Lemony Risotto with Asparagus and Shrimp

INGREDIENTS:

• 3 cups reduced-sodium chicken broth

• 2 cups water

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces

• 1 small onion, finely chopped

• 4 tablespoons unsalted butter, divided

• 1 1/4 cups Arborio rice

• 1/4 cup dry white wine

• 3/4 pound medium shrimp, peeled and deveined

• 1 tablespoon grated lemon zest

• 1/4 cup grated parmesan

• 2 tablespoons chopped flat-leaf parsley

PREPARATION:

1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

2. Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

5. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

6. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

One-Skillet Steak and Spring Veg with Spicy Mustard

INGREDIENTS:

• 1 pound boneless New York strip steak, patted dry

• Kosher salt, freshly ground pepper

• 5 garlic cloves, 1 grated, 4 thinly sliced

• 1/3 cup Dijon mustard

• 1 tablespoon sherry vinegar or red wine vinegar

• 1 teaspoon honey

• 1–2 pinches cayenne pepper

• 1/3 cup plus 3 tablespoons olive oil

• 1 bunch scallions, thinly sliced, divided

• 1 (10-ounce) bag frozen peas

• 1 bunch asparagus, trimmed, cut into 1-inch pieces

PREPARATION:

1. Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

2. Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

3. Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

4. Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

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.

Stir-Fried Bok Choy and Mizuna with Tofu

INGREDIENTS:

• 3 1/2 tablespoons soy sauce, divided

• 4 teaspoons Asian sesame oil, divided

• 3 1/2 teaspoons unseasoned rice vinegar, divided

• 1 14- to 16-ounce container extra-firm tofu, drained

• 2 tablespoons peanut oil

• 4 green onions, chopped

• 1 tablespoon finely chopped peeled fresh ginger

• 2 garlic cloves, finely chopped

• 4 baby bok choy, leaves separated

• 12 cups loosely packed mizuna (about 8 ounces)

PREPARATION:

1. Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

2. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

3. Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

4. Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

INGREDIENTS:

Aïoli:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched

• 1/4 teaspoon fleur de sel or coarse kosher salt

• 3/4 cup mayonnaise, divided

• 2 teaspoons fresh lemon juice

Sandwiches:

• 2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

• 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted

• 1 large bunch mizuna or arugula, torn into 2-inch pieces

• 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

PREPARATION:

Aïoli: 

1. Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced.

2. Add 2 tablespoons mayonnaise and blend well.

3. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

Sandwiches:

1. Preheat oven to 450°F.

2. Arrange pancetta slices in single layer on 2 large rimmed baking sheets.

3. Bake until crisp, about 10 minutes.

4. Transfer to paper towels to drain.

5. Place toast on work surface. Spread with aioli.

6. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally.

7. Top with remaining 6 toast slices, aioli side down.

8. Cut each sandwich in half and serve.