Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or a romantic meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely spring risotto topped with Ring of Trees’ Manchego cheese and gorgeous vegetables like asparagus, leeks and pea vines, plus garlic-kissed fougasse bread, a beautiful Oregon Pinot Noir and cauliflower-Asiago gratin to go alongside.
Here are some recipe ideas for the week:
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!
Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions from garnish to a stunning side dish.
Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Honey-Glazed Baby Rainbow Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!