Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

• Leftover risotto
• Bocconcini (mini mozz balls)
• Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

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Kimchi Bowl

Leave out the egg for a great vegan meal!

• 2 tbsp soy sauce
• 4 tsp ginger, minced
• 1 tbsp rice vinegar
• Salt
• 1/4 c peanut oil
• 1 tsp toasted sesame oil
• Salad greens
• 4 eggs, poached
• 4 c warm, cooked rice
• 1 avocado, sliced thin
• 1 c kimchi, chopped
• Scallions, sliced thin
• Crumbles seaweed snack sheets

Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.

Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.

Serves 4.