Wednesday, July 14, 2010
I have a lot on my plate right now, but sometimes that can be a good thing. My dh has been undergoing oncology care again--this time with stem cell transplant, and with my being his sole caretaker, I haven't had a lot of time in the kitchen or garden for that matter. With it being the height of gardening season, it's so great to know we have the best garden friends in the world!
This group of dear friends took it upon themselves to do my harvesting for me temporarily. What a blessing they are. Peas, peppers, beets, chard, cousa, zucchini and squash squash squash. Well you know the drill. No matter how well you plan your gardens -- once that heat finally arrives -- and it surely has - it all seems to mature overnight. This past weekend they came with baskets filled with our veggies, and as it turns out, a strong day for my dear patient. We decided on a potluck dinner with everyone contributing dishes from their own harvest along with just caught fresh cod.
With pounds of fresh peas in my own basket, I made a roasted eggplant, peas and pepper risotto. Yes, it's always a favorite around here -- and well tolerated at times like this. Even better there's nothing magical about preparing it. What I love the most about making risotto is how versatile and forgiving this dish can be. Dress it up or dress it down. It's always delicious in my book. You can find my basic risotto along with many more risotto recipes here.
Before serving the risotto, I dressed her up a bit with parsley and fresh calendula blossom in her 'hair' and we all named her Rosie -- Rosie Risotto -- mostly because it was a good day, especially for dh. :)
When I said I had a lot on my plate, I wasn't joking.. I really made way too much! So with my leftover risotto I managed to make three more simple meals for us this week, my Nunie's arancine, stuffed beet leaf holubsti and fried risotto cakes. Amazing isn't it, how far a bowl of risotto will go!
Nunnie's Arancine filled with pecorino cheese and bits of meatballs
Fried Risotto Cakes rolled in a seasoned panko crumb
Stuffed Beet Leaf Holubsti with a scrumptious dilly sauce that I'll be posting up next week.
Rosie and dear friends have been such a big help to me this week. Thanks guys so very much! xoxo
I'll only be blogging weekly at best for the next few weeks friends. Thank you for the notes and prayers, understanding and for coming back!