Something magical bursts open when you bake a brick of salty feta with juicy tomatoes in a hot oven. Just stir in some tender orzo and briny olives for a creamy, easy dinner.
What You Get
Pre-washed baby kale
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 3 servings
15 minutes active
45 minutes total
Preheat the oven to 400°F. Position a rack in the upper third of the oven. Bring a large pot of salted water to a boil. Drain the feta.
Place the cherry tomatoes in a baking dish, drizzle with ½ cup olive oil, season with salt and pepper, and toss to coat. Nestle the feta in the middle of the tomatoes, drizzle with 1 tablespoon olive oil, and grind with pepper.
Transfer the dish to the oven and bake until the feta starts to get golden and the tomatoes start to soften, 30 minutes. Turn up the oven to 450ºF and continue to bake until the feta is golden brown and the tomatoes are soft and juicy, 5 to 10 minutes longer.
Meanwhile, when the water is boiling, add half of the orzo and cook until al dente, 7 minutes or according to package instructions. Drain the orzo. Drain the olives and slice in half. Chop 2 cloves of garlic.
When the feta and tomatoes are ready, add the garlic and a pinch of chile flakes, if you’d like some heat, and stir to combine. Add the orzo, olives, and 2 handfuls of baby kale and stir until the pasta is coated and the kale is wilted. Season to taste with salt and pepper.
Heap the pasta into shallow bowls, grind with pepper, and serve warm.
Contains: milk, wheat.