Recipes

• 1 bunch asparagus
• 1 large leek (or white onion, diced)
• 4 tablespoons olive oil, divided
• 4 garlic cloves, rough chopped
• 1 cup arborio rice
• 1/4 cup white wine, optional- or skip it
• 3 1/2 cups hot vegetable broth
• 1/2 cup basil leaves (or sub flat leaf parsley)
• 1 lemon, zest and juice to taste
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon pepper
• Optional Garnish: lemon zest, basil ribbons, pecorino cheese, optional toasted pinenuts (or other nuts or seeds), chili flakes (Urfa biber is nice) Leek oil (optional) or a drizzle of olive oil.

1. Bring a small pot of salted water to boil on the stove to blanch asparagus.
2. Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.)  Cut the pretty tips off (about 1 1/2 inches) and set them aside.  Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus,  1 1/2 cups of the “middles”  and one with the tips and leftover middles. Ha!
3. Make the asparagus puree: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes, depending on size. Drain, and reserve 1 cup of the cooking liquid.  Place both in the blender.  Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. (Alternatively, use an immersion blender.) Set this aside to add to the risotto at the end.
4. Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them form scorching.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.
5. Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth. 
6. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last 1/2 cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente. 
7. Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste.  Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.)  Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.
8. Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

To make this go faster, start the risotto and asparagus blanching at the same time- great for multitaskers! 😉

If you’d like to add a protein, add 1 cup peas or edamame to the risotto, or top the risotto with fish or seafood- scallops, shrimp, salmon, chicken or halibut, etc.

Sauteed mushrooms are nice here too, along with a drizzle of truffle oil. ;). Photos include Maitake Mushrooms.

Feel free to add toasted nuts or seeds.

• 2 cups peas, either frozen and thawed- or use fresh English peas (see notes)
• 1/2 cup packed mixed herbs mint, tarragon or dill
• zest of one lemon
• 2 1/2 tablespoons lemon juice
• 1 tablespoon minced chives or green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup olive oil

1. In a food processor add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper and olive oil.
2. Pulse for a few minutes until the peas break down but are still textured.
3. Serve immediately or store in the fridge for 3 days.

 Quick and easy to make, this Spring Pea Pesto is deliciously vibrant with fresh herby flavor.  Perfect for a dip, spread or use as a sauce with pasta and buddha bowls.  Vegan and gluten-free! 

• 3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained  (or scroll down for Instant Pot Dry beans)
• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, rough chopped
• 1 cup veggie broth or chicken stock
• 1 teaspoon salt
• pepper to taste
• 1 teaspoon dried herbs de Provence (or sub dried thyme or rosemary)

Lemony Kale “Pesto”

• 2 cups lacinato kale, packed (about 1 small bunch, stems removed)
• ½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both
• 2 cloves garlic
• zest and juice from one medium lemon
• ¼ cup nuts (optional) -like toasted sliced almonds, cashews, toasted pinenuts, smoked almonds are nice too (or leave them out)
• ¼ cup olive oil
• ¼ cup water (or more, just to get this into a thick “paste”)
• 1 teaspoon salt

Garlicky Bread Crumbs or Croutons

• 1–2 slices bread, torn into little pieces
• 2–3 tablespoons olive oil
• 1–2 garlic cloves, smashed
• pinch salt

Garnish: garlicky bread crumbs, shaved pecorino cheese or parmesan, or try a soft poached egg, avocado, or crumbled goat cheese.

Instant Pot White Beans:

• 1  pound dry white beans ( soaked 8-24 hours- see notes)
• 2 tablespoons olive oil
• 1 onion diced
• 4 garlic cloves, rough chopped
• 4 cups veggie or chicken stock
• 1 cup water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

Beans: If making the white beans in an Instant Pot, scroll down and start them now.

Stove top: In a large pot or dutch oven, heat the oil, over medium high heat. Add the onion and garlic, stirring for 3-4 minus until fragrant. Lower heat to medium, and sautéed 3-4 more minutes. Add the beans, broth, dried herbs and bring to a gentle simmer. Season with salt and pepper. Cover and set heat to low heat.

Make the Lemony Kale Pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.

Make the garlicky bread crumbs:Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring.  Set aside.

Add the lemony kale pesto to the warm beans, gently incorporating. To loosen add more broth to get it a stewy consistency. You don’t want this too soupy, or too dry. Inbetween. 🙂 Let this warm up but don’t cook too long or you’ll loose the lovely color.

Taste for salt and lemon. I typically add both. If it’s bland- it needs both.  You want this lemony and slightly salty!

Serve with garlicky croutons, and a sprinkle of pecorino cheese. Or add avocado,  a poached egg,  crumbled goat cheese.

INSTANT POT WHITE BEANS:

If using dry white beans, soak 8-24 hours in salted water. Drain. ( see note for unsoaked beans). Set instant Pot to Saute Function and heat oil. Add onions and saute 3-4 minutes, stirring. Add garlic, saute for 2 minutes. Add stock or broth, water, white beans, salt, pepper, bay leaves, herbs, give a stir and set instant Pot to High Pressure for 25 minutes. Naturally release. When the beans are done, ladle out any excess broth, reserving it. Add the lemony kale pesto to the warm beans, gently incorporating. Add back some hot bean water back into the pot to loosen if needed, to make it a stewy consistency. You don’t want this too soupy, or too dry. Inbetween. 🙂 Taste for salt and lemon. I typically add both. If it’s bland- it needs both.  You want this lemony and slightly salty! Leave on this on warm setting, and it will get better and better as the flavors meld.

NO Time to SOAK? You can cook the beans without presoaking if in a pinch. Follow the same directions, increasing the water by 2 cups. (Add 2 cups more water, so 3 cups total) Let naturally release, strain beans, reserving liquid. Continue following the recipe.

This simple base recipe can be repurposed into other dishes during the week. Pan-sear a piece of fish or chicken and serve it over top, or let the beans be the base of your next buddha bowl. Have some for breakfast with an egg and toast. Turn it into bruschetta. Toss the cold beans into a salad. You get the idea. 🙂