Zucchini Blossoms & Cresta Di Gallo Risotto

It seems like yesterday that I was admiring the first vibrantly colorful zucchini blossoms at my local Farmers Market.

And now, almost at the end of summer, I found myself lucky enough to come back from a Farmers Market run with a dozen of still vibrantly colorful, fresh, sweet and organically grown blossoms.

At that same run, I found that Cresta Di Gallo, an edible chrysanthemum green, had made a come back at the same stall where I got the Squash Blossoms. This stall, La Tercera, is a delight of delicious and unusual Italian varietal offerings.

Staying in line with the Italian theme, I decided to make a simple late summer risotto, light, uncomplicated, and comforting for those end of summer evenings where the sun starts going down way too early already.

I started by sautéing 1 couple tbsp diced onions and a small garlic clove (left whole to remove it after cooking) in a little olive and vegetal oil - some Italians will actually find it sacrilege to mix onions and garlic in the same dish: please forgive if you are in that camp! I then added 1 & 1/2 cup arborio rice and sautéed it also until translucent, and started adding hot water, little by little, until the rice was on the verge of being cooked al-dente. At that point, I added 1/4 cup finely chopped cresta di gallo, and 10 squash blossoms chopped into small slices. I included the stems which were incredibly sweet and flavorful. I adjusted the seasoning one last time and cooked a few more minutes until the rice was ready. Once the dish was served, I sprinkled it with some lightly sautéed pine nuts.

Love how this risotto turned out: light and fresh, with only a few ingredients which could then be fully appreciated. And, what's more, it was kid approved! (always worth trying things :))

By the way:

• The risotto can be finished with a drizzle of olive oil, some cream or butter to your liking, and some cheese - pecorino, parmesan or other italian hard cheese to your taste - if you are so inclined.
• I specifically omitted spices and flavorings but a little vanilla could add a nice subtle touch to this dish too. 
• Cresta di Gallo has (to me at least) a taste reminiscent of chervil so if you do not find it, you can use that easier to locate herb as a replacement.
• I used himalyan salt for the seasoning. Other specialty salt, smoked or maldon salt, will add a nice touch also.
• The base recipe is naturally gluten-free, dairy-free and low-FODMAP, and will keep vegan, vegetarian, MeatlessMonday and healthy eaters happy too.

Meatless Monday: Farmers Market Picks Salad Plate

I had been hoarding quite a few produce from my mid-summer Farmers Market runs 

Some less well used and/or known forms of otherwise well known veggies: red celery, multi-color baby potatoes and yellow beans.

Cucurbits in the form of flavorful melon cucumbers, a hybrid variety originating from Italy, and small but fragrant Charantais melon.

And, a nutrient-rich and pretty find: borage. The Farmers Market vendor suggested making pesto with it, which is what I set out to do as a start, to eat with the potatoes.

Borage does not have a very distinctive taste but it seemed to pair well with pine nuts and pecans based on a quick check. So that is what went into my pesto, in addition to olive oil, the green of one spring onion, a bit of parsley, salt and pepper. I skipped the garlic as I was looking to keep the plate low in FODMAP that day. But obviously, it could be added.

Red celery has a nice sweetness to it, and I combined it with the yellow beans that I had steamed until cooked but firm, some pecan pieces, parsley, and a simple blueberry vinaigrette for a second salad on the plate. For the vinaigrette, I  used olive oil, apple vinegar, a little blueberry extract, salt and pepper. 

Finally, the third salad was a simple refreshing combination of the melon-cucumber, sliced, small balls of the melon scooped out with a melon baller, salt and pepper, a little Farmers Market honey, lemon juice, mint and a little marigold, and olive oil.

The result was a very seasonal, mid-summer Meatless Monday salad plate. More seasonal and Farmers Market inspired Meatless Monday ideas on the way!

By the way:

• Borage is rich in important fatty acids, omega-3 in particular. I found it at the SF Ferry Plaza Farmers Market, but it can be foraged. 
• The melon-cucumbers, quite a tasty breed, were from my local Market, but can be replaced by other cucumber types. Same for the melon. The combination is really what matters.
• For the yellow bean salad, some shallots would have been a good add too, if FODMAP is not a consideration.
• This plate is low in FODMAP, gluten-free and dairy free. It can be made vegan if not using honey.