It’s official! Spring is here and I’m so ready for it. I love hearty soups, stews, and pastas as much as the next gal but the shift in seasons is making me crave all of the spring veggies. Think asparagus, peas, and radishes – they’re coming into season and I can’t wait to start experimenting with them in the kitchen again. While all of our plant-based spreads are versatile and adaptable to the seasons, I’m partial to our Dill Havarti Cheeze Spread this time of year. It’s creamy and satisfying, yet has an irresistible dill pickle finish I can’t get enough of. What better way to use it than with the best of what spring has to offer? Introducing my Lemon and Dill Orzo with Spring Veggies.
This is one of those weeknight meals that comes together quickly so you can get dinner on the table ASAP. I know the feeling of having a hungry family to feed, and when the pressure is on you want to be able to snap your fingers and have everyone fed. This recipe isn’t that simple but it’s pretty darn close.
Start by sautéing some onion and garlic in olive oil (yum) and make sure you’re using an oven-safe skillet. I got this enameled cast iron skillet from Amazon and it cleans up super easily! Then, add the veggies, chickpeas, some broth, and orzo. It looks like rice, but orzo is actually a super short pasta shape. Pretty fun! Bring the mixture to a simmer, then stick it in the oven for 10 to 12 minutes, just until the orzo is tender.
Take the skillet out of the oven and stir in a package of our Dill Havarti Cheeze Spread. It’ll get creamy, dreamy, and delicious in just a few seconds. Finish it off with a squeeze of lemon and top with fresh dill and sliced radish. That’s it! You’ve got a seasonal, home-cooked meal on the table in under 30 minutes. It’s pretty hard to compete with that. I hope your family enjoys this one as much as mine did!
Lemon and Dill Orzo with Spring Veggies
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- 2 teaspoons olive oil
- ½ yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup peas (fresh or frozen)
- ½ bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 15-oz. can chickpeas, drained and rinsed
- ¾ cup orzo
- 1½ cups vegetable broth
- ½ teaspoon salt
- 1 package of Dill Havarti Cheeze Spread
- 1 tablespoon lemon juice
- Radishes, sliced, for serving
- Fresh dill, for serving
- Preheat your oven to 350F degrees. Warm the olive oil in a large, oven safe skillet over medium-low heat. Add the onion and garlic and sauté until soft, about 5 minutes.
- Add the peas and asparagus and sauté until bright green, another 3 to 4 minutes.
- Add the chickpeas, orzo, vegetable broth, and salt. Stir to submerge the orzo in the broth and bring the mixture to a gentle simmer.
- Transfer the skillet to the oven and bake for 10 to 12 minutes, until the orzo is tender. Remove from the oven.
- Squeeze the lemon juice and scoop the Dill Havarti Cheeze Spread into the skillet. Stir to combine.
- Top the lemon and dill orzo with sliced radishes and fresh dill. Enjoy warm.