Prediction: An invitation is headed your way.

Maybe tonight. Maybe next Friday. Maybe the third Saturday in June.

It might be a rooftop BBQ. Or a birthday garden party. Or a casual living room get-together. Or something SO cool I can’t even think of it. If it’s the last scenario… make sure to fill me in. I want some Summer coolness.

But I digress.

The point is… Summer = gatherings. And gatherings = you needing a go-to dish for said occasions. See where I’m going with this?

I’m going to fruit salad land, of course! Really. Fruit salad has got your back, peeps.

And while I try to remain humble in my fruit salad boasting, I’ve gotta tell ya – I’m patting myself on the back for this one.

It’s classy. It’s sassy. It’s got bourbon. Need I say more?

Fruit salad is one of those things that’s so simple, and yet, so easy to screw up. I can’t tell you how many sad, soggy bowls of fruit I’ve politely nibbled on while thinking “what the heck did they do to this poor fruit?”.

In this “grown up” version I kept things simple and juicy with a few great fruits, fresh mint, and super dreamy “dressing” consisting of honey, fresh lime juice, and bourbon.

It’s all I could have dreamed of and more.

I ate it for lunch yesterday (like… the whole entire bowl) and left the office walking on sunshine. Fruit Salad has magical powers like that… especially when bourbon is involved.

Happy Friday!

  ”Grown Up” Fruit Salad with Honey-Lime Bourbon Dressing – Baker by Nature

Yields 4-6 small servings, double as needed

3 kiwi fruits, peeled and sliced

1 large, ripe mango, cut into chunks

1 1/2 cups strawberries, washed and sliced

2 cups watermelon, cut into small(ish) chunks

1/4 cup fresh mint, sliced into thin strips

In a large serving bowl gently toss the fruit together with the dressing. Serve immediately, or chill for a few hours (I found it best to put the dressing on at the very last minute before serving so things don’t get soggy). Top salad with sliced mint after it’s been dressed.

For the Honey-Lime Bourbon Dressing - 

1 tablespoons bourbon

1 1/2 tablespoons honey

Juice of one lime, about 3 tablespoons

In a large bowl whisk the ingredients together until smooth (making sure the honey has combined with the other ingredients). Pour over salad before serving.

I’m a big believer in the “add an egg on top of anything, and BOOM, it’s breakfast” theory.

Eggs on salad? Heck to the yes.

Eggs on top of latkes? You’re talking my language!

Eggs on pizza? Totally a breakfast thing.

Eggs on fries? YES. Dude. Just say yes.

To get your breakfast french fry on, you’ll need a few things.

These things specifically include a giant potato of the sweet variety, bacon (fried up, but not too crispy; it’s going in the oven for a second cooking), some thinly sliced red onion (for a little kick), parsley (because I’ve convinced myself that adding something green means it’s totally OK to eat fries at 6 am…), CHEESE (yes, I screamed that), chili powder (because sometimes your am coffee just isn’t enough), and some eggs.

The first thing you’ll do is peel your potato, chop it into fries, and soak them in water while you’re getting your bacon, onion, cheese, etc ready. This should only take 20-30 minutes, but I’ve found over time that the soaking part really does help create a crisper fry. And isn’t that really what we’re all searching for?

I also used a wee bit of cornstarch to help these guys get their crisp on. They love it.

After your fries are 95% done doing their thing in the oven, you’ll pull them out and let the fun really begin. First, you’ll want to bump that oven up to 450, so things happen hotter and faster than before.

After that you’ll graciously drench those fries in cheese, bacon, parsley, and onion, before very carefully cracking an egg over each layer of fries and (again, carefully) placing the baking sheet back in the oven to get its bake on.

After about 6 minutes, the eggs will set, the cheese will melt, and your life will be 198% better than it had been before. Ok… that last part might just be for me.

Breakfast fries… because why the heck not?

Bacon, Egg, and Cheese Breakfast Chili Fries – Baker by Nature

Serves one very hungry face… two if you’re a nicer, less greedy gal than me

Ingredients:

(1) Large sweet potato, washed, peeled, and cut into fries (not too thick, but not strings)

1 tablespoon cornstarch

1 teaspoon chili powder

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

1/2 cup grated cheddar cheese

4 slices bacon, fried until almost crispy (you’re going to be putting it in the oven, so you don’t want it cooked too well, or it will emerge from its second cook quite burnt)

1/4 cup red onion (in retrospect I think scallions would rock here, too), thinly sliced

2 tablespoons parsley, chopped

2 large eggs

Instructions:

Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.

Wash, peel, and cut potato (es), and soak them in a pot of cold water while the oven is preheating and you’re prepping the toppings. I usually let mine soak for at least 30 minutes.

While they’re soaking…

Fry bacon (once it’s cooled, chop or crumble), slice onions, chop parsley, and grate cheese. Set these guys to the side and get back to your potatoes.

In a large ziplock back, add a tablespoon of cornstarch, then toss a handful of drained potatoes in at a time, holding the top of the bag shut and giving it a good shake to ensure even coating. Once you’ve done this with all the fries, place them in a large mixing bowl, drizzle with the olive oil, and sprinkle on the chili powder, salt, and pepper, mixing well so each fry gets some of the good stuff.

Spread fries in an even layer and bake for 20 minutes, flip the fries and cook for another 20 minutes. Remove fries from the oven, adjust the temperature to 450 degrees (F), and evenly disperse the topping on top of the fries, carefully cracking one egg on each layer at the very end and gently placing the pan back in the oven. Bake for 6-8 minutes, or until the cheese has melted and the eggs have set. Plate (totally optional) and enjoy immediately.

I’m currently trapped… in a television guilty pleasure. Please tell me you guys have one of these too? I can’t be alone in this.

For me, it’s pretty bad. For me, it’s Revenge.

It only took one episode for me to realize A) it’s terrible and B) I simply can not get enough of it.

Have you guys seen this show? It hurts… so good. And thanks to hulu plus I can watch all 48 episodes or something like that in a matter of days. Send help!

In the midst of my television insanity, I made us some muffins.

Cute little baby muffins packed with fresh peaches, fresh ginger, and other good for your bod stuff like whole wheat flour, coconut oil, and maple syrup. Des mini muffs are money!

I figure, if I’m going to stuff my brain with trashy tellie, it’s only fitting to stuff my face with healthy snackies. Aren’t I one clear thinking gal?

(Vegan & Whole Wheat) Maple-Ginger Peach Mini Muffins – Baker by Nature

Makes 22 mini muffins

Ingredients:

1 1/2 cups whole wheat flour

2 teaspoons baking powder

dash of salt

1/4 teaspoon cinnamon

2 large, ripe peaches, peeled and chopped

1/4 cup coconut oil

1/2 cup coconut milk

1/4 cup maple syrup

1 teaspoon freshly grated ginger

Preheat oven to 400 degrees (F). Line a mini muffin pan with liners, or coat lightly with non stick spray. Set aside.

In a medium sized mixing bowl whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl combine the peaches, olive oil, coconut milk, maple syrup, and ginger, mixing well. Gradually add the dry ingredients into the wet ones, and stir until the flour has disappeared. Using a 2 tablespoon measuring utensil, scoop batter into the prepared pan and bake for 8-10 minutes, or until the muffins are set and the tops are slightly golden. Let cool for a few minutes in the pan before transferring to a cooling rack to cool completely.

Truth: This soup was inspired by the copious amounts of cookies currently taking up residence in my freezer.

You see, I have quite the stash. They’re just sitting there… already made, rolled, and just begging to get baked! Which might sound like all kinds of awesome if you have, say, a super fast metabolism, or if you’re one of those people with rock solid – self control, but I fall short in both of those categories.

Self control… what an ambitious concept! I really must try and learn it one day.

To snap myself out of the idea of just eating them all so they’d be out of the house for good (which inevitably would just lead to me baking more – let’s be real), I made us some soup, of the lovely tomato variety, and added a few cheese toasts… because everything is better when cheese and toast are involved.

It was a very adult move on my part and I felt very proud of my cookie control. High five to me. Now let’s chit chat soup style!

Tomato soup is just one of those classic meals that always hits-the-spot. Add some super simple cheese toast on the side, and boom – you’ve got yourself one heck of meal, folks!

Let’s explore what makes this pot o’ soup so darn special, ok?!

Roasted GARLIC! Mmmmm. Roasted garlic is the ish! I could seriously eat a whole head straight out of the oven… as long as I wasn’t kissing anyone that day.

To keep our roasted garlic company thyme, onion, a pinch of crushed red pepper, basil, and tomatoes, join the party. Tomato soup keeps things light and easy, while really bringing it home flavor wise.

I call that a major win.

Tomato soup also freezes really well! I packed half our batch into a giant mason jar and it made a perfect quick meal over the weekend. Freezer meals are life savers!

I lightly adapted this recipe from Recipe For Joy, a new book by Robin Davis. It’s part memoir, part cookbook, and a nice and easy light read with scrumptious recipes at the end of each chapter. I always like a book that ends with food!

*I was sent a copy of this book, but no compensation was given for this review. All opinions are, as always, my own.

Tomato and Roasted Garlic Soup with Cheese Toasts – Adapted from Recipe for Joy by Robin Davis

Serves 4-6

(I cut the recipe in half, since it’s just me and I would be overwhelmed with so much soup, but feel free to double this recipe if you’re feeding a lot of people)

Ingredients:

1 large head of garlic

2 tablespoons olive oil (divided)

1 cup onion, chopped

1/4 teaspoon crushed red pepper

1/2 tablespoon fresh thyme, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon fresh basil (you could also play with the herbs and use rosemary or italian seasoning), chopped

(2) 14 1/2 ounce cans of diced tomatoes with juices

1 1/2 cups vegetable broth

1 bay leaf

Small baguette, cut into 1/2 inch thick slices

1/4 cup grated cheese (asiago, parmesan, and Romano would all work)

Directions:

Preheat oven to 375 degrees (F). Cut the top of the head of garlic, and remove some of the outer papery layers. Place in a small baking dish, drizzle with about 1/2 tablespoon of olive oil, and roast for 45-50 minutes. When the garlic is cool enough to handle, squeeze the garlic cloves into a small bowl, add the remaining oil from the baking dish, and using a fork mash into a paste.

In a large pot heat one tablespoon of olive oil over a medium flame. Add onion and cook until it begins to soften, about 5 minutes. Add crushed red pepper, thyme, salt, pepper, and any other dried herb you may choose to use, and cook for 1-2 minutes before adding the tomatoes, vegetable broth, and bay leaf. Bring soup to a simmer, then reduce heat to low and cook for 25-30 minutes, letting the onions and tomatoes get very soft. Stir in the basil for the last few minutes of cooking, then remove the bay leaf and transfer soup to the blender. Puree soup to desired consistency, and adjust spices as needed.

For the Cheese Toasts:

Preheat oven to 400 degrees (F). Lightly brush the tops of the sliced baguette with olive oil, and then sprinkle with cheese. Place the toasts on a baking sheet lined with parchment paper and bake for 3-4 minutes, or until the cheese is lightly golden and melted.

Top each bowl of soup with a toast and enjoy!

Friday is finally here, friends!

Boy oh boy, do I love me a Friday. Friday is so full of anticipation. Friday is so full of Saturday dreaming. Friday is so full of Sunday scheming. Ya know, Friday is like… Christmas eve for the weekend. It just rules. Let’s agree on this.

What are you guys getting up to this weekend? Anyone going to see Gatsby…? I’m on the fence about this flashy production, but I’ll probably cave and go see it anyways. I have a weakness for DiCaprio. That boy just melts my butter. He’ll always be Jack in my mind and my heart. Romeo, too. Oh, Romeo. Young Leo was such a sizzler.

Moving on from movie/boy talk! I made y’all some blondies. And you guys… this was no ho-hum batch!

No, no, no. You see…

This batch was special. This batch made me sing. This batch lasted exactly 46 minutes before it was nothin’ but crumbs (I had help!)…

What makes these super chubby stacked blondes so special is simple: They’re oozing with toffee, espresso, and, CHOCOLATE. 

Am I a girl who keeps her promises or what?

Do I even need to tell you why you should make these…? 

Seriously, I wanted to cry tears of joy after one bite. Instead I kept my cool by eating 4 more. Totes pro move.

Get after this blonde…

Because your oven won’t preheat itself, you know.

Toffee-Coffee-Chocolate Chip Blondie Bars – Baker by Nature

Ingredients:

1 stick + 5 tablespoons (13 tablespoons all together) of unsalted butter, melted

1 2/3 cups dark brown sugar

1 teaspoon almond extract

2 large eggs, at room temperature

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon espresso powder

1 cup toffee pieces (I used homemade, but I know Heath Bar chips will work perfectly)

1 cup milk chocolate or dark chocolate chips

Instructions:

Preheat oven to 350 degrees (F). Line a 2.2 (11″ x 7 “) quart baking pan with parchment paper and lightly grease. Set aside.

In a large bowl cream butter, sugar, and almond extract.

Add eggs, and beat well.

Gently stir in flour, salt, and espresso powder, stirring until you only see small traces of the flour.

Fold in almost all of the toffee and chocolate chips, reserving about 1/4 cup of each to sprinkle on top.

Pour into prepared pan and bake for 28-30 minutes, or until the top is nice and golden and the middle is not wobbling. Although we like our blondies a little gooey, so maybe a slight wobble wouldn’t hurt…

The arrival of Spring, and the undeniable closeness of Summer (it’s really almost here, peeps!) always re-reminds me of the humble pasta salad.

More specifically, it re-reminds me of what a perfect meal pasta salad is for the Summerlicious days to come. It may not be the prettiest girl in the park, but maaaaaaaan, does it know how to satisfy in other ways.

Pasta salad is also quick, cheap, and perfect for picnics! Just the idea of picnics sends me off to Swoonsville. And if you’re anything like me, cheap and quick = more time and money for shoe shopping! Win.

Now that I’ve sold you on the whole pasta salad plan (you’re making it to-night, right?), let’s talk details.

First of all, I should just come out and tell you guys that I am not a mayonnaise kind of girl. I’m just not. I do however prefer a creamy pasta salad. Creamy usually = mayo in this case…

So, what’s a girl to do?

Answer:

Make her own dang creamy dressing. Duh!

I blended some of the roasted peppers, olives, and artichokes with a touch of olive oil, dijon, red onion, garlic, some parsley, and white wine vinegar for an awesomely “creamy” dressing without a touch of cream. I dug it… like a lot.

The rest is simple, really. Bow tie pasta, er, I mean, farfalle (cause we fancy like that), gets tossed with the dressing, some chopped kalamata olives, roasted red peppers, capers, bold red onion, bright parsley, and marinated artichoke hearts jump on the salad train and with one bite send your pasta loving soul to heaven. You’re welcome.

Now, I have a few fun instructions for you once you’re done making this! Pack it up (with some paper plates, forks, and if you’re feeling up for it, a bottle of bubbly never hurt anyone…), grab your favorite person, and hit the park for an impromptu picnic!

Come on… you know that sounds ah-mazing.

Roasted Red Pepper, Artichoke, and Olive Pasta Salad – Baker by Nature

1 pound farfalle pasta, cooked al dente (you really want to make sure you don’t over cook your pasta! Soggy pasta = Sad faces… It’s a fact)

1/2 cup kalamata olives, divided

1 cup roasted red peppers (most jars about 7-8 ounces, or roast 3 large peppers yourself), divided

(1) 12 oz can marinated artichoke hearts, roughly chopped, divided

1/2 cup fresh italian parsley, divided

1/2 cup red onion, sliced very thin, divided

2 tablespoons capers

*Anything marked divided will be used for both the salad and the dressing.

For the dressing:

1/2 cup olive oil

1/2 cup white wine vinegar

1 tablespoon dijon mustard

2 tablespoons of the parsley

2 tablespoons of the red onion

2 cloves garlic

1/4 cup of the roasted red pepper

10 of the kalamata olives

1/4 cup of the artichoke hearts

1 teaspoon salt

1/2 teaspoon crushed black pepper

Place everything in a blender and pulse until smooth. Pour over the pasta and toss well.

Instructions:

Bring a large, salted pot of water to boil. Once the water is boiling rapidly, add your pasta and cook for 6-8 minutes. Start checking at 6, then keep a close eye after that. Once cooked, drain and rinse quickly with cold water.

While your pasta is cooking, chop the olives, peppers, parsley, onion, and artichokes.

Make your dressing following the instructions above. Once the dressing is finished, check on your pasta; it should be almost done. Once the pasta has been cooked and drained, toss with the dressing. Then add peppers, capers, olives, onion, artichokes, and parsley and toss again. Refrigerate for up to 3 days, or eat right away.

Breakfast. It’s the best part of any morning.

Whether it’s a big bowl of Life, a black cup of coffee, or a seductive plate of bacon, eggs, and toast (yes… I’m eating that right now), a morning meal makes your smile, skin, and spirit just shine a little bit brighter.

I think you’ll agree with me on this.

Today, I’m here to tell you, yet again, to add some olive oil to your morning meal.

A few weeks ago it was with these Peanut Butter – Banana Olive Oil Pancakes, and now, it’s granola time.

Again I say, trust me on this one! We’re friends. I’ve got your back on the olive oil front!

Olive oil granola is where it’s at! And where it’s at, should be your breakfast table. You dig?

Cool. Let’s dig into this granola situation!

Now you already know that when you make your batch of granola you can add as much or as little of whatever dang ingredients you fancy. I adore that about granola. So easy to work with!

For this version (which I’ve made twice now in two weeks – always a solid sign of tastiness), I used crystalized ginger, lemon zest, chia seeds, sesame seeds, pine nuts, and cashews. The binder in which holds all the oat/filling amazingness together is a simple honey/brown sugar/olive oil glue. It does it’s job well.

Let’s make mornings a little less dreadful with a darn good breakfast! Let’s make big batches of big clustered granola and eat our darn breakfast like good little adults! Let’s make this week a darn good one. Join me in this!

I love you guys… thanks for letting me shove olive oil granola in all your pretty faces today! xx

Olive Oil Granola – Baker by Nature

Serves 12 very hungry people, or one with plenty of leftovers

3 1/4 cups quick oats (I used the gluten free version from Trader Joe’s)

1/2 teaspoon cinnamon

1/2 cup crystalized ginger, chopped into very small pieces

1/4 cup chia seeds

1/4 cup sesame seeds

1 cup cashews, chopped

1/2 cup pine nuts

Zest of one lemon

1/2 cup olive oil

1/2 cup honey

4 tablespoons brown sugar

Instructions:

Preheat oven to 300 degrees (F). Line a large baking sheet with parchment paper and lightly grease with olive oil.

In a large mixing bowl combine all the dry ingredients, mixing well.

In a small sauce pan bring combine the lemon zest, olive oil, honey, and brown sugar, bring to a boil over medium heat, and cook until it comes to a boil. Once it reaches a boil turn flame off and remove from heat immediately. 

Stir the honey/ olive oil mixture into the dry ingredients, stirring well to ensure everything is evenly coated.

Spread the olive oil granola mixture onto your prepared baking sheet and bake for 45-50 minutes, or until firm and golden brown. Transfer the granola (on the parchment paper) to a cooking wrack and let cool.

Break granola into large chunks and enjoy with milk, greek yogurt, fruit, or whatever you want.

*Keeps fresh in an airtight container for up to 4 days (maybe longer, but it never lasts more than that here)

You guys, it’s been waaaaaaaay too long since we’ve talked chocolate.

Like almost a whole month kind of too long!

I know, I know…

So not cool! So not me! So not us.

Clearly, I’m here to apologize. Clearly, I’m here to make up for what’s been lacking with the ultimate chocolate cookie. Clearly, I’m hoping you’ll forgive me (I have a whoooole lot more chocolate on the way this month… perfect for bikini season).

They have chocolate x 2! And sea salt! Annnnnnnnd chopped pistachios!

… are we friends again?!

Whew. Glad you said yes.

Moving on, let’s discuss cookie stuff! These guys are major!

These cookies are thick, chewy, and seriously just throbbing with rich, dark chocolate flavor. I love that about them.

Because I’m never one to leave good enough alone, I topped each chubby little cookie with a hearty pinch of bright green pistachios and flaky sea salt.

They so pretty! They so tasty! They sooooooooo want to be in your oven!

Yes, Like right now! 

See you guys soon with some majorly amazing granola.

Double Chocolate Cookies with Sea Salt and Pistachios – Baker by Nature

Yields 24 (2 inch) cookies

Ingredients:

2 1/4 cups all purpose flour

1/2 cup + 2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 teaspoon vanilla extract

1 cup granulated sugar

2 large eggs, at room temperature

1 1/2 cups dark chocolate chips

1/2 cup pistachios, chopped

1 tablespoon flaky sea salt

Instructions:

Prepare two large cookie sheets by lining them with parchment paper or silicon sheets.

Preheat oven to 350 degrees (F).

In a large bowl whisk together the flour, baking powder, baking soda, cocoa powder and salt. In a stand mixer fitted with the paddle attachment beat butter, vanilla, and sugar until pale and fluffy. Beat in eggs, one at a time, letting each egg fully incorporate into the batter before adding the next. Turn the mixer to low speed and gradually add the flour mixture into the wet mixture, mixing only until a consistent dough has formed. Turn machine off and with a wooden spoon stir in chocolate chips.

Place dough in the refrigerator for at least 30 minutes before scooping.

Roll balls of dough (measuring about 2 tablespoons each) into the chopped pistachios, place on prepared cookie sheets (leaving about 2 inches between each cookie), and sprinkle with sea salt. Bake for 10 minutes, then let cool for at least 10 minutes before removing from the tray to cool completely.

Hello and Happy day to you, my lovelies!

How’s your week going so far? I know everyone’s saying this… but MAY… whoa. How did we get here so fast? It’s wild.

Speaking of wild! Life has been insanely busy on this end lately.

Honestly, I love it that way. A full schedule helps keep my wacky brain in check, but also makes it kind of hard to keep my diet on track.

Just to be clear, when I say diet, I don’t mean like diet diet.

No-way. Not for me. No thanks.

My definition of diet is pretty plain and simple: eat some dang vegetables and fruit everyday. I do it because I love my body and it’s the kind thing to do.

I also do it because it’s damn delicious done right.

Since we’ve been go-go-go here all week, and it doesn’t look like that’s slowing down anytime soon, I made this quick and gorgeous salad for on-the-go meals that shine!

Seriously, my body and mouth are totally dig this salad action.

Let’s talk what’s going on in it!

First up: Asparagus. So pretty!

Then we have creamy avocado… does it get any better?

And some bright, vibrant oranges jump on this salad train to add a citrusy kick – you want it!

We’ll toss those gorgeous ingredients with some quinoa (I love the red kind, but any color will work).

And finally we’ll make a quick Sesame – Mint Vinaigrette to tie it all together. This stuff is sooooooo tasty, tasty it’ll knock your socks off… if you’re wearing any.

Fresh mint, red onion, a few garlic cloves, raw honey, white wine vinegar, sesame oil, and sesame seeds = flavor that goes BOOM.

A meal this pretty, flavorful, and quick certainly deserves a seat at your table! So go on and welcome Spring with a sassy little salad.

Your body will totes love you for it.

Asparagus, Avocado, and Orange Quinoa Salad with Sesame – Mint Vinaigrette – Baker by Nature

Serves 4

Ingredients:

12 oz fresh asparagus, ends cut off and chopped into 2 inch pieces

1 large, ripe avocado, cut in half, pitted, and sliced thinly

2 oranges, sliced (blood oranges are gorgeous if you can still find them, if not any kind will work)

1 cup quinoa, rinsed well

Cook your quinoa according to package details. While the quinoa is cooking, prepare an ice bath for your asparagus and bring a pot of water to boil. Once water is at a rapid boil, toss in asparagus and cook for 2 minutes, then immediately transfer to the ice bath so it doesn’t over cook. Once quinoa and asparagus are cooked, combine them in a large serving bowl and toss with 3/4′s of the vinaigrette. Plate the salad and top with sliced avocado and orange. Add an additional tablespoon or so to the top of every salad, then serve immediately.

For the Vinaigrette:

1/2 cup fresh mint leaves

1/4 cup red onion, chopped roughly

2 cloves garlic

1 tablespoon whole grain mustard

1 tablespoon raw honey

2 tablespoons lemon juice

1/2 cup sesame oil

1/2 cup white wine vinegar

1 teaspoon salt

Pepper to taste

Place all ingredients in a blender and pulse until smooth. Pour 3/4 of the dressing over quinoa and toss well. Use the rest of the dressing to top the plated salads.

Let’s be honest… risotto is a bit of an attention whore.

Yes. I said it. And it’s the dang truth. Anything that needs your patience, love and gentle stir for over an hour immediately gets slapped with a NEEDY label.

That being said, risotto is absolutely f-a-b-u-l-o-u-s.

And dude, there’s wine involved! Any meal that encourages drinking on the job (and by job, I do mean risotto making… don’t get me in trouble here, folks!) has my respect and thumbs up.

This here version is all Spring-y and sprung with the first peas of the season, some gorgeous leeks, and PANCETTA!

Pancetta is in caps because you know, pork excites me like that.

Sometimes I scream out BACON for no reason at all… it’s shockingly a great way to meet new people. Or scare them away, which is an awesome back up plan if airport security confiscates your pepper spray and you’re left to use personality as your only form of protection (I’m looking at you LAX).

Now I want you to do something…

Close your eyes and just imagine yourself sitting down to a big bowl of this risotto and a glass of crisp white wine. Got the mental image going? Pretty great, huh?

Now make it a reality! AND go!

Spring Pea, Leek, and Pancetta Risotto – Baker by Nature

Serves 4-6

Ingredients:

3 tablespoons olive oil

4 ounces pancetta, cut into a small dice

1/2 cup leeks, diced

3 cloves garlic, minced

2 cups Arborio rice

1 cup white wine

4 cups chicken stock

1 cup water

1 1/2 cups peas (I used fresh Spring peas, but I think frozen will do)

2 tablespoons butter, unsalted

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Instructions: 

In a small saucepan heat the chicken stock and water, letting it sit on a low heat to keep a constant simmer.

In a skillet, dutch oven, or heavy bottomed pot heat the olive oil on medium low. Add the pancetta and leeks and saute for about 10 minutes, or until the leeks have softened quite a bit but are not browned. Add the garlic and saute another 2 minutes. Add rice and stir to coat the grains with oil. Add the wine and cook for 2 minutes before adding enough of the stock/water combination to cover the rice. Stirring constantly let the rice simmer until almost all of the stock is absorbed (about 8-10 minutes). Continue adding stock, one cup at a time, only adding more when the rice begins to appear dry. With the last addition of the stock add the peas, butter, and Parmesan. Mix well, add salt and pepper as needed, and serve immediately.