The Produce Box

I do adore risotto! I started making it years ago after we visited an awesome restaurant in Charleston SC, and I told my spouse "oh I can make this".. And so I did :-) I made this last night for family who are staying with us for a few weeks..  My daughter had said she wouldn't be home for dinner, and then after finding out I was making risotto, she changed her mind. LOL!! Here you go: 8-10 cups HOT good quality chicken broth ¼ cup butter – do not use margarine 1/2 to 3/4 cup chopped onion 1-2 Tablespoons chopped fresh garlic 1 ½ cups Arborio rice 3 Tablespoons butter 1 ½ cups finely grated parmesan cheese (can use more or less to taste) Salt and fresh grated black pepper Extra crispy bacon bits/chopped green onions/more parmesan 1)    Bring chicken stock to a boil in saucepan, reduce heat to low, and cover to keep hot 2)    In another heavy bottomed saucepan, melt ¼ cup butter over medium low heat, add in onion and sauté until tender but not browned

My daughter and I can eat our way thru flats of strawberries.  Truly.  Cake/pie/tarts/jam and over ice cream are our favorites.. Last night I muddled some berries, then put sliced berries in with the muddled pieces.  Poured it over ice cream.  Great idea, and something different then just sliced berries over ice cream! I used the ripest berries to muddle, just hulled and then smashed up with a fork.  I then added fresh sliced berries to the top and walaaaa, an easy yummy quick dessert! Enjoy!

I *ADORE* beets.  The best salad in the world has beets in it, in my opinion.  LOL  I would eat them every day if I could! So, I made this up the other day as I had beets to cook.  Pretty darn yummy if I must say so myself! Preheat oven to 400.    Wrap about 2-3 beets (mine still had stems/greens on and were NOT peeled) in heavy duty foil (or double the foil) - you can make several packages - and place in a pan.   Bake for about 1 to 1 1/4 hours. Turn off oven and just leave in there to continue baking.   You can tell when they are done by the fork easily piercing the skin.. Pour 1/2 cup balsamic vinegar and 2 tsp sugar in sauce pan, stir until it's reduced, and coats a spoon..   Be careful not to cook too long - it turns into glue.   LOL After beets are cooled, they should easily pop right out of their skins, and then cut them to bite size.. Place in a bowl, pour the glaze over the top, and then crumble goat cheese over the top.   FABULOUS!!!!