I made the BEST dinner the other night from Power Foods – a cook book that I have had for over a year, but never used. Anthony has been keeping up with his vegetarian diet, so the salmon was just for me. The risotto is made with barley instead of rice, and it was really delicious.
The salmon is roasted on orange and lemon slices for 17 minutes at 400 degrees and topped with a puree of fresh peas and watercress. The risotto has leeks, asparagus and peas, and is prepared just like regular risotto. Delicious
Here is the recipe for the Spring Barley Risotto.
I love goat cheese. A lot of people don’t (at least people in my family). This makes the following recipe fairly controversial, but I promise that the cheese turns into a delicious, creamy, mild, amazing sauce when it melts into the pasta. If you have any hesitations about trying goat cheese, this recipe is a good way to give it a try.
– 1 box curly pasta such as rotini or campanelle
– 1 bunch asparagus
– 1 small package goat cheese
– Zest and juice of 1 lemon
– 2-3 sprigs tarragon, chopped
– 1/4 cup olive oil
1. Preheat oven to 450 degrees. Trim asparagus into bite-sized pieces and spread in a single layer on a rimmed baking sheet. Coat with olive oil and sprinkle with a little coarse salt. Roast for 10 minutes.
2. In the meantime, prepare pasta according to package directions.
3. Crumble goat cheese into a bowl, add olive oil, lemon zest, lemon juice, and tarragon.
4. Add cooked pasta and asparagus to cheese mixture and stir until cheese is melted and pasta is coated. Serve immediately.