Charred Green Bean Risotto

Charred Green Bean Risotto
Charred Green Bean Risotto
Our Christmas dinner!

It appears that we went with Italian-themed dinners this past Christmas season: a pasta dish for Christmas Eve, and now a risotto dish for Christmas dinner. Truth be told, we also had a polenta dish between Christmas and the New Year. It’s not because we’re Italian; instead, we just like good food, and think that Italian dishes are some of the best around.

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Blackened Sweet Potato, Peas, Pasta, and Pecans

Blackened Sweet potatoes, Peas, Pasta, and Pecans
Blackened Sweet potatoes, Peas, Pasta, and Pecans
Fast! Simple! Delicious!

This is what we had for Christmas Eve dinner. We selected something that would be fast and easy, yet hopefully tasty, and a dish that would give us a chance to try out a new pasta dough. Originally, we weren’t going to bother writing this one up, so we only have a few photos, but we thought it turned out well enough that it deserved a shout-out.

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Sweet Potato Pasta Dough

shaping pasta
shaping pasta
A simple shape, for a simple pasta dough.

With the farm crew on vacation, we don’t get our weekly CSA share of produce. At first, that’s not so bad; we just eat what we have in the house in a creative way– today’s recipe is an example. In fact, this is part of what we had for our Christmas Eve dinner. Today, we’ll show you how to make the pasta dough, and, next week, we’ll present a simple pasta dish that’s good enough to serve for a holiday dinner. At least, we think so.

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Lemon Dill Fettuccine

lemon dill fettuccine with peas and Parmesan
lemon dill fettuccine with peas and Parmesan
An easy, fast, and tasty meal!

Since we liked the Lemon Dill Risotto with Peas so much, we decided that we’d try doing something similar with pasta. Specifically, a Lemon Dill Fettuccine that we had the other night along with some peas and a sprinkling of Parmesan cheese. It made for an easy, flavorful dinner that took only a few minutes to whip up. You can make it, too; it’s not difficult to make pasta dough.

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Lemon Dill Risotto with Peas

Lemon Dill Risotto with Peas
Lemon Dill Risotto with Peas
Perfect! We can’t say any more.

If you make risotto as often as we do, you’ll know exactly what to do from the title alone. You’ll know the basic ingredients, and all the steps to make a Lemon Dill Risotto. Even so, we suggest that you continue reading, because we have a small culinary trick that you might not know about. We don’t normally use this particular trick, because we almost always have some sort of broth on hand, or at least the vegetables to make some quickly. This time, when we decided on risotto, we’d just had some soup, using all our vegetable stock. What did we do?

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Eggplant Lasagna

eggplant lasagna
eggplant lasagna
Mainly veggies, so no side needed!

Eggplant puzzles us. When we pick up one (or two) as part of our CSA share, we just place it in the crisper bin, and spend several days trying to figure out what to make. We always think of something; depending on the season, it might be Ratatouille, or perhaps, Eggplant Gnocchi, or even Crispy Eggplant Strips. It seems to grow well enough that there’s always more eggplant to use, someway, somehow.

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Gnudi in Brodo (Italian Dumplings in Broth)

gnudi in Brodo
gnudi in Brodo
Quick! Easy! Tasty!

We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.

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