A High-Protein Comfort Dish

Soupy orzo, beans, and kale with unexpected richness

This is starting to feel familiar, sending off a new newsletter while another devastation is unfolding. What a terrible tragedy for Los Angeles, and for so many affected people, including many of my friends. I really don’t know what to say. As you surely know by now, there’s significant need for support, and if you’re able to donate, here are few organizations that have crossed my feeds: California Community Foundation, World Central Kitchen, Mutual Aid LA Network.

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For this week’s recipe I’m sharing a favorite style of comforting, one-pot weeknight food. It’s anchored by beans and something starchy, in this case orzo, with several handfuls of shredded kale satisfying the vegetable needs.

To appease my specific, cold-weather craving and also hit the 30+ grams of protein per meal goal, there is also an egg and goat cheese in there, the latter of which adds unexpected but delicious creaminess and tang.

Below you’ll find notes on how to adjust it to your preferences, as it’s another inherently flexible one Any kind of starchy bean, any small pasta, and many other veggies would be great here.

It’ll be a few weeks before I’m back to including videos, but thankfully this recipe is so straightforward it doesn’t need one.

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Soupy Orzo & Beans with Kale, Goat Cheese, and Eggs