In a large mixing bowl, toss the kalettes with the extra virgin olive oil, salt, and pepper. Massage the kalettes with the oil (this helps release flavour and makes the leaves crispier!)
Transfer the kalettes into a large oven safe pan. Cast iron is the best to use for this recipe. If you do not have a cast iron pan, use a regular fry pan for the stove top portion of cooking and transfer kalettes to a sheet pan for the baking portion.
Spread kalettes out into a single layer in the pan and cook over medium heat for 5 minutes. Use a spoon to toss the kalettes a few times during this cooking time.
Add the freshly minced garlic to the pan and toss kalettes to coat.
Transfer to the oven and bake for 10 minutes, flip the kalettes after 5 minutes to ensure the whole vegetable gets crispy.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
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https://www.justfarmed.com/wp-content/uploads/2016/05/54f6637a4268a_-_risotto-scallions-mushrooms-spinach-recipe-wdy0413-mguffo-xl.jpg400400Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-03-19 08:20:472024-03-19 08:26:14Risotto with Scallions, Mushrooms and Spinach
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt
FOR THE RICOTTA:
1/4 cup plus 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping
FOR THE EGGS:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter
INSTRUCTIONS
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).
In a small bowl, combine the ricotta with the minced herbs.
To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.
Crispy Roasted Kalettes
Ingredients
Instructions
Risotto with Scallions, Mushrooms and Spinach
Risotto with Scallions, Mushrooms and Spinach
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
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Roasted Radish and Herbed Goat Cheese Omelet
Roasted Radish and Herbed Goat Cheese Omelette
FOR THE ROASTED RADISHES:
FOR THE RICOTTA:
FOR THE EGGS:
INSTRUCTIONS
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).
In a small bowl, combine the ricotta with the minced herbs.
To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.