchie
December 9, 2012

I like your take on the countertops. :) Kitchens should be well-loved! I WISH we had them in our home, but maybe one day! And I will remember your perspective!

 

matt
December 9, 2012

We have a beautiful marble table at the studio which we use for baking and prep stories, and so far I haven't noticed anything that's worn through it, although we are pretty careful about it.

We also have a brand new marble saarinen dining table, and Adam is QUITE THE MILITANT about it. We'll see how it progresses :)

So happy you wrote this post, not only about the marble (been quite a discussion point at our house lately!) but also because I have every single one of these ingredients at home today. Lunch is going to be delicious, thanks Heidi!


HS: Happy holidays Matt! There was one encounter with a marble slab at one of the coffee shops in the neighborhood that sort of put things into perspective for me - they keep the sugar and cream on it, and people spill coffee on it all day every day, year after year. And it is incredible to look at - beautiful. xo

 

melissa
December 9, 2012

we have an almost 50 year old marble table that my parents had made when they were stationed in Turkey. It's no longer shiny because it was outside for 10 years (acid rain), but we don't do anything special for it. My late MIL always rolled her pie crusts on it, and it was the single most sentimental thing that my husband brought home after she passed. I just use diluted mrs. meyers to clean it.

 

Jacqui
December 9, 2012

If left unpolished, and be using Tung oil to protect, I am told by a professional chef, you won't have stains on your marble. The risk with acids is that they will eat into the marble so the oil is a stop gap for sure!

 

Nancy Hopkins
December 9, 2012

I have had honed Carrara marble in 2 kitchens so far and love it....yes it scratches, and gets the dreaded acid etch,but when it's honed it is not so noticeable and it looks like a real cook uses the kitchen, not just for display. Also a plus for baking and candy making. I will say that I have had granite (twice),soapstone and slate as well as cherry and birch( I renovate and sell historic homes on Cape Cod) and I love the marble best !!

 

Lynn
December 9, 2012

Your advice for the marble countertops is "spot on" Heidi! Thank you! This recipe is a keeper, as all of the others. I like to "toast" my orzo and rice of all kinds. It's sort of in reverse, add a splash of oil or fat of your choice to the pan (hot pan, cold oil) then add pasta or rice and toss a bit until you begin to smell the nuttiness. Add the liquid and proceed as normal. It's good!

 

lori
December 9, 2012

Looks like I know what I'll be making with the squash sitting on my (sadly, non-marble) counter. Thanks for the inspiration!

 

la domestique
December 9, 2012

I always seem to reach for orzo in the summer, but forget about it during winter. Your roasted vegetable orzo is definitely going to change that. I've never lived with marble, but we have a painted kitchen table that I used to stress about (scuffs, stains, etc.), until I finally let go and decided that the wear and tear tells a story of many meals with friends and family.

 

Joanne
December 9, 2012

I have had white Corian countertops and kitchen sinks (3) for 22 years. I do not like stains. I bleach the sinks occasionally, but the sinks still look yellow and dirty. Never again with white, although I like the brighness of it in the kitchen. Haven't tried marble and won't. It's like tile (first house, in CA) It is unforgiving and breakables which hit it too hard will break. On Corian they stand a chance.

 

Lisa
December 9, 2012

Decades ago I saw a Scandanavian pine thingey on the Cape that I couldn't take my eye off. It had two sets of 4 drawers, side by side, each drawer 12": wide by 6" deep by 20" long, with old weathered, brass pulls, and simple but traditional paneling work on the sides. Carl Larsson's? Why am I telling you this? Because even though the light pine from some Swedish forest was buttery old and beautiful, it was the big marble top that held me. It must have been in a shop 100 years ago. Well, I bought it and pie dough has never been the same. I now use it in my 1850s Maine house in town on the coast as an island in the kitchen, and nothing beats using it for pastry work. And by the way, it never stains, though I am a fairly tidy cook. I think all counters in marble would make me dizzy but only because of the visual-for me at least-I like big butcher block areas on top too. But what a great combo!

 

kyra
December 9, 2012

All I could think when I read this was "did she really move in there two years agos?!"

For whatever reason I remember that post where you had prepared food ahead of time for your move...time flies so fast!

 

Cat B
December 9, 2012

I love orzo - especially whole wheat when I can find it. I have been making a similar recipe for years (and very similar to one you'll find in the prepared food section of Whole Foods), and I add some feta cheese while the pasta is still warm so that it gets a little melty. Yum!

 

Kerstin
December 9, 2012

Just have a comment about the marble... I find it quite effective to wash it sometimes with car wash... works fine!

 

Linda
December 9, 2012

As a geologist and natural foods chef, I love the beauty of marble, but I greatly prefer granite in the kitchen. Marble has a hardness of around 4, while granite is about 7. Granite is difficult to scratch, marble easy. Marble has much greater porosity, so spills soak right in, like sauces, Easter egg dye spilled, and all sorts of things. Marble 'etching' is really a description of the way marble dissolves when acids contact it. Lemon juice, vinegar, and tomato sauce for example. You can literally see and hear the fizz of the marble dissolving if you put lemon juice on it, you can try this in a marble mortar and pestle. Granite is also good for rolling out pastry, or buy a little pastry table or marble slab. I do love your casual attitude, you would go nuts otherwise, especially if you have small kids! If I bought a house that already had marble though, I would love it I am sure. But if remodeling, I think granite is a better choice and likely has better resale value. There is nothing like the beauty of natural stone!

 

Cat B
December 9, 2012

I love orzo - especially whole wheat when I can find it. I have been making a similar recipe for years (and very similar to one you'll find in the prepared food section of Whole Foods), and I add some feta cheese while the pasta is still warm so that it gets a little melty. Yum!

 

Elyse
December 9, 2012

This is lovely! How would you veganize it? Is there a alternate dressing you might suggest?

HS: Hi Elyse, you could certainly trade out the yogurt for a favorite vinaigrette if you like, maybe a vinaigrette pureed with toasted walnuts or almonds for a bit of creaminess?

 

Jane Morai
December 9, 2012

I think that is a great perspective to have on marble counter tops. You have to have the expectation that it may stain and depending on what you cook with that likelihood may go up so just except it. If you'd like to take precautions then apply a sealant to the marble surface and always use a cutting board but just accept that over time the likelihood of staining happening will increase. Take it as a sign of being a great hardworking cook who really loves their food.

 

carrie
December 9, 2012

I like this post for a few reasons. I'm trying to adopt a similar attitude toward our Fireslate countertops, which are a combo of synthetic/natural materials and require tung oil for sealing. Well, with twins who are four (and are boys) we don't get to take care of things as well as we used to, and apart from the area around the sink, which is not looking so good, the rest of the countertops are holding up well.

 

Jess @ Feast with Me
December 9, 2012

I've always dreamed of marble counter tops, especially for the baking and pastry aspect. I am a bit of a neat freak though, and I worry if I could handle the stains as well as you do! But I love how you see the stains as telling a story. How inspiring :) Oh and that orzo salad looks to die for, but i believe that goes without saying.

 

Judy Clements
December 9, 2012

I love anything with kale so thanks for this recipe. As to marble, I have a huge slab of honed white Georgia (not shiny) marble on my kitchen island and love it. I am not overly anxious about it and do wipe up things that might stain badly but really, I just live with it. I have soapstone on the "working" countertops and do wipe them with oil occasionally but the marble, no. And they are beautiful, beautiful.

 

Pat G
December 9, 2012


When we reno'd our kitchen 5 years ago the "kitchen designer" just about drove me nuts with her focus on appearance instead of function. We went with granite counters and love them. I'm curious though; is there a functional advantage to marble over granite? Also I'm going to try the unpeeled squash and I can't wait for our kale to be ready.

 

Diana C
December 9, 2012

Another recipe of yours that I will instantly go and make! I have a roasted beetroot in the fridge and loads of pumpkin and kale from the garden. Perfect timing, as always!
With regard to turmeric and saffron stains, they are both UV sensitive and break down in sunlight, so if you can direct sunlight onto the stain (should it ever happen) by window or even redirect the light via mirror, the stains will disappear in a couple of hours.

 

Deanna
December 9, 2012

I am an interior designer and marble countertop lover. I installed reclaimed white marble in my kitchen which came from an old city library in my city. They're probably 100+ yrs old. They look amazing; I am not a neat freak and regularly spill red wine, turmeric and lemon juice on them. There is nothing more classic than well-used marble and the character is something that can only be achieved over time.

 

chris
December 9, 2012

I have been living with marble countertops for the past 2 1/2 years, and I agree with you 100%. Everyone told me that I would regret having them and they were dead wrong.

 

Audrey
December 9, 2012

Heidi: Awesome wintery salad! My best friend turned me on to your site and I LOVE it and your cookbooks! Thank you for turning out such wonderfully simple recipes that are a joy to make and to eat! In this day & age it's so wonderful to find a kindred spirit who loves delicious wholesome food in such an uncomplicated way!

 

Lorna
December 9, 2012

This salad sounds delicious - roasting vegetables is my favorite way to eat them! I need to take a side dish to a family dinner next weekend - do you think this would taste just as good cold or at least room temp?

 

Audrey
December 9, 2012

Heidi: Awesome wintery salad! My best friend turned me on to your site and I LOVE it and your cookbooks! Thank you for turning out such wonderfully simple recipes that are a joy to make and to eat! In this day & age it's so wonderful to find a kindred spirit who loves delicious wholesome food in such an uncomplicated way!

 

Deanna
December 9, 2012

I am an interior designer and marble countertop lover. I installed reclaimed white marble in my kitchen which came from an old city library in my city. They're probably 100+ yrs old. They look amazing; I am not a neat freak and regularly spill red wine, turmeric and lemon juice on them. There is nothing more classic than well-used marble and the character is something that can only be achieved over time.

 

Kathryne
December 9, 2012

Your marble countertops are lovely, Heidi. Based on the state of my countertop now, I don't think I could ever keep marble clean. This orzo recipe, however—I could definitely make this. The crisp, roasted kale sounds like the perfect complement.

 

Anne
December 10, 2012

I grew up with a marble countertop and I don't recall us ever taking any special measures with it!

I L O V E the serving platter you used for this dish.

 

carrie
December 10, 2012

I like this post for a few reasons. I'm trying to adopt a similar attitude toward our Fireslate countertops, which are a combo of synthetic/natural materials and require tung oil for sealing. Well, with twins who are four (and are boys) we don't get to take care of things as well as we used to, and apart from the area around the sink, which is not looking so good, the rest of the countertops are holding up well.

 

Paulette
December 10, 2012

Did you see that you are mention in Yotam Ottolenghi's scrapbook as "My favorite cookery blog"?
I am agree with him!
xxx
Here is the link
http://scrapbook.channel4.com/experts/yotamottolenghi?intcmp=brandabout

 

This looks so delicious and easy. Your marble countertops are gorgeous and I love that you love to show their natural wear.

 

Monica Justesen Photography
December 10, 2012

Holy wow! This looks delicious, I've gotta make this asap!

And I'm not surprised by the amount of marble countertop questions...they're gorgeous!

 

Nori
December 10, 2012

Thanks for the post on the countertops, Heidi! I *still* haven't gotten around to my renovation (am being upsold by my architect, but they're admittedly really good ideas), but I'm now even more determined than ever to put marble in it. Woo!

 

Fork and Whisk
December 10, 2012

Looks beautiful. Orzo is tasty and I really like the cut of those vegetables. Very visually appealing.

 

Alessandra
December 10, 2012

The orzo salad looks yummy! I also have marble tops, but the colour is different, it si called brass blue, I think, so it is blue and quite dark... this may be why I have never noticed spills? :-).

 

Angela
December 11, 2012

Excuse my naivete, but can you eat the squash peels?

 

Claire @ Hivequeen
December 11, 2012

Stone sealant on food prep surfaces seems like a bad idea to me, too. My bluestone countertop turned out to be much more porous than I was led to believe, but I just use butcher block wax a few times a year and treat stains as character. The only things I worry about cleaning right up are meat or puddles where a lot of moisture could soak in.

 

Dina Avila
December 11, 2012

Loving this recipe, Heidi! Delicata is quickly becoming one of my favorites as it's so versatile.

I've admired your counters from afar for a long time. We have hundred-year-old tile in our kitchen and l adore it's patina. Hoping our next pad has the same, or even better, marble like yours.

Cheers and Happy Holidays!

 

Christine
December 11, 2012

I am certainly going to try your recipe for Roasted Vegetable Orzo. It looks so good.
Thanks for sharing

 

Elvira
December 11, 2012

I have your same marble top. At first I was so careful and when my first drop of lemon juice fell on the counter I had a fit! I solved the problem by spreading the lemon on the entire counter!
P.S. I love every single recipe of yours.

 

Jennifer
December 11, 2012

We are currently house-hunting in San Francisco and I've been torn between buying a place with an updated kitchen or one where we'd have to renovate. Marble countertops are at the top of my list of reasons to renovate a kitchen. Thanks for this post - this tips the scale toward the latter! Of course, if we find a place with marble countertops already installed...

 

Joseph
December 11, 2012

I have not written here for a long time but wanted to say I so enjoy this space and I do make a lot of your recipes. Thanks!
I like looking at those counters as well. A new kitchen is coming our way and the counters are going to be engineered stone. I am messy and my better half is neat so it as a compromise I am happy to make. I am Greek and he is Italian so marble has a lot of emotional associations for us--good and bad! I'll continue to enjoy looking at your photos and stopping in to see that incredible marble bar at Farina in SF. Thanks again!

 

Wayve
December 11, 2012

We have a "marble top" which is one of the hearts of our kitchen. It's a piece of brown marble that must have been on a building once. It has a hole drilled in, but not through it, where a wine cork fits perfectly. And it is etched. Oh, well. It sits on the top of an oak kitchen cabinet with sideways rolling doors- little slats, which came from my great- grandmother's house. The corners were very unforgiving when the children were little or when one leans over suddenly to pick something up off the floor, or bumps a hip in the dark. We, bruises and all, love it. It looks very warm, although it isn't. I think your kitchen counter is beautiful, but I almost freeze looking at it. I hope it isn't as cold as it looks; a warm stove usually cures a cold kitchen. Happy cooking and thanks for the great photos and recipes.

 

Sara @ The Cozy Herbivore
December 12, 2012

I'm lucky enough to work in a candy kitchen with several 2" thick ancient marble countertops-- they are utterly divine for chocolate tempering, hard candy and caramel pouring. That said, some of our counters have deep dark red stains, and the rumor around the kitchen is that they were originally used in a butcher shop (why a butcher shop would use marble counters I don't know...) and that the stains are blood. Ooooooh, kitchen legends!

Anyway, the one thing I am super-paranoid about is citrus etching, so I lay down so many plastic trays and kitchen towels when it's time to juice lemons/limes/oranges it's not even funny. We add citric acid to a few of our candies, and I won't even allow the jug to sit on the counter top, it must stay on the floor.

I do love coming into the kitchen in the heat of the summer, steaming from my bike ride into work and laying my hands (and, I'll be honest, sometimes my cheek) against the eternally cool marble. Etched, stained, used... our marble has a history, and it's beautiful.

 

Beth
December 12, 2012

This was an absolute hit with my (extremely picky) fiance. Worked wonderfully hot and fresh; equally good today as room-temperature lunch. Did end up using all of the yogurt dressing, and next time I'd add a larger relative quantity of roasted veg as the whole dish was orzo-intense. Separately, this is a *genius* way to prepare kale and I will start using that for standalone kale preparation. Thanks for everything Heidi!

 

Katie
December 12, 2012

Obsessed would be putting it mildly when speaking of how I feel about delicata right now. I am all over this recipe. Thanks for sharing it, and I love hearing about the marble.

 

Jill @ 42potatoes
December 13, 2012

Isn't delicata great? We have so much left over from our fall CSA baskets, I'll have to use some for this recipe. Thank you!

 

Audrey
December 14, 2012

Heidi: Awesome wintery salad! My best friend turned me on to your site and I LOVE it and your cookbooks! Thank you for turning out such wonderfully simple recipes that are a joy to make and to eat! In this day & age it's so wonderful to find a kindred spirit who loves delicious wholesome food in such an uncomplicated way!

 

Recipe ideas like this are why I love you Heidi! It's the kind of thing I can make from memory and riff off of, now that the thought is in my head. Thank you!

 

Subha
December 14, 2012

Heidi, I made this for dinner last night and it was fantastic. IT was an instant hit with my husband. I only wanted to note that the garlic might be a little overwhelming for some people.

 

MomofChef
December 14, 2012

Made this tonight for supper using penne pasta (orzo was not in my cupboard at home but in the cupboard at camp) and made it an amazing vegetarian pasta dish for dinner. Next time I will add one more squash as mine was a bit small. I also amped up the dressing.Thanks for the inspiration.

 

marilyn
December 15, 2012

Wow, I made this last night and what a hit! I couldn't find delicata squash, so used roasted butternut. Upped the garlic, because I know my audience. Everyone loved it and now I have another, better way of serving kale.

Thanks...your site is great.

 

Kaitlin
December 16, 2012

Thanks so much for the marble counter tips! We are moving in to a new condo in a couple weeks that has marble counters (and I was afraid that I'd surely ruin them with all my cooking!). Also, love this recipe. Roasted delicata is one of my favorite vegetables right now in DC. Love the idea of adding roasted garlic to the dressing. Perhaps a lemon vinaigrette would work for a dairy-free version of this?

 

Victoria Montelongo
December 17, 2012

I made the orzo for our Christmas dinner with friends and it was a huge hit! Everyone loved the orzo, I added Japanese eggplant to it which was amazing with the yogurt dressing! Thank you! This is a must do again recipe! Best for the holidays. Victoria