Spring Cooking—Delicious Risotto

Spring Risotto 1Will spring ever arrive?” is the question on everyone’s mind in our small New England town. After one of the longest and harshest winters in years, we are desperate for the season of renewal to begin in full force, but temperatures are way below normal and rains seem to be never ending.

There are glimmers of hope— daffodils are blooming, yards have returned to a verdant hue, and in the markets there are stately bundles of asparagus, gorgeous peas, and bunches of tender spring onions, all harbingers of the season (even if not all local). This produce has been heartening and prompted me to cook lighter, vegetable-inspired dishes like spring risotto studded with sliced sugar snaps and fresh peas. Continue reading

Warm Roasted Vegetable Salad

This versatile salad, which looks quite distinctive, but is simple to assemble, can be used as a starter or a side. You can vary the vegetables, but make certain that you coordinate the roasting times of your produce accordingly.For this version sliced carrots, white turnip wedges, and quartered baby Yukons are roasted for half an hour, while sugar snaps and green onions need only about 10 minutes. The vinaigrette dressing can be whisked together and the vegetables roasted several hours ahead so there’s no last minute prep. Continue reading