So there was a bit of communication error and excitement last night when this meal was served that led to a photo only of the risotto and not of the salad. However, the salad is highly recommended, if you can be encouraged without a matching photo, make it while the strawberries are ripe. I'll be making it again myself and will be sure to include a photo next time.
The risotto recipe came from the March 2010 Bon Appetit and was really good. Because my father doesn't like eggs, I didn't use the dish as a "nest." Also, I didn't have the mushrooms and asparagus; and as I'm still in the "cleaning out" process, used what we had on hand. I chose green beans and corn to add to the carrots and onions. If I had it to again, I would not add the corn. It was quite sweet in comparison to the rest of the ingredients.
Remember just yesterday I mentioned that I would start sharing when I got to use the production from our container garden? Well, I got to garnish the risotto with our parsley. I was so proud!
Oh, and I must add, time did not allow me to cut the carrots into perfect little squares. I just ran them through the food processor to create shavings. I think it worked just fine. I'm not sure there were really enough leftovers to make risotto cakes. The recipe said it fed 4 with leftovers. Five of us ate well with only one serving leftover. Not complaining at all. I just might have to pick a different meal to replace the risotto cakes on the menu schedule.
Garrett and Joy Nudd accidentally left some strawberries at our house yesterday morning when they left to go back home. It occurred to me a strawberry and caramelized pecan salad would be a perfect spring treat even if not so Italian to match the entree. I searched out recipes for dressings and caramelizing, but came up with my own pecan recipe. I ran out of time to do the dressing I chose. So, half of the table ate plain balsamic on their salad. The other half (including me) were actually perfectly happy without any dressing at all.
It was a light and filling spring dinner I was really proud of. The family seemed to enjoy it as well.
PS: Thanks, Fely for giving me that last bit of Agave Nectar to try. I'll be getting more of my own.
Recipe for Strawberry Pecan Salad
Serves 4
- 1 head Living Lettuce
- 1/2 pound strawberries, halved
- 1 1/2 cups whole pecans
- 3/4 Tablespoon Agave Nectar
- 1/2 cup Asiago cheese, shredded
- 1/2 mini cucumber, sliced
Put agave nectar in small skillet and add pecans. Stir to coat. Toast nuts on medium heat, remove from heat and let cool. In large bowl add lettuce and arrange cucumbers and strawberries on top. Sprinkle with cooled pecans including any left over syrup. Top with cheese.
Use salad dressing link above, white balsamic vinegar, or skip the dressing completely!
