Minted Pea and Asparagus Risotto

INGREDIENTS:

• 1 tablespoon coconut oil

• 1/2 cup small diced onion

• 1 cup short grain brown rice

• 8 ounces organic Chardonnay

• About 32 ounces chicken or vegetable stock

• 1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces

• 1/2 cup frozen (thawed) or fresh shucked peas

• 1/2 teaspoon smoked sea salt

• 2 teaspoons sea salt

• 1/2 teaspoon fresh black pepper

• 2 teaspoon fresh chopped mint

• 2 to 3 tablespoons coconut butter

PREPARATION:

1. Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.

2. When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

Shaved Kohlrabi with Apple and Hazelnuts

INGREDIENTS:

• 1/2 cup blanched hazelnuts

• 2 medium kohlrabi (about 2 pounds total), peeled, thinly sliced on a mandoline

• 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline

• 1/2 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar or white balsamic vinegar

• Kosher salt

• 1/2 cup torn fresh mint leaves, plus more for serving

• 1 tablespoon extra-virgin olive oil

• 2 ounces Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)

PREPARATION:

1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

2. Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add 1/2 cup mint and gently toss to just combine.

3. Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

4. Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.

Shaved Carrots and Radish Salad With Herbs & Pumpkin Seeds

INGREDIENTS:

• 1/4 cup olive oil, divided

• 1 cup raw shelled pumpkin seeds

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt, plus more

• 3 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1/4 teaspoon freshly ground black pepper

• 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

• 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

• 1/2 cup chopped chives

PREPARATION:

1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.

Vegetable Summer Rolls

INGREDIENTS:

For Peanut Sauce:

• 3 tablespoons finely chopped onion

• 1 small garlic clove, minced

• 3/4 teaspoon dried hot red pepper flakes

• 1 teaspoon vegetable oil

• 3 tablespoons water

• 1 tablespoon creamy peanut butter

• 1 tablespoon gluten free hoisin sauce

• 1 teaspoon tomato paste

• 3/4 teaspoon sugar

For Summer Rolls:

• 1 ounce bean thread noodles (cellophane noodles)

• 1 tablespoon seasoned rice vinegar

• 4 (8-inch) rice-paper rounds, plus additional in case some tear

• 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

• 1/4 cup fresh mint leaves

• 1/4 cup fresh basil leaves (preferably Thai)

• 1/2 cup thinly sliced Napa cabbage

• 1/4 cup fresh cilantro leaves

• 1/3 cup coarsely shredded carrot (1 medium)

PREPARATION:

Make Sauce:

1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make Summer Rolls:

1. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

2. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

3. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

4. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Cooks' Note: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.

Sweet Bell Pepper & Onion Salad

INGREDIENTS:

• 1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings

• 1 small torpedo or red onion, thinly sliced into rings

• 2 tablespoons Sherry vinegar or red wine vinegar

• Kosher salt, freshly ground pepper

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup chopped fresh chives

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/4 cup coarsely chopped fresh mint

• 2 tablespoons olive oil

PREPARATION:

1. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.

2. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.