Writing to you on my family’s annual trip to Martha’s Vineyard. I’m sitting on the back patio of Espresso Love, one of the many bustling Edgartown coffee shops on any given summer morning.
My dad grew up coming here during the summer as a kid, and the tradition continued with me, my sisters and my many cousins. Last year I wrote up Vineyard guide with all my favorite places, restaurants and things to do:
One of the things I most look forward to every summer is vineyard cooking. I never come with a plan. I just stop by my favorite farms, see what looks good, and cook with what I find.
Today’s recipe is one of those happy Vineyard creations. I marinated a bunch of boneless chicken thighs in pesto (store-bought, straight from the jar is great!) and needed some kind of carb to serve along side. Orzo was the answer and when I found pints of sweet sungolds at Morning Glory Farm along with beautiful striped zucchini… I knew my accoutrements.
The zucchini gets thinly sliced and fried until golden brown… just like what you’d do in a classic alla nerano pasta. The orzo get’s its own special treatment: once it’s cooked we toss it in a lemon, garlic dressing which gets absorbed right into the pasta. It takes the flavor to the next level. We’ll handle the sungolds in two ways: half of them get tossed with the hot orzo and the other half get cooked into a glossy sauce. Everything get’s folded into the pasta in the end.
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