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Favorite Spring Recipe: Asparagus Risotto with Peas and Lemon
Serves 4-6
This risotto takes uses lots of asparagus and peas which are so plentiful in the spring. Stir in a bit of goat cheese right at the end if you like; it adds a lovely creaminess.
Ingredients:
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, finely chopped
  • 2 leeks, white and pale green part only, washed and sliced
  • 5 cups vegetable broth, more or less as needed
  • 1 red bell pepper, seeds and membrane removed and diced
  • 1 cup fresh peas, shelled
  • 1 1/2 cups arborio rice
  • 1 bunch asparagus, cut into 1-inch pieces (about 2 cups), blanched
  • 1 tablespoon tarragon, coarsely chopped
  • 1 tablespoon marjoram, coarsely chopped
  • Zest and juice from 1 lemon
  • Sea salt and freshly ground black pepper
  • 1/4 cup soft goat cheese, optional
  • Cooking Instructions
    1. Place vegetable broth in a medium saucepan over medium-low heat.
    2. Place olive oil in a large heavy skillet over medium high heat. Add onions and leeks and cook, stirring frequently, until soft, about 6 minutes.
    3. Add peppers and peas and cook, stirring frequently, for 4 more minutes.
    4. Add rice and cook, stirring frequently, for 2 minutes. Add a cup of hot broth and continue cooking, stirring frequently, until almost all broth has been absorbed.
    5. Continue adding broth half a cup at a time, stirring frequently and letting broth absorb into rice before adding more, about 15 minutes.
    6. Add asparagus, tarragon, marjoram, lemon juice and zest, and another half cup of broth. Cook, stirring frequently, adding more broth as necessary, until rice is just cooked through and risotto has a slightly soupy consistency.
    7. Remove from heat and season to taste with salt and pepper. Stir in goat cheese and serve hot.
    Favorite Summer Recipe: Plum Tart with Blisscuit Crust
    Serves 6-8
    Any stone fruit will work in this recipe: apricots, cherries, nectarines, peaches, plums or pluots. Adjust the amount so you have enough to fill an 8-inch pie crust.
    Ingredients:
    • 1 cup (1/4 recipe) Basic Blisscuit dough
    • 6 large ripe but firm plums, pitted, peeled and sliced
    • 2 tablespoons brown rice flour
    • 2 teaspoons lemon zest
    • 1/4 teaspoon ground nutmeg
    • Pinch sea salt
    • 2 tablespoons raw honey or agave syrup, optional
    • Cooking Instructions
      1. Pre-heat oven to 350 degrees F.
      2. Press Basic Blisscuit dough into bottom and sides of an 8-inch pie pan and set aside.
      3. Place plums in a medium bowl and sprinkle with rice flour, lemon zest, nutmeg and salt. Arrange plums in crust and drizzle with honey. Bake until fruit is soft and beginning to brown, 40-45 minutes.
      4. Remove from heat and let cool to room temperature before serving.
      Favorite Fall Recipe: Dungeness Crab Cakes with Cucumber Mint Salsa
      Serves 4
      These delicious crab cakes have little filler so they need to be handled carefully when cooking or they will fall apart. They are definitely worth the trouble! Serve with greens for a great fall salad.
      Ingredients:
      • 1 large sweet onion, cut in half
      • 2 cups Dungeness crab meat
      • 1 yellow bell pepper, seeds and membrane removed and diced
      • 1 teaspoon thyme, finely chopped
      • 1 tablespoon flat leaf parsley, finely chopped
      • 1/4 cup eggless mayonnaise
      • Sea salt and freshly ground black pepper to taste
      • 1 cup gluten-free cracker crumbs
      • 1/3 cup olive or canola oil
      • 1 medium seedless cucumber, coarsely chopped
      • 1/4 cup loosely packed mint leaves
      • Juice from 1 lime
      • Cooking Instructions
        1. Cut half the sweet onion into thin slices and place in a medium bowl. Reserve remaining half for salsa.
        2. Add crab, bell pepper, thyme, parsley, and mayonnaise, stirring to combine. Season with salt and pepper.
        3. Sprinkle half the cracker crumbs on a baking sheet.
        4. Form crab mixture into 8 patties. They will be very loose: squeeze them together so that they hold their shape. Place patties onto cracker crumbs in baking sheet, pressing to flatten. Sprinkle remaining cracker crumbs on top of patties, pressing crumbs into cakes with your palm.
        5. Cover baking sheet loosely with plastic wrap and place in refrigerator for at least 30 minutes or up to 1 hour.
        6. Coarsely chop remaining onion and place in the work bowl of a food processor of blender. Add cucumber, mint, and lime juice and process until you have a salsa consistency. Add salt and pepper to taste. Set aside.
        7. Heat olive oil in a large skillet over medium high heat. Carefully add crab cakes and cook until golden, about 4 minutes. Carefully turn crab cakes and cook until golden, about 3 more minutes. Serve hot with cucumber salsa.
        Favorite Winter Recipe: Green Lentil Pilaf with Dates and Yams
        Serves 4
        I made this recipe with French Green Lentils, which take longer to cook than regular green, red or brown lentils but they hold their shape better. You can certainly use the other types of lentils; cook according to package instructions until just tender.
        Ingredients:
        • 8 ounces French green lentils
        • 1 medium yam or sweet potato, peeled and diced
        • 1/3 cup dried cranberries
        • Zest and juice from 2 oranges
        • 2 tablespoons olive oil
        • 1 medium red onion, diced
        • 1 fennel bulb, diced
        • 8 medjool dates, pitted and chopped
        • 1/4 cup flat leaf parsley, chopped
        • Sea salt and freshly ground black pepper to taste
        • Cooking Instructions
          1. Place lentils in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat, reduce heat and simmer until tender, 40-45 minutes. Drain and set aside.
          2. Place yams in a small saucepan and cover with cold water. Place over high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain and set aside.
          3. Place cranberries in a small bowl with orange juice. Set aside.
          4. Heat oil in a large skillet over medium heat. Add onion and sauté, stirring frequently, until soft, about 4 minutes.
          5. Add fennel and yams and continue cooking for another 5 minutes.
          6. Add orange zest, dates, parsley, cranberries, and orange juice. Increase heat to high and cook, stirring constantly, for 2 minutes.
          7. Add lentils and cook until just heated through. Remove from heat and season with salt and pepper. Serve hot or cold.