spring | Pamela Toman

Ingredients	Step
	Preheat oven to 375 degrees.
1 small onion, diced olive oil	In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced 1 heaping c. Arborio rice	Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces salt and pepper	Add. Stir until wilted.
quart of no-chicken broth	Add broth. Bring to a boil over high heat.
	Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice	Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan 3 T. butter	Add. Stir until well blended and saucy.

This beautifully pink recipe works particularly well in late May/early June, when there are still some end-of-season lemons and the raspberry bushes are laden with harvest. I wouldn't recommend sourcing this recipe in a grocery store trip; it'd probably be both excessively expensive and not nearly as tasty as when a neighborhood/friend group is drowning in lemons and raspberries.

If you start with 1¾ c. fresh-squeezed lemon juice (5-12 lemons), you will get 7 cups of lemonade. Alternative ratios are below recipe.

Ingredients	Step
lemons that will produce 1¾ c. juice (5-12)	Roll lemons. Then squeeze into a large liquid measuring cup until you have 1¾ c. lemon juice. (If you have an alternate amount of juice, scale everything else accordingly — see ratio below recipe.)
2 c. raspberries (8 oz., or half a metal camping bowl) ½ c. lemon juice	Puree in blender, then strain through a sieve into a bowl. Discard solids (the seeds).
1¼ c. lemon juice 1 c. white sugar 5 c. water raspberry-lemon juice	Combine in a pitcher that can hold at least 8 cups. Stir until sugar is dissolved. Taste and adjust as needed (remembering there will be ice).
	Serve over ice, possibly with a sprig of mint. Sugar rims are nice; salt rims are not (even after yardwork).

The scaling ratio is: For each ¼ c. lemon juice, use ¼ c. raspberries, ⅛ c. sugar, and ⅔-¾ c. water. Each root unit makes a single serving (8 oz. lemonade plus ice yields a 12-16 oz. serving).

Source: Once Upon a Chef

Rice Noodle Grapefruit Salad

Ingredients	Step
8 oz. rice noodles	Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks) tamari smoked paprika or liquid smoke sesame oil	Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits	Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh 1 clove garlic, grated 1 t. fresh ginger, grated 2 T. oil 2 t. Dijon 2 t. rice wine vinegar 1 t. sesame oil 1 t. agave nectar or honey ¼ t. salt Sriracha to taste	Blend into a dressing.
cucumber segmented grapefruit chickpeas black sesame seeds or flax seeds mint	Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen

Pamela Toman

Tag: spring

Baked Risotto with Greens

Raspberry Lemonade

Rice Noodle Grapefruit Salad