Lemon Risotto, Morel Mushrooms, Baked Tofu, Braised Fennel, Ciabatta,

Dinner 5/15

Lemon Risotto
(arborio rice, water, salt, white pepper, lemon zest, soft tofu blended with some water for a cream sauce)

Morel Mushrooms
(sauteed with olive oil, salt and pepper with a splash of tamari at the end)

Baked Tofu
(sliced and lightly fried with the leftover olive oil from the mushrooms)

Baby Spinach Salad
(baby spinach, dried cherries, olive oil, red wine vinegar, salt, pepper)

Braised Fennel

Ciabatta
(reading the referrer logs every once in a while is fun!)


It's "Pantry Week" -- a.k.a. Spring Cleaning -- and time to for us to use up all those ingredients hiding in the back of the pantry and refrigerator. Starting off, this risotto from that container of arborio that's been sitting in the back of the fridge for the last six months. ;)

(yes, it's almost the same topping as the polenta from last night -- we didn't use all the morels and didn't want them to go bad, plus the kids asked if we could have them again)

Tags: risotto, arborio, lemon, fennel, morel, mushrooms, mushroom, ciabatta, spinach, salad, vegan, food, dinner, tofu