The Bored Vegetarian

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Whole Wheat Spaghetti in a Lemon-Garlic Vinaigrette with Spring Peas, Asparagus, Ricotta & Mint2 servings dry Whole Wheat Spaghetti1 1/2 cup Spring Peas in pods1/4 pound fresh Asparagus1/2 cup Ricotta Cheese1/4 cup of fresh Mint, chopped2/3 cup Extra Virgin Olive Oil (plus more for pasta)1 Lemon1 clove Garlic Salt & Pepper Bring a large pot of water to boil with a tablespoon of olive oil and a couple pinches of salt.  Bring a medium sized pot of water to boil.  Prepare an ice bath (ice in a bowl of water).  Chop asparagus and spring peas.  Once large pot of water is boiling, add pasta.   Cook until al dente and drain.  In the medium sized pot, add asparagus and peas.  Cook  for about 1 minute, then drain and add to ice bath to cool.  Add to a bowl, whisk together 2/3 cup olive oil and the juice and zest of one lemon with garlic.  Salt to taste.  In a saute pan, toss pasta with lemon vinaigrette and vegetables to coat.  Salt and pepper to taste and bring to warm temperature.  Remove from heat and plate in bowls.  Top with a few spoonfuls of ricotta, a generous amount of mint and fresh pepper.  Toss together as you eat. This past weekend, I attended one of my best friend’s bachelorette party in Greenport, Long Island.  We stayed at the amazing Silver Sands Motel (I can’t express how I adore their bright yellow outdated kitchen, 70’s carpet, buckets of snacks), then went to a few wineries around the area the next morning.  It was a beautiful day and we tried so many delicious wines (and some so-so ones).  If you’re ever looking for a little jaunt in the New York area, it can’t be beat.  I recommend a sober, patient driver who does not care if everyone in the car sings loudly to 90’s music the entire afternoon (thanks Mads!)  View high resolution

Whole Wheat Spaghetti in a Lemon-Garlic Vinaigrette with Spring Peas, Asparagus, Ricotta & Mint

2 servings dry Whole Wheat Spaghetti
1 1/2 cup Spring Peas in pods
1/4 pound fresh Asparagus
1/2 cup Ricotta Cheese
1/4 cup of fresh Mint, chopped
2/3 cup Extra Virgin Olive Oil (plus more for pasta)
1 Lemon
1 clove Garlic 
Salt & Pepper

Bring a large pot of water to boil with a tablespoon of olive oil and a couple pinches of salt.  Bring a medium sized pot of water to boil.  Prepare an ice bath (ice in a bowl of water).  Chop asparagus and spring peas.  Once large pot of water is boiling, add pasta.   Cook until al dente and drain.  In the medium sized pot, add asparagus and peas.  Cook  for about 1 minute, then drain and add to ice bath to cool.  Add to a bowl, whisk together 2/3 cup olive oil and the juice and zest of one lemon with garlic.  Salt to taste.  In a saute pan, toss pasta with lemon vinaigrette and vegetables to coat.  Salt and pepper to taste and bring to warm temperature.  Remove from heat and plate in bowls.  Top with a few spoonfuls of ricotta, a generous amount of mint and fresh pepper.  Toss together as you eat.

This past weekend, I attended one of my best friend’s bachelorette party in Greenport, Long Island.  We stayed at the amazing Silver Sands Motel (I can’t express how I adore their bright yellow outdated kitchen, 70’s carpet, buckets of snacks), then went to a few wineries around the area the next morning.  It was a beautiful day and we tried so many delicious wines (and some so-so ones).  If you’re ever looking for a little jaunt in the New York area, it can’t be beat.  I recommend a sober, patient driver who does not care if everyone in the car sings loudly to 90’s music the entire afternoon (thanks Mads!)

 

Posted in food vegetarian pasta asparagus springpeas ricotta mint longisland wine
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Asparagus and Sesame Spread1 lb Asparagus 1 Tbsp Soy Sauce1 1/2 tsp Sesame Oil1 tsp SugarSalt to taste2 tsp Siracha (optional)Toasted sesame seeds for garnish  Bring water to boil in a large pot.  Snap off the ends of the asparagus and add to water. Remove after 2-3 mins, drain and run under cold water.  Add asparagus into a food process, add remaining ingredients.  Blend until smooth.  Spread on bread and sprinkle with sesame seeds.   View high resolution

Asparagus and Sesame Spread

1 lb Asparagus
1 Tbsp Soy Sauce
1 1/2 tsp Sesame Oil
1 tsp Sugar
Salt to taste
2 tsp Siracha (optional)
Toasted sesame seeds for garnish 

Bring water to boil in a large pot.  Snap off the ends of the asparagus and add to water. Remove after 2-3 mins, drain and run under cold water.  Add asparagus into a food process, add remaining ingredients.  Blend until smooth.  Spread on bread and sprinkle with sesame seeds.  

Posted in food vegetarian vegan snack asparagus
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Ris-ot-to, Ris-ot-to, Ris-ot-tohhhhh

Anyone seen Hook? Ohh fine. 

I  was winding down my work day and asking for dinner suggestions, when someone mentioned risotto.  Scary, scary risotto.  I’m not a huge fan of rice in general, and the fact that risotto has always seemed so labor-intensive has kept me far away.  Don’t ask why I have a bag of it in my “legumes drawer” (I just named it that, but it’s the truth. Too many kinds of lentils.  I’m taking after my mother.)

I digress.

Anyway, I happened upon a risotto recipe this morning as I was browsing Tastespottting, so I headed to the Key Foods and gathered the remaining ingredients.  This is a rich dish, my dear readers.  Prepare yourselves. 

Pistachio & Gorgonzola Risotto (via Closet Cooking)

Ingredients:

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, chopped
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine (I bought some cheap Pinot Grigio from the Polish man down the street.  He never puts price tags on things and I swear he just charges based on his mood.)
2 cups vegetable broth
1/2 cup gorgonzola dolce (crumbled) (I don’t know what “dolce” means, but I used the precrumbled G from the lame cheese section at Key Foods)
1 tablespoon butter
salt & pepper to taste
1/4 cup pistachios, toasted and chopped (I had to unshell these stupid things. Whatta pain.)

Directions:
1. Heat butter in large sauce pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir (STIRRING IS KEY!) while simmering until it is gone. Continue until the rice is al dente.
7. Add the gorgonzola and butter and stir until melted.
8. Add the pistachios and serve.

Since the risotto was a bit labor intensive and rich, I kept my side very simple. Blanched asparagus! In my opinion, this is the best way to guarantee your asparagus isn’t limp and that sad green/brown color.  It turns a nice healthy green!

Blanched Asparagus

Ingredients:
Asparagus
Water

Directions
Boil a pot of water.
Snap the ends off of the asparagus and add to water.
Cook for about 30 seconds (they’ll turn bright green)
Dump into a colander and either run under cold water, or put into an ice bath, depending on how lazy you are.

That’s it!  It makes the perfect al dente asparagus in the loveliest color.

This proved to be an adventure in cooking since they’re doing some work on the electricity to my building and the power kept going in and out. 

In a semi-related note, I can’t sing enough praises about my Chef’n Garlic Zoom.  My mom bought this for me two years ago and I use it more than any other kitchen gadget.  Stick peeled garlic cloves in the top, run the thing back and forth a couple of times, and you’ve got nicely chopped garlic.  So easy!!  I tried to explain its function to my friend Jeff, and he replied “so this is for people that don’t have knives?”

Posted in risotto vegetarian vegetariancooking asparagus gorgonzola pistachionuts brooklyn
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