Hi folks,

Since several of you have requested the recipe for the risotto, I thought I’d post it. You can also find it on the Cooking Light website at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=230841

I’m so glad you enjoyed this type of comfort food. I’ll try to include more risottos in the winter menus.

Vidalia Onion Risotto with Feta Cheese

• 2 teaspoons vegetable oil 2 cups chopped Vidalia or other sweet onion 2 large garlic cloves, minced 1 1/2 cups uncooked Arborio or other short-grain rice 2 (14 1/2-ounce) cans vegetable broth 1/2 cup (2 ounces) crumbled feta cheese, divided 1/3 cup chopped fresh flat-leaf parsley 1/4 cup (1 ounce) grated Parmesan cheese Freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.

Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper.

5 servings (serving size: 1 cup)

Cooking Light, APRIL 1997

We had a very busy day yesterday delivering meal kits.  Dan tuned up the shopping cart on our new website, so you will be able to conveniently and securely order and pay online.  If you have any feedback, please send us an email via our contact form.

I was browsing around the Food & Wine online recipe file yesterday for something quick to make for dinner.  I tried the Grilled Vegetable Bruschetta and it was terrific for a quick weeknight meal, so I thought I’d share it.  This simple recipe is basically grilled vegetables on pesto slathered bread,  but it is heaven when you put it all together.  And so easy.  There were baskets of local fresh basil at the Farmer’s Market yesterday, so pesto season has officially begun.  I’m a real pesto fan, we put it on almost everything in the summer.  I’m sure it would also work well in a pinch if you used store bought pesto.  I made less dressing than the recipe called for, and it was plenty.  Our kids also melted mozzarella cheese on top of their bruschetta for a hugely successful dinner.  Give it a try.  http://www.foodandwine.com/recipes/grilled-vegetable-bruschetta

Enjoy the beautiful day today!

Ellen