1 cup orzo handful of cherry tomatoes - sliced handful of English Peas handful of Kalamon olives - halved Veggie box bunch of fennel fronds olive oil 1 tbsp butter salt & pepper

In a deep saute pan over low/med heat add orzo and butter. Toast orzo stirring occasionally until it starts to have a nutty aroma and browns a bit. Add 3 cups of water, cover and boil for 10 mins. Drain and rinse with cold water. Mix with other ingredients, drizzle with olive oil and season to taste.