Protein Boost | Spaetzle-Inspired Creamy Double Bacon Orzo
with Apple & Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
1080 /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:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Shallot (or onion)
- ½ Bunch of kale
- 1 Apple
- 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
73 g
Saturated Fat
25 g
Sodium
1040 mg
Total Carb
84 g
Sugars
21 g
Protein
21 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!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
