lemony mint and pea farrotto + kandinsky

Nothing says spring like mint and peas.

Add some lemon and you can't help but feel the weather warming up.

This dish basically screams Spring.

Are you listening Mother Nature? The dish said SPRING!!

If you want to see some springtime colors, head on over to my friend Anna's blog, Goose Grease Shop, for a look at my new Kandinsky: Squares with Concentric Circles art project.

Anna is the multi-talented owner of Goose Grease, the only fair trade, hand crafted wooden peg doll shop in the country. She offers a variety of artfully made crafts and keepsakes. Everything from DIY wooden doll painting kits to custom painted wedding cake toppers.

Lemony Mint and Pea Farrotto

Serves 2-4,  adapted from One for the Table


Ingredients

• 2 cups homemade or low-sodium chicken broth 
• 1 1/4 cups water 
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• Salt
• 1cup farro
• 1/2 cup dry white wine, like a Sauvignon Blanc
• 1cups English peas, shelled (about 12 ounces) or frozen petite peas
• 1ounces Parmigiano cheese, grated (1/2 cup)
• 1 1/2 tablespoons minced fresh mint 
• 1/2 teaspoon grated lemon zest 
• 1 tablespoons of fresh lemon juice
• Ground black pepper

Instructions

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the low heat.
2. Heat the oil in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the farro and cook about 3 minutes.
3. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.
4. Add 1 1/2 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, about every 3 minutes, until the liquid is absorbed, about 10-12 minutes. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 9-10 minutes. Add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the farro is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. 
5. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, and the Parmigiano. Season with salt and pepper to taste. 
6. Serve the risotto immediately with a sprinkling of Parmigiano and a wedge of lemon and sprig of mint.

lemony kale and quinoa salad

Oh, Claire. What am I going to do without you? Who will inspire me now that you're gone?

I just finished Season 2 of House of Cards. Have you watched it? It is intense. And to see Claire Underwood (played by Robin Wright), a woman my own age and in such fabulous shape, inspired me to begin to run.

I have worked my way up to 20 minutes a day. And a wonderful thing has happened. My body now craves it. If I do not run for a day my legs beg for it. Amazing.

So, now that House of Cards is done (for a year, I guess) what shall I replace it with?

What inspires you?

Enjoy this lovely lemony kale salad. Even if you don't run you'll feel like you did - so healthy I can hardly stand it!

Lemony Kale and Quinoa Salad
Serves 2-4, adapted from Food52

Ingredients

• 2 cups salted water
• 1 cup quinoa
• 1/2 bunch kale, washed and chopped into 1" lengths
• 1 lemon, zested and juiced
• 20 chives, minced
• 1 tablespoon toasted sesame oil
• 1/4 cup crumbled goat cheese
• salt and pepper

 Instructions

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, chives, sesame oil (you can substitute olive oil if you desire), and goat cheese.
3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.