Steamed Veggies with Pesto and Arugula Salad with Lemon and Olive oil

005 steamed veggies with pestoPD

I eat steamed veggies everyday, usually kale, broccoli, spinach and whatever else may be fresh that day.

Keeping it interesting is sometimes a challange.

The last thing that I want to do is add more empty calories.

I have been in the habit of keeping homemade pesto in my fridge and freezer.

I make mine with basil. olive oil, garlic and pine nuts. Real simple; real fast and real food.

I plop about 1 tablespoon on steamed veggies and it is a meal.

Another tip that I like to share is that I always slice garlic into the vegetables while they are steaming. It adds rich flavor.

003arugula with lemon and olive oil PD

This meal is filling and will keep me going all day!

006steamed veggies with pesto PD

This arugula is my new favorite! Just greens with some fresh squeezed lemon and 1 tablespoon of olive oil.

008arugula with lemon and olive oil PD

So delicious, full of healthy fats, high in fiber and low in calories.


Wild Mushroom Risotto

1240-mushroom-med PD

I love this recipe from Vegetarian Times. I make it without the cream and Parmesean cheese, but add some toasted pine nuts and Tarragon.

This dish goes nicely with your favorite white wine.


1/4 cup extra virgin olive oil
8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
1/4 tsp. coarse sea salt
Freshly ground black pepper to taste
1/2 onion or two big shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups water or vegetable stock
1/4 cup heavy cream
1/3 cup grated Parmegiano-Reggiano cheese
1 cup arugula or flat-leaf parsley, washed, dried and minced


1. Heat large skillet over medium heat and, when hot to touch, add 1/8 cup olive oil and heat until fragrant but not smoking. Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes. Add salt and pepper and scrape mixture into bowl.

2. In saucepan, bring water or stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add remaining 1/8 cup oil and heat over medium heat. When fragrant, add chopped onion or shallots and reduce heat to medium-low. Cook for 3 to 4 minutes, until translucent but not brown. Add rice and stir to coat with oil.

3. Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed. In 1/2-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed. Stir often and avoid adding too much liquid.

4. After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.

5. Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley. Stir until melted and combined, and serve immediately.


Related Posts