RECIPES OF THE MONTH

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Catch spring fever with these seasonal delights!

Meatless Main Course Salad

Ingredients:

  • 8 cups packed Salad Greens  (pick 1 or more below)
  • Salad Options (Pick 3 to 5 categories below)
  • ¼ cup extra-virgin olive oil, salt and ground black pepper, 2 Tbsp. Vinegar/Acid

Ingredient Options:

  • Salad Greens (Pick 1 or more): Spring mix, arugula, baby spinach, mâche, watercress; Hearts of romaine; Butter lettuces; Escarole, radicchio, and Belgian endive; Cabbage
  • Protein: Canned beans (16-ounce can); Nuts and seeds (1/4 cup); Cheeses (about 4 ounces); Boiled eggs (3 to 4); Tofu (8-ounce packaged baked tofu, sliced or cubed)
  • Fruits: Fresh (whatever's in season, about 2 cups); Dried (about ½ cup)
  • Vegetables: Raw (whatever's in season, about 2 cups); Cooked (whatever's in season, about 2 cups); Frozen (steamed or microwaved to a hot state and then cooled slightly before adding to the salad, about 1 ½ cups)
  • Pantry Items (about 1 cup): Capers, Olives, Sun-dried tomatoes, Roasted red peppers, Artichoke hearts
  • Crunchy Things (about 1 cup): Croutons, Crumbled melba toast, Pita chips, Chinese noodles
  • Herbs (about ¼ cup fresh, chopped): Dill, Basil, Tarragon, Cilantro, Parsley, Mint, Oregano, Basil
  • Vinegar/Acids: Balsamic and rice vinegars are better with sweet salads; sherry and red wine vinegars tend to work better with savory salads; lemon or lime juice can usually go either way.

Procedure:

  1. Place Salad Greens and your chosen salad options in a large bowl.
  2. Drizzle with the oil and add a generous sprinkling of salt and several grinds of black pepper. Using spring-action tongs (or clean hands), toss the salad to coat evenly. Drizzle in Vinegar/Acid of choice, toss again to coat.
  3. Taste the salad and adjust the flavorings, including more vinegar (or acid), salt, or pepper. Serve.
Recipe adapted from Pam Anderson's Cook without a Book: Meatless Meals
 

Wild Ramp Lemon Risotto

Ingredients:

  • 1 quart vegetable stock
  • 3 tablespoons unsalted butter, divided
  • 1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
  • 1 cup carnaroli rice (arborio or another short-grained, stubby rice is fine as well)
  • 1/4 cup dry white wine
  • Juice and zest of 1 lemon
  • Parmesan Reggiano 
  • Good salt and fresh black pepper

Procedure:

  1. In a small saucepan bring broth to a simmer. Place a heavy bottomed, tall-sided pan or Dutch oven over medium heat and add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes.
  2. Slightly increase the heat and add the rice, stirring frequently to completely coat the rice with the hot butter. Cook for a few minutes until the rice is no longer opaque. Cooking the risotto rice and ramps in this way adds texture and flavor to the final dish.
  3. Add the dry white wine to the rice and cook until it has completely evaporated.
  4. Lightly season the rice with salt, and then add enough hot stock to just barely cover the rice. Stir, letting the rice absorb the liquid almost entirely before adding a small amount more. The rice should be cooking at a moderate temperature and slowly bubbling as you continue stirring and adding liquid. This will take about 15 minutes total. Taste the rice for doneness: it should have lost its "raw" crunch , but still be firm in the middle.
  5. Cook for a minute or two longer, then add the remaining butter, lemon zest and lemon juice. Stir in the ramp greens and season the risotto with more salt and fresh black pepper. Adjust the consistencyby adding more hot stock if necessary.
  6. Grate Parmesan into the risotto and stir gently. Serve immediately.

Adapted from Chef Timothy Wastell of Restaurant DOC