From the Editor: “Welcome to the first installment of a little something we’re calling Foodsberg, a monthly seasonal recipe created by local chefs made using in-season produce that you can find at the Newberg Wednesday Market.
For our first entry, we have Kelsey Miguel from Not Umami’s Cooking. Kelsey is a Newberg-based, in-home personal chef providing weekly meal prep, private dinners, and small event catering around the Willamette Valley. Her lineup of seasonal dishes utilizing farmer’s market ingredients made her the perfect candidate to kick things off.
Learn more about Kelsey Miguel at her website, where you can find a collection of her recipes, pricing for in-home cooking services, and more. Follow her on Instagram to keep up with her culinary journey.”
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White Miso Orzo with Asparagus and Peas
Chef: Kelsey Miguel, Not Umami’s Cooking
“Enjoy a delightful one-pot recipe that celebrates all things spring. This creamy Orzo pasta features fresh farmer’s market leeks and asparagus. The white miso brings a touch of salty umami, while lemon zest adds a hint of acidity. Finish it with a sprinkle of freshly grated parmesan cheese, a crack of black pepper, and a drizzle of good olive oil (Durant Olive Oil is one of our favorites!)
Pair this dish with your favorite local white wine for a perfect spring dinner. Enjoy!”
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes
Serves: 3-4
Shopping List + Preparation
- 1 pound Asparagus
- 1/2 cup Frozen Green Peas
- 1 Leek
- 1 Lemon, juice and zest
- 1 cup Orzo Pasta
- 1/2 cup chopped Parsley
- 2 cups Dashi (or vegetable/chicken broth)
- 1 Tbsp White Miso
- 1/2 cup Oat Milk (or Milk of Choice)
- 1/2 cup Grated Parmesan Cheese (“Measure with your heart,” says Kelsey)
- 1/2 cup White Wine (Sauvignon Blanc or Pinot Gris)
- 2 Tbsp Olive Oil
- Kosher Salt (and flaky salt, if you’re feeling fancy)
- Cracked Black Pepper
Kitchen Equipment
- One large sauté pan with lid
- Chef Knife
- Cutting Board
- Cheese Grater
- Microplane/zester
Cooking Directions
- Prep vegetables: Remove the outer layer of the leek and cut off the dark green ends of the leek. Save for a later vegetable broth or toss it into the compost. Cut the white part of the leek in half and cut into thin half moons. Cut off the woody ends of the asparagus, and cut diagonally to create 2” long segments. Roughly chop parsley, and set aside.
- Start cookin’:Heat a large saute pan to medium heat. Add olive oil, once shimmering, add leeks. Allow leeks to caramelize for 5-6 minutes until tender and browning. Add orzo pasta and toast pasta with leeks in olive oil for 2-3 minutes. Pour in white wine, stir in miso paste, and lemon juice. Then pour in dashi and bring pan to a boil. Taste and season for salt.
- Turn the heat down to low, and place lid on top. Set a timer for 8 minutes. After 8 minutes, remove lid and sprinkle asparagus spears and peas throughout the pan. Replace lid and allow orzo to cook for another 6-7 minutes or until all liquid is absorbed and the orzo is tender.
- Remove the lid from the pan, and slowly stir in oat milk to the pasta. Stir until the orzo is silky and creamy. Remove from heat, garnish with freshly grated parmesan cheese, lemon zest, chopped parsley, and a crack of black pepper.
- If you’re feeling extra fancy, top with flaky salt and a drizzle of that good good olive oil.
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