Spring Vegetable Risotto

vegetable risotto
Spring Vegetable Risotto
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vegetable risotto
Spring Vegetable Risotto
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Ingredients
  • 1 pound green asparagus
  • 2 tsp olive oil
  • 2 tbs butter, divided
  • 1 clove garlic, smashed
  • 1/2 pound green peas
  • 1 shallot, minced
  • 2 cups short-grain rice
  • 1/4 cup white wine
  • 3 cups warmed vegetable stock or water
  • 2 tbs freshly-grated Parmesan cheese
  • 1 tbs vegetable oil
  • 4 eggs
  • salt and fresh black pepper to taste
  • 5-6 leaves fresh basil (chiffonade)
Servings:
Instructions
  1. Preheat the oven to 400 degrees F. Trim the woody ends of the asparagus and break the remaining stalks into 2-3 pieces. Toss with the olive oil and salt to taste. Lay in a baking dish and roast, tossing occasionally, about 20 minutes. Meanwhile, heat 1 tablespoon of the butter in a large saucepan with high sides over medium heat. Add the peeled, smashed clove of garlic. Cook, stirring occasionally, until the garlic begins to turn golden. Remove and discard. Add the peas and salt to taste. Cook 2-3 minutes, until the peas are just cooked through. Use a skimmer to remove the peas, leaving the butter behind. Set to the side. Add the shallots to the butter remaining in the pan. Cook, stirring occasionally, until translucent. Add the rice and cook until translucent. Deglaze the pan with the white wine, cooked asparagus and their juices, as well as the reserved peas to the risotto. Stir to combine. Cover the pot and set aside. In a frying pan, heat the oil and crack 4 eggs. Season with salt and pepper. Cook until the white is cooked through, about 4 minutes, or until your preferred doneness. Add the reserved butter, Parmesan and basil to the risotto. Season to taste with salt and pepper. Serve immediately in soup plates, topped with an egg.
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Creamy Asparagus Pasta

asparagus pasta
Creamy Asparagus Pasta
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Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.
asparagus pasta
Creamy Asparagus Pasta
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Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.
Ingredients
  • 8 ounces whole-wheat penne pasta
  • 1 bunch asparagus, trimmed, cut into ¾-inch pieces
  • 1 1/2 cups whole milk
  • 4 tsp whole-grain mustard
  • 4 tsp flour
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp extra-virgin olive oil
  • 3 tbs minced garlic
  • 2 tsp minced fresh tarragon or ½ teaspoon dried
  • 1 tsp freshly-grated lemon zest
  • 2 tsp lemon juice
  • 1/2 cup grated Parmesan cheese, divided
Servings:
Instructions
  1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1-2 minutes. Stir in tarragon, lemon zest and juice. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1-2 minutes. Stir in ¼ cup Parmesan. Divide the pasta among 4 bowls and top with the remaining ¼ cup Parmesan.
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Curried Corn Chowder with Cilantro Lime Shrimp

Curried Corn Chowder with Cilantro Shrimp
Curried Corn Chowder with Cilantro Lime Shrimp
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Curried Corn Chowder with Cilantro Shrimp
Curried Corn Chowder with Cilantro Lime Shrimp
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Ingredients
Chowder
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, finely chopped
  • 32 ounces chicken stock
  • 2 cups corn, fresh or frozen
  • 1 tbs sweet curry powder
  • 1 tsp salt
  • 3 bacon strips, diced
  • 1 sweet potato, diced
  • 1 can coconut milk
  • Cilantro for garnish
Shrimp
  • 1 pound shrimp
  • 1 tsp cilantro, chopped
  • 2 cloves of garlic, minced
  • cracked pepper to taste
  • 3 tbs olive oil
  • 1 tsp fresh ginger, minced
  • juice of one lime
Servings:
Instructions
  1. Sauté bacon. Add onion, garlic, and red pepper and cook until soft. Add remaining ingredients and bring to a boil, reduce heat and simmer until the potatoes become tender. Shrimp: Blend all ingredients to make marinade; then add shrimp and marinate for 15 minutes. Sauté shrimp in a pan for 1-2 minutes on each side. Serve the chowder with chopped cilantro and shrimp on top.
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