This is such an easy risotto recipe – if your vegan just leave out the cheese.
- 1 tbsp olive oil
- 1 onion sliced thin
- 1 c arborio rice
- 2 c veggie broth
- 4 c spinach
- 10 Spears Asparagus, cut unit 1/2 inch pieces
- 1/4 tsp nutmeg
- 1/2 c grated Parmesan
Preheat oven to 400.
In a medium pot heat oil over medium heat, add onions and cook until soft. Add rice and stir to coat. Add remaining ingredients and bring to a simmer, stirring a few times.
Pour into a soufflé dish, cover and make for 35 – 40 min until all the liquid is absorbed. Top with a little more parm and serve.
This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.
- 2 leeks, sliced thin
- 2 jalapeños, minced
- 2 cloves garlic minced
- 2 tbsp butter
- 12 oz spinach
- 4 oz feta, crumbled
- 2 c cilantro, chopped
- 4 eggs
- Aleppo pepper
- Hot sauce
Preheat oven to 375.
Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.
This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.
- 2 c brown rice, cooked
- 12 oz spinach, lightly streamed
- 2 avocados, halved and sliced thin
- Pickled ginger
- Toasted sesame seeds
- 1 onion, halved
- 1 carrot, chopped into 4 pieces
- 1 celery stalk, cut into 4 pieces
- 1 bunch of parley, chopped
- 1 bay leaf
- 1 Arbol Chile
- 2 lemons halved
- 1 lb skin on salmon
Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.
Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.
- 1/4 c sweet miso paste
- 1/4 c rice vinegar
- 2 tbsp mirin
- 1 tsp soy sauce
- 1/2 tsp salt
Whisk to combine.
To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.
Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!
- 4 oz diced Pancetta
- 16 oz wild mushrooms, chopped
- 2 cloves garlic minced
- 3 1/2 c chicken stock
- 1 1/2 c arborio rice
- 1 tsp salt
- 1/4 c white wine
- 8 oz spinach
- 1 tbsp lemon juice
- Grated Parmesan cheese
Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.
Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.
Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.
2 cup corn, frozen is fine
1 c four
1/4 c cilantro, chopped
1 tsp cumin
2 tsp baking powder
4 oz baby spinach
1/4 c sun dried tomatoes in oil
12 slices proscuitto
Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.
Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.
Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.
8 oz baby spinach
10 oz ricotta
1/4 c grated Parmesan
2 tbsp fresh dill, chopped
1 sheet puffed pastry, defrosted
Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.
Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.
Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.
Serves with a green salad.
These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.
12 oz frozen spinach, thawed and squeezed as dry as possible
1 1/2 c ricotta
1/2 c grated Parmesan
1 tbsp lemon zest
1 1/4 c flour
4 – 6 heirloom tomatoes, sliced thin
1/2 c Basil
salt and pepper
Toasted pine nuts
Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.
Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.
Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.