More Veggies Please

I hit the farmer's market again this week with 27 dollars in my pocket, determined to support local farmers and get fresh, organic produce.  I was surprised at how far my dollar stretched.  I started with the basics that I would need for dinner, romaine lettuce, tomatoes, avocado, cilantro.  I also found carrots and beautiful little eggplants.  I really wanted asparagus while it is still in season and got 1 lb for $3.50.  I passed on the artichokes and picked up some apples for Douglas. These were more expensive than I usually like to pay for apples, but I wanted to try our local fare.  I kept passing on the strawberries too until one stand owner started advertising 3 packs for $5!  That was a steal and took the last of my moola.    I came away with a lot of fresh, beautiful food and didn't spend a fortune.    

We are also fortunate to have friends with citrus trees and are phat in oranges, lemons and tangerines.  No scurvy here!  I really love a glass of fresh squeezed orange juice, especially when the oranges came of the tree 2 hours before being squeezed.

Here is my menu for the week.

• Black Bean Taco Salad
  
• Foccacia with Potatoes and Bacon
  
• Spaghetti Pomodora
  
• Curry with Eggplant
  
• Roast Chicken with grilled veggies
  
• Chicken Soup
  
• And of course, pizza night

An Old Standby

Black Bean Taco Salad

Suggestions for the Salad:

• Romaine lettuce
  
• black beans (drained and rinsed)
  
• chopped tomato
  
• chopped green pepper
  
• finely diced red onion
  
• avacado
  
• shredded cheddar cheese
  

For the Dressing:

1/4 C chopped tomato

1/4 chopped cilantro

2 T olive oil

1 T cider vinegar

1 t lime zest

1 T lime juice

1/4 t salt

1/4 t cumin

1/4 t chili powder

1/4 t pepper

1 garlic clove

Put all ingredients in a food processor and blend until smooth.  Toss with salad ingredients and serve with chips.  For the kids I also add a side of quesadilla!

Menu Whatever

What to do with my spoils from the farmer's market?  Hmmm - How about this.

• Wild Mushroom Risotto and Spicy Italian Sausage
  
• Leek and Potato Soup
  
• Cranberry Stuffed Turkey Breast with Artichokes
  
• Black Bean Chili with fresh salsa
  
• Salmon with Grilled Asparagus
  
• Spinach and Mushroom Frittata
  

Check out your local farmer's market - What is coming into season where you live?

Mushroom Risotto

I have been thinking more and more about where our food comes from and whether or not I am purchasing food responsibly.  This is due in part to reading the book, Animal, Vegetable, Miracle by Barbara Kingsolver.  A great read, and highly recommended!  (For a funny commentary, click here.)  The book asks you to think about eating food in season rather than paying the price of the oil to ship food from all over the globe to satisfy our whim to eat raspberries in January.  

I decided I needed to do my part and dutifully headed over to the Saturday Farmer's Market.  I had the specific goal of discovering which foods are being grown in SoCal in March.  Lucky me!  A surprising large amount of produce can be grown here year round.  

Walking through the market I stopped at a stand that I normally pass by without a second glance. I was attracted the the table piled high with wild mushrooms and I knew right away that I wanted to use some in a risotto.  They were so pretty that I bought more than I needed.  I'll use the extras to make omelets.  

Here is the recipe.

Wild Mushroom and Asparagus Risotto

1 1/2 C chopped mushrooms

1/4 chopped parsley

1/3 C butter, divided

1 1/2 C arborio rice

1 onion, finely chopped

asparagus to taste - blanched and cut into 1 inch slices

1/2 C dry white wine

1/2 C grated romano cheese

salt and pepper to taste

4-5 C chicken stock (preferably homemade) Heat broth in a large pot and keep hot.

Finely chop the mushrooms and some fresh parsley.  Saute in 1 Tbsp of butter and 1 tsp of lemon juice until mushrooms brown and begin to give up their juice. Set aside.

Melt 1 Tbsp butter.  Saute onion until translucent.  Add rice and asparagus, stirring to coat.  Pour in 1/2 C dry white wine and cook until wine is absorbed or evaporated.  Add 1/2 C chicken broth.  Cook until broth is absorbed.  Continue to add broth 1/2 C at a time, cooking the rice slowly.  After 10 minutes, add the mushrooms.  Continue to add broth and cook rice until al dente. This may take 20 to 35 minutes.

Remove the rice from heat.  Add 1/2 C finely grated parmesan or romano cheese.  Salt and pepper to taste.  Let sit 5 minutes then serve.  Garnish with mushrooms and parsley.