This recipe is the perfect blend of hearty winter fare and bright spring veggies…
It’s kind of weird that I’ve never made a risotto primavera, given my love of risotto. But when I was home for Passover this year, we were trying to come up with a delicious side dish and my mom mentioned risotto. We thought about all the veggies we had, and all the fresh herbs, and I decided that it was the perfect idea.
I’ve said this a million times, but people always think risotto is so difficult. But it’s not! It just needs a little TLC…you can’t rush it, but 90% of risotto is in gently stirring. You get too rough with it, try to turn the heat way up to rush it, and that’s when things go south.
Plan for an hour. But it’s an hour of stirring, drinking wine, talking to guests—it’s the perfect dinner party dish.READ THE POST
I feel like I have to sneak one more winter-y recipe in here, even though it’s TOTALLY SPRING!
(Though you wouldn’t know it from our gray, rainy day today…)
Oh man, I’m so glad it’s spring. Bring on farmers market fruit and veggies, grilling out, and foods that make me feel skinny. But first—hearty, cheesy, decadent (but not TOO decadent) girls’ night food.
We had a girls’ night at my place a couple months ago, and wanted something super easy, that I didn’t have to put a ton of time and effort into while we were all drinking wine and chatting. This recipe came together very fast, and the only complicated piece was cutting up the butternut squash, but you could easily just buy it pre-cubed. I even had a pretty helper—that girl’s got her priorities, has both a glass and bottle nearby!READ THE POST
So, we basically got like two weeks of fall in Georgia before it got COOOOLLLLD! But those two weeks were really beautiful.
This tree outside my window is absolutely glorious, like flame.
And these leaves form an awesome natural stoplight.
The changing of the seasons has also meant that the grocery stores and my CSA box have been all-gourds-all-the-time. I got a couple beautiful butternut squashes and, since I finally learned how to peel and disassemble them last winter, I was actually excited to try out this recipe.
Also, sage. Because sage is always the answer.
This sauce is deceptively creamy and rich, but doesn’t have any cream or milk, or even cheese until the very end. The leeks form a super flavorful base, and the pureed butternut squash is like butter and cream and squash all in one. This was a super easy and healthy dinner.
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This is seriously one of the best things I’ve eaten in a while. I had such high hopes for this recipe, and am inordinately happy that I wasn’t disappointed.
Sure, traditional pesto is made with basil, garlic, pine nuts, and parmesan, but the word basically comes from the Italian verb pestare, which just means “to pound or crush” (i.e. what you do with all these ingredients). Typically you’d make pestos with a mortar and pestle (from the same verb) but most of us are way too lazy to do that on a regular basis. Because food processors are magical.
While I’ve tried kale pestos, spinach pestos, and all kinds of different nuts in the sauce as well, this is a very different take on the traditional dish. You start with sweet, juicy fresh corn cut right off the cob. Cook some bacon and leave the drippings in the pan to start the flavor profile. Saute some minced garlic in it to release its amazing aroma. Add a dash of red pepper flakes for just a hint of bite. And finish it off in the food processor with pine nuts, fresh parmesan cheese, and olive oil to make a creamy sauce that clings to the noodles like its life depends on it.
This dish doesn’t take long overall—the longest part is cutting the corn off the cob, which I’m pretty slow at (partly because I value my fingers). Once that part’s done, the rest moves quickly and you can have it on the table in less than half an hour. While you could use many different kinds of pasta, I think a long flat pasta like linguine or tagliatelle is best for this (though I break most of the noodles in half before cooking).READ THE POST