Thursday, July 23, 2009

Summer's Bounty




For the next few posts, I imagine I'll be writing a lot about food. My CSA is really ramping up with all sorts of exciting goodies, so cooking time is what my free moments are all about.

This week, I created a peach and blueberry tart with a polenta crust. The peaches were sliced, drizzled with honey and then sprinkled with lavender blossoms. Such goodness.

Also, this week, at the suggestion of a good friend, I made a beet risotto, adding onion, goat cheese, and lemon zest to round out the flavors. Just divine.

Eat seasonally, locally, and organic, if possible.

Most importantly, cook and eat with love, because that's what it's really all about.

3 comments:

Angela from the Center said...

Luv,

Can you tell me how you made the beet risotto? I'm imagining a pink deliciousness. Lovely pie.

Balance, Joy and Delicias! said...

oh... this is so pretty and sounds delicious! :)

Greg Fletcher-Marzullo said...

Sure, Angela!

1 cup arborio rice
1 onion, chopped
3-4 beets, shredded
4 cups vegetable broth, heated
1/2 cup white wine
1 log or round of goat cheese
Zest of 1 lemon

Put some olive oil in a deep-sided skillet (maybe 3 tbsp or so?). Once heated, add the onion. When translucent, add the rice, cooking and stirring until it, too is translucent. Then add the shredded beets, cooking for about 2 minutes.

Add the white wine and start stirring. Once it's absorbed, add the vegetable broth, 1/2 cup at a time. Keep stirring until it's absorbed and then add the next bit of broth. Do this until all the broth is used up.

Take the risotto off the heat and add the lemon zest, goat cheese and two tbsp of butter. Stir it in and ecco la! There it is - yummy!!!!!