The entire month of May is to celebrate mom!
If you want to surprise her with a delicious meal, at The Green Market Post we want to share with you these simple recipes that, we assure you, will conquer her heart and belly.
Invite mom for dinner and enjoy a succulent time together.
For starters: Pea Risotto
- 4 oz. Parmesan cheese with rind
- 2 cups pea pods (without the peas)
- 500 gr. peas
- 4 tbsp. butter
- 1 medium shallot, sliced
- 1 cup rice
- ½ cup dry white wine
- 1 lemon
- 1 tbsp. olive oil
- Salt and pepper to taste
-Grate Parmesan into a small bowl and set aside. Transfer rind to a small pot and add pea pods and 5 cups of water; bring to a boil, then simmer 10 minutes. Strain, discard solids and return pea stock to pot; keep warm on low. In a blender, puree 1 cup each peas and pea stock until smooth.
-Melt 2 tablespoons butter in large saucepan on medium. Add shallot and salt and cook about 2 minutes, until tender.
-Add rice and cook, stirring to coat and toast, about 5 minutes. Add wine and simmer until nearly evaporated, 2 to 3 minutes.
-Add stock, ¾ cup at a time, stirring often until nearly absorbed before adding more. Stir in pea puree and simmer until rice is nearly tender, about 5 minutes. Stir in remaining peas.
-Remove risotto from heat. Finely grate zest of lemon and squeeze juice from 1 lemon half into risotto, then stir in grated Parmesan and remaining 2 tablespoons butter.
-Squeeze the juice of remaining lemon half into a bowl; add olive oil, salt and pepper to taste. Serve over risotto.
Main dish: Lemony Salmon Piccata
- 4 skinless salmon fillets
- 3 tbsp. all-purpose flour
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- ¼ cup dry white wine (good option: sauvignon blanc)
- ¼ cup lemon juice, plus lemon slices for garnish
- 2 tbsp. rinsed and drained capers
- 2 tbsp. chopped parsley
- 2 tsp. butter
- Salt and pepper to taste
-Season salmon with salt and pepper; dredge in flour in a shallow bowl, shaking off excess.
-Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Cook fillets, turning once, until golden, about 2 minutes. Reduce heat to medium, and add garlic; continue to cook, 1 minute.
-Add wine, lemon juice, capers and parsley; simmer over medium-low heat until fish is just cooked through, 5 to 6 minutes. Remove pan from heat. Add butter; stir until melted, about 30 seconds.
-Garnish with lemon slices; top with sauce before serving.
Dessert: Brie & Apple Tart
- 1 sheet frozen puff pastry, thawed
- 8 oz. Brie, thinly sliced
- 1 apple, thinly sliced
- 2 tsp. honey
- 2 tbsp. chopped almonds
- 2 tbsp. pomegranate seeds
-Preheat oven to 400°F.
-On large sheet parchment, roll pastry and fold 1.5 cm of edges to form rim. With fork, poke holes all over pastry sheet.
-Arrange Brie in single layer on pastry. Top with apple. Sprinkle salt and pepper all over apple. Slide parchment onto cookie sheet. Bake 30 to 35 minutes or until deep golden brown.
-Drizzle all over with honey. Garnish with almonds and pomegranate seeds.
You may also like: 3 irresistible gluten-free desserts you can make at home