So the offerings at the market are beginning to diversify: the strawberries are coming in, the asparagus and rhubarb are waning a bit, and we are now starting to see all types of peas. Today’s risotto has lots of classic spring flavors: tarragon, sugar snap and English peas, saffron, and a nice aged goat cheese. Lovely.
A really nice blend of flavors. The gulf shrimp from Whole Foods are worth the extra cost, both for their fresh flavor and the fact that they’re wild caught.
This was really good comfort food, made unusual by grace notes of some quintessentially British ingredients – leeks, good Cheddar, Colman’s dry mustard. Especially good juxtaposed with the fruity flavors in the salad (great Asian pears and raspberries).
Roasted organic squash risotto with sauteed wild midwestern mushrooms and baby arugula salad with Meyer lemon vinaigrette
