Asparagus-and-Lemon Risotto

I never get tired of risotto, especially when it uses fresh vegetables from the garden!

Source:  adapted from Martha Stewart Living magazine, January 2013

6 c. vegetable stock, preferably homemade*

1/4 c. olive oil

1 small onion, finely chopped

1 c. Arborio rice

1/2 c. dry white wine

1 bunch asparagus, trimmed, stalks cut into 2" lengths

1 c. fresh peas

1 t. grated lemon zest, plus more for garnish

2 T. fresh lemon juice

1 c. chopped fresh flat-leaf parsley leaves

1/2 c. finely grated Parmigiano-Reggiano, plus more for serving

Coarse sea salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 T. oil over medium heat in another saucepan.  Cook onion, stirring frequently, until soft, 6-7 minutes.  Add wine; cook, stirring, just until evaporated.

Add 1/2 c. hot stock; cook, stirring, until almost absorbed.  Continue adding 1/2 c. stock in this manner until liquid is creamy and rice is al dente, about 20 min. total (you may not need to add all the stock).  Add asparagus and peas with the last addition of stock.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 T. oil.  Season with salt and pepper.  Serve immediately with additional cheese and lemon zest.

Serves 4

* Note - Asparagus stock works very nicely in place of the vegetable stock.

Rice Salad with Asparagus and Peas

Source:  marthastewart.com

1 clove garlic

3 anchovy fillets

Coarse sea salt

1 T. sherry vinegar

3 T. extra-virgin olive oil

1 c. Arborio rice

 6 oz. asparagus (about 1 bunch), trimmed and sliced 1" thick on the bias

1 c. fresh shelled or frozen peas

1/2 c. finely chopped red onion

4 oz. radicchio, finely shredded (about 1-1/4 c.)

1/2 c. julienned fresh basil leaves

Finely mince garlic and anchovies together with 1 t. salt on a cutting board until a paste forms.  Transfer to a bowl; whisk in vinegar and oil.

Cook rice in a pot of salted boiling water until tender, about 13 min.  Add asparagus and peas; cook until crisp-tender, about 2 min.  Drain and transfer to bowl with vinaigrette.

Add onion and radicchio, toss to combine, and season with salt.  Let stand 30 min.  Add basil, toss to combine, and let stand 30 min more before serving.

Serves 6.

Roasted Chicken Salad with Fresh Peas and Mint

This is a nice salad to serve in the spring when fresh peas are in season and mint is at its best.

Source:  adapted from Martha Stewart Living magazine, May 2012

1 whole roasted chicken, cooled and carved into pieces

1 head butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves

1 c. shelled fresh peas (from 1 lb. in pods)

1/4 c. olive oil

2 1/2 T. lemon juice

1 garlic clove, minced

1 T. minced shallot

1 T. Dijon mustard

1/2 t. sea salt

1/4 c. chopped fresh mint leaves, plus 1/2 c. for salad

Cook peas in boiling water until just tender, 2-3 min.  Drain, and submerge in ice water to stop the cooking and retain color.

Whisk together olive oil, lemon juice, garlic, shallot, mustard, salt and 1/4 c. chopped mint in a small bowl. 

Arrange lettuce, whole mint leaves and peas on a large serving platter or individual plates.  Toss chicken pieces in dressing and arrange on top of salad.  Pour remaining dressing over salad.

Serves 4-5



Spring-Vegetable Couscous with Chicken

Easy and yummy!  I had leftover roasted chicken from last night's dinner - just right for this recipe.

Source:  Everyday Food magazine, May 2010

3 T. unsalted butter

4 scallions, whte and green parts and thinly sliced crosswise

2 wide strips lemon zest

1 1/4 c. water

1 lb. asparagus, trimmed and cut into 1/2" pieces

1/2 c. frozen peas

1 c. couscous

leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces

1 T. lemon juice

2 T. chopped fresh parsley

In medium saucepan, melt butter over medium-high heat.  Add scallion whites and cook, stirring constantly until softened, about 3 min.  Add lemon zest and water; season with salt and pepper.  Cover pan and bring liquid to a boil, then add asparagus and peas.  Return to a boil and stir in couscous.  Add chicken and remove pan from heat; cover and let sit 7 min.  Add lenom juice and parsley and season with salt and pepper.  Fluff couscous with a fork and serve.

Serves 4



Zesty Greek Salad

Source: Rose C.

Combine in big bowl:

2 1/2 c. dry rice, cooked

4 c. fresh spinach or Swiss chard, chopped

2 c. frozen peas

1 bunch spring onions, thinly sliced

1 15 oz. can black olives

Grilled chicken, sliced and marinated in dressing (optional)

Dressing:

3/4 cup olive oil

juice of 2 lemons

1 T. Bragg's Amino Acid or soy sauce

1 T.  finely chopped fresh oregano

1 T. finely chopped fresh basil

2 garlic cloves

2 t. salt

1 t. pepper

Add dressing and toss.