Risotto.  I love to eat it, but I dislike making it.  The last time I tried it (mushroom risotto or primavera risotto with fried egg on top), I went through about a billion pots and pans, spent a long time stirring in small amounts of potential absorbable liquids, and inevitably ended up drinking waaaaayyyyy more of the white wine that went in the recipe than I should have.  But, hey, the end product is always so fantastic.  Creamy, savory, and so satisfying.

But, here’s a sweet and spring-y twist on risotto.  A lighter, rice pudding-ish, and citrusy dessert topped with fresh and ripe strawberries.  And the versatility of this recipe is pretty endless.  I assume a lemon and blueberry combination would be pretty awesome, too.  But, here, I loved the bright flavor of the orange juice and zest with the creamy and rich risotto.  I cut the original recipe in half, so if you are serving more than two people, feel free to double this version.  Pair this with some sparkling wine, and you’ve got yourself a romantic and impressive springtime dessert on your hands.

Sweet Orange Risotto with Strawberries

Servings:2

Ingredients

3 cups milk

1/4 cup granulated sugar

1 teaspoon vanilla

1 tablespoon unsalted butter

1/2 cup Arborio rice

Zest and juice from one orange

1/2 cup canned coconut milk (I used full-fat, but you can use light coconut milk if you are looking to cut back.)

2 cups fresh strawberries, sliced

Instructions

1. In a large saucepan over medium heat, combine the milk, sugar, and vanilla until simmering, stirring frequently.

2. Decrease the heat to low, cover the pot, and keep warm.

3. Meanwhile, in a large sauté pan, melt the butter over medium heat.

4. Add the rice and cook, stirring constantly, for about two minutes.

5. Add the orange juice and zest, stirring constantly for another 1-2 minutes.

6. Add 1/2 cup of the warm milk mixture, stirring constantly, about 3-5 minutes.

7. Repeat the above step until all of the milk mixture is added and absorbed, about 15 more minutes or so.

8. Remove the risotto from the heat and add the coconut milk, mixing well.  Set aside for 5 minutes.

9. Spoon the risotto into individual serving bowls and top with fresh strawberries.  Serve immediately.

Source: Adapted from Whole Foods.

So..THIS…this dish in particular…is usually on my weeknight menu at least once during the week.  It’s just so easy.  I’m fortunate enough to be able to get fresh mozzarella from this place (in my opinion, the best mozzarella I have tried in a very long time), so it’s just too easy to throw together something as elegant and simple as a caprese.  I’m anxiously awaiting the quickly approaching summer so I can get some tomato plants and basil plants growing.

I usually do a few variations on the Caprese.  You’ve seen this salad.  You’ve also probably seen this eggs benedict version as well.  Or even this sandwich. Some nights I will slice the tomatoes, layer some mozz on top, and set it under the broiler for a few minutes (so the cheese gets all melty and heavenly) and then sprinkle it with some fresh basil and sea salt.

But, I wanted to add a balsamic reduction to the repertoire on this blog. (I know the recipe itself isn’t rocket science.) It’s something every girl (or guy) needs to have in their back pocket.  It’s a snap to throw together, makes your kitchen smell incredible, and a little bit goes a very long way (I had just enough for two large salads here, so if you want leftovers, increase the amount of balsamic).  The reduced balsamic is thick and syrupy, with a sweet tang to it.  It’s definitely worth the wait to use it as a dressing.

Classic Caprese with Balsamic Reduction

Servings: 2

Ingredients

2 large tomatoes, sliced

6-8 ounces fresh mozzarella cheese, sliced (depending on how much you like)

Handful fresh basil

Drizzle extra-virgin olive oil

Sea salt and pepper

1/3 cup balsamic vinegar

Instructions

1. For the balsamic reduction:  In a small saucepan over medium-low heat, bring the balsamic vinegar to a boil.

2. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount (it took mine about 15-20 minutes.) Watch it carefully.  Remove from the heat and set aside.

3. Meanwhile, assemble the salad by layering the tomato, mozzarella, and basil.

4. Lightly drizzle the olive oil and balsamic reduction over the salad and sprinkle with salt and pepper.  Enjoy.  It’s almost summer.

Source: A Curvy Carrot original.

Oh, hey there.  Let me introduce myself.

I’m an apple cheddar grilled cheese aka the concoction that gets thrown together in a late afternoon break from intense cleaning/panic mode of “what the heck can I throw together in an effort to avoid running to the store” kind of mood.

This is easy enough. Some bread (preferably sourdough), a random apple from an uneaten packed lunch, some leftover white cheddar, and some homemade honey mustard.  Throw in some lonely shallot (or onion) and a handful of the pre-washed spinach that’s about to go bad…and, well, you get me.  Delightfully cheesy, gooey, and full of intense tangy and sweet flavor that will have anyone glad it’s grilled cheese time.

(Sidenote:  I fully realize now that I missed the boat with April being the official Grilled Cheese Month.  But, take this as my effort to make up for that insane offense…)

Time for a chaotic and beautifully delicious grilled cheese.

Apple Cheddar Grilled Cheese

Servings: 2

Ingredients

1 tablespoon olive oil

1 shallot, sliced thinly

2 tablespoons honey

2 tablespoons Dijon mustard

4 slices sourdough bread

1 apple, thinly sliced

1/2 cup fresh spinach

1 to 1/2 cups thinly sliced white cheddar cheese (or shredded-however you prefer it)

Instructions

1. Preheat a nonstick frying pan over medium heat.

2. Add the olive oil and heat until shimmering.

3. Add the shallot, and cook, stirring frequently, until lightly browned and crisped, about 5 minutes or so. Remove from heat; set aside.

4. In a small bowl, whisk together the honey and Dijon mustard until smooth; set aside.

5. To assemble the sandwiches:  Layer the apple, spinach, cheese, shallots, and a layer (amount depending on your personal taste) of the honey mustard between two pieces of sourdough bread.

6. Using the same nonstick frying pan as before, lightly spray the pan with cooking spray or a small amount of butter and grill the sandwiches until lightly crisped and golden on each side (about 2-3 minutes per side) over medium heat.  Serve immediately.

Source:  A Curvy Carrot original.