Spring Pea and Leek Risotto

After a very fruitful trip to the farmer's market this afternoon, I decided to use some of the amazing produce I got to make a fresh spring risotto. Once again, I used barley because, like traditional arborio rice, it becomes soft and creamy when cooked slowly and stirred often. It's both lower in calories and higher in protein and fiber. It also adds a nutty taste and slightly chewy texture to the dish. Yummy fresh peas take a few minutes to shell, but their crisp texture and fresh flavor are essential to this dish. Serve with a light sprinkle of fresh parmesan and some black pepper.

Read more for the full recipe


Read more »

Orzo with Artichoke Hearts and Peas

Orzo is a small, rice shaped pasta. Whole wheat orzo is higher in both protein and fiber than brown rice and cooks in less than 10 minutes! This quick dinner highlights fresh spring produce and can be put together quickly and easily. It can be served hot or cold. Use this as a main dish or a healthy side at your next barbecue.
Read more for the full recipe!
Read more »