Sugar Pumpkins are at their prime, so pick one up and enjoy how amazingly tasty they can be if roasted. This risotto dish is perfect for chilly fall evenings. Slow Cooker Pumpkin Risotto Ingredients: 2 Tbsp olive oil 2 tsp dried crumbled sage 1 Tbsp garlic, minced 1 large sweet onion, chopped 1½ cups arborio… Continue reading Slow Cooker Pumpkin Risotto
Tag: Vegetarian
Beet and Goat Cheese Risotto
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
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