Risi e Bisi (Italian Rice and Peas)

This is one of my favorite ways to enjoy fresh peas, which have just a limited window of availability this time of year. (You can also make Risi e Bisi year-round using frozen peas, but it is definitely worth the effort to try to make it at least once in the spring when fresh peas can be purchased.) The dish is super satisfying, a bit reminiscent of risotto, but quicker to prepare and far lighter.

Prep time: 15–20 minutes | Cook time: 25 minutes

Serves 2–3

Ingredients:

4½ cups vegetable broth
1 Tablespoon ghee or butter (or olive oil/vegan butter)
¾ cup Arborio or Carnaroli rice
1 Tablespoon olive oil
2 chopped spring onions
6 sage leaves, finely chopped
1½ cups fresh shelled peas (about 1½ pounds of whole pea pods)
1 Tablespoon white wine (or sub veggie broth)
Chopped parsley and mint (for garnish)
Pea shoots (for garnish, optional)
Salt

Preparation:

Heat the broth in a small pot until hot (do not boil). Turn off heat and measure out ½ cup and set aside.

In a medium, heavy-bottomed pot, melt the ghee/butter over medium-high heat. Add the rice and stir often until toasted (it should be aromatic and just turning golden – not turning brown). Season rice with two pinches of salt.

Add half the veggie broth from the pot to the rice. Keep the rice simmering and stir often.

Add the remaining broth from the pot to the rice once the first batch of broth has almost completely absorbed.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the chopped spring onions and sage. When onion begins to soften, add in the peas and a pinch of salt. Stir to coat with oil and cook peas for one minute. Add the white wine and let wine completely cook off; then add in the reserved ½ cup of broth. Continue cooking until peas are cooked through but not mushy (approx 2–3 minutes) and then turn off heat.

When rice is fully cooked and just a bit of broth remains in the pot, stir in the pea mixture, a handful of chopped parsley, a few chopped mint leaves, and optionally, a handful of pea shoots.

If needed, add a touch more broth (finished dish should be just slightly soupy – like a very wet risotto). Taste and adjust salt as needed. Serve and enjoy immediately.

Red Lentil Dal with Cilantro, Lime + Coconut

This dal is incredibly simple but certainly not lacking in flavor. The lime, cilantro and coconut milk all introduce cooling properties in quite delicious ways. This dish is a favorite with my clients, and I trust you will love it too!

Prep time: 10 minutes | Cook time: 30 minutes

Serves 3–4

Ingredients:

½ Tablespoon ghee or coconut oil
Half a small white onion, finely diced (optional – see note below)
1 teaspoon cumin seeds
1 teaspoon ground coriander
½ teaspoon turmeric powder
1 cup red lentils
3 cups water
1/3 cup coconut milk
Juice and zest of one lime
½ bunch cilantro (leaves and upper stems), chopped
½ teaspoon salt

Preparation:

Heat the ghee/coconut oil in a medium-sized pot over medium-high heat. Add the onion and sauté for 4-5 minutes, until it begins to turn translucent (stir often to keep it from browning). Stir in the cumin seeds and coriander and cook for an additional 30 seconds, or until the spices are fragrant.

 Add in the turmeric, red lentils and water and stir well. When the water begins to boil, reduce the heat to medium low and cover the pot. Cook the lentils for about 20 minutes, or until they are soft. Stir in the coconut milk and cook for an additional five minutes.

 Stir in the lime zest and juice, cilantro and salt. Stir well and cook uncovered for five minutes. Before serving, taste the dal and add more lime juice, cilantro or salt as desired. Serve over rice or a grain of your choice. This dal can also be eaten on its own as a soup.

Notes:

-       If you are averse to cilantro, fresh mint can be used in its place, or leave it out

-       If you want to omit the onion, you can – just begin by lightly toasting the spices in ghee/oil and proceed with the recipe from there

Apple, Raisin + Date Chutney

This autumn chutney is perfect any time of day – use it as a compliment to warm porridges, or to add a little sweet flavor to accompany savory lunches or dinners. Date syrup, also known as silan, is now easy to find in many grocery and specialty stores, or order online from one of my favorite brands, Soom.

Prep time: 5 minutes | Cook time: 25 minutes

Makes 1 batch, enough for about 6 servings as a condiment

Ingredients:

2 medium red apples, peeled and cut into small dice
⅓ cup raisins
2 Tablespoons apple cider vinegar
¼ cup date syrup
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon cardamom
Pinch salt

Preparation:

Place all ingredients in a medium saucepan and stir well. Heat over medium-high heat until the vinegar and date syrup begin to bubble slightly. Reduce heat to medium-low, and cover the pot. Cook for 20 minutes, stirring occasionally. Let chutney cool and store in a jar or other sealed container. This chutney will stay fresh for 7–10 days in the refrigerator.

Pumpkin Granola

This is a seasonal take on my go-to Maple Pecan Granola (that recipe is in my cookbook, Kitchen Ritual). This version is perfect for fall, with pumpkin seeds and pumpkin puree added to the mix. It is easy to whip up a batch, kids love it, and it is far less sweet than store-bought granolas. If you’ve never made your own granola before, give this a go and discover how easy it can be!

Prep time: 5 minutes | Cook time: 45 minutes

Makes 1 large batch

Ingredients:

3½ cups rolled oats
¾ cup chopped walnuts or pecans
½ cup pumpkin seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon salt
⅓ cup + 1 Tablespoon maple syrup
⅓ cup pumpkin puree
¼ cup neutral cooking oil (avocado, grapeseed, etc.)
½ cup dried cranberries or golden raisins

Preparation:
 

Pre-heat oven to 325 degrees (F). Line 2 standard-sized baking sheets with parchment paper.

In a large bowl, stir together oats, nuts, pumpkin seeds, spices and salt until well combined.

In a small bowl, whisk together maple syrup, pumpkin puree and oil. Pour the wet mixture over the dry ingredients and stir well to coat.

Spread half of the granola on each baking sheet in a single even layer. Bake for 40 minutes, stirring the granola gently at the 20-minute mark (skip the stirring if you prefer larger chunky pieces in your granola). After 40 minutes, gently stir in half of the cranberries or golden raisins to each tray and bake for 5 minutes more. Remove trays from the oven and let the granola cool completely before transferring it to a large glass jar or other airtight container for storage. (Note that when granola is finished cooking, it may still be slightly sticky. It will harden as it cools.)