Torta di Riso

2 tablespoons olive oil, divided
2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
3 cups chopped leeks
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed dry
3/4 cup finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.

Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.

Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.

Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

*** Notes: I doubled the recipe, used different vegetables (1 large red pepper, 1 large green pepper; about 2 cups of peas, 1 large onion in place of leeks), and subbed some shredded cheese for about half of the parmesan. I also added some milk (w/o measuring) since the rice looked too dry. It probably totaled about 1/2 cup to 1 cup. The results were very good. I think the dish would have been much too dry without the milk. 

Grilled Chipotle Lime Cauliflower Steaks

Grilled Chipotle Lime Cauliflower Steaks
Serves 4 to 6


2 large heads cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon honey or agave syrup
2 tablespoons paprika
1 tablespoon chipotle powder
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve

Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick "steaks." Reserve the florets that fall away for another recipe.

Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.

Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.

Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.

Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
Recipe Notes
Final cooking time will depend on how thick you cut the steaks, and on your particular grill. I cooked mine at high heat until well grilled on the outside, but still a little snappy inside.

Quinoa and Almond Burger

Combining quinoa with raw almonds, these are protein-rich veggie burgers. They are very flavorful without being spicy for little palates. Try serving with sliced avocado.

What you'll need
— 2 cups raw almonds
— 1 small-medium clove garlic, cut
— 2 tbsp balsamic vinegar
— 1 tbsp tamari
— 1 1/2 tbsp tomato paste or ketchup
— 1/2 tsp dried rosemary
— 1/4 tsp sea salt
— 3/4 cup green onions, sliced
— 1/2 cup sun-dried tomatoes, roughly chopped
— 1 1/2 cups cooked/cooled quinoa

What to do
In a food processor, add almonds, garlic, balsamic, tamari, tomato paste, rosemary and salt. Puree until the nuts are very finely ground, and becoming a little sticky. Add green onions and sun-dried tomatoes, and pulse through until the mixture starting to hold. Add quinoa and process/pulse until well incorporated. Remove mixture, shape into patties. Cook on a non-stick skillet over medium heat, 5-6 minutes on each side. Makes about 6 patties.

http://www.todaysparent.com/recipes/vegetarian-recipes-kids-will-love/?gallery_page=10#gallery_top

Asparagus Soup

Recipe without Cream

Asparagus Soup with Lemon and Parmesan
By Jennifer Segal
Servings: 4-6

Ingredients
2 bunches asparagus (about 2-1/4 pounds)
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.
Nutrition Information

Per serving (6 servings)
Calories:162
Fat:9g
Saturated fat:5g
Carbohydrates:14g
Sugar:5g
Fiber:4g
Protein:11g
Sodium:541mg
Cholesterol:18mg

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Emeril Lagasse's with Cream

Ingredients

• 3 pounds fresh asparagus, rinsed
• 8 cups chicken stock
• 4 tablespoons unsalted butter
• 1 cup minced shallots
• 1 cup minced leeks, whites only, well rinsed
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan, garnish

Directions

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

Recipe courtesy Emeril Lagasse, 2003



Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe.html?oc=linkback

Asparagus, Pea and Spinach Soup

(Guy Fieri)

Ingredients

1 tablespoon olive oil

1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach


Directions

Preheat the oven to 425 degrees F.

For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.

Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.

Asparagus Prosciutto Frittata

Asparagus and Prosciutto Frittata
Ingredients
8 eggs, lightly beaten
1/2 cup milk
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
2 tablespoons olive oil
6 fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces
1cup chopped prosciutto
1/4 cup shredded cheddar cheese (1 to 2 ounces)

Directions
Preheat broiler. In a medium bowl combine eggs, milk, thyme, and pepper. Beat with a whisk until well mixed and evenly colored; set aside.
In a large broilerproof skillet heat oil over medium heat. Add asparagus; cook and stir about 4 minutes or until asparagus is crisp-tender. Stir in prosciutto.
Pour egg mixture over asparagus mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Place skillet under the broiler, 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set. Sprinkle with cheese.



Nutrition Facts (Asparagus and Prosciutto Frittata)Per serving:
285 kcal cal.,
21 g fat
(6 g sat. fat,
443 mg chol.,
430 mg sodium,
4 g carb.,
1 g fiber,
19 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Caramelized Cauliflower with Hazelnuts, Parmesan and Sage

By Anita Lo

Serves 4

• 1 medium head cauliflower
• 3 tablespoons (41 grams) unsalted butter
• 1 tablespoon (12 grams) sugar
• Salt
• Freshly ground black pepper
• 0.5 teaspoon (2.5ml) lemon juice or more to taste
• 3 leaves sage, sliced
• 1 tablespoon (10 grams) salted roasted hazelnuts, roughly chopped
• Freshly grated parmesan cheese, for serving

Remove the green outer leaves and cut the cauliflower into 0.5-inch (1.25cm) thick slices to create cros`s sections. Remove any parts of the fibrous core of the cauliflower that remains.

Transfer the slices to a large, straight-sided skillet and cover with cold water halfway up the sides of the cauliflower, about 0.25-inch (6mm) deep. Add the butter, sugar, lemon juice and season with salt and pepper. Cook over high heat until the water evaporates and the cauliflower is golden brown on one side, 10 to 12 minutes. After the cauliflower begins to caramelize, reduce the heat to low.

Pick and slice the sage leaves.

Once the cauliflower is deeply browned and the sugar has caramelized, rotate the slices to promote even browning. After a few moments, flip the cauliflower to cook the other side, about 5 minutes. Transfer to a serving dish and sprinkle with sage, hazelnuts and freshly grated parmesan cheese.