Sunday Dinner

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Goat Cheese Toasts with Garlic and Herbes de Provence

Rack of Lamb Persillade

Braised Spring Vegetables

Potato Gratin

Strawberry Tarts

Spring is in the air and in my kitchen! Radishes, asparagus, sweet peas and fresh herbs are a welcome addition to any springtime menu or meal and they come together beautifully in this dish.  The vegetables are braised (simmered in a liquid) and then lightly glazed with the buttery reduction of the braising liquid. The fresh lemon zest and herbs make the dish sing (or should I say spring?).  Now, let me briefly talk about each vegetable.

Radishes- I adore them in any way. They add a peppery crunch when served raw and when cooked, like in this dish, they become sweet and tender.  If you haven't tried cooked radishes, please do.  It might change your mind/taste buds.  

Asparagus- I adore them in any way as well.  If I am not snacking on the raw spears, I enjoy making pesto for pasta and to use as a spread for sandwiches and tartines (recipe can be found HERE). I like to use medium-sized asparagus for this dish (see my post and kitchen tip HERE about preparing them and roasting them).  

Sweet Peas- Fresh or frozen is the only way for me (canned peas are just blah).  Frozen peas are used in this recipe because they are readily available and I live in Northern Illinois, so the ground in my garden is just barely thawed. 

Once prepped, this dish comes together rather quickly and should be served immediately while it is still warm.  It is the perfect accompaniment to any Springtime fare, like ham, chicken or lamb.  But it is equally delicious all on its own. Happy Sunday!

Spring Vegetable Risotto

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Here is a basic risotto recipe that relies on seasonal vegetables for flavor.  It is hearty, comforting, and a perfect way to enjoy what's fresh at the market or what you may already have on hand in your refrigerator or freezer.

 Risotto may seem like a complicated and time consuming dish to prepare, but it is not as labor intensive as it has been made out to be.  In fact, while the rice simmers (with an occasional stir of the spoon), you can prepare other components of the meal, like searing a chicken breast or fillet of salmon, tossing a salad, or warming up a loaf of crusty bread.  You can also prepare risotto according to your own taste and texture preferences.  I like to use a combination of leeks and shallots in this recipe, but you can easily substitute for both with two yellow onions.  Asparagus and peas are the stars in the dish, but baby artichokes, mushrooms, or ramps would also be tasty.  I use chicken broth to cook the rice, but to keep it vegetarian you can use vegetable broth instead.  As far as texture goes, I like my risotto creamy, but not too loose.  Having said that, you can add additional broth to reach the consistency of your liking.

Serve the risotto as a side to a meal or make it the one dish wonder for the evening.  Creamy, warm, and satisfying, this is a perfect dish for those chilly mid-Spring nights.

Twisted Tuna Pasta Salad

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Can one have too many summer pasta salad recipes?  They are perfect for my household because I can make a large batch for dinner, have leftovers for work, and some more to pack for picnics at the park or beach.   Good, portable food in my house is a plus!

This is a classic deli pasta salad that feeds a crowd.  The first time I made this, the five of us had a portion, some went back for another bite, and there still was over half left.  I serve pasta salads with veggies and fresh fruit on the side so we don't mound our plates with just the pasta, therefore I increased the serving size to 8 adult servings.  I made quite a few changes to the original, reducing the tuna and a few veggies, but adding chopped hard-boiled eggs (I love eggs) and fresh flavors like parsley and lemon.  I also reduced the amount of sugar, but added a bit more mayonnaise to make for a tasty dressing.  It is a delicious pasta salad that we all enjoy.