Mixed micro greens (Kohlrabi, amaranth, kale)
Community Food Collaborative:
Asian pears (Saunder's Brothers Orchard--Piney River, VA)
From The Moosewood Restaurant Table cookbook by the Moosewood Collective
Kale and Walnut Risotto
1/2 cup walnuts
1-quart vegetarian no-chicken stock or vegetable stock
2 TBSP olive oil
1 1/2 cups finely chopped onions
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup finely grated Pecorino Romano OR Parmesan cheese
2 garlic cloves
4 cups packed baby kale
1 cup chopped parsley
1/2 TSP salt
2 TBSP olive oil
1/4 cup water
Toss the walnuts until fragrant and turning darker; set aside and cool. Bring the stock to a simmer in a covered saucepan.
Make the pesto: In a food processor, pulse half of the toasted walnuts with the garlic until ground. Add 2 cups of the kale (put the remaining cup of kale aside). Add the parsley, salt, olive oil, and the water. Process until paste forms. With a knife, coarsely chop the other half of the walnuts and set aside.
In a large, heavy-bottomed saucepan (non-stick works well with risotto) on medium heat, warm the olive oil. Add the onions and saute until softened, about 4 minutes. Add the rice and stir, using a wooden spoon to avoid breaking the rice kernels, for a minute to thoroughly coat the rice with oil. Add the wine and cook, stirring constantly, until it has been absorbed.
Add simmering stock, about a cup ( a ladleful or two) at a time, stirring after each addition. The liquid should come to a simmer, but don't let it come to a rolling boil. Continue adding stock as the rice absorbs it, every few minutes, stirring frequently.
When you add the last ladleful of stock to the rice, stir in the pesto, the remaining kale, and about half the cheese. Stir and cook for a couple of minutes more until the kale has wilted and the cheese has melted.
Serve hot, topped with the rest of the cheese and the chopped walnuts.
From Chef Yotam Ottolenghi's recipe collection in London
Cauliflower, pomegranate and pistachio salad
1 large cauliflower
1 medium onion, roughly sliced (Try also adding sliced Easter Egg radish for a bit of spice and color to your salad!)
1/3 cup olive oil
1 2/3 TBSP parsley, roughly chopped (Try substituting fresh herbs for those delicious local mixed microgreens)
2/3 TBSP mint, roughly chopped
2/3 TBSP tarragon, roughly chopped
seeds from ½ medium pomegranate
2 3/4 TBSP pistachio kernels, lightly toasted and roughly chopped
1 tsp ground cumin
1½ tbsp lemon juice
Preheat the oven to 400 F.
Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 inch wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.
Once cool, put the roasted vegetables into a large bowl with the 1/4 cup oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.