Week of April 8th (Easter Week)

With the spring and winter for that matter being so warm, I have been anxiously awaiting when we could start planting our own garden, and this past weekend we got to get started...we put in spinach, leaf lettuces, broccoli and cauliflower to start. My son, Gabriel, age 10 is all into fresh herbs, he loves to go and pick some to add to dinner at night, we already have chives and thyme that is coming up, but he wanted to expand his choices this year so we also planted some cilantro, basil and oregano. I just LOVE that by him getting to plant things of his own he is opening his palette to so many more options. It is so fun to have him help me prep dinner and I am really looking forward to just stepping outside to get the produce out of the garden this year.

Spring Vegetable Risotto

Vegetable cooking spray

1 pound asparagus, cut into 2-inch pieces (about 4 cups)

2 cups carrots cut in lengthwise quarters

6 green onions/garlic, cut into 1-inch pieces

3 assorted medium peppers (yellow, red, green), cut into 1-inch-long strips (about 4 1/2 cups)

2 medium zucchini or yellow squash, cut into diagonal slices (about 3 cups)

1 cup halved fresh medium mushrooms (about 3 ounces)

2 teaspoons chopped fresh rosemary leaves or fresh thyme leaves

3 1/2 cups Vegetable Broth (or Chicken Stock if you Prefer)

1 tablespoon olive oil

1 1/3 cups uncooked Arborio rice or long grain regular white rice

1/2 cup grated Parmesan cheese

• Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan with the cooking spray.
• Stir the asparagus, carrots, onions, peppers, zucchini, mushrooms, rosemary and 1/4 cup broth in the prepared pan.
• Roast for 20 minutes or until the vegetables are tender, stirring once during roasting. Prepare the risotto while the vegetables are roasting.
• Heat the oil in a 4-quart saucepot. Add the rice. Cook and stir for 2 minutes. Add 1/2 cup broth and cook until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until all the broth is absorbed before adding more. (Total cooking time: 25 minutes.)
• Stir in the vegetables and cheese and heat through. Serve the risotto immediately.

Broccoli & Cheese Pasta Cups

Adapted from The Sneaky Chef to the Rescue

2 tablespoons olive oil
2 cups whole wheat organic pasta (uncooked)
4 eggs 1/2 cup ricotta cheese 1/2 cup milk
1/2 cup pureed cannelloni beans
1 cup grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle on top)
1 cup shredded provolone cheese
1 cup steamed broccoli, cut into small pieces
1 teaspoon fresh parsley
1 teaspoon fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 350 degrees.
Grease the insides of a muffin pan using olive oil with a brush or paper towel.
Boil water and cook pasta according to instructions but reduce cooking time by 2 minutes.
Drain and let cool slightly.
In a large bowl, whisk together the eggs for two minutes until light and fluffy.
 Add the milk, ricotta cheese and beans, mix.
Stir in the provolone cheese and 1/2 cup of Parmigiano-Reggiano cheese.
Add the pasta, broccoli, herbs, salt and pepper.
Stir until the cheese mixture completely coats the pasta.
Pour into each cup, filling completely. Sprinkle the remaining Parmigiano-Reggiano cheese on top.
Bake for 20-22 minutes until the cheese is bubbly on top and slightly browned.

Week of March 25th

Dill Green Beans

• 1 pound green beans, trimmed
• 4 teaspoons chopped fresh dill
• 1 tablespoon minced shallot
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon whole-grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Baked Broccoli and Spinach

• 2 large heads broccoli, chopped
• 1/2 lb fresh, chopped spinach
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 4 large eggs, lightly beaten 
• 1 large sweet onion, diced 
• 2 cups (8 oz.) shredded sharp Cheddar cheese 
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 36 round buttery crackers, crushed
• 1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
• 2. Bake at 350° for 40 to 45 minutes or until set.

Ratatouille

1. • 1/3 cup olive oil
   • 2 medium onions, chopped
   • 4 cloves garlic, minced
   • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
   • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
   • Coarse salt and ground pepper
   • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
   • 1 can (28 ounces) diced tomatoes
   • 1 teaspoon dried thyme
   • 1/2 cup chopped fresh basil
   1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
   2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
   3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)