Wild Mushroom Farrotto

Eat Well Edibles Recipe

Food prepared and shared with others is among the most powerful bonding methods we humans have. And for me, risotto has a special place permanently tattooed onto my heart, connecting to memorable moments throughout my adult life.

+ Somewhere between poring over mountains of thesis research + the cooking/baking/espresso drinking/solitary rambles through southwest Minneapolis that otherwise kept my grad school self occupied/sane, an online ping from a friend of friends in high school. The note, in response to a photo of the previous night’s triumphant first risotto, challenged me to a long-distance culinary throwdown. My drawn-out reply was returned in kind, and so it all began.

+ Strolling along the Gulf Coast at daybreak, me snapping photos of shorebirds as an angry ocean roared and the salmon-hued sun rose up from behind billowy clouds. Down on one sandy knee he caught me by surprise, a dainty ring in hand, making me his fiancée. The best surprise, to which we popped a bottle of bubbles for drinking + adding to a crispy prosciutto-topped asparagus risotto.

+ Calm, pleasantly warm and sunny, a few feathery wisps of clouds leading the way down a grassy aisle in the rolling countryside on a fifteen-year Wisconsin day — our wedding. The reception held in a century barn a mix of rustic + elegant, with pumpkins, wheat, cornstalks and gourds as decorations; wine bottled and labeled by his aunt and uncle; the meal, three different risottos, prepared in front by our groomsmen, dads, uncles + new brothers-in-law as speeches were made, more bubbly was toasted, a new married life beginning.

From the first conversation I knew he was something special, and had a feeling we’d be together, making risotto — this, the fateful recipe — for many years to come.

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Three Salads for Your Holiday Table

Eat Well Edibles Recipe

Just one short week stands between us and the string of winter holidays beginning with Thanksgiving. As the planning commences, why not consider adding a salad to your menus?

This time of the year, when the days darken and the chill creeps in, I find the striking colors and flavors of the season to be an even more important part of the mealtime ritual — a kind of physical and mental reinvigoration. Beginning with good quality fresh, seasonal ingredients, these recipes offer balance and lightness to otherwise heavy meals. Not only that, each on its own is a balance of flavors, colors and textures, and could stand as a light lunch as well.

Show your festive tables and your guests a little extra love these holidays with something beautiful and healthy!

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Homemade Fresh Ricotta Cheese

Eat Well Edibles Recipe

Crumbly, crystalline aged cheeses and cheeses bearing that ripe, in-your-face (and up-your-nose) funk — to both I say yes, please, and thank you very much.

Then there are the light and fresh cheeses. So quintessentially summer, with simple recipes to match the laid-back warm weather vibe.

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Savory Strawberry Pizza with Spinach, Chives, Chillies + Halloumi

Eat Well Edibles Recipe

As it goes every year, I’m shocked to find that early May marks the drawdown of strawberries. Blueberries come on in branch-bending bunches in the nick of time to be sure, but for as long as we can, it’s all about those fresh-picked reds.

With today’s recipe, we give them a savory turn on a #fridaynightpizza that evokes the flavors of spring.

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Winter Salad with Yellow Beet, Blood Orange, Fennel and Chèvre

Eat Well Edibles Recipe

After what seems like months of celebrations and travelling, we crave meals that are both hearty and light. Menus formed around fresh winter produce are vibrant and healthful, and keep us from feeling sluggish.

I’ve written about non-traditional salads in several previous posts, so I won’t go on too long about my appreciation of seasonal ingredients before sharing the recipe, but this stunner has everything to make any wintry day brighter.

Beet blood orange fennel salad Continue reading