Here’s a great recipe for the changing of seasons, borrowed from Iowa Girl Eats.
- 2-1/2 cups chicken broth
- 1 Tablespoon butter
- 1 shallot, minced
- 1 garlic clove, minced
- salt & pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine (I used pinot grigio)
- 2 vine-ripened tomatoes, seeded & chopped (or equivalent amount of Roma or Compari tomatoes)
- 2 cups baby spinach
- handful torn basil
- 1/4 cup freshly grated parmesan cheese
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a large skillet, melt butter over medium heat then add shallot, season with salt & pepper, and then saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
- When there’s 1/4 of the broth remaining, add tomatoes then continue stirring. Add baby spinach and basil with the last broth addition then continue stirring. Stir in parmesan cheese then add more salt & pepper to taste.
We have beautiful French fillet beans coming from the farm! The key to cooking fresh green beans just right is to parboil them beforehand. This will soften them and prepare them for the saute. Bacon and green beans are a match made in heaven in this dish from Real Simple, but the mustard and vinegar give it complexity and kick! Do you think trimming green beans is a time waster? Check below the recipe on how to trim 2 pounds of green beans in a snap!
- 2 pounds green beans, trimmed
- 6 slices bacon
- 2 shallots, sliced
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
- salt and black pepper
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
- Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
- Remove all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. I like to pour all of my bacon drippings into a jar to save for adding a hint of bacon flavor to other dishes in the future. Don’t throw it out! Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.
How to trim off the ends of green beans in (even faster than a) snap:
You only need to cut off the stem end, where the bean attached to the vine. The other end if fine to eat. Line up the stems. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they’re even and then chop them all off in one go!
With this method you’ll be getting through a whole bowl in just a few minutes!