I don’t know about you but I am ready for some summer flavors! So... let's take a lil flavor trip to Greece. I was beyond inspired when I took one taste of the Essex Feta. This feta is made with 100% Lesbian Sheep’s Milk on the island of Lesbos by Panagiotis Tastanis and his daughter.
📸 Essex Cheese
The only thing we love just as much as Feta direct from Greece is spices directly sourced from Greece… enter Curio Spice Co. We love Curio and everything they do. Their Konzai Spice Blend is made with Fennel, lemon peel, bee pollen, lemon verbena, oregano, sage, and Greek saffron.
📸 Curio Spice Co.
Now that you know all about the inspo, check out the recipe below for a Konzai Spiced Feta Orzo.
What you’ll need:
- Broccolini
- Asparagus
- Grape Tomatoes
- Red onion
- 2 Lemons
- Curio Konzai Spice
- Dried Dill
- Essex Feta
- Orzo
- Veggie or Chicken Broth
Optional: For a extra crunch air fry chickpeas coated in smoked paprika
- Set oven to 400 degrees
- Slice 1 lemon into thick slices, trim and cut Asparagus, slice red onion into semi circle slices.
- On a sheet pan put tomatoes, asparagus, red onions, broccolini, and lemon slices. Sprinkle a hefty potion of Konzai Spice (approx 2 tbs - but we like to measure with our heart) and distribute evenly.
- Roast Veggies for 30 min (mixing around half way through)
- While veggies cook bring broth to a boil (measurement according to orzo packaging)
- Add in orzo and cook until orzo is cooked through and has absorbed most of the liquid
- Mix in essex feta (I used about .5 lb of feta, you can do more less depending on desired level of creaminess) reserve some for garnish
- Add zest and juice of 1 lemon
- Mix in about 1 tsp of Konzai Spice and 1 tbs of dried dill
* Add in a little bit of feta brine for some extra salt and creaminess
Plate a bed of creamy orzo with veggies on top and top with feta and chickpeas.