Spaetzle-Inspired Creamy Bacon Orzo
with Apple & Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
At home, you can say it however you like. But in Germany or Austria, you’ll want to pronounce it schpetz-luh. Any which way, this fun take on pasta suits a luscious sauce made with sour cream, salty crisped bacon and our housemade caramelized onions.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- ½ Bunch of kale
- 1 Apple
- 1 Shallot (or onion)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 50g Caramelized onions
- 140g Orzo
- 43ml Sour cream
Contains: Milk • Mustard • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
51 g
Saturated Fat
16 g
Sodium
750 mg
Total Carb
84 g
Sugars
21 g
Protein
18 g
Fibre
7 g
Preparation
Cook the bacon
- Roughly chop the bacon.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 5 min., until golden and crispy.
- Transfer to a paper towel-lined plate, leaving any drippings in the pan. Reserve the pan.
Cook the orzo
- Halve, peel and mince the shallot.
- Heat the reserved pan of drippings on medium.
- Add the shallot and orzo. Sauté, 2 to 3 min., until fragrant.
- Add 1 ¾ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 9 to 10 min., until the orzo is al dente.
- Add the onions, sour cream and 1 tbsp butter (double for 4 portions); stir well.
Make the salad
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Halve, core and thinly slice the apple.
- To the bowl of kale, add the apple and vinaigrette; toss well.
Plate your dish
- Divide the orzo between your plates.
- Garnish with the bacon.
- Serve the salad on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
