Cruciferous Salad With Peas And Parmesan

Cruciferous Salad With Peas And Parmesan 

Crunchy cabbage and tender kale come together in this salad that makes a great starter or side dish for a quick weeknight meal. It includes fresh peas, and in the winter, thawed frozen peas make a nice substitute. But the salad is equally delicious if you choose to leave them out altogether. Be generous with the parmesan as it adds a special touch to the vibrant flavor of the greens.

Ingredients:
½ bunch lacinato kale, chopped
1 T plus 1 tsp. extra virgin olive oil
2 cups thinly sliced green cabbage
¾ cup fresh peas, blanched
1 T chopped fresh dill
1 tsp. fresh lemon juice
½ tsp. fine sea salt, or to taste
¼ cup shaved Parmesan Reggiano
2 T dry roasted sunflower seeds
Directions:
Place the kale in a bowl and add 1 tsp. of the olive oil. Massage the oil into the kale for about 30 seconds with clean or gloved hands.

Add the cabbage and the remaining 1 T of olive oil and toss well. Add the peas, dill, lemon juices and salt. Toss again. Then top with the cheese and sunflower seeds. Serve right away.

Serves 2

Spring Risotto

Spring Risotto
Big Sur Bakery

Ingredients:
1 1/4 cup english peas, shelled
1 1/4 cup fava beans, shelled
1 cup fresh corn kernels
4 tablespoon unsalted butter
1 medium yellow onion, finely chopped
Freshly ground black pepper
1 1/2 cups Aborio or Carnaroli rice
1/4 cup dry white wine
3 1/2 cups chicken stock, warmed
2 whole scallions, trimmed and thinly sliced
2 ounces Parmesan, grated (about 1/4 cup)
2 cups rich beef broth*

*

Directions:

Fill a medium bowl with water and put about a dozen ice cubes in it and set it aside.

Bring a quart of water to a boil in a medium saucepan.  Add 1 tablespoon salt, and blanch the peas in the boiling water until they are bright green and tender, about 3 minutes.  Immediately strain out the peas (reserving the water for the other vegetables) using a colander to place them in the ice water to stop them from overcooking and retain their color).  Let them cool for 2 minutes.  Reserve the peas and repeat the same process with the fava beans (3 minutes in the boiling water), and corn 5 to 7 minutes in the boiling water).

Melt 3 tablespoons of the butter in a medium saucepan over medium-low heat and add the onions. Season them lightly with salt and pepper and sweat until the onions are translucent, about 5 minutes.  Add the rice and stir to coat with the butter..  Cook for 2 to 3 minutes to sear the grain-this step will ensure the risotto will have a bite to it.  Deglaze the pan with the wine, and simmer it until it has evaporated.  Then add 3 cups of the warm chicken stock, and cook stirring continuously, until the rice is tender, about 15 minutes.  If necessary, continue cooking, adding the remaining 1/2 cup stock if the risotto starts to dry out. The risotto is ready when it is al dente, with a thick creamy consistency.

*

Stir in the blanched peas, fava beans, and corn kernels, along with the scallions, Parmesan and remaining 1 tablespoon butter.  Check the seasoning and add more salt and pepper if necessary.  Place the risotto in individual bowls and ladle the beef broth around it, and serve.

*

Rich Beef Broth:

1 quart beef broth

1/2 onion

1/2 carrot

1/2 celery stalk

1/2 red bell pepper

1/2 garlic clove

1 bay leaf

1 flat leaf parsley stem

Kosher salt and black pepper

*

Directions:

Combine all of the ingredients except the salt and pepper in a medium sauce pan and bring to a boil.  Reduce the heat and let it simmer for 40 minutes.  

*

Strain, put the liquid back into the saucepan, and reduce by half.  Season with salt and pepper.

Serves 4