Baked orzo with chevre

Welcome from all of us here at Bellhurst Farm, LLC - where it’s recipes first and a few remarks second. With a herd of goats and four small humans it sometimes feels like “udder chaos” around here. We love a dinner that can be packed full of local flavor but doesn’t require a lot of hands-on time (or dishes). This meal checked all the boxes from our kitchen but here are a few thoughts from the cooks (who also milk the goats, make the cheese, weed the garden, wash the dishes and change a lot of diapers).

Some of our kids aren’t huge fans of the cherry tomato skins - using diced tomatoes would probably help here. Browning the sausage was 100% worth the effort and if you used a large skillet or dutch oven you can keep this to a one pot meal. You could buy fully cooked sausauge or switch the protein to beans and skip the browning step. We’re sure to keep making this all winter long switching to canned tomatoes and frozen greens.