A little more unusual for risotto, the pink hue is simply gorgeous, especially if served alongside vivid green vegetables. Beet and Goat Cheese Risotto Ingredients: 3 Tbsp unsalted butter 1 large sweet onion, chopped 8 ounces beets (weighed without greens) 1½ cups arborio rice 5 cups broth 8 ounces soft goat cheese Directions: Heat broth… Continue reading Beet and Goat Cheese Risotto
Category: cooking
Meals and whatnot.
Sunflower Granola
My beautiful sunflower plants...well, a few weeks back. Now they are hanging over, bursting with seeds - which the squirrels and birds are happily noshing on. Which I am OK with 🙂 I grew them for them, something to tide them over for the cold winter coming. On the other hand, I can make this… Continue reading Sunflower Granola
Orzo with Caramelized Onions and Cherries
I was inspired to make this recipe after bringing home many, many olives from IFBC. Tangy, a bit salty when you bite into an olive and the cherries, a pop of sweetness. Orzo with Caramelized Onions and Cherries Ingredients: 1 pound orzo pasta ½ cup Dried Cherries ¼ cup extra virgin olive oil 1 medium… Continue reading Orzo with Caramelized Onions and Cherries
Garden Harvest Pasta
A few weeks ago, as summer slipped away, I made this dish. With our warm fall we have been having, the produce kept coming - I finally picked my last tomatoes this week! While my sunflowers reached seed status, I've lost any battle I might have planned - the squirrel is happily munching them ;-)… Continue reading Garden Harvest Pasta