Roasted Honey Thyme

Yams

Summer time fun for me includes using the

BBQ

You can virtually make everything on it with no fuss and no heating up the kitchen.

Yay!

Yams are usually used in the winter, but

this easy dish adds so much flavor to your next BBQ

You'll have everyone begging for seconds and the recipe...

 

1 large peeled yam, sliced

1 tbsp. honey

1 tsp fresh thyme

1/4 tsp garlic powder

1/4 tsp Cajun spice

drizzle of oil

pinch of salt

aluminum foil

 

Place the cut yam on the foil.

Drizzle with honey

Sprinkle with seasonings and oil

Wrap!

 

Place on cold BBQ and turn it on to low!

Roast turning after 20min. as it takes the BBQ time to warm up.

Then continue to turn over 2 more times at 20min. intervals for a total of 40-50min.

 

Place the rest of your BBQ foods between these times to save time.

 

Remove pkg. from the BBQ and serve.

It's that easy

 

Enjoy with love!

 



A. Vogel

Bio Snacky Sprouter

Day 4

Ready to Eat and Enjoy!

This whole journey has been so exciting.

As an avid gardener, I actually watch my plants grow daily.

You can imagine how fun it was to watch these next to my sink in the kitchen as they changed.

Here is what they looked like on day 4.

The mung beans were the largest and easiest to see. These would be great in a salad and sturdy enough for stir fry.

Now I can distinguish that these are radishes because they are the 2nd largest.

Just in case I couldn't figure it out....

I tasted them!

Wow did they ever taste like a radish with the hot kick too!

The tiniest seed are the alfalfa sprouts.

These are the ones we see in the grocery store packaged.

I must admit these are not as earthy as the store bought ones. That's a good thing.

This is a fabulous revelation for anyone (child) that is picky and apprehensive to try new foods.

I made two recipes you might want to give a try.

Wrap N' Roll

My kids love wraps this needs no recipe.

Just use any leftover chicken, slice or shredded.

Toast a tortilla wrap

Slather with Tzatziki

Layer carrot ribbons

Sliced peppers

Chicken or any deli meats

Fresh herbs or chives

Top with Alfalfa sprouts

Wrap and Roll

Chow down

Sprouty Spring Salad

This colourful hearty side dish or salad can be made up to 3 days ahead and enjoyed.

Recipe:

1 roasted yam, peeled

1/2 green or red pepper, chopped

1 1/2 cup cooked brown rice

1 peeled carrot, diced

1 cup bean sprouts (mung, radish, alfalfa)

1 can black beans, drained

Dressing:

3 tbsp. walnut oil

1/2 lemon, zested and juiced

1 clove garlic minced

3 tbsp. chopped chives

1 tbsp. chopped oregano fresh

(1 tsp dried can be substituted)

Mix together toss with salad ingredients.

ENJOY!


#biosnacky @A.Vogel.ca 

Apple & Cheddar

Thyme Biscuits

Is there anything more comforting than the glorious aromas from baked goods?

Most of us don't have thyme (time, tee hee)to bake
 
The scent of bread baking just puts us in a  wonderful relaxed state that, leaves us waiting in anticipation for the end product. 

Throughout the world breads are the symbol of home, comfort and food on the table.

This is an easy biscuit.
Of course, if I make it, it has to have some nutritional value in it! Right?

The addition of apple adds sweetness and fiber.
Um, your family and friends won't even notice it~
Unless you tell them
~AFTER~
they tell you how delish they are~~

2tbsp coarse corn meal

3 tbsp brown sugar

1 tsp salt

 1 tsp thyme

1 1/2 tsp cream of tartar

1/2 tsp baking soda

3/4 stick vegetable shortening or butter

2 cup old sharp cheddar, shredded

 1/2 apple, peel on, shredded

1/4cup milk or water + more if needed

In a large bowl add the apple and cheddar. Drop in the dry ingredients. Using your hands "sift" the shredded ingredients into the dry ingredients to coat the mixture.

 Using a pastry cutter tool, cut the shortening into the dry ingredients.

 Begin to slowly add the water to add just enough so that the dough begins to stick together.

~you may need more or less depending on the humidity outside~

On to a floured surface, form into a round, gently pressing together.

Form into approx. 8"-9" circle

 

I used the bottom piece of a springform cake pan, which is quite thin.

Spray the bottom with non stick spray or grease and flour it.

Using a knife or pizza wheel cut wedges all the way through. 

Bake in a 350F preheated oven for 

30-35min.

The top can be brushed with melted butter before baking for a deeper browning.

Enjoy with love!

Roasted Balsamic Squash

Most people are familiar with squash but, only use it in the colder months.

I decided to not fire up my stove which would heat up the house now that the weather is warmer and decided to fire up the BBQ instead which makes clean-up much easier!

 

A colourful side dish cooked on the same grill as the rest of your meal.

This one was quite easy and the caramelization that develops can't be beat.

The BBQ adds a smoky aroma and sticky sweetness

 

1 butter nut squash, washed

2 tbsp each fresh snipped chives and oregano

1 tbsp. balsamic vinegar

2 tbsp. EVOO + more for brushing on squash

pinch of sea salt

 

Cut 1/2" slices of the squash into rings

 

You don't need to remove seeds or peel, they can easily be removed when cooked.

My method keeps the rings together on the BBQ

 

Brush surface with some oil and sprinkle on some salt. Add just a sprinkling of herbs. More can be added to the finish.

Place on low temperature BBQ about 200F

Cook turning over to brown evenly,

until it is easily pierced with a fork.

 

When cooled to the touch, remove seeds and peel.

Dice into 1" cubes

 

Dressing: whisk the oil and balsamic vinegar together. Pour over the diced vegetables, add the chopped herbs then a sprinkling more of salt.

 

 

Can be served hot or at room temperature.

Can be stored up to 3 day in the refrigerator.

 

Serves 6-8

 

Enjoy with love!





Guacamole Salsa

I have to admit, I enjoy Guacamole!

Many of us do!

But for me, if it's all mashed like many Guacamole's are I WILL eat the whole container.

Most of us are not aware of what portion sizes should be and where the hidden fats are.

Avocados are a monounsaturated fat full of Omega 3's

It is a very healthy item but, with added tortilla chips it can become an excessive caloric item.

I decided to make it into a chunky salsa so that I would spoon it over my entree like a

"dressing"

This way I would have the benefits of moisture to my meal with the nutritional content and without all of the extra calories

Win Win Situation

Don't you agree?

This is very simple to make and you can go wild with any flavour boosters.

Here's my version today!

 

3 ripe avocados

1 tbsp chopped onion

2 tbsp chopped parsley or cilantro

1/2 large tomato, diced

salt & pepper to taste

1 tbsp extra virgin olive oil

1 lime, juiced, zested if you want more citrus punch!

 

Cut into the avocado along the whole length to the pit. Twist the avocado and pull apart.

 

With one swift movement "hit" the knife blade onto the pit. It will stick to it. Twist the knife and pop out the pit. Lightly bang the pit into the side of the sink, I have a recycling basket, pop off the pit.

 

With the tip of the knife, run 1/2" lines lengthwise and crosswise into the avocado, do not cut through the shell. Scoop out the flesh with a spoon, giving you perfect cubes. Continue for all of the halves.

 

Toss the tomato, avocado, herb, oil, salt and pepper into a bowl and enjoy.

 

Cover to refrigerate until needed. Use within a few hours. It will darken if you have leftovers but it is still edible.

 

Enjoy with love!

 

 

 

 





Roasted Yam & Pear Toss

 

One of my favourite things about Summer besides enjoying the beautiful weather to the fullest, is

BBQing

I have even taught my kids to BBQ!

Why not? It's fast and easy and they feel a sense of accomplishment.

The food is delicious and the clean up is fast!

When I have meat that is slow cooking like Beer Can Chicken or Leg of Lamb

I like to accompany that with something that is going to utilize the low and slow method on the BBQ

This way it all gets cooked together making good use of the heat

I thought this sweet and starch combo would be a great side dish (with lots of leftovers!)

and something a little different for the weekday doldrums

What a beautiful contrast of colours! 

Since my family are always the Guinea Pigs for my new creations :D, I got a thumbs up for this dish for a go ahead remake this dish for company.

 

 

1 large yam, washed, skin pierced all over with a fork

1 green pear, not over ripe, cut lengthwise into thirds

1 lime zested and cut in half

1 tbsp tahini paste (sesame seed paste)

1 clove garlic, peeled and finely chopped

2 tsp maple syrup + 1 tsp extra for marinade

1 tbsp EVOO

1 tbsp pesto

salt & pepper to taste

Wrap yam in a sheet of foil and place directly on BBQ grill. Cook on low heat until fork tender approx. 30min depending on size of yam. Set aside and allow to cool to the touch.

Brush cut pear sides with  maple syrup and place directly on BBQ grill. Cook on low heat to caramelize until you develop grill marks 10min if pear is hard *Do not overcook or the pear will disintegrate.*

Place lime on grill cut side down. Grill for 5 min to achieve grill marks. Set aside to cool to touch

 

Prepare the Dressing:

Place the tahini, zest, pesto, garlic, olive oil, extra maple syrup, 1/4 tsp pepper and 1/2 tsp salt in a small ramekin. Squeeze the lime halves and stir to blend. Add 1 tbsp of water and stir together.

Assembly:

Peel skin of the yam.  Slice into 1/2"-3/4" round slices, then cube the yam.

Dice the pear, removing seeds. Toss together.

Drizzle with  dressing toss to coat. Can be served warm or room temperature. Readjust seasoning.

Enjoy with love

 

 

 





Browned Butter & Ricotta 

Gnudi

Delicately soft fluffy pillow like dumplings.

I have always wanted to make

Gnudi from Northern Italy

A large dumpling similar to potato Gnocchi

 originating from Rome.

However I couldn't, because I had never seen or tasted them! and since these were not from my mothers part of Italy we had no clue.

Nor can they be found on any restaurant menus I have been too!

I have adapted a recipe that I have found and had enough Ricotta to try the recipe with some tweaking before I sent it to you!

I hope since I have made these for the first time and found them easy to make, that it will

encourage you to try them as well.

The "batter" can be mixed ahead of time much like Matzo Balls, refrigerated, shaped and boiled when needed.

After cooking they can be refrigerated before browning in the butter!

Wow you can't get more versatile than that.

Follow my easy step by step method
 

3 eggs

1 425 tub ricotta cheese

1/2 cup flour

1/4 cup wheat flour

1/2 cup parmesan cheese+ extra for sprinkling

1 tsp salt + 1/2 tsp black pepper

3 tbsp chopped parsley, stem included

 

Brown Butter Parsley Sauce

4 tbsp cold butter

1/4 cup EVOO

1 tsp red chili flakes

2 garlic cloves, sliced
1-2 tbsp chopped parsley leaves

salt

 

In a large bowl whisk eggs until frothy. Add ricotta and whisk vigorously. Add salt, pepper, parsley and parmesan. Stir to blend

 

Slowly add flours to blend. Refrigerate for 30 minutes or up to 2 days covered with plastic wrap.

 

Using two soup spoons shape into oval or round shapes 2"-3" balls.

 

Drop "quenelles" into a large pot of boiling salted water.

Turn the heat down to a simmer. Allow the dumplings to rise to the top. Cook for 1 minute.

You could check one by cutting it in half to see if it is cooked through. Taste it to see if it is the right consitancy.

 

Drain on a baking rack and tray. This can be cooled and refrigerated for 1-2 hrs.

 

Add oil and butter to a skillet on medium high heat. Begin to melt the butter.

Butter foams before the milk solids brown

Add garlic, a pinch of salt, pepper flakes

 

Continue slowly cooking on low, allowing the garlic and butter to brown adding lots of flavour

When butter has browned

add  some chopped parsley leaves

turn off the heat and allow them to flavour

the oil

 

When all of the Gnudi have drained. Cook for 1 minute on each side in the butter mixture.

 

Browning and crisping slightly

 

Enjoy with love!



Cracked Wheat

Salad

Here's a new twist to an old favourite.

Wheat!

Most of us are used to having wheat in a processed form via:

bread; yum

pasta; double yum

desserts; yummers!

Need I say more?

As you are aware everywhere you turn the media, Doctors (OZ), books, newspapers

are trying to convey the need for more fiber in our diets.

Unfortunately the processed way generally is quite refined and has much of the fiber removed.

This recipe uses the whole grain but it is cracked making it faster to use & cook.

This cracked grain is soaked and has no cooking involved!

It is great for a side dish, can be made ahead of time and you could easily eat this for lunch and because it is a whole grain and full of fiber and natural protein, it will keep you full for hours!

 

1 cup cracked bulgar wheat

1/2-1 cup chopped tomato

1/4 cup chopped flat leaf parsley

1 1/2 oz EVOO

1/2 oz red wine vinegar

1 green onion, ends removed, chopped

1 clove garlic, peeled, finely chopped

salt & pepper to taste

Soak the wheat in 2 cup water for 1hr.

Drain the wheat of an excess water, add the remaining ingredients. Toss to combine.

Can be stored for up to 3 days

Enjoy with love!

 



Roasted Red Pepper Pesto

&

Leek Risotto

 I must admit Risotto is not from the region of Italy my parents are from.

It is from the Northern part of Italy and my family is from Rome.

Pasta is the main carb in Rome but, for me risotto  is such a comfort food.

I make it throughout winter as a hot side dish and it has taken me years to get it just right.

Now my mom asks me for recipes for added interest to her weeknight meals!

I make it as part of our dinner or by itself with a large fresh salad. It's creamy goodness is great on a cold or rainy night.

Roasted Red Pepper is one of my favourite vegetables, it adds flavour to many of my dishes or as a side on it's own.

This puree is more Portuguese than Italian and this came to me as an idea

An idea of why not?

Let's try it and see,

Well it was really delish and the whole family loved it!

Especially the kids who are not so small anymore and still don't want to eat their veggies.

3 tbsp EVOO

1 leek, washed, chopped

1-2 tbsp chopped flat leaf parsley

1 cup italian arborio rice

1/2 cup white wine

3 cup chicken or vegetable broth

1/3 cup grated parmesan or pecorino cheese

Sauce:

1 cup roasted red pepper*

1 clove garlic

Preheat a medium pot, add oil and leeks. Cook on medium heat to soften leeks until they are slightly translucent. 

Add the rice and stir to coat for 1-2 min.

Add the wine, stirring until wine is absorbed.

Lower the heat and add 1 cup of broth and continue simmering & stirring. When the broth has almost absorbed add the next cup and continue until the grain has plumped and is not longer white. Taste for doneness and seasoning.

 

While the rice cooks, puree with a processor/blender or hand mixer the roasted red peppers and garlic. If the mixture is too thick add 1 tbsp EVOO and continue to puree.

 

Stir in the pureed peppers and cheese. Mix to incorporate. Let the mixture sit for 10 min to combine flavours and absorb all of the liquid.

 

Serve as a side with a well balanced meal. Including a salad gives you extra fiber to a well rounded meal, keeping you full for longer.

*Roasted Peppers:
Place 2 whole peppers either under the broiler, on the BBQ or ontop of the grill of a gas burner.  Turning as the skin chars and blackens.      Don't worry you are just burning the skin.
Place on a baking sheet to cool slightly..you will see many chefs cover with plastic or put the peppers in a bag...this is not necessary and it softens the vegetables too much..my Italian mom would not approve of that.

With a sharp knife scrape off the burnt peel. If too much peel sticks to the pepper, rinse it quickly under running water...but very quickly as to not rinse off the flavour!
Core and discard seeds. With your fingers pull strips of the pepper lengthwise as it tears along the grain. Place in a container for pureeing.*

Enjoy with love

 

 



Low Fat

Chickpea & Zucchini

Quinoa Stew

I love it when side dishes actually have a dual role and can be eaten as a meal!

Well Quinoa, a high protein grain with the added goodness of chickpeas is a

Power Packed Protein Punch

Add in the zucchini and tomatoes and it is a complete meal! and Vegan too!

If you don't tell people that they are eating Quinoa visually; they actually think they are eating couscous, the cousin of pasta.

Quinoa is highly nutritious!

 

 



2 cup tomato puree

1 can chickpeas, rinsed and drained or 1 cup dried (*recipe below)

1 onion, peeled and chopped

1 small zucchini, washed,ends trimmed and sliced

4-5 sprigs of parsley, washed and finely chopped stems included

1 1/2 cup quinoa, rinsed and drained

1-2 tsp salt

pepper to taste

1 tbsp EVOO

 

Preheat a medium size saucepot. Add oil, onion and zucchini, sauté for 3-5 min on medium low (#5), stirring.  Pour in tomatoes, salt, pepper and parsley. Stirrig to mix together; turn up the heat and bring to a boil.  Add 1 cup of water.  Immediately reduce the heat to a simmer and cook for 30-40 minutes. *This can be made up to 2 days in advance and reheated*

Pour in quinoa, stir to blend. Cook until tender approx. 20min., stirring.  If it becomes too dry add some more water to make a stew like consistency.

 

*Place dried chickpeas in a pot of water large enough to cover the chickpeas by approx. 2".  Bring to a boil, reduce heat to #3-#4 and continue cooking for 1/2 hr.  Drain and rinse. Tip into tomato sauce and continue cooking for the recipe or until softened.*

Serves: 4-6
Enjoy with love!

 



Jalapeno & Green Pepper

Vegan Cornbread

 

 

Cornbread is technically not a bread because it is a pan "bread" that rises with baking powder instead of yeast but, it is so fast and easy, that any cook can make it in minutes and have a great dish ready for dinner and perhaps a snack later on ;)

Mix it quickly and pop it in the oven to bake and you have a steamy side with your meal.

I have seen and tried quite a few recipes. Some have been good some have been too pasty(spoonbread) for my liking. Some have had too much of a grit feel in my mouth.

I like a combo of flour and cornflour with some fresh or frozen kernels in the mix.

 

When I make cornbread as an accompaniment to a main meal, I want it savoury, not sweet as many recipes put enough sugar to classify this as a dessert, in my humble opinion.

I omitted the sugar suggested, in my quest to lower the calories and used sweetened dairy free milk, so that it would have a touch of sweetness.

Just like me!    What!

This recipe is a version that I found in a

Vegan cookbook.

It has no dairy or eggs and is even good for you with the addition of wheat flour.

As you can see by the picture it is not as yellow as expected because of the wheat and lack of eggs. But, it rose to the occasion and is very fluffy.

I added pickled jalapenos that you can find in the Mexican isle of your favourite grocery store. Thinly diced they are not too hot, even for a child.

I added a compound garlic "butter" made with margarine so that it would have some more substance because of the lack of eggs and fat.

AND

when it's hot out of the oven what else are you going to do other than slather somethin that will melt off!!

Of course use your imagination and add any ingredient your family loves and make it your

very own.

 

This is quite delish, very low in fat and high in fiber!

 

1 cup whole wheat flour

1 cup whole grain corn flour

1 tbsp baking powder

pinch of salt

1 tbsp apple cider vinegar (I only had red wine vinegar)

1 tbsp extra virgin olive oil

1 1/2 cup sweetened soy, rice or almond milk

1/2 chopped green pepper  (red can be substituted)

1 tbsp jalapeno fresh or canned

1/4 cup chopped chives or green onion

1/2 cup fresh or frozen corn kernels (I ran out! humpf)

 

Garlic Butter

 

1/3 cup margarine

1 garlic clove, pressed

pinch of sea salt & pepper

1 tbsp chives or any herb you like

Mix together and refrigerate until needed. Spread to your hearts desire. Keeping the calories in mind of course ;)

 

 

 

Lightly oil or spray an 8"x8" casserole dish

Preheat the oven to 350F

 

In a large bowl, blend dry ingredients together

 

Mix wet ingredients together. Pour into dry ingredients and mix with a spatula or wooden spoon. Before everything is mixed, add in the herbs, and vegetables. Continue to blend, do not over mix.

 

Spoon into casserole dish. With the spatula evenly spread the mixture to the sides.

Bake for 35-45 minutes until a skewer pierced through, comes out dry.  

 

 

Enjoy with love!

Mango Salad

with

Cellophane Sweet Potato Noodles

I had this salad years ago at a Vietnamese restaurant as a starter with our meal.

It was recommened to me by my girlfriend.

I was never a big fan of Vietnamese food simply because much of that regions food is sweet and hot and those combinations are for braver stomachs!

However this salad is so fragrant and delicious that I couldn't get over it and raved to my friend.

Being of Asian origin she taught me how to make this fresh salad that can be had as a meal when you add noodles to it. Every once in awhile I enjoy making this and everyone in my family loves it because it is very different from our Italian food.

The cutting of the vegetables takes a bit of time to prepare but my mandoline makes this process easier.

For those of you who are not familiar with a mandoline, it is a tool that chefs use to "julienne" vegetables perfectly so that you don't have to spend so much time doing so.

Mine is a very good quality. When I bought it, there was nothing more inexpensive and it has many attachments enabling me to even get a cross cut for waffle fries.

Today they sell them made out of plastic and are  very affordable.

If you do alot of fine cuts, perhaps you would be wise to invest in one.

Many of you may be tempted to put these veggies through the shredder of your processor

DON'T

You will get a messy mush releasing too much water.

 

 

1 green unripe mango, peeled and seeded

1/2 red or green pepper

1/2 cup cherry tomatoes

4" piece of english cucumber, peel on but washed

1"-2" piece kohlrabi, peeled*

1 carrot, peeled and ends cut off

1/2 pkg enooki mushrooms, root ends cut off

200-400g pkg cellophane sweet potato noodles

1/4 cup salted peanuts

6 radish leaves, washed

1-2 tsp toasted sesame seed oil

2-3 tbsp finely chopped cilantro

 

Vinegrette:

1 cup water

1/2 cup white vinegar

1 tbsp sugar

3-4 kefir lime leaves, found in an Asian grocery store

2 cloves, garlic peeled and chopped

2"-3" piece of ginger, slivered

1-3 tsp sriracha sauce(Asian Hot Sauce)

 

 

Place vinegrette ingredients into a small pot and bring to a boil.  Boil on medium high heat for 2 minutes. Turn off the heat. Allow to come to room temperature. This can be placed in a  sealed container unstrained and refrigerated for months.

 

Bring a large pot filled 1/2 way with salted water to a boil. Drop in the noodles and turn the heat off.

Stir to seperate every 5-8 min. The noodle will soften and it will be ready when you taste it for an "al dente" bite. Drain and set aside.

 

Toast peanuts on medium high in a small skillet. Shaking the pan regularly to colour and bring out the fragrance. Cool and chop. Set aside

 

Meanwhile using a mandoline:

 

Julienne the vegetables to a thickness of 1/8" wide and 3"-4" long strips or to your liking. Conversely, if you do not have a mandoline, cut the vegetables with a knife to 1/8" thickness then cut lengthwise giving you slivers or matchstick pieces.

 

Cut the radishes across their width for variety.

Cut the tomatoes lengthwise.

 

*Kohlrabe is a wonderful crisp vegetable that has a thick peel. It is pleasant and crispy when eaten raw. It does not have a strong flavour making it easy to add to many dishes or salads.*

 

Assembly: Place the noodles back into the pot. Toss all of the vegetables onto the noodles except the mushrooms.

 

With the tonges toss to mix thoroughly. Drizzle desired amount of Vinegrette ontop to taste. Add some salt if necessary. Drizzle with sesame oil, toss to coat.

 

Sprinkle peanuts and cilantro leaves on top.

Place a radichio leaf on the bottom of the plate and fill with the mixture. Garnish with mushrooms.

 

Makes 4-8 servings

 

Enjoy with love!

 





Quinoa & Amaranth

Asparagus & Pesto

Risotto

Risotto for me is a comfort food.

Especially so, in the cold months.

It's hard to resist eating it while waiting for it to cool down as you watch the steam rising from the pot.

I always have stock on hand for the winter months so, it gives me alot of leeway to choose what delish dish I want to create using it.

Today I decided to make a lower carb side. Quinoa and Amaranth are ancients grains.

Really grasses, these are the seeds of the grass.

They are very high in protein and are a whole grain.

Quinoa explodes when cooked and you can actually see the "bran" part of it, which is the outer part if you look close.

Amaranth has such a nice crunch under your tooth. Both have an earthy taste and are easily substituted for anything you would do with rice.
The cooking time is also the same.

Because they have little starch they don't swell and soak up liquid like rice and pasta.

Turning it off just before it is cooked allows the grains to continue cooking absorbing the rest of the liquid in the pot.

You then would fluff it with a fork just like rice.

Today I decided to make an aromatic risotto using asparagus and pesto cubes.

These are the cubes that I process and freeze in the fall so that they are ready whenever I need to add it to a dish!

http://tastyd.blogspot.ca/p/bits-bites.html

These grains are versatile, extremely high in nutrition and are gluten free!

 

 

1 cup of rinsed quinoa

1/2 cup amaranth

3 cup chicken or vegetable broth

1 small onion, peeled and minced

8 stalks of asparagus, washed, ends snapped, diced

1 tbsp of pesto or 2 tbsp fresh chopped basil

salt & pepper to taste.

EVOO

1/2 cup Parmesan + more for sprinkling

 

Drizzle 2 tbsp of EVOO into a preheated medium sized saucepan. Drop in onion and cook until translucent stirring occasionally on medium heat.  Tip in asparagus and cook for 3-5 min. Then remove the asparagus with a tong and set aside.

 

 

Add grains and stir to coat.  Ladle in 1 cup of liquid at a time into the mixture, until liquid is needed as the grains expand and soak up the liquid. Stir regularly to create a creamy texture and to prevent the risotto from sticking.

 

Five minutes before the risotto is ready add the pesto, cooked asparagus and cheese. Stir to incorporate. Taste and adjust for seasonings Turn off the heat and allow the ingredients to blend.

 

Spoon into plates and sprinkle on more cheese.

 

Enjoy with love!