Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots

This festive risotto captures the essence of spring with its bright green peas and aromatic herbs. It’s a seasonal favorite! Both filling and delightfully light in flavor, this vibrant dish starts with a base of creamy risotto then is enhanced with pea pesto. It’s satisfyingly topped with crispy shallots and additional peas for added texture, flavor, and an enticing presentation.

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Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots
Serves 6 - 8

RISOTTO INGREDIENTS:

1 onion, finely diced
4 cloves garlic
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 cups arborio rice
1 cup dry white wine
4-5 cups vegetable broth
1/2 cup parmesan cheese, freshly grated
1/2 cup frozen peas, defrosted
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

SPRING PEA PESTO INGREDIENTS:

1/2 cup frozen peas
1/4 cup Parmesan cheese
2 tablespoons pine nuts
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup olive oil
1/2 cup packed fresh basil leaves
About 10 fresh mint leaves
6-7 tarragon sprigs
2 tablespoons fresh lemon juice
1 small clove of fresh garlic

GARNISH:

1/4 cup vegetable oil
2 shallots, peeled and thinly sliced into rings
Lemon zest from one lemon
Fresh mint leaves

Directions:

1. Gather all of the pesto ingredients together. Be sure to thoroughly wash all of the fresh herbs! Pulse the pesto ingredients together in a food processor. Taste test the pesto, and adjust the salt and pepper accordingly. If needed, add more olive oil for a thinner consistency. Enjoy the pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.

2. In a large Dutch oven over medium-high heat, sauté the onions and garlic in a blend of 2 tablespoons of butter and the olive oil until translucent. Add the arborio rice and stir until coated. Then, add the white wine and continue to stir until it is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer. Reserve one cup of broth into a separate bowl or measuring cup.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of warmed broth to the pot of rice and bring to a low simmer. While keeping the broth warm, continue to slowly add the broth to the rice one ladle at a time. Stir continuously, and allow the broth to become absorbed between broth additions. Season with Kosher salt and pepper. Taste test the risotto to ensure adequate amounts of salt and pepper according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, peas, and 2/3 cup of the pesto. Continue to stir until combined.

5. While the risotto cooks, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate.

6. Top with the lemon zest, mint, and crispy shallots. Serve hot.

Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs

This beautiful squash medley is a wonderful combination of creamy and caramelized textures, and savory and sweet flavors. A colorful mix of butternut, acorn, and delicata squash are sliced and roasted, then smothered in nutty, brown butter for a warming fall recipe. Topped with chewy dates, toasty nuts, and crispy herbs — prepare to devour this dish!

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Roasted Brown Butter Squash with Nuts, Dates, and Crispy Herbs
Serves 6 - 8

Ingredients:

3 lbs acorn squash, delicata squash, butternut squash, or a mix of all three
4 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 tablespoons butter
3/4 cup walnuts, chopped
2 tablespoons pine nuts
6 Medjool dates, pitted and chopped
1/4 teaspoon cinnamon
1/2 teaspoon Aleppo pepper
2 tablespoons apple cider vinegar
1/4 cup fresh sage leaves, stems removed, washed and patted dry
1/4 cup fresh rosemary leaves, stems removed, washed and patted dry
Large flake salt (like Maldon)
1 cup grated Pecorino Romano

Directions:

1. Preheat the oven to 425 degrees F.

2. Scrub the squash well. If the butternut squash is young and small, the peel may be left on (the delicata and acorn squash rind may be left on). Otherwise, peel the butternut squash, slice all the squash in half and remove all seeds and loose pulp. Slice into 1/2" thick half moons. Place sliced squash on a rimmed baking sheet and drizzle with olive oil, and a sprinkling of salt and pepper. Toss to coat. Roast, turning once until the pieces are browned and caramelized, roughly 25-30 minutes.

3. Meanwhile, in a small saucepan over medium heat, melt the butter. When the butter starts to foam, add the walnuts, pine nuts, sage leaves, and rosemary. Stir constantly until the butter begins to brown, the herbs begin to crisp, and the nuts begin to toast, roughly 5 minutes. Keep a watchful eye. Remove the sage leaves with tongs and place them on a paper towel- lined plate. Watch the butter carefully to ensure it does not burn. Remove the pan from heat when the butter turns golden brown. (This will all happen very quickly, so pay attention.)

4. Remove the mixture from the heat, and stir in the chopped dates, cinnamon, Aleppo pepper, and apple cider vinegar.

5. Drizzle the mixture over the roasted squash and top with the crispy sage, flake salt, and grated Pecorino Romano.

6. Serve with a simple pasta, or over sturdy kale, or alongside roasted greens.

We Can Still Grill, Right? Brats and Amazing Sides

We're all bonding with our homes more these days! Mix up mealtime with a "picnic" on the patio, deck, or even driveway! And, there's no time like the present to get some summer grilling underway!

IN THIS ISSUE, we've assembled a delicious menu for an at-home outdoor dinner: beer-boiled then grilled brats, zipped-up baked beans, and a grilled potato salad ready to elevate the moment!

Super Snacks! Three Mediterranean Dips

These Mediterranean dips are perfect for a healthy snack, light meal, or a game time party! IN THIS ISSUE, we feature three easy dips made to share - a very creamy classic hummus, a rich, roasted red pepper and walnut dip called Muhammara, and a smoky Baba Ganoush. Time to kick off a little delicious dipping!

Delicious Holiday Sides to Audition Now!

As each holiday season approaches, we like to plan a few new recipes into the mix for the many upcoming gatherings. IN THIS ISSUE, we feature a snappy green bean dish complete with two favorite ingredients - bourbon and bacon, a satisfying artichoke gratin, and a roastedBrussels sprouts side dish accented with a drizzle of balsamic Dijon reduction. Try and practice a few of them now. We think these dishes will make your shortlist of holiday favorites, too!