Asparagus and Lemon Risotto with Arugula

Recipe from Veggie Belly

The lemon and arugula really make this dish. The recipe also has some great risotto-making tips.

Cumin Seed Roasted Cauliflower with Yogurt, Mint and Pomegranate

Recipe from Smitten Kitchen

This is so delicious – and I did not even have the mint and pomegranate! The combination of roasted cumin, yogurt and feta make this...well, let's just say, I ate the entire dish myself! Yikes. 

Roast Chicken with Basil, Scallions, Lemon Butter & Potatoes

Recipe from Mindy Fox

An amazing recipe from A Bird in the Oven & Then Some. A paste of butter, basil, scallions and lemon zest placed under the chicken skin, then roasted with potatoes and lemon - pure heaven.  It's my new favorite roast chicken recipe! 

The Ultimate Mac & Mornay

Recipe from The Kitchn

One more for the mac & cheese file.  Highlight: this one uses a combination of Parmesan and Raclette–a Swiss wonder-cheese (available at Trader Joes).

Raclette is also amazing:

 on toast with arugula and a poached egg––or best ever––served Swiss style, using a Raclette Grill.

Orecchiette with Greens, Mozzarella and Chickpeas

Recipe from Food & Wine

The chickpeas are deliciously unexpected. I recommend adding extra––extra mozzarella too! 

Three-Grain Pilaf with Almonds and Shiitake Mushrooms

Recipe adapted from Union Square Cookbook

1/4 c. wheat berries

1 T. butter

1/4 c. wild rice

1-1/2 c. water

1/4 c. white wine

1 bay leaf

1/8 tsp. kosher salt

Fresh ground pepper

1/4 c. basmati rice

1 c. shiitake mushrooms

1/3 c. coarsely chopped almonds

4 scallions, thinly sliced

1. Soak wheat berries in water for 1-2 hours. * 

2. Melt half the butter in a 2-quart saucepan over medium heat. Add wild rice and wheat berries; stir well to coat grains. Add the water, white wine, bay leaf, salt and pepper. Bring to a boil. Cover, lower heat, and gently simmer for 30 minutes. 

3. Stir in basmati rice and return to a simmer. Continue cooking, covered, without further stirring, for 20 more minutes. Remove from heat and allow to finish steaming, covered, while you prepare mushrooms and almonds.

4. Heat the remaining butter in a large skillet over high heat and saute the shiitake mushrooms until softened, 3-4 minutes. Toss in almonds and cook 3-4 minutes. Stir in scallions and cooked grains. (You can prepare this mixture ahead of time.)

Serves 4

* I have skipped this step if I did not have time and it was fine. 

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Recipe from Epicurious

Best. Tart. Ever. 

Israeli Couscous and Tomato Salad with Arugula Pesto

Recipe from Food and Wine

Great salad that gets even better as a leftover. The arugula pesto is delicious. Note: Since pine nuts seem to be the price of gold these days, we used walnuts as a substitute.

Blueberry Crisp

Recipe from Martha Stewart

Great summer dessert. We used both oats and nuts (walnuts). Delicious with vanilla ice cream––even better, serve leftovers for breakfast with Greek yogurt.