Risotto with Zucchini and Spring Peas
Heat 2 cans of chicken broth and 2½ cups water over stove and keep warm. Place large saucepan over medium heat and melt 2 Tbsp butter in saucepan. Add 1 lb of cubed zucchini and season with salt and pepper. Cook for about 10 minutes and transfer zucchini to a plate. Add 1½ cups of chopped onion to pan and cook for 5 minutes or until soft. Season with salt and pepper. Add 1½ cups of Arborio rice and cook, while stirring, for about 3 minutes. Add ½ cup dry white wine (or broth) and cook for 2 minutes or until absorbed. Continue cooking while adding 1 cup of hot broth. Stir until absorbed and add another cup of broth. Continue until all broth is absorbed.(About 30 minutes.) Add zucchini and 1 cup peas and cook for 2 minutes. Remove from heat. Stir in a bit more butter and ½ cup Parmesan. Serves six.
Pasta with Peas, Pancetta, and Asparagus
Cook 1 lb of penne. Reserve ½ cup of pasta water and drain pasta. Return pasta to pan. In a large skillet, cook 3 oz of pancetta until crisp. Transfer pieces to paper towels to drain.Add 1¼ lb of sliced asparagus to skillet and sauté for a few minutes. Add 2 cups of peas, 6 sliced green onions, and 2 cloves of minced garlic. Sauté 3 minutes. Add asparagus mixture to pasta. Stir in ½ cup grated Parmesan, ½ cup heavy cream, 3 Tbsp olive oil, 3 Tbsp lemon juice, and 3 Tbsp lemon zest. If necessary, stir in a little pasta water. Season with salt and pepper. Add pancetta and serve. Serves four.
Asparagus & Swiss Frittata
Preheat the broiler on high. Whisk together 6 eggs and 2 Tbsp whipping cream. Season generously with salt and pepper. Trim 12 oz asparagus and cut into ¾-in pieces (it should equal about 1½ cups once cut). Swirl 1 tsp butter and 1 Tbsp olive oil in a 9½ inch nonstick ovenproof skillet and heat over medium.
Add asparagus and sauté for about 2 minutes. Add 2 tomatoes, seeded and chopped, and sauté about 1 more minute. Add egg mixture over asparagus mixture. Sprinkle with 5 to 6 oz shredded swiss cheese and let cook, covered, over low to medium heat for 4 to 6 minutes or until set. The top should still be a little runny. Place skillet under broiler and let cook, with the oven cracked so you can watch it, until the top is golden brown (about 2 minutes). Let stand for 2 minutes, slice into 4 wedges, and serve. Serves four.
Tilapia with Artichokes and Sun-Dried Tomatoes
Chop 6 oz of artichokes and 6 sun-dried tomatoes. Add ½ cup of grated fontina cheese and toss. Heat 1 Tbsp of olive oil in a skillet over medium/high heat. Add 4 tilapia fillets and sear for about 2 minutes per side, or until lightly browned. Place tilapia in baking dish coated with cooking spray. Squeeze a little lemon juice on top. Top with artichoke mixture and cook for about 7 to 10 more minutes at 375 degrees, or until it flakes with a fork. Serves four.
Zucchini & Mushroom Panini
Chop 8 oz mushrooms and sauté in skillet with a little olive oil for about 5 minutes. Add 1 Tbsp fresh parsley (or chives) and season with kosher salt. Remove from heat and let cool. Trim ends and slice 2 zucchini lengthwise into thin slices (about ¼ inch thick). Cut 1 red pepper into pieces. Brush with olive oil and place on panini grill. Cook for 3 to 4 minutes or until soft.Mix mushrooms with 1 Tbsp mayo. Spread mushroom mixture on four slices of bread. Top each slice with 2 grilled zucchini slices, 1 red pepper slice, and a slice of provolone. Top with another slice of bread. Brush both sides of bread with olive oil.Place on heated panini press (improvise using a grill pan and a heavy pot on top of the sandwich). Grill for 3 to 4 minutes or until brown and crispy.