Friday, June 8, 2012

Recipe: Sweet Potato Orzo - Two Ways

Making my weekly trek to Root's Market (, I caught up with fellow chef and salad peddler Lynn Manbeck of Pasta Plus. I also stopped to visit my new foodie friend and entrepreneur Mary Armstrong of Prima Donna's Pasta with one thing on my mind - summer side salads. Between Lynn's prepared pasta dishes and Mary's 30 plus gourmet pasta selections, the summer salad season is filled with endless "pastabililties"!

I first introduced Prima Donna's Pasta two weeks ago with a twist on chocolate marshmallow peanut sundaes using dark chocolate fettuccine. Deciding not to post a recipe last week, I continue today with my series on summer side salads featuring Prima Donna's unique delectable gourmet pasta varieties. Today's featured flavorful pasta - sweet potato orzo.

Also smitten with Prima Donna's line of gourmet blends, Lynn decided to create a salad featuring sweet potato orzo as well. It seems that great minds actually do think alike! Using Thanksgiving as our focal point we came up the following two recipes: (1) Bourbon Bacon Sweet Potato Orzo and (2) Sweet Potato Orzo with Cranraisins and Pecans. Ideal for holiday or summertime gatherings, each could be served heated but are at their best when served chilled.

If we can celebrate Christmas in July, why not Thanksgiving in June?

 Bourbon Bacon Sweet Potato Orzo
(A twist on Louisiana's Thanksgiving Day sweet potato casserole)

Ingredients: 1 lb. sweet potato orzo, 16 oz. can apricots, 1 lb. Wright brand Bourbon BBQ bacon, 1/2 stick butter, 1/4 C. brown sugar, 1/3 teaspoon nutmeg, pinch of ground cloves, 1 C. chopped pecans, Kosher salt, pepper.

Directions: (1) Bring a large pot of water to a boil. Place orzo into pot and reduce heat. Simmer orzo until al dente, cooked but not hard, and remove from heat. Rinse with cool water, drain and set aside. (2) Drain apricots and rough chop. Place into large mixing bowl with orzo. (3) Place bacon onto sheet pan and place into a 350 degree preheated oven. Bake for approximately 20 minutes or until bacon is crisp. Remove and set aside. Remove excess grease by gently blotting bacon with paper towels. DO NOT OVER BAKE. (4) Melt butter, add remainder of ingredients and pour into mixing bowl with orzo and apricots. (5) Crumble bacon into mixture and gently combine all ingredients. Salt and pepper to taste. Refrigerate until ready to serve.

Sweet Potato Orzo with Craisins and Pecans
(Recipe by Lynn Manbeck)
Ingredients: Sweet potato orzo, carrots, craisins, pecans, green onion, orange juice, vinaigrette.

Directions:  Lynn does not have an actual recipe. Like most great chefs she tastes as she prepares the dish. She confirmed the ingredients, however. For additional questions or comments you can contact her at 717-449-0063 or visit Lynn at Root's Market on any Tuesday.

* Next week's featured pasta - Chipotle Blackbean Fettucine.



  1. That is such a versatile dish. I think it's awesome that it can be prepared two ways!
    - abeer @

  2. Either way looks spectacular!