|Baked Risotto with Roasted Vegetables|
It's been a while.
Baby boy is 9 months old and Honey Bear just turned 3. Life continues to hum and buzz and time promises to elude me.
Last year, we grassed in some of the gardens because we couldn't keep up with all the maintenance required. We relied on our fantastic CSA to help fill in the gaps missing from our garden harvest and we put in fruit bushes and have been enjoying wandering out and having a raspberry treat. This year we put in a couple of easy maintenance plants, like zucchini and pumpkins.
With every trip to the market, we come home with an overflowing basket of goodies and it's sometimes tricky to stay on top of all this fresh produce, but here's a twofer recipes on how to easily use up some of the garden goodness coming from your gardens.
The first recipe, Roasted Vegetables and Baked Risotto is from Epicurious and while risotto purists may cringe at the idea of a baked risotto, I rejoiced in the ease and freedom from standing and stirring over a hot stove. Plus, if you double up on your roasted vegetables, they can serve as a double duty side dish another night.
Another faithful favourite in our house is a frittata. Like a soup or quiche, a frittata is an easy way to eat up the food wasting away in the refrigerator. Here's my quick and easy recipe that has plenty of room for adaptation. I like my fritattas with less eggs and more filling, so adjust to suit.
Aged Cheddar and Broccoli Frittata
1/4 cup milk
1/2 cup grated aged cheddar
1 bunch of broccoli
1/2 onion, diced
3 slices bacon/1 ham steak/diced pancetta
Salt and Pepper
Spices: I used some oregano and basil
1. Preheat oven to 350.
2. In a frying pan over low-medium heat, sautee bacon or pancetta to render fat. Remove crispy bacon and in the fat, sautee your onions and add in broccoli near the end, to help it soften. If using ham, add a bit of oil and sautee onions and add in ham and broccoli near the end. Remove from heat and let cool.
3. While you're sauteeing, whisk eggs, add in milk and stir in grated cheese.
4. In a pie shell, add in sauteed vegetables and reserved ham/pancetta/bacon. Pour egg mixture over top.
5. Bake for about 30 minutes, until the surface is to the touch and no pools of uncooked egg mixture remain. Enjoy hot or cold.