This week’s delivery had asparagus! I love springtime asparagus – I think a risotto is in order. There was a Cook’s Illustrated Springtime Risotto recipe that has been on my to-do list for a while.
The second exciting item this week was kiwis – I love this fruit, even though sometimes I’m too lazy to peel and eat it. Lucky for me, my mom is visiting this week, so she can peel it for me to enjoy .
Broccoli, carrots and celery completed this week’s delivery.
Remember that soup from the other night? I had it for lunch one day, but decided to use the rest for dinner tonight. I cooked 2 cups of brown rice using the recipe I posted last week. I then warmed up the soup in a non stick pan and allowed it to reduce a little further so it would thicken up. I then mixed in the rice gently into the soup and added some sun-dried tomatoes and broccoli rabe.
I keep a cast iron grill pan on the my stove all the time to quickly grill up veggies and tofu. We hardly ever use our barbecue anymore since I bought this pan because i find clean up to be so much easier. It helps that i have a 6 burner gas cooktop (72000 BTUs…insert Tim Allen grunt here). I grilled up the asparagus with a spray of oil from my Misto sprayer (a great find at Costco in a 2 pack).
I normally would have topped off the bowl with some crumbled feta, but that’s a no-no during my vegan experiment!