Travels: Green Petter

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We just got back from a little trip to Green Peter. A place I've heard lots about but have never seen until this weekend. It's a beautiful area, but loaded with visitors.

A little get away but returning was good. There’s always a lot of catching up to do back home.

Green Salad

I love salad, but I tend to get crazy with it.. I'll add fruit, veggies, flowers, grains and nuts that some might not have even considered. So here is a paired down version of salad. Simple, crowd pleasing, delicious and healthy (before dressing). Feel free to play around with the veggie ingredients (I would), they are very interchangeable.

1 Head butter crunch lettuce (romaine works here too, but you could add some ice burg to give it more juice : / )
1 or 2 large slicing tomato, Diced
4 or 5 crimini or white button mushrooms, sliced
an avocado, cubed
1 carrot, Sliced thin (optional)
Dressing of your choice (ranch is heavenly, blue cheese would be nice to.. indulge)

Toss all the veggies together and top with your dressing of choice.

Leek Risotto

 I love leeks.­ I had been afraid of using leeks in the past. They seemed boring to me, like an oversized scallion, but without a smell. I even probably let them go to waste in the past! Not any more though, these things are amazing!

Leek Risotto

4 servings

2 medium leeks (white and pale green parts only), finely chopped

3 1/2 c broth

1 1/2 c water

3 T butter

1 c Arborio rice

3/4 c finely grated Parmesan cheese (1 1/2 oz)

Wash chopped leeks in a colander to remove any dirt. In a large pot of boiling salted water, blanch leek for 1 minute. Drain in a colander and rinse with cold water to stop cooking.

Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leeks, stirring, for 2 minutes. Add rice and cook, stirring, 1 minute. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 to 25 minutes.

Remove from heat and stir in 1 T butter and the cheese. Season to taste with salt and pepper and top with cilantro or parsley.