Spring Recipes

Asparagus Risotto

Saute in olive oil 1-2 spring onions, minced, with 10 sliced crimini (brown) mushrooms
Add 1 cup of fragrant rice (your choice, but I like Lundberg arborio) and stir in until the rice is glassy looking. Add a splash of white wine if you like. Salt and pepper to taste.
Add 2.5 cups hot water, stir, bring to a boil.
Reduce heat and let simmer10-15 min.
Add 1 cup chopped asparagus (bite-sized pieces) and green peas when the rice looks 4-5 minutes from being done. (You can use shelled tender fava beans rather than peas, but add those right after boiling. If you have fava greens, shred them and add to the risotto in the last 2 minutes.)
When the rice is cooked –  a little al dente is good – let it sit for a few minutes, then stir in (vegan) parmesan cheese and serve piping hot.

Rhubarb season is late, but it’s a good time to look over new recipes and have the accompanying ingredients on hand. Lots of people have never tried rhubarb – I will caution you not to try it raw! – but my grandmother used to make a killer rhubarb pie.

Printed from COOKS.COM
1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar
1/4 teaspoon salt
1 1/2 cups flour
1 cup butter or shortening
1/4 teaspoon baking soda

3 cups chopped rhubard
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla
Combine all ingredients for crust and mix until crumbly. Pat half of the mixture into a 13x9x2 inch baking pan.
To prepare the filling, combine rhubarb, sugar, cornstarch and water in a medium saucepan and bring to a boil; reduce heat to low and continue to cook, stirring frequently, until mixture is clear. Stir in vanilla.

Pour filling over crust. Sprinkle with the remaining crumb mixture. Bake for 20 minutes at 350°F. Allow to cool before slicing into serving sized bars.

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