Ladies who lunch! A farmer’s market risotto with asparagus, pea shoots, and fresh mint. A raw kale salad with tahini and lacto fermented preserved lemons.

I’m loving Spring now that the sun is out, and the veggies are lighter, greener, and local! I also like the motivation my friends and  family have right now to eat healthy and be outside.

P and I spent the weekend working, playing, and of course shopping at the Portland Farmers market. We loaded our basket with all things green. Local Organic asparagus, spring onions, artichokes, shallots, radish, pea shoots, and so much more.

We are really excited to grill, and cook with all our new goodies, but luckily I have some days off and get to share my bounty with good friends too.

My foodie friend Beth made her way 10 whole blocks to have lunch with me. We had a lot of catching up to do. She’s in the process of opening a business, and just got back from an business/social trip in Philadelphia. I wanted to hear all the dirt!

I knew we needed something comforting, and green to celebrate the sun, and her good news regarding her trip. I decided to share my fresh veggies with her in a creamy risotto just for us!

She brought a lovely raw kale salad, dressed with tahini, hazelnuts, and lacto fermented preserved lemons. These items complimented one another so well. Lemons and asparagus are a for-sure pairing, but these two dishes really worked well together. Try them both together!

Risotto with Asparagus, Pea shoots, and fresh mint

  • 1 cup arborio rice
  • 3 cups water
  • 1/2 cup dry white wine
  • 6 asparagus stalks
  • 3 big hand full’s of pea shoots
  • 2 shallots
  • 3 Tbsp, plus 2 Tbsp good quality extra virgin olive oil
  • 3 cloves garlic
  • 8 pieces of fresh mint
  • 1/4 cup shredded parmesan cheese
steps
  • heat 3 Tbsp olive oil in deep saute pan. Add chopped shallots and cook until translucent.
  • Add dry risotto rice and cook until crackling, and clear
  • Add water and white wine
  • Stir rice for 20 mintues
  • Add parmesan cheese
  • Chop asparagus, and add to risotto.
  • Chop mint and add to risotto
  • Add 2 Tbsp olive oil and garlic to hot pan. Stir a bit, and add pea shoots. Let them wilt a bit, and toss into risotto.
  • Dust dish with parm, and salt.
Recipe for the blurry photo of the kale salad below coming very soon.
xoxo
Sarah

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3 Comments to “Ladies who lunch! A farmer’s market risotto with asparagus, pea shoots, and fresh mint. A raw kale salad with tahini and lacto fermented preserved lemons.”

  1. Beautiful photos! Spring veggies are so exciting… Something about that first taste of something fresh and local after a winter full of root vegetables and tropically imported vegetables.

  2. I know!! I am super excited for Spring!

  3. Beautiful picture, really! I love risotto with fresh veggies, you can play with the colours and tastes and change it always at least a bit. This recipe is great!

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