Meal 1: Risotto w/ Morels, Asparagus, and Pea Shoots, Blue Moon Mixed
Greens Salad.
· Reserve the risotto toppings. Heat 1/2 c liquid ( milk, stock, seasoned water) per person in a
sauce pot. When hot add the risotto and
stir to heat. Add liquid as needed to
create a creamy, thick but flowing porridge.
When hot, taste. If there is no
remaining raw starch texture/ taste in the grains, then the risotto is done.
Expect 3-5 minutes cooking time. Finish
with butter, cream, quality oils and or shaved cheese. This is the time for decadence. Don't be afraid to enjoy a red wine with this
meal.
· Heat butter or oil in asaute pan. When very hot, toss the risotto garnish in
the pan to heat through and wilt the shoots.
Top the risotto with the garnish.
·
Cut or tear some of the larger leaves
and dress these fantastic greens.
Meal 2: Asparagus and Baby
Turnip Pan Roast, Whole Wheat Flax Bread, Rhubarb Crisp
·
Give the crisp a quick zap in the
microwave and then heat in the oven during your meal at 275° for 10 -20 minutes
depending on share size.
·
Heat the pan roast in a medium hot
saute pan. Toss a bit to combine, but
generally treat gently as it heats through 2-4 minutes. Don't overcook or over-stir.
·
Warm the bread and serve with soft
butter.
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