Green Goodness

In case you didn't pick up the recent issue of Veranda Magazine, I am sharing with you the amazing spread Caroline Roehm put together called, Green Cuisine.. The story is filled with my favorite colour, and delicious recipes I can't wait to try.   From soup to salads, pastas and veggies all that is green and delicious.  Naturally, the table scape doesn't disappoint;  rich with layers  of green fruits and flowers, linens and plates.it's the perfect summer setting.

SHALLOT-HERBED RISOTTO

Serves 4 to 6

¼ cup extra-virgin olive oil

¾ cup shallots, peeled and diced

8 cups chicken stock, preferably homemade

½ cup fresh parsley, chopped

1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary

2 tablespoons fresh oregano

1 pound Arborio rice

1 cup dry white wine

1 cup asparagus, only tips and tender part of spears

1 cup fresh or frozen peas

3 tablespoons butter

½ cup grated Parmigiano-Reggiano

salt and pepper

In large saucepan, heat oil and sauté shallots until soft. Remove from heat.

In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.

Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.

Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.

Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.

SPINACH, GARLIC AND POTATO SOUP

Serves 4 to 6

4 tablespoons olive oil

8 cloves garlic, peeled and diced

1 large sweet onion, diced

2 medium potatoes, peeled and cubed

4 cups chicken broth, plus more if needed

1 pound spinach, cleaned and chopped (baby spinach used here)

2 tablespoons lemon juice
½ teaspoon red pepper flakes (optional)

salt and pepper

Heat olive oil in soup pot over medium heat. When hot, add garlic, onion and potatoes. Sauté 3-4 minutes, stirring to prevent burning. Add chicken broth and bring to boil. Lower heat and cook until potatoes are soft. Turn off heat, stir in spinach and cover a few minutes until spinach is wilted. Add lemon juice and red pepper flakes, if using. Partially purée mixture with immersion blender or food processor, leaving it a little chunky. Add a little more broth if necessary.

Season with salt and pepper to taste, and serve.

SPINACH TAGLIARELLE WITH PESTO AND CREAM

Serves 4 to 6

2 cups fresh basil leaves

2/3 cup pine nuts, toasted

2 cloves garlic, peeled

½ cup extra-virgin olive oil

1 cup grated Parmigiano-Reggiano

salt and pepper

1 pound Cipriani spinach tagliarelle (spinach linguine or spinach fettuccine may be substituted)

1 cup heavy cream

In food processor, pulse basil, 1/3 cup pine nuts and garlic 8-10 times until coarsely chopped. With processor running, slowly, add olive oil in a stream until smooth. Add cheese and pulse a few more times. Season with salt and pepper to taste.

Cook tagliarelle in large pot of boiling water according to package directions.

In small saucepan, mix pesto and cream, and simmer. Pour over drained, cooked pasta and garnish with remaining pine nuts and cheese. Serve immediately.

STUFFED ARTICHOKES

Serves 4 to 6

6 medium artichokes, rinsed thoroughly

1 lemon, halved

1 small red bell pepper

2 tablespoons capers, drained

3 cloves garlic, peeled

¼ cup parsley leaves

½ cup fresh bread crumbs

½ cup olive oil

salt and pepper

1 cup water

few sprigs of fresh mint

Remove tough, outer artichoke leaves and discard. Cut off tips of inner leaves. With sharp spoon, remove inedible center and discard. Place prepared artichokes in cold water with lemon halves.

Finely chop red pepper, capers, 2 cloves garlic and parsley and add to bread crumbs. Add ¼ cup olive oil and mix well.

Heat oven to 375°. Drain artichokes and stuff with prepared filling. Place stem side up in lightly greased baking dish. Drizzle with remaining ¼ cup olive oil; add salt and pepper to taste. Add water, remaining garlic clove and mint to baking dish.

Cover tightly with foil and bake about 1 hour or until very tender. Remove from oven and serve.