Big Fat Burritos and Risotto w/ Roasted Tomatoes and Chevre

Meal 1: Risotto w/ Roasted Tomatoes and Chevre, Summercrisp Salad w/ Shaved Fennel, Eggplant and Navy Bean Pan Roast 

• Remove and reserve the tomatoes and chevre. Heat a little salted water or plain milk in a sauce pan - about 1 cup per share. When hot, add the risotto and stir to incorporate. Add more liquid as necessary to make a thick porridgelike consistency. Stir and heat until the grains of rice are cooked through and no longer taste of raw starch. It should take 2-5 minutes. When done stir in the chevre and then the tomatoes. Adjust the seasoning w/ salt and pepper and serve immediately. 
• Heat the pan roast gently and serve. • Dress and serve the salad greens. 

Meal 2: Big Fat Summertime Burrito and Yellow Rice w/ Candied Sunflower Seeds 

 • Give the burrito a quick zap in the microwave to get the chill out. 1-2 minutes at most. Heat the burrito on a cookie sheet in the oven at 325 for 15-20 minutes. 
• Heat the rice in a saute pan with a little oil. Add a splash of water and cover to heat through. Toss and serve.

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