Creamy Lemon Butter Zucchini Orzo

Ingredients

• 3 tablespoons salted butter
• 3-4 cloves garlic, minced or grated
• 1 pound dry orzo pasta (use gluten-free, if needed)
• 2 tablespoons fresh thyme leaves
• 2 medium zucchini and or yellow summer squash grated- I diced these and cooked them in butter- and added them at the end.
• 1/2 bunch kale, finely shredded
• 3 cups low sodium chicken or vegetable broth
• zest and juice of 1 lemon
• 1 teaspoon onion powder- I diced onions and added them with the garlic in the beginning
• kosher salt and black pepper
• 1/2 cup whole milk or canned full fat coconut milk
• 3/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute. Stir in the orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Stir in the zucchini and kale, cooking another 2-3 minutes, until wilted. Add the 1/2 cup broth and de-glaze the pan. Add the lemon zest, lemon juice, onion powder and season with salt and pepper. Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

1. 2. Stir in the milk, parmesan, and parsley, cook another few minutes until warmed through. As the orzo thickens up on you, add additional broth to thin. It should be creamy, but with just a touch of liquid.

   3. Divide the orzo among bowls and top with fresh thyme...add additional butter...and parmesan, if desired. Hint? It's very desirable...
   
   Adapted from Half Baked Harvest

Chicken Khao Soi- Chang Mai Thailand regional dish

Chicken Khao Soi

Ingredients

• 1 pound chicken tenders or breasts or wings
• 2 green onions, finely, chopped, plus more for serving
• 1 inch fresh ginger, grated- or powdered ginger to taste
• 1 clove garlic, minced or grated
• black pepper
• 2 tablespoons extra-virgin olive oil
• 1 bunch kale, chopped
• 1/4 cup Thai red curry paste
• 2 (14-ounce) cans full-fat coconut milk
• 3 cups low-sodium chicken broth
• 3 tablespoons fish sauce (or low sodium soy sauce)
• 1 tablespoon honey
• 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving
• 8 ounces egg or rice noodles (Chinese Stir Fry egg noodles)- Fry about 1/4 of them in hot oil to serve on top of sauce. 
• sliced limes and thinly sliced red onion, for serving
• chili oil, for serving

Instructions

     

1. Cook the chicken in 1 tablespoons olive oil.  Sprinkle with garlic salt.  Remove from pan.

2. To the same pan, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the chicken, kale and green onions into the sauce.  Simmer over medium heat.  Stir in the herbs.

3. Meanwhile, cook noodles according to package directions.  Fry 1/4 of them in hot oil.  

4. Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onions, red onions, cilantro, lime juice, fried egg noodles and chili oil.

Adapted from Half Baked Harvest