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| Risotto A la Primavera From Bon Appétit 6 ½ cups vegetable broth 3tbsp. unsalted butter, divided 1 tbsp. olive oil 1 small onion, chopped 1 medium leek (white part only), sliced crosswise into thin rings 2 stalks green garlic, chopped 2 cups Arborio rice ½ cup dry white wine 1 cup 1-inch pieces thin asparagus 1 cup shelled small peas or petite frozen peas ¼ cup chopped Italian parsley ¾ cup freshly grated Parmesan cheese, plus additional for serving Bring broth to simmer in a medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in a heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir in rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add ¾ cup cheese and 2 tablespoons of butter. Stir until cheese and butter are melted. Season with salt and pepper to taste. Multi-Bean Salad From Mollie Katzen 4 cups beans (I use garbanzo, pinto, and kidney) 6 tbsp olive oil 1 tbsp minced garlic 3 to 4 tbsp lemon juice 6 to 8 tbsp red wine vinegar 1 ½ tsp salt 1/4 lb. fresh green beans 2 medium stalks celery, finely minced 1/3 cup red onion, finely minced Up to 1 cup fresh parsley, finely minced 1 small red or green bell pepper, finely minced Combine oil, garlic, lemon juice, vinegar, salt, and pepper in a large bowl. Trim the tips of the green beans, and steam until tender, about 5 minutes. Refresh under cold running water and drain well. Heat the beans, and then add them to the dressing when still warm. Add remaining ingredients and mix well. Let marinate for at least 2 or 3 hours. Braising Mix Salad with Balsamic Vinaigrette From: Laura Herbert 3-4 cups braising mix ½ cucumber, sliced ¼ cup chopped tomatoes 1 carrot, grated 1 radish, grated Balsamic Dressing: ½ cup balsamic vinegar 1 tbsp. soy sauce 1 tbsp. honey 2 cloves garlic, minced crushed red pepper flakes, to taste ¼ cup olive oil For dressing: Combine the vinegar, soy sauce, honey, garlic, and red pepper flakes. In a thin stream whisk the olive oil in with the vinegar mixture until completely emulsified. This makes quite a bit, so you will have it for more than 1 salad! For salad: Combine all ingredients and pour a generous amount of dressing over the top and mix into salad. Celery Root Bisque ¼ cup olive oil 1 cup chopped celery ½ cup coarsely chopped shallots 5 ½ cups celery root, peeled, woody parts trimmed and discarded, cut into ½-inch cubes 1 ½ cups diced potatoes 5 cups vegetable broth 1 ½ tsps. minced fresh thyme ¼ cup milk Heat olive oil over medium heat in a large heavy pot. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered for 3 minutes. Stir in celery root cubes and potato, then broth and thyme. Increase heat to high and bring to a boil. Reduce heat to medium- low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Transfer each batch to a pot. Stir in the milk and season to taste with salt and pepper. Creamy Coleslaw with Chives and Shallots 1 cup nonfat Greek yogurt ¼ cup finely chopped chives 3 ½ tbsp. white wine vinegar 3 tbsp. minced shallots 1 tsp. paprika ½ tsp. ground pepper 1 head green cabbage, thinly sliced 2 cups shredded carrots Blend the yogurt, chives, vinegar, shallots, paprika, and ground pepper. Pour dressing over cabbage and carrots; toss to combine. Cover and refrigerate at least 3 hours, tossing occasionally. Kohlrabi Fries 1 bunch kohlrabi olive oil Cut kohlrabi in half inch by half inch lengths. Toss with olive oil to coat. Spread on a baking sheet and bake at 400 degrees for 10 to 15 minutes. Turn and bake another 10 to 15 minutes. They will be tender and golden brown when done. Grapefruit Cake 2 cup flour 2 tsp. baking powder ½ tsp. salt ½ cup fresh squeezed grapefruit juice 1/3 cup oil 4 eggs, separated 1 cup sugar Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift together flour, baking powder, and salt. In a separate container, strain and combine grapefruit juice with oil. In a third bowl, beat egg into white stiff peaks. In a fourth bowl, beat yolks and sugar until mixture thickens. Beat in about ½ cup flour mixture with a quarter juice mix. Repeat until all of the flour and juice are used. Gently fold in beaten egg whites. Pour into prepared pans and bake for 25 minutes or until done. Remove from over; allow to cool before frosting. Spread frosting over 1 layer. Place second layer on top; frost top and sides. Garnish with grapefruit sections if desired Refrigerate 45 minutes or until icing sets. Molly Katzen’s Frosting: Orange-Cream Cheese Frosting 8 oz. softened cream cheese 1 tsp. vanilla extract ½ tsp. grate orange rind 3 to 4 tbsp. honey Combine everything in a small mixing bowl. Beat until fluffy and smooth. |