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FareShare Gazette -- May 2007 Recipes

A home-style FareShare Gazette -- May 2007 Recipes made with Olive Oil, Carrot, Water, Black Pepper, and Uncooked Ditalini. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 1 1/2 cup
• 1/4 tsp
• 1 cup
• 1/4 cup
• 1 cup
• 2 tbsp
• 3/4 cup
• 1/2 cup
• 2 tbsp
• 2 cup
• 1 1/2 cup
• 1 1/2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1 pkg
• 3/4 cup
• 1 tsp

Method (preview)

1. 1

   Heat olive oil in a Dutch oven over medium-high heat.

2. 2

   Add mushrooms and carrot; saut� 4 minutes.

3. 3

   Stir in water and the next 4 ingredients (through broth).

4. 4

   Cover; bring to a boil.

5. 5

   Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done.

6. 6

   Stir in pesto; sprinkle each serving with cheese.

7. 7

   Sort lentils, discard debris, and rinse.

8. 8

   In a 1 1/2- to 2-quart pan over high heat, stir sesame seed and olive oil until seed is golden, 1 to 1 1/2 minutes.

9. 9

   At once add lentils, broth, red peppers, shallots, orange peel, oregano, and turmeric.

10. 10

    Bring to a boil over high heat; cover and simmer until lentils mash when pressed, 15 to 20 minutes.

11. 11

    Pour mixture into a blender or food processor; whirl until smooth, scraping sides as needed.

12. 12

    Add salt to taste. Scrape into a bowl; scatter tomatoes over hummus.

13. 13

    Serve warm or cool, or cover and chill up to 1 day.

14. 14

    Comments: Spread hummus on toasted baguette slices or pocket bread triangles, or serve as a dip for crisp vegetables.

15. 15

    Bring mushrooms and water to a boil in a small saucepan over high heat.

16. 16

    Cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes.

17. 17

    Line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl.

18. 18

    Pour the mushrooms and liquid into the sieve. Reserve the liquid.

19. 19

    Transfer the mushrooms to a cutting board and let cool slightly, then coarsely chop.

20. 20

    Add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid for Step 4.

21. 21

    Cover edamame with water in a small saucepan and bring to a boil over high heat.

22. 22

    Reduce heat to medium and simmer for 2 minutes; set aside in the cooking water.

23. 23

    Meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave.

24. 24

    Stir in oil until the rice is evenly coated.

25. 25

    Spread the rice evenly in the dish and microwave, uncovered, on High until it looks opaque and is just beginning to color in one or two spots, 3 minutes.

26. 26

    Add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well.

27. 27

    Microwave on High for 9 minutes.

28. 28

    Stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more.

29. 29

    After 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness.

30. 30

    Drain the edamame and add to the risotto along with arugula and Parmesan; stir until the arugula is wilted.

31. 31

    Serve immediately.