This is one of my favorite late summer meals because it’s bright and light yet cozy and comforting. Cooking pasta in broth allows the starches to form a creamy texture without the addition of a heavy cream or a lot of cheese. It’s also a one pot wonder and makes a great easily reheatable meal prep.

As a general rule, for every one cup of orzo, add two cups of liquid. So if you need this to last longer than four meals, or you want just two servings, you can customize this recipe to meet your needs. And as always, I fully encourage adding more garlic if you want! ;)

Growing up, I only are raw or boiled carrots. I’ve always liked them, but I’ve never really felt a craving for them. These carrots, though, I think about constantly. Roasted carrots add the perfect rich sweetness to any savory dish. And I would be lying if I didn’t half the pan as a snack during shooting this recipe. That’s how good they are!

Paired with traditional Middle Eastern spice blend Za’atar, a toasted blend of sesame seeds, sumac, coriander, dried oregano or thyme, and salt. The ingredients vary by region but all za’atar is earthy and herbaceous with the tiniest sharp hint of citrus from sumac. It can be used in marinades for meats, to top dips like hummus or finish really any kind of dish from flatbreads to soup. One of my favorite ways to use it is…