Urbana's Community Supported Kitchen

Meal 1: Herb and Chevre Risotto, Savory Brioche, Roasted Root Vegetables


• Warm the vegetables in the oven for about 10 minutes at 325°. Warm the brioche in there too.
• To heat the risotto heat some water or broth in a sauce pan. About 1/2 cup per portion. When simmering add the cold risotto and stir. Add more hot liquid as necessary to obtain a porridge consistency. When hot add some butter, milk/ cream, parmesan cheese, truffle oil etc. as you like. Definitely adjust for salt and serve immediately.


Meal 2: Caballero's Pie, Mixed Greens and Quinoa-Pepita Salad

• Heat the casserole in the oven at 350° until bubbly 15-20 minutes.
• Dress the greens and serve the quinoa salad at room temp.

 
Notes:
The brioch dough was new to me and took some working-out Luckily, their taste more than makes up for their trailing aesthetics.
Do not over-work the risotto.  The batch size got away from me a bit and the heat carried off the stove further than I like.  Ideally I would have sent you risotto 3/4 finished and needing about 5 minutes of stove time.  This is ready for heat and eat.