Category: Quick Weeknight Meals

greek pasta with shrimp-3

Greek Pasta with Feta and Shrimp

May 7, 2012 Filled under Fish and Seafood, Light, Pasta and Noodles, Quick Weeknight Meals, special projects
4 Comments

Lipman Produce recently asked eleven bloggers to create a recipe for their new consumer web site, Lipman Kitchen. Lipman is a family-owned company that’s been around since the 1930′s but, until now, their tomatoes never had a “brand” associated with them. They’re actually North America’s largest growers of field tomatoes, so there’s a good chance that you’ve eaten their tomatoes without knowing it!

It’s funny, but other than looking to see if produce at the grocery store is local or not, I’ve never really considered where it comes from or who grew it. It never occurred to me that all of the tomatoes on the shelf might not have come from the same place (unlike say, in the meat section where I know the pork all comes from the same major producer unless the label indicates otherwise). Now, with their consumer launch, Lipman tomatoes in the Northeast and in South Florida will be identified with signs, stickers, and packaging. While I’m not sure how I feel about branding produce, I like that it made me think about where it comes from. Read More

Baked risotto with sausage and kale

Baked Risotto with Sausage and Kale

April 23, 2012 Filled under Italian, Quick Weeknight Meals, Risotto, Shawn's Favorites, Winter
5 Comments

The man who works in the parking garage near my office was in a particularly bad mood this morning. I can’t say that I blamed him. Saturday’s warm sun had gone away, and cold rain settled in. The air was heavy and damp and everything looked gloomy. As he watched person after person head into their toasty warm offices filled with friendly colleagues, he was stuck sitting alone in his little booth (that is, until he had to come out in the rain to deal with my permit issues). On top of all that, it was Monday. I wished that had some of this hearty sausage and kale risotto to share with him – with it’s stick-to-your-ribs warmth, it would have been sure to cheer him up. I could have used some myself. Read More

Baked Risotto with Sausage and Kale

Yields 4 servings
Prep Time: 10 minutes
Total Time: 40 minutes

When risotto is cooked on the stovetop, contant stirring is required to loosen the starches, which thicken the broth and give the dish its texture. In this baked version, bubbles from the boiling liquid knock the starches loose. 

Ingredients

    • 1 pound reduced fat Italian Sausage (about 6 links)
    • 1 small Onion, chopped
    • 3 cloves Garlic, minced
    • 3/4 cup Arborio Rice
    • 1/2 cup White Wine
    • 2-1/2 cups Chicken Stock, warmed
    • 1/4 cup grated Parmesan Cheese
    • 3 cups chopped Kale
    • Salt and Pepper

Preparation

  1. Preheat the oven to 425*F. Remove the casing from two sausage links and crumble the meat into an oven save skillet or enameled dutch oven set over medium heat. Cook, stirring occasionally, until the sausage is browned. Add the onion and garlic and cook another 2 minutes. Stir in the rice and cook for 1 minute, or until the grains mostly translucent with a small white center.
  2. Stir in the wine and cook until it is all evaporated. Add the chicken stock and bring to a boil. Cover and transfer to the oven. Bake for 20 minutes, or until most of the liquid has been absorbed. Stir in the cheese and kale, allowing the heat of the rice to wilt the kale. Bake an additional 10 minutes.
  3. Meanwhile, cook the remaining sausage links. Sear them over high heat until the skins are deeply browned and begin to blister. Transfer to the oven until cooked through.