Lemony Asparagus Risotto
The perfect creamy dish packed with fresh flavors! Buy the best fresh asparagus in Spring from your local farmers to create this wonderful rice dish.
1 lb asparagus, trimmed and chopped into 1/4 inch pieces, save some tops for garnish
2 Tbsp butter
½ tsp of red pepper flakes (optional)
1 small sweet onion, finely diced
4 cloves of garlic, minced
Juice and zest from 1 lemon
3½-4 cups warm broth
1 cup Arborio rice
¼ cup fresh parsley, chopped
½ cup dry white wine
½ cup grated parmesan cheese
Fresh ground black pepper and salt to taste
Optional toppings: parmesan cheese, olive oil, chopped parsley, asparagus tops, black pepper
Instructions
1. In salted boiling water, add asparagus pieces, cook for about 3 minutes, and then add to ice water to blanch.
2. In a large pan on medium high heat, melt butter, and add red pepper flakes and sweet onion. Cook until translucent and start to lightly brown. Then add garlic and cook for 1-2 minutes until fragrant.
3. Deglaze pan with white wine and juice of one lemon. Add Arborio rice, and stir to combine.
4. Once liquid is absorbed, slowly add a cup of warm broth at a time. Stirring constantly, repeat this step until all broth has been absorbed, or for about 20 minutes.
5. Once risotto is cooked through, it will have absorbed all the liquid and will still have a little bite to it. Then add in blanched asparagus, lemon zest, parmesan cheese, pepper, and salt.
6. Turn off heat, and stir until cheese has melted and everything has incorporated. Serve, and enjoy!
Tip
- Try different broths to vary the flavors! Seafood stock goes really well with this and is a great accompaniment to grilled fish or chicken.
Pesto Parmesan Zoodles
A great low carb alternative to help that pasta craving! By utilizing zucchini as noodles, this recipe is not only healthy, but also quick to make and delicious!
3 medium zucchini (one end trimmed off)
Salt for water bath
6½-8½ oz container of pre-made pesto
(would recommend refrigerated fresh options)
1 pint cherry tomatoes, halved
½ cup fresh chopped basil
Optional Garnish: parmesan cheese, basil leaves, toasted pine nuts, drizzle of olive oil
Instructions
1. Trim zucchini ends. Spiralize zucchini.
2. Put all your zoodles in a large bowl and cover with cold water and a few tablespoons of salt.
3. Let rest for 15 minutes. Drain and press out liquid. Then pat the zoodles dry.
4. Toss with pre-made pesto, cherry tomatoes, and chopped basil.
5. Place in bowl, and top with your optional garnishes.
6. Eat immediately, and enjoy!
Tip
- If you’d like to enjoy this hot, sauté zoodles in a skillet for 2-3 minutes before adding other ingredients.
Garlicky Peanut Cold Noodle Salad
Packed with flavors and textures, this cold noodle salad is sure to be a winner! It’s easy to make ahead of time to use for meals throughout the week!
Pickled veggies
1 hot house cucumber, julienned
½ red onion, thinly sliced
1 large carrot, julienned
2 cloves garlic, minced
1 Tbsp salt (or to taste)
1 Tbsp sugar
½ cup rice vinegar
¼ cup Gochugaru flakes (Korean red chili flakes)
Noodles
8 oz pkg vermicelli rice noodles
1½ Tbsp sesame oil
2 Tbsp chopped garlic
1½ Tbsp Gochugaru flakes
3 Tbsp peanut butter powder
1 Tbsp tahini paste (can use
peanut butter as a substitute)
3 Tbsp soy sauce
1 Tbsp oyster sauce
2 Tbsp brown sugar
¼ cup chopped scallions
2 Tbsp rice vinegar
½ cup ice cubes
1 head iceberg lettuce, chopped
Optional Toppings: Thai basil, chopped peanuts, chili crunch, sliced scallion, poached chicken, roast pork, or air fried tofu
Instructions
1. First, chop up, mix, and prepare your pickled veggies in a bowl. Cover, and set aside in refrigerator.
2. In a large pot, cook your vermicelli noodles according to package instructions, and then drain and run under cold water until cold.
3. While cooling, add garlic, sesame oil, and Gochugaru flakes until fragrant, about 1-2 minutes. Immediately remove from heat and add remaining ingredients except lettuce.
4. Stir in ice cubes until they have melted and you’re left with a nice creamy cold sauce. Toss in noodles, and stir until well combined.
5. To plate, divide pickled veggies, noodles, and lettuce into four bowls. Top with optional garnishes, and enjoy!
Tips
- For an easy protein addition, try poached or rotisserie chicken!
- If you like things extra spicy, try adding a finely minced Thai chili (wear gloves) to your garlic and oil mixture while it’s cooking!
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
