Lemon Risotto with Roasted Cherry Tomatoes

6 servings
PREP: 50 minutes
TOTAL: 1 hour
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

1 12-ounce package cherry tomatoes
3 tablespoons olive oil, divided
5 cups (about) low-salt chicken broth
2 tablespoons butter, divided
1/2 medium white onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel

Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper. Adapted from Restaurant Saveur.

Hot Buttered Cauliflower Puree

Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 1/2 sticks unsalted butter
Salt
Cayenne pepper

Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Green Beans with Toasted Walnuts and Breadcrumbs

This is so delicious, especially as a leftover!

1 cup sliced shallots
2 pounds green beans, trimmed
Cooking spray
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup bread crumbs
1/4 cup (1 ounce) freshly grated Parmigiano cheese
3 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind

Preheat oven to 425°.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine. Yield: 8 servings (serving size: about 1 cup)

CALORIES 159 (35% from fat); FAT 6.1g (sat 1.3g,mono 3g,poly 1.6g); IRON 1.7mg; CHOLESTEROL 2.6mg; CALCIUM 106mg; CARBOHYDRATE 23.6g; SODIUM 277mg; PROTEIN 6.3g; FIBER 5g

Artichokes Gratinata

This was tested as a side on Christmas Day. Alongside my mom's cooking, it passed the test! Really flavorful and juicy.

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Preheat the oven to 450 degrees F.

Warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Crispy Roasted Garlic Potatoes

2 lbs large red potatoes, each cut into 8 wedges
1 tbsp cornstarch
1/2 tsp garlic powder
salt and pepper
3 tbsp veggie oil
1 tbsp unsalted, softened butter
1 large garlic clove, minced
1 tsp minced fresh parsley
1/8 tsp grated lemon zest

Adjust oven rack to upper-middle position, placed baking sheet in 450 oven. Toss potatoes, cornstarch, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper in large bowl. Remove heated baking sheet, add oil to coat evenly. Place potatoes, cut side down, on baking sheet. Roast until brown around edges, about 30 mins.

While potatoes roast, mix butter, garlic, parsley and zest in medium bowl. Remove sheet from oven and using a metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 mins. Transfer potatoes to bowl with butter and toss until evenly coated. Season with s&p and serves. Yields 4

Roasted Red Onion & Pear Salad

This roasted red onion and pear salad is a harmonious blend of flavors, colors, and textures. The sweetness of the onion and fruit is balanced by a bracing citrus and mustard vinaigrette. Crunchy smoked almonds tie the whole salad together.

2 tbsp orange juice
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1/4 tsp chopped fresh thyme
6 tbsp vegetable or olive oil
salt and pepper
1 red onion, cut into 1-inch wedges, with root end intact
1 head Bibb lettuce, leaves separated but left whole
1 (6 oz) bag baby spinach (about 8 cups)
1 ripe pear, cored and cut into 1-inch chunks
1/2 cup crumbled goat cheese
1/3 cup smokehouse almonds, chopped coarse
1/4 c dried cranberries

Adjust over rack to middle position and heat oven to 400.

Whisk orange and lemon juices, mustard, honey and thyme in medium bowl. Gradually whisk in 4 tbsp oil. Season with s&p.

Toss onion wedges with remaining 2 tbs oil, 1/4 tsp salt, and 1/4 tsp pepper. Transfer to baking sheet and roast until brown and soft, 25 mins, flipping wedges halfway through cooking. Cool 15 mins.

Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in large bowl, then divide spinach among plates. Arrange roasted onion, pear, goat cheese, almonds and cranberries on top. Drizzle with remaining dressing and serve.

Tips:

• Roast the onions in a hot oven until softened and browned to temper their strong flavor. Cut the raw onion into small wedges, leaving the root end intact to hold each wedge together.
• Make sure to use fresh chopped thyme; dried thyme tastes dusty and bland unless it is fully hydrated.
• Smokehouse almonds, or salted, smoked almonds, add valuable flavor. Regular almonds, toasted and chopped, will do in a pinch.
• Keep this fresh (and pears from turning brown) by tossing the chopped pears with a couple teaspoons of lemon juice.

Twice-Baked Sweet Potatoes

14 sweet potatoes
1/2 cup sour cream

6 tablespoons unsalted butter, softened, plus 6 cold unsalted butter, thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons lemon juice 1/2 teaspoon nutmeg
Salt and freshly ground pepper 2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise or minis

Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out inside, leaving a 1/2-inch border on skins. Put potato scoopings in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

Reduce oven temperature to 350. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large tip (or plastic bag). Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Most Delicious Brussels Sprouts I've ever tasted

2 tablespoons olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussel sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Chicken broth

Heat the olive oil in a large saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a paper towel lined plate.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 servings

Roasted Cauliflower with Parmesan and Pancetta

Cauliflower can be a bit boring and bland. Add pancetta and it changes everything!

1 head cauliflower, cut into pieces (about 6 cups)

4 ounce piece pancetta, diced

1/4 cup butter

1/4 cup all-purpose flour

1 1/2 cups milk

1 clove garlic, whole

1 teaspoon red pepper flakes

1 cup grated Parmesan

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1/3 cup bread crumbs

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs - YUM!

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes.

Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4 to 6 servings