Pea & Mint Risotto

Going green in celebration of Earth Day!

This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.

When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!

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Ingredients 

• 1 medium onion, finely chopped

• 2 tablespoons butter

• 1-½ cups uncooked Arborio rice

• 4 sprigs fresh mint

• 4 ½ cups reduced sodium chicken broth

• ⅓ cup white wine

• 1/3 cup frozen peas, thawed

• ½ cup parmesan cheese

Recipe

1. In a small saucepan, heat the broth and keep warm.

2. In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.

3. Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.

4. Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.

5. Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.

6. Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.

7. Remove the mint sprigs.  Add Parmesan cheese and serve immediately.

   Garnish with pea shoots or asparagus for an added bite.

Spring Salmon Pesto Pasta

I love pasta but eating it every day isn’t recommended (apparently). So my new favorite substitute is legume-based pasta, which includes lentils, beans, peas, and chickpeas. This past year, legume-based pasta have been having a real moment. It first began with a few new brands, but now popular brand pastas have also launched a legume-based line.

The benefits of switching include fewer carbs, more fiber and more protein than regular pasta. They are also gluten-free and contain iron.

While you may not be sold yet, the flavor and texture of the pasta are not that much different than any old regular boxed pasta. What I have noticed is that most legume-based pasta is very toothsome. Other than that, there isn’t much of a difference in terms of flavor.

GIve the delicious recipe a try and enjoy a new alternative to a week night classic!

Ingredients 

Pesto :

• 1 cup fresh basil leaves

• ¼ cup fresh mint leaves, plus more for serving

• 2 cloves garlic, minced

• 1/4 cup toasted pine nuts (or for raw walnuts)

• 1 medium lemon, juiced & zested

• 1/3 cup olive oil, more for serving

• 1/4 cup parmesan cheese, plus more for serving

• Salt and pepper

Pasta :

• 12 oz. red lentil pasta (or substitute for whole-grain)

• Pesto

• 1 lb. cooked salmon, roughly flaked (great for using leftover grilled or poached salmon)

Recipe

Pesto

1. In a food processor or blender, pulse basil leaves, mint leaves, garlic, pine nuts, lemon juice, and parmesan cheese together. Slowly add the olive oil until pesto is smooth. Set aside.

Pasta

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta of choice and cook according to package instructions. Reserve ½ cup of pasta water, and drain pasta. Set aside in a large bowl.

2. Add the pesto to the pasta and toss to combine. Add reserved pasta water if needed to loosen pesto pasta. Toss in the flaked salmon. Finish with lemon zest and mint leaves. Serve immediately.
   
   

Chicken Tinga Tinga Tacos

If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

Ingredients 

Tacos :

• 1 tablespoon olive oil

• 1 cup sweet onion roughly chopped

• 2 cloves garlic, minced

• 1–2 chipotle peppers in adobo sauce, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 3/4 cup canned crushed fire-roasted tomatoes

• 1/4 cup chicken stock

• 1/2 teaspoon kosher salt

• 3 cups rotisserie chicken shredded

For serving :

• Corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup pico de gallo

• crumbled cotija

• 1 lime, cut into wedges

Recipe

1. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for an additional 30 seconds. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

2. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

3. Return the blended sauce to the pan over low heat. Add the shredded chicken, and cook for 5 minutes and season to taste.

4. Prepare the garnishes. Warm your tortillas over an open flame on your stove top. Smash your avocados in a bowl, and squeeze lime and season with salt.

5. Assemble your tacos, add the avocado, chicken, then top off with pico de gallo, cheese and cilantro. Serve with a lime wedge.
   

   Recipe from Pinch of Yum
   
   

Braised Lamb Shanks & Creamy Polenta

First snowfall of the season and boy did it take us by surprise in New Jersey! 

There is probably nothing that I enjoy about the winter other than the excuse to stay in and cook! 

One of my ultimate favorite comfort foods are these beautiful Lamb Shanks. I think visually they seem a little daunting to people; however, this recipe is easy, foolproof and can make any beginner cook look like a master chef! 

The lamb shanks are rubbed with spices, and cooked in wine (oh yes), and served alongside creamy polenta.

The polenta is simmered to ensure a beautiful creamy and thick consistency that will absorb the sauce from the lamb.

If polenta is not your thing, egg noodles go exceptionally well with this dish!

Happy Weekend and Happy Cooking!

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Ingredients

Lamb Shanks

• 3 medium lamb shanks

• 4 medium onions, sliced

• 6 garlic cloves

• 4 tbsp of tomato paste

• 3 tbsp of paprika

• 1 bunch of parsley, coarsely chopped

• 8 tbsp of butter, cut in small pieces

• 1/4 cup of olive oil

• 2 cups  white wine

• ½ cup water + 2 tbsp

• 3 tbsp of coarse salt & pepper

• 3 bay leaves

Polenta

• Kosher salt

• 6 cups water

• 1½ cups coarse polenta ( I used Bob’s Red Mills)

• ¼ cup unsalted butter

• ½ cup grated Parmesan, plus more for serving

• Freshly ground black pepper

• ½ cup chopped fresh parsley

Recipe

Lamb Shanks

1. Set the oven to 425 F

2. In a mortar, grind garlic, parsley and salt into a paste. Mix in the paprika, pepper, tomato paste,  2 tbsp of water and olive oil.

3. Rub the shanks with the mixture.

4. Place the seasoned meat in a large roasting pan, top with sliced onions, bay leaves and butter.

5. Pour in the wine and the rest of the water (½ cup) around the meat.

6. Roast for 1 ½ hour , basting every half hour .

7. Serve with Polenta.

Polenta

1. In a large saucepan, bring 6 cups of salted water to a boil.

2. Reduce heat to medium-low, whisking constantly, add in the polenta.

3. Cook, and whisk often  until polenta is thick and smooth, 20–25 minutes.

4. Season with salt and pepper. Add butter and ½ cup Parmesan to polenta and whisk until melted and incorporated.

5. Serve warm, top with extra Parmesan.